BASIC AND ADVANCED BAKING (MIDTERM)

LESSON 6

Stage I:  Mise en Place

Mise en place
Mise en place in a professional kitchen
Mise en place (French pronunciation: [mi zɑ̃ ˈplas]) is a French culinary phrase which means "putting in
place" or "everything in its place". It refers to the setup required before cooking, and is often used in
professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes,
sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will
require for the menu items that are expected to be prepared during a shift.

INTRO TO BREAD MAKING: THE BASIC PROCESS

HOW TO MAKE BREAD DOUGH
While each variety of bread will have slight variations, the basic process of making bread dough
is the same across the board. These are the basic steps for how to make bread dough:

1. MISE EN PLACE (SCALING)

Before starting the bread-making process, it is important to gather all of your ingredients (mise
en place) and measure them accurately. Measuring ingredients by weight is a much more
accurate way to measure and is the preferred method for bread making.

OPTIONAL STEP: PROOFING YEAST

Some bread recipes include a step prior to mixing the dough called “proofing the yeast.” This
step involves hydrating dry yeast in some or all of the liquid used in the recipe and adding a
pinch of sugar.

The water wakes the dry yeast up from its dormant state and the sugar gives the yeast
something to feed on. After mixed, you will allow the mixture to sit for 5-10 minutes to check
for foaming. Bubbles and foaming are signs that the yeast is alive and you can add it to your
dough.
 While this step is never required, it can always be used to jump start your yeast and to check
that it is alive. I recommend doing this if you are brand new to bread baking or if you are
worried that your yeast might be old.
2. MIXING
The order in which ingredients are combined varies based on the types of bread. The straight
dough method, the modified straight dough method, and the sponge method are the three
mixing methods for combining ingredients for a bread dough.
Straight Dough
Also known as no time dough or rapid dough processing

What is Straight Dough?

Straight dough is a breadmaking system or method in which all ingredients (dry and liquid) are
placed in the mixer and the dough is then mixed to full development. Unlike the sponge and
dough system, where a bulk fermentation period is used, this process does not include a
fermentation step after mixing

STRAIGHT DOUGH METHOD:

As the simplest form, the straight dough method is one simple step: combine all
ingredients in the mixing bowl and mix. It is safest to mix the yeast separately in a little
water to distribute the yeast evenly throughout the dough.
1. Soften yeast in a small amount of the liquid.
2. Combine the remaining ingredients in a mixing bowl. Add the dissolved yeast.
3. Knead
MODIFIED STRAIGHT DOUGH METHOD:

For rich doughs, the straight dough method is modified to distribute fat and sugar.
1. Soften yeast in liquid.
2. Combine fat, sugar, salt, until well combined, but do not whip.
3. Add eggs gradually to sugar-fat mixture.
4. Add the remaining liquid until mixed.
5. Add the flour and yeast.
6. Knead.
SPONGE METHOD:

Sponge doughs are prepared in two stages which gives the yeast action a head start. The
bread has a slow rise that allows for a longer shelf life along with better flavor and
texture.
1. Combine the liquid, yeast or starter and part of the flour. Sometimes part of the
sugar is added. Mix until it is a thick batter or soft dough. Let ferment until the mass
doubles in bulk.
2. Punch down or stir, then add the rest of the flour and remaining ingredients.
3. Knead.
3. KNEADING
After the ingredients for the bread dough are combined the dough is kneaded. Dough can be
kneaded in a stand mixer using a dough hook, or by hand. Knead the dough until it is smooth
and elastic.
Kneading Dough: Kneading bread dough is an important process to developing a gluten
structure which strengthens the bread. It also creates a more even crumb for the final product
and improves the flavor of the bread.
4. BULK FERMENT (1ST RISE)
After the dough is mixed and kneaded, it is allowed to rest and ferment. Fermentation occurs
when the yeast begins to feed on the starches and sugar present in the dough. As the yeast
feeds, carbon dioxide is produced which makes the dough rise and develops the texture and
flavor of the bread.
5. SHAPING
After the dough has bulk fermented, it is shaped into rolls, loaves, or specialty shapes likes
braids.
6. PROOFING OR PROVING (2ND RISE)
The term proofing also called proving, refers to the rise that happens after the dough is shaped.
The same fermentation process is happening during this step as it is in step 3, but this is where
the shaped dough gains the bulk of its volume. Typically, shaped bread dough should rise until
double in size.

Why is it called proofing?

When dough rises it is “proof” that the yeast is alive and that the bread will continue its rise in
the oven.

7. BAKING
After the bread has proofed sufficiently it should be baked. If you wait too long to bake the
bread dough after it has proofed, it can overproof which will cause a sour taste and large holes
in the final product.
Bread is cooked through when its internal temperature reaches 190-200 F (99-94 C).
LESSON 7
Basic Baking Techniques, Tools, and Ingredients
Baking brings joy to your family and makes your home smell amazing, but if you have limited
experience baking it can be a daunting task. Use these basic baking techniques and tools to get
started making bread, pastries, and desserts.
Basic Baking Techniques
Baking is a science, but we don’t want you to have to have a culinary degree to make our
recipes.
For that reason, we vet our recipes several times to make sure they work. We’re human,
however, so If you see something that doesn’t make sense or have any questions, just let us
know.
Measuring Techniques
Different ingredients call for different measuring techniques for the best results. Follow the
instructions in your recipe to see if it specifies which method to use.
Scoop and Level Method
If your recipe doesn’t say which measuring method to use, we recommend using the scoop and
level method. It’s not the most accurate but it is used the most.

For this method, scoop the measuring cup directly into the flour and level it off with the back of
a knife. A lot of our recipes use this method unless the recipe says differently. Sugar, flour,
baking soda, baking powder, and salt can all be measured with this method.

Note: If the flour is packed into your flour canister, stir it up with the cup before scooping.

That being said, it’s actually an unreliable method because the weights can vary. If the recipe
calls for another method of measuring, don’t be surprised if your recipe doesn’t turn out because
you used this method.

Spoon and Level Method

If a recipe calls for the spoon and level method of measuring and you ignore this direction, you
could end up with 50% more flour or other ingredients than you need. This method can be used
with flour, cocoa, or confectioner’s sugar.

How to measure with the spoon and level method

Scoop the flour out of the flour bin with a spoon and dump it into the measuring cup. Don’t pack
the flour in.
Lightly tap the side or over the top of the measuring cup with a butter knife to fill in any air
pockets (4 to 5 light taps).
Once you’ve filled the cup and tapped out the air bubbles, gently level with the flat edge of a
butter knife.
Scoop and Pack Method
Brown sugar is measured by scooping with a measuring cup and then packing it down. Unless a
recipe states otherwise, you can use light brown sugar and dark brown sugar interchangeably.
Weigh Method
Use a food scale to measure ingredients if the recipe requires one. Using a scale is the most
reliable method of measurement and it’s used for dry and liquid ingredients.
First, place an empty bowl on the scale and use the Zero function (tare) so it doesn’t include the
weight of the bowl in your weight. Then fill your bowl with the ingredient of choice. Scoop in
more or remove the ingredient until you get the correct weight.
You can tare between ingredients so all of your ingredients are added to one bowl but I usually
weigh them separately.
Tips and Tricks for Measuring
 Baking soda, corn starch, and baking powder can settle or clump, so before measuring
these ingredients, shake the container a little bit or fluff it up with a fork.
 If your recipe requires sifting read it to see if you measure the ingredients and then sift or
sift and then measure.
 We always sift powdered (confectioners’) sugar and cocoa because they tend to clump or
contain lumps.
 Standard yeast packets hold 2 and 1/4 teaspoons if a recipe calls for more or less than 1
standard packet of yeast (or if measuring out of a jar or container), measure the yeast
using the same method as you are measuring the baking powder or baking soda.

