- Preheat oven. Check temperature with oven thermometer.
- Put rack for baking in the middle position (rack C) in the oven.
- Do not bake on more than one rack. You can put two pans side by side but sides do not need to touch each other or the oven wall.
- Use the correct baking pan or sheet.
- Use non-stick al foil, parchment paper or silpat.
- Cut cakes and/or cookies in a pan with a plastic knife only.
Convection ovens
These are only your top ovens. Set on Convection and choose your temperature.
Convection ovens heat more evenly and 10 to 20 percent faster than a regular oven while using lower temperatures.
With convection heating, you can cook on more than one rack.
Mixers
Be sure you know how to operate the stand mixer before using. The operating manuals are in the drawer next to the front door of the lab and under the picture.
If you use the hand mixer, be sure you put the beaters back in the mixer before storing.
Quick Breads
Quick breads are called “quick” because they are baked immediately after the ingredients have been mixed.
There is no waiting, as in yeast breads, for leavening to take place through the slow fermentation of yeast.
Instead, these breads are leavened during baking, with air, steam, and/or carbon dioxide produced through the action of baking soda or baking powder.
Preparation of Quick Breads
The basic ingredients of any bread are:
- All purpose flour
- Water or another liquid
- Possibly salt
- Leavening agent such as baking soda or powder
- If your recipe calls for self rising flour your leavening is already added – all-purpose and self-rising flour are not the same!
- Quick breads usually contain added fat, eggs, and sugar.
Leavening Agents
Air — angel food cakes
Steam — popovers, cream puffs (These need a high water/flour ratio and high baking temperatures if steam is the primary leavener.)
Carbon dioxide – from baking powder, baking soda and yeast
Varieties of Quick Breads
- Pour Batters
- Drop Batters
- Dough
Quick Bread and Gluten
Gluten is made from the proteins in flour that gives strength and elasticity to batters and doughs, and structure to baked products.
It holds the leavening gases that make quick breads rise.
When these proteins combine with liquid during the mixing and kneading process, gluten is formed.
Hard wheat flour contains more protein than soft wheat flour.
Gluten Development
Mixing and kneading develops gluten in:
- Breads
- Pastries
- Usually you do not want to develop too much gluten in quick breads.
Mixing Methods
Muffin Method
- Sift dry ingredients together
- In a separate bowl, mix wet ingredients together.
- Blend wet & dry ONLY until moist (should be lumpy)
****Minimizes gluten development
Biscuit Method
- Sift dry ingredients
- Solid fat cut into dry ingredients
- Milk added and stirred
- Knead gently 8-10x
- Roll on a floured surface & cut
- Place on ungreased pan
Oven Settings
- Have the rack in the middle of the oven
- For a conventional oven, do not cook on more than one rack
- If using dark pans, lower the oven temperature 25°
- Use silpat or non-stick foil to keep biscuits, cookies etc. from sticking to the pan
