Baking Perfect Breads, Cookies, and Desserts

We're all looking for that perfect pie, or cookies, or loaf of bread. It doesn't always happen. In our experience, there are four reasons that account for most of the less than perfect products.

Under baking or over baking. This has to be nemesis number one. Breads are often under-baked and cookies are often over-baked. Under baked bread is soggy. Crusty breads will never be crusty if the temperature doesn't get high enough to drive the moisture from the dough. Over baked cookies are dry and hard. Try baking cookies until they just start to brown and see if you don't like them better.

Most soft breads should reach an internal temperature of 190 degrees and most crusty breads should reach a temperature of 200 to 210 degrees. A thermometer is the bread baker's best friend.

To reach internal temperatures such as these, crusts will often be a darker brown than what you often picture in the perfect bread. If you would like a golden crust on your bread instead of a rich brown crust, try draping the loaf with aluminum foil for the last six or eight minutes of baking. The aluminum foil deflects the heat and will protect the crust from becoming too dark.

Not letting it rise enough. And while we're talking of breads . . . if you like your bread light and fluffy, let it rise. The tendency is to stick it in the oven too soon. With a little practice, you'll soon learn to recognize bread that has risen to the maximum. It's soft to the touch-it even looks puffy. Ideally, you'll catch it a little before it starts to blister. (Remember, you will get a little oven spring, even in a hot oven.) If you wait too long and the bread starts to blister, all is not lost. Punch it down, reform the loaf, and let it rise again. (Sometimes, if a single blister shows up and you're in a hurry, you can puncture the blister with a sharp knife and stick the loaf in the oven.)

Improper mixing. We don't mix breads long enough; we mix biscuits, muffins, and pancakes too long. Mixing develops the gluten. It's the gluten that creates the elasticity and chewiness in bread. We want products leavened with baking powder or baking soda to be tender and flaky. Mix the dry ingredients to distribute them well and then combine the dry mixture with the wet ingredients until they are evenly mixed but no more. Leavened products that are over-mixed are tough and leathery.

Improper measurement. We suspect that more often than not, ingredients are not measured properly. In many good recipes, there is some margin for error but even in the good recipes, the product will be better if the ratio of ingredients is correct. Measure liquids in clear containers designed for liquids and at eye level. Use measuring cups that you trust to be correct. (We recently compared four brand name measuring cups. One was off by a full tablespoon in one cup.)

We always weigh flour when we bake. A packed cup of flour can easily weigh 20% more than one that is lightly filled. (Most recipes are based on lightly filled cups.) If you are just starting to convert your recipes from volumes to weights, start out with 4.5 ounces of flour for every cup. Stay with the same flour as much as possible for the same type of product. Different flours have different densities and different flours can act very differently in a recipe. If you weigh your flour and record your results, you can perfect that favorite recipe.

Now you know. These are the nemeses that cause the most problems in the kitchen. Knowing what they are--the common pitfalls of the kitchen--will arm you to be a better baker. As you perfect your craft in these four areas, you will turn out wonderful baked goods.

For more articles like this visit The Bakers' Library.

© 2004 The Prepared Pantry

In The News:


Better Links Directory


Troubleshooting Cookies

If your cookies are too tough . . . You... Read More

Bacteria and Food-borne Diseases

Types of BacteriaBacteria are all around us, in the air,... Read More

Is Cooked Food Really All That Good For Us?

In nature all animals eat living foods as yielded up... Read More

Cooking Filet Mignon

Filet mignon is French, of course, with filet meaning "thick... Read More

To Fry Or Not To Fry?

Here's a little known factoid - did you know that... Read More

Understanding Baking: How Yeast Works

Did you ever wonder why flour tastes like sawdust but... Read More

10 Smoky Tips To BBQ Food Safely

Cooking outdoors was once only a summer activity shared with... Read More

Barbecue for You

In may just be in human nature to barbecue. Well,... Read More

Christmas Cookie Decorating 101

Many bakers ask for tips and instructions on decorating cookies.... Read More

The Almighty Beer-Can Chicken

A popular method of cooking chicken in recent years both... Read More

Digital Thermometers

Types of digital thermometers & their culinary uses.Thermocouple:Of all food... Read More

Grilling Vs. Barbecue

Grilling and Barbecuing, two of the most popular cooking methods... Read More

Old-Fashioned Taffy Pull Party--How to Host Your Own

Want a unique party idea for your child's birthday-or even... Read More

Foods That Freeze Well

"Can I freeze it?" is a question often asked in... Read More

Seasoning An Oven

Untreated cast iron rusts, especially around water. To prevent metal... Read More

6 Tips for Perfect Homemade Hard Candy

There's nothing better than the juicy, flavorful hard candy from... Read More

Roasting Meat - Temperatures and Times

Despite plenty of evidence to the contrary, I still see... Read More

Substitutions for Commonly Called for Ingredients

What should you do if you are in the middle... Read More

Picnic Checklist

In the previous article, we suggested that you start a... Read More

Low-Budget Meals In a Minute

Ever go home and look in the fridge only to... Read More

Cooking With Kids--Safely!

School's out! And summer is a good time to introduce... Read More

Do a Dry Rub First

The debate on ribs has ended in my home. After... Read More

Wok this Way! (Part 4 of 5) Cleaning and Caring for Your Wok

Non-stick woks do not require seasoning, and come with simple... Read More

The Best-Kept Secrets of Beef Revealed! Get Ready to Become the Meat Expert in Your Family!

Do you helplessly stand at the meat counter looking from... Read More

Kid Birthday Cake Idea Collection - Cake Decorating Without Fear

Our kid birthday cake idea collection makes cake decorating fun... Read More