Mixing Techniques
Quick Bread Mixing or the Easiest Mixing Method
Many quick-bread recipes and the occasional cookie recipe don’t need any special method of
mixing. You just throw all the ingredients in at once and mix it all together thoroughly before
putting it straight into the oven. This is by far the easiest baking technique but is not standard for
most cookies, cakes, or bread. The most common baking recipes require the creaming method.
The Creaming Method
Many recipes begin by having you cream the fat with the sugar first. This is called the creaming
method. The most typical order of steps is to use a mixer to thoroughly blend the

sugar with the butter or shortening, and then add the remaining liquid ingredients such as eggs
and vanilla, or other extracts.
Properly creamed ingredients will be light and fluffy as well as lighter in color after they’re
properly mixed. We use the paddle attachment of an electric stand mixer for this.
When creaming butter, you want your butter at room temperature or at the consistency of peanut
butter or shortening. If your butter is too soft it will not cream properly and result in a flatter
baked goods.
In the creaming method, dry ingredients are normally mixed in a separate bowl and then added to
the main bowl once all of the liquid ingredients have been incorporated.
Rub In The Flour Method
If you make a lot of pastries or bread you will almost surely come across a recipe that says “rub
the flour into the butter”. When I see this, wash my hands really well and use my fingers. Mixing
the flour with the butter first by pressing the butter into the flour over and over will result in the
perfect texture for your baked goods.
You need to keep rubbing and rubbing until your mixture looks like crumbs. Every piece of flour
will be coated in butter and as the butter melts during the baking process it will create an even
moist crumb. You can use a pastry blender for this step if you do not want to use your hands.
Hot Milk Method for Baking
I make a Texas Sheet cake that uses this method. To make many from-scratch cakes, cupcakes,
and hot milk puddings, you need to boil the butter and milk or other liquid together before you
add the flour and other ingredients. This gives the cake a beautiful texture and intensifies the
flavor if using cocoa.

Scalded Milk
Older recipes called for scalded milk to kill bacteria and enzymes that prevented the dough from
rising. However, today, most milk is pasteurized which eliminates these bacteria and enzymes so
it’s no longer necessary.
We still do it in some of our recipes because the warmer temperature helps activate the yeast and
blends well with softened butter. It’s also said to make bread light and cakes spongy.
HOW DO YOU SCALD MILK?
1. Add the milk to a small saucepan.
 2. Using an instant-read thermometer, heat the milk to 180°F. The milk will just start to
form a skin over the top and is just under the boiling point. You’ll see little bubbles just
on the edge.
3. Remove the pan from the stove and place it in the refrigerator for 12 to 15 minutes or
until the temperature of the milk lowers to at least 110°F.
Blind Baking Method
Blind Baking is a term that just means pre-baking. This method is used to pre-cook pastry dough
before adding the filling. It helps prevent an under-cooked crust in certain pie recipes. Using a
pre-baked crust also keeps some pies from getting soggy as they bake if the filling is liquid.
Normally when you blind bake a pie crust, you add a sheet of parchment paper or foil over the
crust and then fill it with dry beans, rice, or pie weights to help the crust hold its shape as it
cooks without the filling in it to keep your pie crust or pastry crust from bubbling up and losing
its shape.
Note – you can reuse the beans and rice for blind baking but don’t eat them after they’ve been
used for blind baking.
Also, it’s important to note that if you use clay
You’ll pre-bake the crust for ten or fifteen minutes, then add the filling. Depending on the filling
you may or may not have to let your crust cool before adding the filling. The recipe should
include these instructions.
Baking Essentials
Basic Baking Tools
 Mixing Bowls
 Electric Hand Mixer
 Measuring Spoons
 Dry Measuring Cups
 Liquid Measuring Cups
 Pastry Blender
 Whisk
 Electric Stand Mixer
 Rubber Spatula
 Cookie Scoop
 Cooling Rack
  Parchment Paper*
 Pie Plate
 Loaf Pan
 Pastry Brush
 Sheet Pans
 Cake Pan
 Cupcake/Muffin Pan
 Pie Weights*
*Parchment Paper – We always line our baking sheets. Sure it makes clean-up a breeze, but it
also eliminates the effect of using a dark or light baking sheet during baking.
It’s important to know that there is an oven temperature rating on parchment paper. If you
exceed it your parchment paper can catch fire in your oven. The one we recommend is rated to
450°F, high enough for our bread recipes too.
Don’t reuse parchment paper once it’s become brittle. We don’t reuse our parchment paper
under any circumstances.
*Pie Weights – Pie weights are often ceramic or made of clay. If this is what you use, make sure
you line the crust with parchment paper or foil before adding the weights. Your pie weights can
become rancid if placed right on the crust. We know this from personal experience. We had to
dispose of an entire beautiful pie. (very sad face inserted here)
Converting batter for cakes, cupcakes, and quick bread recipes can be difficult. We get that! Our
free printable Baking Pan Conversion Cheat Sheet should help you utilize the pans that you
already have
Essential Baking Ingredients
Baking Soda & Baking Powder
Baking Soda and Baking Powder are leaveners that improve the texture and appearance of
baked goods. They create a chemical reaction that produces air bubbles helping batter and dough
rise.

