Do you want to make sure your business’s bread and baked goods are of top quality? If yes, you’re in the right place.
Baking can be an overwhelming task, especially if you’re a first-time bakery owner. You will need to do a lot of experiments to achieve the finished product you want.
To help you, today’s article will tackle some of the tips you may want to take into account to guarantee top-quality bread and baked goods. Keep on reading to know more.
1. Invest In High-Quality Bakeware
With substandard ovens, you can make loaves of bread and other baked goods successfully because you can make adjustments for hot spots that need recalibration. But all stakes are off in terms of poor or low-quality bakeware. For instance, thin and flimsy sheet trays and pans won’t efficiently conduct heat. This will cause your bread, cookies, cake, and other pastries to bake inefficiently.
You should also use light-colored pans. It is because the darker ones tend to absorb more heat that can cause the bottom of the bread or other baked goods to burn. But if a dark-colored pan is the only one you have, you can still use it anyway. However, you will need to play with the cooking time or reduce the temperature. This is quite challenging if you want to get quality results. So, it is best to buy some new light-colored pans.
Aside from quality bakeware, you may also want to invest in a metal detector. Baking is an exposed process. Thus, contamination may take place easily. What’s more, often, the raw materials themselves can contain contaminants. But with food metal detectors, you can reliably and easily identify and get rid of these contaminants. Know that with the presence of such contaminants, hygiene problems are more likely to occur. Also, it may pose health risks to the consumers.
2. Get Rid Of Your Old Ingredients
When baking a loaf of bread, this recipe usually requires baking soda. If you’re baking, chances are you have this ingredient at hand. But there is a major problem: your baking soda has been there for quite some time. If this is your case and you aim to bake quality goods, you should dispose of your old baking soda and buy new packets.
Most ingredients used in baked goods such as baking soda, flour, baking powder, and yeast have a short shelf time. So, if you’re not preparing baked goods on a regular basis, you should buy ingredients in small quantities so they will not sit in the pantry, going rancid quietly.
Nevertheless, if you are not certain how fresh your ingredients are, simply get a new one or test them. To assess the freshness of baking powder, if it bubbles, it means it is still fresh. Flour, on the other hand, should feel light and smell fresh. Fresh yeast dissolved in water (110 to 115 degrees) will foam and bubble after a couple of minutes.
3. Measure Everything Properly
When baking bread and other pastries, there’s nothing more crucial than ensuring all measurements are correct. The sweet success for your recipe will often come down to whether or not you have a solid grasp of the correct measuring methods.
To measure the ingredients correctly means weighing them. This aspect often pertains to your flour since it is the primary ingredient in making bread. What’s more, it is notoriously hard to measure correctly using a volume measurement such as a cup.
As a tip, find a recipe that lists the ingredients in weight rather than in volume. Yes, you can always perform conversions, but there is a possibility that the recipe is made that way to start with. It is going to work much better when measuring in grams.
4. Use Unsalted Butter
If you’re not certain what kind of butter you should use for baking, it is best that you opt for unsalted butter. Aside from affecting the flavor of your bread and baked goods, the salt will also alter the way the flour’s gluten develops, which may affect the dough’s consistency.
5. Keep Breads And Baked Goods Tightly Sealed
Fresh and soft baked goods don’t do well when exposed to air for longer. With that in mind, letting them rest or cool on your countertop without any cover for a longer period may translate to gross-tasting and dry bread. So, you must know how to store your bread, cookies, muffins, and other baked goods correctly to ensure quality. Besides, they don’t age more rapidly than you would expect. Make sure to keep them in tight-fitting containers.
6. Keep Your Oven Closed
When baking, it is tempting to look inside of your oven just to find out how things are exactly doing. For example, if you are baking cake, the vibrations of the oven door or just the entry of air may cause them to fall. Not only that, but you are also allowing all the heat to get out that it noticeably affects the cooking.
Some chefs advise rotating the pans midway through cooking. But the benefit you may reap is not worth the lost heat so keep the oven closed until the set cooking time is over.
7. Chill Cookie Dough
When baking cookies, make it a habit to chill the dough in the refrigerator to firm it up. This action will lessen the chance of over-spreading. Chilling the dough of your cookie guarantees more solid and thicker cookies. You will notice an improvement in quality. What’s more, the cold dough is easier to shape as well as handle.
For instance, in a soft chocolate chip cookie, this will help in developing a delicate caramel and buttery flavor. After chilling, allow your dough to sit at room temperature for at least ten minutes or more, depending on how long your cookie dough is chilled. Remember this tip before you roll them into balls and bake them.
Learning how to prepare top-quality bread and baked goods is very important to prevent stale and moldy food, preserve the goods longer, lessen food waste, reduce losses, and increase profits. By using the tips mentioned above, you will be able to make sure your bread and baked goods are of high quality. They will stay fresher for extended periods.