CB Baker Bread & Pastry Production Flashcards

What is the role of an autolyse in bread baking?

Answer: Flour and water are mixed and rested before adding yeast, improving gluten development

Autolyse is a rest period for a flour-and-water mixture before yeast and salt are added, which hydrates the flour and begins gluten formation with less mechanical mixing.

Which type of pastry dough is used for making pie crusts using the 'rubbing-in' or 'shortening' method?

Answer: Shortcrust pastry

Shortcrust pastry is made by rubbing cold fat into flour until it resembles breadcrumbs, producing a crumbly, tender crust suitable for pies and tarts.

What is over-proofing and how does it affect bread?

Answer: Dough ferments too long, weakening gluten so the loaf collapses during baking

Over-proofing occurs when dough ferments beyond its peak, causing the gluten network to weaken, so the loaf cannot support itself and collapses or produces a poor oven spring.

In cake production, what is the 'creaming method'?

Answer: Beating fat and sugar together until light and fluffy before adding eggs and flour

The creaming method beats fat and sugar together to incorporate air, which leavens the cake and produces a light, tender crumb.

What is the purpose of using a preferment such as poolish or biga in bread baking?

Answer: To develop deeper flavor, improve shelf life, and enhance dough extensibility

Preferments like poolish or biga ferment for several hours before being added to the main dough, creating complex flavors, improving crumb structure, and extending shelf life.

What is the difference between a tart and a pie in professional baking?

Answer: Tarts use a straight-sided pan and are typically freestanding with a firmer crust, while pies use sloped-sided pans and are served from the dish

Tarts are made in straight-sided, shallow pans and can be removed for freestanding presentation, while pies are baked in sloped-sided dishes and served directly from them.