 Make sure your baking soda and baking powder are fresh! They can absorb odors and
lose their potency over time, so replace them often.
 To test baking powder to see if it’s still good, put 1/4 cup of boiling water into a
bowl and add about 1/2 teaspoon of baking powder. If it bubbles, it’s still good.
  To test baking soda to see if it’s still good, add a spoonful of baking soda to a
bowl and add an acid like vinegar or lemon juice. If it fizzes it’s still good.
Butter
Use the real stuff! Real butter tastes so much better than margarine or butter substitutes.
European butter has higher fat content (82% to 86%) and a lower water content compared to U.S.
butter which must have at least 80% fat content. Look for Plugrá or Kerry Gold European butter
or Land O’Lakes in the U.S.
We bake with unsalted butter because we want to control the salt in our recipes. If you use salted
butter, eliminate some or all of the remaining salt.
Tip: If your recipe states to use room temperature butter, you can soften the butter by placing
sliced butter in a bowl next to two cups of boiling water in the microwave for about 10 minutes.
We’ve also put our butter on a plate and microwaved it for 15 seconds per side. Watch it
carefully. Softened butter doesn’t mean melted butter. If it’s too soft it will not work well for
creaming butter and sugar together.
As previously noted, your butter should be the consistency of peanut butter or shortening. If it’s
too soft, it will not cream properly resulting in flatter baked goods.
Corn Starch
Corn Starch helps create a crumbly and tender texture in bakery. It’s also a great thickener in
sauces, soups, puddings, and pie fillings.
Eggs
We use Grade A Large eggs for consistency.
When a recipe suggests using room temperature ingredients, you can put your eggs in a bowl
of room temperature water for 5 minutes.
Flour
It’s important to use the flour recommended in your recipe unless it indicates you can substitute.
The reason is flour variety and brands contain different percentages of protein, grains, or even
other ingredients.
All-Purpose flour (APF)
We use all-purpose flour unless we indicate it differently. Bleached and unbleached all-purpose
flour is interchangeable and will not change the outcome of your recipe.
The difference is unbleached flour is less processed so is preferable to some bakers. It’s also
said to be more flavorful. We use it a lot in our bread recipes.
If you’re wanting your bakery to have a whiter appearance use bleached.
Self-Rising Flour – Don’t substitute self-rising flour for all-purpose flour. Self-rising flour
already has some baking soda and salt added.
Cake Flour
Cake flour is said to make baked goods soft and tender. It is not all-purpose flour. Cake flour is a
finely milled soft winter wheat flour with a lower protein content than all-purpose flour.
Whole Grain Flour
What is whole grain flour? Whole grain flour uses grains that are fully intact meaning that they
haven’t undergone processes that remove their bran and germ, not to mention nutritional
benefits.
Wheat flour isn’t always whole grain. Wheat flour generally uses the whole grain. You need to
look for the word “whole”. Like so many ingredients, the wording can be misleading.
We love using whole grain flour. However, you can’t always swap whole grain flour 1:1 with
all-purpose flour and expect to have the same outcome. Your bakery can be tough, dense, and
dry because they absorb liquids differently. In our recipes, we try and explain the substitutions
that you can make. We’ve used this article as a resource.
Salt
Kosher salt has larger grains that are actually hollow. You can usually use less kosher salt with
the same impact as other varieties.
We often use fine salt in our bakery. We find that it blends with our ingredients instead of falling
to the bottom of the bowl because it’s lighter in weight.
Tip: Mix your salt with the wet ingredients instead of whisking it with the dry ingredients for
greater distribution. Ever take a bite and taste salt? it’s the distribution that can be the culprit.
Sugar
We use white granulated sugar.
Sugar in the raw
Sugar in the raw is also known as (turbinado sugar) and can be substituted 1:1 or sprinkled on
top of your bakery for a delightful crunch.
Use the manufacturer’s recommendations when substituting with Sugar-free varieties.
Brown Sugar
Dark brown sugar and light brown sugar can be used interchangeably.
The difference is that dark brown sugar contains about twice the amount of molasses as light
brown sugar giving it a deeper almost caramel flavor.
Vanilla
We use Pure Vanilla Extract most of the time, especially in puddings and whipped topping.
Imitation vanilla extract can be used in bakeries.
Yeast
Instant Yeast, also known as rapid rise or quick yeast. This yeast can be added right into your
ingredients without activating it first.
Dry Yeast or Active Dry Yeast must be rehydrated and activated. It’s not listed as instant,
quick, or rapid rise. Dry Yeasts are activated by combining them with warm water and often
some sugar and letting them sit for about 5 minutes. Once it begins to bubble or foam, you’ve
proved it’s active and good to use. If it doesn’t activate, start over with fresh yeast.
We prove that our yeast is active before adding it to all of the other ingredients. If you bake with
“dead” yeast your dough will not rise and you’ve wasted a lot of time and ingredients.
Instant or rapid rise yeast can lose its potency. You can test it by adding some warm water and if
it bubbles it’s ok to use.
Yeast can be stored in the refrigerator or freezer.
Sourdough Starter – this is a live yeast that you can make and maintain. The starter is used in
bread and the starter discard can be used in lots of baking recipes.
Emergency Substitutions
Cake Flour – Make your own cake flour, measure out 1 cup of all-purpose flour and remove 2
tablespoons. Replace the 2 tablespoons with corn starch.
Baking Powder – To replace 1 teaspoon of baking powder, combine 1/4 tsp baking soda and 1/2
tsp of cream of tartar.
Baking Soda – 4 teaspoons of baking powder can replace 1 teaspoon of baking soda.
 Sugar – Brown sugar can be used interchangeably with white sugar or
 1-1/4 cup powdered (confectioners) sugar, or
 ¾ cup liquid sugar (honey, corn syrup, date syrup, maple syrup, agave).
 Brown Sugar – You can make your own brown sugar by adding 1 tablespoon of
molasses to one cup of white sugar. Blend it in a food processor until it reaches a uniform
color.
 Light Brown Sugar – Substitute with dark brown sugar or make one cup use 1/2 cup of
dark brown sugar and 1/2 cup of white granulated sugar.
 Powdered Sugar (confectioners’ sugar)- You can make your own powdered sugar by
adding white sugar to a blender or other powerful food processor or Nutri-bullet and mix
on high for 4 to 5 minutes, stirring occasionally to make sure it’s all getting mixed. Be
careful to make sure it stays dry.
  If the mixture feels gritty, continue blending. If it doesn’t blend to powder, your
blender may not be powerful enough.
 Since powdered sugar stores well, I keep plenty on hand and store it in an air-tight
container.
Butter – For creamed butter, substitutions include margarine, solid coconut oil, or shortening.
For melted butter, substitutions include any neutral oil. You can also use an equal amount of
unsweetened applesauce or pureed black beans for a non-fat substitution.
Buttermilk – Add 1 tablespoon of white vinegar or real lemon juice to 1 cup of milk. You can
also substitute with yogurt 1:1.
Note: There is powdered buttermilk available in the baker’s aisle that can be stored in the
refrigerator after opening.
Cocoa Powder – Use 1 ounce of unsweetened baking chocolate chopped fine (we use a blender
or food processor).
Eggs – One egg can be replaced with 1/4 cup of mashed banana, applesauce, or vegetable oil.
Lemon Juice – Use Lime juice, white vinegar, or dry white wine.
Yogurt and Sour Cream can be used interchangeably. Buttermilk can also be used if you don’t
need the consistency.
Pans
Converting batter for cakes, cupcakes, and quick bread recipes can be difficult. Our baking pan
conversion cheat sheet will come in handy and save you money and room in your kitchen when
you don’t have to buy one more pan!

Yeast bread comes in so many different varieties. We break down the different types of yeast breads and
how to make them your own.

From fluffy sandwich bread to sweet cinnamon rolls, yeast bread is incredibly versatile. And while
you’ve almost definitely enjoyed these rolls, loaves and breadsticks, you might not know what really
makes these yeast breads stand out from each other. We put together this guide to types of yeast breads to
explain the differences and give tips on how to make (and enjoy!) each one.

For more bread know-how, don’t forget to check out our ultimate guide to bread baking.

What Is Yeast Bread?

As the name suggests, yeast breads are made with yeast (as opposed to quick breads, which are the other
main type of bread and don’t contain yeast). Combining warm water and sugar with yeast causes the yeast
to multiply and release carbon dioxide, which, when mixed with dry ingredients, creates a soft loaf of
bread. We can show you how to proof yeast and how to use yeast the right way.

Breads made with yeast also require kneading. Working the dough helps develop gluten, a protein that
gives bread structure and texture and keeps those yeast gas bubbles within the loaf. Since kneading can
initially be a bit tough on the gas bubbles that have been built up, yeast breads need one or two rest
periods as well.

If your yeast doesn’t work, your yeast bread won’t work, so that’s why you should always test yeast when
baking.

Types of Yeast Breads

There are two types of yeast breads, which are described below.

Batter breads
The dough for batter breads is not kneaded. Batter bread is coarser in shape and texture than bread
prepared with kneaded dough. It has a higher ratio of liquid to flour and other dry ingredients; beating the
batter a few minutes develops the gluten, though not as much as a kneaded bread. The dough rises only
once, in the bread pan. Batter breads generally do not rise as high as kneaded breads.

Kneaded breads
A smoother-textured bread results from kneading yeast dough by hand, with an electric mixer or food
processor. The dough is allowed to rise before shaping, then it is shaped and allowed to rise again.
Finally, the bread is baked. Breads prepared in electric bread machines are also kneaded breads.

Kneaded breads offer many options for bakers, especially in regards to shaping. Examples of kneaded
breads include loaf breads, baguettes, pan rolls and crescent rolls.

5 Examples of Yeast Breads

Yeast is a living organism. While you might not see it moving around in front of you, this single-
celled organism can reproduce and rapidly multiply once it is exposed to warmth, liquids, and sugar
and flour. Yeast breads all rely on yeast as a leavening agent and come in two types -- batter and
kneaded. Batter breads, although they aren't kneaded, still require time to rise and have a coarser
texture than kneaded breads, which are smooth.

Grain Breads
Grain breads have a heavy, dense texture. Because they are often made with whole grains, they are
healthier than your typical white bread. A grain bread can be made from a variety of mixtures including
rye, wheat, buckwheat, barley, potato and oat. These are kneaded breads that you can make by hand or
in a bread maker. Whole wheat sandwich bread, for example, is a grain bread.
White Breads
White breads are soft, fluffy and most associated with sandwiches. These are available in American-
style, a soft and airy white bread; French, a spongy, chewier bread; and Italian, a crusty exterior and soft,
chewy inside. Other white yeast breads include pizza dough and breadsticks. White breads are kneaded,
and can be made by hand or in a bread maker.

Sweet Breads
Sweet breads offer a light, airy texture and combine flour, yeast, liquid, fat and sugar to give it that
sweet taste. Some types of sweet breads include cinnamon rolls, brioche, hot-cross rolls and sweet rolls.
These can be served with breakfast, used for sandwiches or made into a dessert. They’re versatile and
are considered kneaded breads.

Bagels
Bagels are a type of batter yeast bread. However, they require a preparation that is different form most
yeast breads. The dough is allowed to rise on its own, then it is punched down and shaped into the
classic ring shape. To get that chewy texture, bagels are boiled in water, then baked. Out of the water
bath, bagels can be topped with seeds, cinnamon and sugar, or toasted nuts.

Artisan Breads
Artisan breads, also known as hearth breads, bake in the oven on a stone or in a wood-fired hearth free
form -- no pan required. These breads have a crispy crust and soft inside because they're a kneaded
yeast bread. Some common types of hearth breads include baguettes, batard, semolina bread, rye bread
and French loaves. Hearth breads can be made with a variety of grains, including wheat, buckwheat,
semolina and sunflower seed.

Characteristics of baking yeast

Yeast, as one of the four basic ingredients, is widely used in daily staples such as steamed bread,
buns, bread and other fermented pasta. Without yeast, there would be no steamed bread or bread.
The characteristics of yeast are as follows.
What is yeast?
Yeast, is a pure biological fermentation agent bread, indispensable for the production of steamed
bread, buns and other fermented pasta. It contains the essential amino acids, B vitamins, trace
elements, carbohydrates, and a variety of bio-active substances. Yeast is a kind of invisible
unicellular microorganism, whose shape is round, oval, or rod and whose size varies with
different yeast species. With the development of modern science and technology, people are able
to breed species for different purposes for industrial production.
History of Yeast
As early as 3000 BC, humans began using yeast to produce a fermentation product, when people
did not know yeast. In the 17th century, a baker who knows brewing tried to use beer precipitate
(i.e. yeast) to ferment dough, and found it had a strong role in fermentation, and compared with
the traditional "fermentation starter", first, it was significantly faster in fermentation, shortening
the time from more than one day to a few hours; second, there was little or no acid produced in
the dough. So this method of fermentation quickly spread around the world. This can be regarded
as the start of the yeast industry, and the yeast industry has developed more than 200 years of
history since then.
The production of yeast in China began in 1922, with a history of more than 80 years. With the
development of Angel Yeast and a number of other yeast companies, China's active dry yeast
production technology and capability has reached the international advanced level. Take the
largest domestic company Angel Yeast as an example: Angel Yeast Co., Ltd, founded in 1986, is
a listed high-tech yeast company in China, which is specialized in the production of yeast and
yeast derivatives. Its production line brings together modern European yeast production process,
special equipment and control technology, and the single yeast production line with the largest
production capacity in the world was built in 2001. Its products passed the ISO9001 and HACCP
certification, exported to more than forty countries and regions in Europe, America, Australia,
Africa and Asia. Angel Yeast is the only listed high-tech company of the yeast industry in China.
In February 2002, "Angel" trademark was recognized as "China Famous Brand."
Varieties of Dough Yeast
The dough yeast has two varieties: one is fresh yeast, and the other is highly active dry yeast.
The fresh yeast, known as compressed yeast, is produced through the expansion and
reproduction of yeast in molasses medium, separation and crushing. According to sugar
tolerance, the active dry yeast is divided into high sugar active dry yeast and low sugar active dry
yeast. High sugar active dry yeast is mainly used to make bread as it can adapt the higher sugar
content of the environment in bread making; the low sugar active dry yeast is mainly used to
make European style staple bread, steamed bread, stuffed buns and other pastries with lower
sugar content.
Characteristics of Yeast
The fermentation of yeast in the dough is the use of carbon dioxide and other substances
produced by the life activities of yeast, and the series of complex changes make the dough elastic
and give bread unique color, aroma and taste. Unlike chemical substances, yeast has its own life
and is a typical facultative anaerobic microorganism which can survive with/without oxygen.

As yeast is a microorganism, it is bound to need some living conditions. If we grasp its

characteristics, we can make it service the baking industry better. The main factors that affect
yeast fermentation include the nutrients, temperature, pH value, and humidity. Yeast nutrients
are mainly carbohydrate, and yeast can only use monosaccharidine in the fermentation process.
The little monosaccharide in the flour cannot meet the needs of the fermentation of the dough.
The monosaccharide required for the yeast fermentation is mainly from two aspects: one is
formed from the starch hydrolysis of the flour; the other is formed through the enzymes
hydroxylation of the sucrose in the ingredients. Although yeast needs sugar substances for
nourishment, but when we add an excess of sugar, due to the osmotic pressure of the sugar
production, the sugar will inhibit the growth and reproduction of yeast, so the optimum sugar
content in the flour is generally 4-6%. Like other organisms, temperature is the most sensitive
factor for yeast; the temperature for yeast growth is between 27-28 ℃, the optimum temperature
is 28 ℃. Therefore, the room temperature for dough fermentation should be controlled below 30
℃ for the booming of the yeast, and hence for final proofing of the dough. The yeast activity is
enhanced as the temperature rises, so is the gas production. Experiments show that when the
dough temperature is 38 ℃, the gas production is maximum.
Thus, the room temperature of the dough fermentation is best controlled between 36-40 ℃. If the
temperature is too high, yeast will die of heat, the bacteria will grow, while the fermentation
activity decreases. With the growth rate of yeast varies in accordance with the dough moisture
content. Within a certain range, the more water, the faster the yeast fermentation is, so the degree
of softness and hardness of the dough determines the pace of fermentation. In addition, the
quality of the flour, other ingredients such as oil, milk, salt in the dough are also closely related
to the dough fermentation. in actual operation, these also should be noted.
Understanding the habits of yeast in the dough, we should do as much as possible to create a
very comfortable living environment for the yeast to make it give full play of its capabilities and
efficiency, to make baking even easier.
Advantages of Yeast
Yeast has many incomparable advantages over other products in fermentation:
1. Ito improves the nutritional value of the fermented foods
Yeast itself has a high nutritional value for it is mainly composed of protein and carbohydrate
composition, and is rich in B vitamins and other trace elements, calcium, and iron. See the table
below.
Nutrients in Yeast
Ingredient Protein Fat Calcium Iron VB1 VB2 Pantothenic Niacin
Content 45% 4-7% 100mg/100g 18mg/100g 7mg/100g 3mg/100g 3-9mg/100g 56. 8mg/100g
Fermentation makes the yeast bloom, thereby speeding up the yeast fermentation rate makes an
increase in bread nutrition; yeast contains a variety of enzymes that can Hydrolyze starch and
cellulose hydrolysis into low molecular weight substances, such as low molecular weight sugars,
amino acids, alcohols and others easily to be digested and absorbed, hence improves the rate of
digestion and absorption of the flour. Yeast is also rich in lysine, which can compensate for lack
of lysine in cereals; yeast also contains phytase, which contribute to the absorption of zinc, iron,
calcium by the body.

2. It increases the flavor of fermented food

The fermentation of the yeast dough, producing amino acids, oligosaccharides, esters, alcohols,
acids and other substances, makes the bread pure and soft.
3. It improves the production efficiency and saves the cost
Due to the high purity of yeast, there is little acidic substances produced in the dough
fermentation process, so this naturally eliminates the trouble caused by alkali. At the same time,
yeast, with its stable quality and strong fermentation capacity, can significantly shorten the
dough fermentation time to 1-2 hours, which makes possible the industrial production of bread
and other fermented pasta, hence is popular among bread manufacturers.
Usage of Yeast
1. Method of Adding
Yeast is most sensitive to changes in temperature, and its life activities are closely related to
changes in temperature, its vitality and fermentation force vary with temperature changes.
Stirring is one of the key processes affecting the vitality of yeast, and the dough temperature
should vary with the seasons. In spring and autumn, 35 ℃ warm water should be used for stirring
and activation, and the yeast can be added directly to the water; in summer, cold water should be
used and in winter, hot water should be used for stirring and activation.
2. Amount
The amount of yeast is related to many factors. High sugar active dry yeast with amount 1% in
bread can get better baking effect, 0.3% -0.5 for low sugar active dry yeast in steamed bread,
stuffed buns. The more fermentation times, the less amount should be used
3. Choice of Yeast
The following aspects should be noted in the choice of yeast: first, the production date should be
within the shelf life of yeast; second, the vacuum packaging should remain intact; third, the
appropriate yeast should be chosen according to the bread recipe. For example, the yeast
produced by Angel Yeast Co., Ltd. has two varieties, the high-sugar active dry yeast and low
sugar active dry yeast, usually marked "high sugar" or "low sugar" on the packaging. High sugar
is suitable for the production of high sugar content (over 8%) bread, while low sugar is suitable
for the production of low sugar content (below 8%) bread.

LABORATORY PROJECT 1

Sesame Wheat Braids

Ingredients
 2 packages (1/4 ounce each) active dry yeast
 2-1/4 cups warm water (110° to 115°)
 1/3 cup sugar
  1 tablespoon palm/coconut oil
 1 cup whole wheat flour
 2 large eggs, room temperature
 1 tablespoon water
 1 tablespoon salt
 5 to 6 cups all-purpose flour
 2 teaspoons sesame seeds
Directions
1. In a large bowl, dissolve yeast in water. Add sugar and oil; mix well. Stir in whole wheat
flour; let stand until the mixture bubbles, about 5 minutes.
2. In a small bowl, beat eggs and water. Remove 2 tablespoons to a small bowl; cover and
refrigerate. Add remaining egg mixture and salt to batter; mix until smooth. Add 4 cups
all-purpose flour and beat until smooth. Add enough remaining flour to form a soft
dough.
3. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a
greased bowl, turning once to grease top. Cover and let rise in a warm place until
doubled, about 1 hour. Punch dough down and divide in half. Divide each half into thirds.
4. Shape each into a rope about 15 in. long. Place 3 ropes on a greased baking sheet; braid.
Pinch each end firmly and tuck under.
5. Repeat, placing second braid on the same baking sheet. Brush braids with the reserved
egg mixture; sprinkle with sesame seeds. Let rise until doubled, about 45 minutes. Bake
at 350° for 20-25 minutes. Remove from baking sheet to cool on a wire rack.
Nutrition Facts
1 slice: 102 calories, 1g fat (0 saturated fat), 13mg cholesterol, 226mg sodium, 20g carbohydrate
(2g sugars, 1g fiber), 3g protein.
LABORATORY PROJECT 2

Basic Homemade Bread

Ingredients

 1 package (1/4 ounce) active dry yeast

 3 tablespoons sugar plus 1/2 teaspoon sugar

  2-1/4 cups warm water (110° to 115°)

 1 tablespoon salt

 6-1/4 to 6-3/4 cups bread flour

 2 tablespoons palm/coconut oil

Directions

1. In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form
on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast
mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at
a time, to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased
bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2
hours.

3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a
loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours.

4. Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal
temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

HOMEMADE BREAD TIPS

How do you use yeast?

Yeast can be tricky at first, but once you learn how to proof yeast, you should be all set. The trick is to
make sure the water is not too hot. Don't go higher than about 110 degrees.

How do you knead bread?

Kneading bread is simple. Flour your worktop, then push, pull and stretch the dough until it's nice and
smooth. When it's properly kneaded, the dough should be stretchy and smooth.

How do you proof bread?

Proofing bread allows the yeast to do its work to help the dough grow. To proof bread, place the bread in
a greased bowl and let rest in a warm, humid environment until it doubles in size. If you're having trouble
getting the dough to proof, use these proofing tricks.

How do you store homemade bread?

You can store homemade bread in a plastic bag or a bread box for maximum freshness. If you don't think
you can finish it in a few days' time, you can also freeze bread. Just wrap it up in plastic and pop in the
freezer. It'll keep for a few months. If your bread has gone a bit stale, you can always use it to
make homemade croutons, French toast or bread pudding.

Nutrition Facts

1 slice: 102 calories, 1g fat (0 saturated fat), 0 cholesterol, 222mg sodium, 20g carbohydrate (1g sugars,
1g fiber), 3g protein.

LABORATORY PROJECT 3

Oat Dinner Rolls

Ingredients
 1-1/3 cups water, divided
 1 cup quick-cooking oats
 ¾ cup packed brown sugar
 3 tablespoons butter
 1-1/2 teaspoons salt
 2 packages (1/4 ounce each) active dry yeast
 1cup milk
 5 to 5-3/4 cups all-purpose flour
Directions
1. In a large saucepan, bring 2 cups water to a boil. Stir in oats; reduce heat. Simmer, uncovered, for
1 minute. Stir in brown sugar, butter, salt, milk and remaining water.
2. Transfer to a large bowl; let stand until mixture reaches 110°-115°. Stir in yeast. Add 3 cups
flour; beat well. Add enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl;
turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

4. Punch dough down; shape into 24 rolls. Place on greased baking sheets. Cover and let rise until
doubled, about 30 minutes.
5. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan and cool on wire racks.
Nutrition Facts
1 roll: 132 calories, 1g fat (0 saturated fat), 0 cholesterol, 150mg sodium, 28g carbohydrate (6g sugars, 1g
fiber), 3g protein.
LABORATORY PROJECT 4

Basic Sweet Yeast Bread

Ingredients 

For the Dough

 ▢1 tablespoon instant yeast
 ▢1 cup very warm milk 115 F, I use whole milk.
 ▢1/3 cup granulated sugar
 ▢1/2 cup butter well softened almost melting.
 ▢1 teaspoon salt
 ▢2 large eggs room temperature
 ▢4 cups all purpose flour

Procedure

1. In a large bowl, stir together the yeast and milk until dissolved. Beat in the sugar, butter,
salt and eggs until well combined. Add the flour, one cup at a time, stirring until
incorporated. The dough should be shaggy and still sticky.
2. Turn out the dough onto a floured surface and knead 5-6 minutes until smooth and
elastic. Or if you use a mixer knead 4-5 minutes. Freeze or refrigerate at this point if
desired.
3. If baking now, continue by placing the kneaded dough into a greased bowl. Cover and let
rise for 1 hour or until doubled in size. The length of time needed to rise will depend on
how warm the room is. Ideal rising temperature is 72 F.
4. When the dough has risen, punch dough down with a floured hand and shape and bake as
desired.

Nutrition

Serving: 1/24 · Calories: 139kcal · Carbohydrates: 20g · Protein: 4g · Fat: 5g · Saturated
Fat: 3g · Polyunsaturated Fat: 2g · Cholesterol: 28mg · Sodium: 135mg · Fiber: 1g · Sugar: 3g
LESSON 8
Your first forays into baking were probably simple things like brownies and cookies, but now you’re
ready for something more advanced. So what’s next? I would highly recommend you dip your hands into
a technically complex but totally rewarding project: laminated dough. What is this mysteriously-named
dough, and how does it all work?

What is laminated dough?

Laminated dough gets its name from how it’s made. “Laminating” dough refers to the process of folding
butter into dough multiple times to create very thin alternating layers of butter and dough. The gluten in
the flour also gets developed during the folding and rolling process.

This is unlike other baked goods where butter is creamed in with the sugar and flour, so the result when
baked is a pastry with hundreds of flaky, airy layers.

What pastries use laminated dough?

The two most common types of laminated dough are puff pastry and croissants. Puff pastry is the
simplest form of laminated dough, with just butter folded into a basic dough of flour, water, and
salt. Croissants take it one step further and add yeast and milk to the dough, which make the pastries
richer, rise more, and end up more bread-like. Danishes, palmier cookies, kouign amann, and sticky
buns are also pastries made with laminated dough.

Laminated dough refers to a baking technique in which many thin layers of dough, referred to as leaves,
are separated by butter, as a consequence of repeated folding and rolling. There are different types of
laminated doughs. Puff pastry, croissant, and Danish are the three original laminated doughs. Kouign
Aman and cronuts are variations of one of those.

Croissant and Danish contain yeast, puff pastry does not. In addition, the initial dough or detrempe for
Danish contains egg which the others don’t. A recent addition to laminated dough is the cronut which is
basically doughnut dough that is laminated with butter. Kouign aman is a croissant type dough that is
sugared when shaping producing a crackling caramel sugar coating. It can be filled or unfilled. I will blog
about this one shortly. The photo that opens this blog is of the Kouign Aman.

Croissant or puff pastry can be savory as well as sweet.

Laminated doughs are often thought of as difficult or scary to attempt. Originally, lamination occurred
when a lean dough (one with no or little fat) was rolled out and a butter block was encased in the dough.
It was then rolled and folded several times to obtain a great number of thin layers of dough and butter.
These are referred to as “turns”.
However recently, a much easier method is being used. I first introduced making puff pastry in a food
processor in my first book, “The New Pastry Cook”. It was based on the Dutch system or  Scottish
method of making puff pastry in a mixer which was introduced to America by Julia Child. Using a mixer
allows you to use refrigerated cold butter. As a result, Julia cautioned not to use the processor for her
method – and she was correct.

However, one simple change allows puff pastry or laminated doughs to be made in the processor.
Freezing the butter and partially freezing the detrempe makes it possible to use the food processor. It has
been interesting to see how many books and articles are now using this method or some variation of it. I
was surprised to see the Culinary Institute of America’s “Baking & Pastry, Mastering the Art and Craft”
now uses the Dutch system or Scottish method of making puff pastry in the mixer as opposed to the
original butter block method which was always favored by pastry schools and professional pastry chefs.

Butter as used in Laminated Doughs

Butter is the preferred fat for incorporation because of its taste. However, any fat from lard to
Crisco can be used, but isn’t suggested for reasons of taste. Vegetable shortening will give the
highest rise and is used commercially in some ready to use puff pastry in supermarkets. But the
lack of taste along with the coating it leaves in the mouth makes it undesireable.

It stands to reason that the higher the butter fat content the higher the laminated dough will rise
when baked simply for the reason that the more fat there is, the more steam will be created as it
melts  and releases its water in order to lift the dough. For this reason European butters such as
Plugra, Kerry Gold and others are often recommended as they have an 82% butterfat content
whereas most national brands of American butter contain 80% butterfat as mandated by
congress.  I will be writing a post comparing the butters.

While yeast aids in lifting croissants, kouign aman, cronuts and Danish pastry, puff pastry is
completely dependant upon the steam produced by the water in the dough and in the melting
butter to raise it.

My recipe for puff pastry uses pastry flour that I make by combining all purpose and cake flour.
However, I recently heard Paul Hollywood of The Great British Baking Show, mention that
strong flour (bread flour in America) should be used.

However, Rose Levy Beranbaum in her book, “The Pie and Pastry Bible” thinks bread flour is
not such a great idea for puff pastry.

Rolling out the Dough

There is a special rolling pin called a tutove for rolling out laminated doughs. However, I don’t
make them often enough to worry about it. I use my marble rolling pin on my marble tabletop.
Marble is the best surface because it stays cold which helps keep the butter cold. The least
desireable surface is wood. However, just pop the laminated dough into the refrigerator or
freezer for a few minutes if it warms up too much.  Just keep it firm.

Originally puff pastry was rolled and folded in what was referred to as a single turn. That meant
it was folded like a letter. The method I use is the double turn which means the dough is folded
down from the top to the center and up from the bottom to the center, then folded in half at the
center. This speeds up the process of rolling out and making turns. It is then turned 90° so the
folded side is to the left for the next turn.

Resting the dough

During the rolling out and folding stage, the dough needs to be rested from time to time. While I
have read it is because it springs back, I haven’t found that to be a problem with my method. The
reason I rest it is to keep the butter solid. If the butter begins to soften you will roll it into the
detrempe or onto the table and that is not what you want to do. The idea is to keep the
butter between the sheets of the detrempe. So it is necessary, if using my method or anyone’s to
keep the butter cold so it doesn’t mix with the dough or stick to the table.

Storing Laminated Doughs

When the dough is completed, it is best to leave it in the refrigerator overnight or up to several
days. If not using it then, freeze it for up to a year for unyeasted doughs. Several months for
yeasted doughs. Thaw it in the refrigerator overnight before using if frozen.  The product can
also be made up and frozen then baked from the frozen stage.

Shaping the dough

Any laminated dough needs to be cut so the edges of the dough are not sealed or it won’t rise as
dramatically. The dough needs to be cold to cut it. If it has just been rolled out, refrigerate or
freeze briefly to firm up. When cutting use a sharp knife in an up and down motion. Do not drag
the knife as that can seal the edges of the dough.

Also, if using cutters, do not twist them when cutting. Cut straight down and remove them
straight up to keep the pastry from baking lopsided.  If you are unsure the cut has gone to the
bottom, move the cutter side to side.

If you need to attach pieces of dough together, brush them with water and press them together
lightly. I prefer this to egg as the egg can seal the pastry if it drips down but water won’t. I often
glaze the finished product with an egg wash, but I don’t attach pieces with it.

Scraps
Although scraps of laminated doughs will never reach the height of the original, they are still
eminently useable. I usually piece mine together or stack them up, dust them lightly with flour
and roll them out. If they soften, refrigerate them. Give them a turn, wrap them in film and
refrigerate or freeze them.

Baking Sheets and Baking Temperatures

Light colored baking sheets lined with parchment paper should be used when baking laminated
doughs. The high butter content can cause the items to burn fairly fast. Dark sheets brown more
quickly and that is not what you want here. Also, I double pan all of the laminated doughs  to
insure the bottom is not burned before the item is baked all the way through. I also bake on the
middle rack of the oven to prevent burning the top which can happen if baked higher up in the
oven.
Baking temperatures can be anywhere from 350°F to 425°F depending upon what is being
baked. Some recipes, especially if the laminated dough is thick, start at a high temperature to get
the maximum lift to the dough and then reduce the temperature to make sure it bakes all the way
through. Follow the guidelines in the recipe.

Serving
When cutting laminated doughs to serve, use a serrated knife in a sawing motion to preserve the
layers and not squash them. It is the exact opposite of cutting the dough before it is baked.

LABORATORY PROJECT 1

Orange Cinnamon
Morning Buns

What Is a Morning Bun?

Morning buns are made from

laminated pastry dough that puffs up during baking, resulting in flaky and buttery layers. The
rolls are filled with a cinnamon-sugar-orange zest mixture and finished with more cinnamon and
sanding sugar when they come out of the oven.

What Is Laminated Dough?

Laminating dough is the process of folding butter into dough multiple times to create thin
alternating layers of butter and dough. Unlike other baked goods where butter is often creamed
into the sugar and flour, the layering process results in a pastry with hundreds of flaky, airy
layers. Laminated doughs are often used for croissants and puff pastry.

How to Fold Laminated Dough

The process for making all laminated doughs is essentially the same. You begin with a block of
butter and simple dough, which you fold around the butter. The dough, with the butter inside of
it, is then rolled out, folded over itself multiple times, and chilled—a process that is repeated
multiple times in order to create layers of fat in the dough. Tip: It’s important that the butter is
truly softened to make forming the butter block easy. Once perfectly room temperature, the
butter will be spreadable and have the consistency of cream cheese.

1. Make a Butter Block: Draw an 8 by 11-inch rectangle on a piece of parchment paper

with a pencil. Flip the parchment over so the butter won’t come into contact with the
pencil marks. Place the softened butter in the center of the square and cover with
another sheet of parchment paper. Use an offset spatula or bench scraper to spread the
butter evenly to fill the square. Refrigerate overnight.

2. The Envelope and Letter Fold. In this method, a rectangular butter block is folded into
the dough like an envelope. Roll dough into a 12 by 16-inch rectangle, big enough to
wrap over the butter block. Place butter in the center of the rolled dough. Fold the
corners of the dough over the butter, covering it completely like an envelope. Roll the
dough out into a rectangle shape. From the top side, fold one-third of the dough onto
itself, keeping the edges lined up with each other. From the bottom side, fold the
remaining one-third of dough on top of the side that has already been folded. Line up all
the edges so that you are left with a smaller rectangle. This technique is called a “letter
fold,” since the dough is folded as if it were a piece of paper going inside an envelope.
Wrap the dough tightly in plastic wrap and place on a sheet pan. Refrigerate for about 1
hour to relax the gluten.
Ingredients

A decadent, buttery, and flaky morning treat, these morning buns are made with laminated
pastry dough and finished with orange zest and cinnamon-sugar. Although laminating dough
takes some time and patience, the results will be worth it!

For the Dough:

1 cup whole milk, warmed (108-110°F)

1 large egg

1 large egg yolk

2 1/4 teaspoon instant yeast

1/3 cup granulated sugar, plus more for insides of muffin tins

4 cups, plus 1 1/2 tablespoons bread flour

1 tablespoon kosher salt

3 tablespoons unsalted butter, at room temperature, plus more for greasing and brushing

For the Butter Block:

2 sticks cold unsalted butter
For the Filling:

1/2 cup granulated sugar

1/4 cup light brown sugar, packed

2 tablespoons ground cinnamon

grated zest from one orange

1/4 teaspoon salt

6 tablespoons melted unsalted butter

Make the Dough:

1. In a large bowl of a stand mixer, whisk together the warm milk, egg, egg yolk, and instant
yeast. Add the sugar, flour, and salt to the mixture, and beat on low speed with the dough
hook attachment until dough starts to form. With the mixer running on low speed, add
butter one tablespoon at a time. Once all the butter has been added, increase speed to
medium and knead until dough is smooth and combined, about 3–5 minutes.
2. Transfer dough to a large greased bowl. Cover with plastic wrap and let the dough rise in a
warm place for about 1 hour until doubled in size.
3. Punch down the risen dough and transfer to a floured work surface. Using a rolling pin,
shape the dough into a rectangle, about 8 by 10 inches. Place on a parchment lined baking
sheet and wrap tightly with plastic wrap. Let chill in the fridge overnight.

Make the Butter Block:

1. Trace an 8 by 11-inch rectangle on parchment paper, flip the paper over. Slice cold butter
into tablespoons and arrange within the traced rectangle. Cover butter with a second sheet
of parchment paper. Using a rolling pin, beat butter until pliable. Use a knife or bench
scraper to trim butter that goes beyond the 8x11 inch rectangle.
2. Keep beating and reshaping the butter, until a flat, even rectangle block has formed. Cover
butter with parchment paper and plastic wrap.
3. Keep chilled overnight in the fridge on a baking sheet.

Laminate Dough:
1. Remove the butter block from the fridge and let sit at room temperature for 10 minutes to
soften. Meanwhile, place dough on a lightly floured work surface. Roll dough to a 12 by 16-
inch rectangle.
2. Place butter block in the center of the dough. Fold the dough over the butter block like an
envelope. Using a rolling pin, press firmly onto the seams of the dough to seal. Roll dough
out to a 12 by 16-inch rectangle.
3. Turn dough 90 degrees and fold into thirds like a letter. Rotate dough 90 degrees and folded
like a letter once again. Cover with plastic wrap and transfer to the fridge to rest and chill
for at least 1 hour.
4. Repeat the process of rolling the dough to a 12 by 16-inch rectangle, folding into thirds,
turning dough 90 degrees, and folding into thirds 2 more times. Refrigerate for 1 hour in
between each fold.
Assembly and Baking:
1. Remove the laminated dough from the fridge and allow to rest for 10 minutes at room
temperature.
2. Meanwhile, brush a large 12-cup muffin tin generously with melted butter. Coat muffin
cups with granulated sugar, tapping out any excess.
3. In a medium bowl, whisk together the sugar, brown sugar, cinnamon, orange zest, and salt.
Set aside.
4. Place on a floured work surface and roll dough to a 12 by 18-inch rectangle. Brush melted
butter generously over the surface of the dough. Sprinkle 1 cup of the cinnamon-sugar
mixture over the dough. Reserve remaining filling mixture and set aside.
5. Starting at the long end, roll dough into a tight log. Slice into 12 equal pieces. Place rolls cut
side up in prepared muffin pan. Cover and let rolls rise at room temperature for 1 hour
until rolls are puffy and expanded.
6. Preheat oven to 375°F. Uncover the rolls and bake for 25–30 minutes, until deep golden
brown, rotating pan halfway through baking.
7. Let buns cool in the pan for 10 minutes until cool enough to handle, then invert onto a wire
rack. Lightly brush buns with remaining melted butter and toss in the remaining
cinnamon-sugar mixture. Serve warm.

LABORATORY PROJECT 2

Homemade
Laminated
Dough:
Croissant Buns

INGREDIENTS
  
PREFERMENT
6 tablespoons milk
1 1/2 teaspoons active dry or instant yeast
2/3 cup all purpose flour

DOUGH
2 teaspoons active dry or instant yeast
3/4 cup plus 2 tablespoons milk
3 cups all purpose flour
3 tablespoons sugar
2 teaspoons kosher salt
1/2 tablespoon unsalted butter melted and cooled
22 tablespoons 2 3/4 sticks unsalted butter, cool but pliable

FILLING AND ASSEMBLY

 ⅓ cup granulated sugar, plus more for the pan and dusting finished buns
 ⅓ cup light brown sugar
 2 teaspoons orange zest (optional)
 1 ½ tablespoons cinnamon
 ¼ teaspoon kosher salt
 4 tablespoons unsalted butter, melted and cooled

INSTRUCTIONS and PROCEDURES

 
MAKE THE PREFERMENT
Heat milk in a saucepan over medium-low heat until warm (80-90 degrees is ideal). Transfer to a
medium bowl, then stir in yeast. Let sit for a minute, then mix in flour until smooth. Cover and let
rise until doubled in volume, about 2-3 hours at room temperature or overnight in the refrigerator.
MAKE THE DOUGH
Place the preferment in the bowl of a stand mixer fitted with a dough hook. Add yeast and mix on
medium speed for about 4 minutes, stopping to scrape down the sides and hook as needed.
Add half the milk, then continue mixing on medium speed until fully incorporated. Add the
remaining milk along with the flour, sugar, salt, and melted butter, then mix on low speed until it
forms a shaggy dough, about 3 minutes. Cover and let rest for 20 minutes.
Turn the mixer back on low speed and mix until the dough becomes smooth and elastic, about 3-4
minutes, but not any longer. Overmixing will cause the dough to become tough. Cover and let rise
until the volume increases by half, about 1-2 hours.
Dust a large work surface with flour, then place dough on top. Press into a rectangle about two
inches thick. Wrap in plastic, then refrigerate for 4-6 hours.
LAMINATE THE DOUGH
About an hour before you’re ready to laminate the dough, place butter in the bowl of a stand mixer
and beat with a paddle attachment until smooth and slightly softened. The goal is for the butter to
be pliable enough to spread, but still cool and relatively firm. If the butter is too soft, it will ooze out
of the dough. Once the butter is at the proper consistency, transfer to piece of plastic and form into
a rectangle. Cover and refrigerate if the house is warm, otherwise leave it at room temperature
until ready.
Remove dough from the refrigerator and transfer to a lightly floured work surface. Roll dough into
a 20”x10” rectangle with the long side facing you.
Using your fingers and/or an offset spatula to spread the butter over the left two thirds of the
dough, leaving the right third bare. Spread the butter as evenly as possible and leave a 1/2 inch
border around the edges.
Fold the bare third (on the right) over the buttered center, then fold the remaining buttered side
(on the left) over that, like a letter. Gently pinch the seams together to encase the butter.
Turn the dough 1/4 of the way so that the long end is facing you again, then roll into another
20”x10” rectangle, being careful not to release any of the butter. Fold the rectangle into thirds the
same way you did before, then wrap loosely in plastic wrap, transfer to a sheet pan and refrigerate
for 1-2 hours.
Return the dough to the work surface, dusting with more flour if needed. Carefully roll out into
another 20”x10” rectangle and fold into thirds one more time. Rewrap in plastic wrap, then
transfer to the refrigerator for an additional 1-2 hours or overnight. The dough may also be frozen
at this point for up to 3 months.
ASSEMBLE THE MORNING BUNS
Mix together the granulated sugar, brown sugar, orange zest, cinnamon and salt in a small bowl.
Brush the insides of a 12-cup muffin tin lightly with butter, then sprinkle with granulated sugar.
Swirl the pan around to coat all sides with sugar, then tap out the excess (reserve for finishing the
buns). Line a sheet pan with parchment paper.
Remove the dough from the refrigerator, transfer to a lightly floured work surface, and roll out to a
16” x 12” rectangle with the long side facing you. Brush the rectangle all over with the remaining
melted butter, then sprinkle the sugar mixture evenly over the top.
Starting with the long side facing you, carefully roll dough into a tight log, then pinch the seams
together to seal. Transfer to the parchment lined baking sheet, cover with plastic wrap, and chill for
30 minutes to firm up.
Remove log from the refrigerator, then use a sharp knife to cut into 12 even pieces. Start by cutting
directly down the center, then cut each half in half, then each half into thirds.
Place each piece into a muffin cup, then cover loosely with plastic wrap and let proof somewhere
warm until puffed up, about 1 hour.
In the meantime, preheat the oven to 375 degrees. Place the muffin tin on a foil-lined sheet pan to
catch any drippings, then transfer to the oven. Bake until deep golden brown, about 45 minutes to
an hour.
Generously dust the tops with granulated sugar as soon as they come out of the oven. Let the buns
sit in the pan for about 2-3 minutes, then gently remove them from the pan and let cool upside
down on a wire rack.
Serve warm. Buns are best enjoyed the day-of, but any leftovers can be frozen for later.