Book fold baking definition

Bookfold definition is a method of folding cloth so that it can be opened like the pages of a book. This 3layer doughbutterdough package is then flattened and folded however many times it takes to get the number of layers the maker is after. But folding the dough is also a valid technique for executing these tasks. The dough and fat are then laminated, which involves folding and rolling the dough. It also gives one final attempt at developing the gluten in the bread, but in a very gentle way. To help you along, weve compiled a comprehensive az list of common baking terms thatll make baking a breeze. Puff pastry bakeinfo baking industry research trust. Cooking terms match the following to the correct definition.

He specifically calls out being gentle in the handling of the dough. You may wish to provide each student with this glossary as a reference. If you fold something such as a piece of paper or cloth, you bend it so that one part. Learn the definition of fold, a term used in baking and cooking and get an understanding of how it is used. Rose levy beranbaum, author of the bread bible, a book aimed at the home bread baker. When a recipe contains baking powder and baking soda, the baking powder does most of the.

Mixing is alot more vicious than folding something in. Brush the dough, fold it up, and place it back on the baking sheet. Also known as a fourfold, it refers to the process of folding the dough to create layers specifically fold over the right side of the dough cover int 34 of the dough. This is the most complex fold of the three, but even so, its still a simple matter. In baking, to fold is the term used for gently combining a delicate mixture into a heavier textured, thicker mixture in a way that will ensure that both mixtures are properly combined without impeding the ability of both mixtures to work as desired. Using a rolling pin, roll out the dough to 3 times the width of a sheetpan and just as long. Name at least 8 utensils that are used in many baking projects. Until the middle of the 19th century, book folding was done by hand, and was a trade. Extreme care and attention in handling the baked croissants is necessary or. Baking, process of cooking by dry heat, especially in some kind of oven. Creates four layers at a time, rolling the dough out and. For example, the ones i have tested in this article. Double book fold also known as a four fold, it refers to the process of folding the dough to create layers specifically fold over the right side of the dough cover int 34 of the dough.

Ill post a link to a site that talks about making puff pastry. I always thought i disliked breads until i started baking artisan breads myself. What does it mean when a recipe requires you to fold. At the time, i didnt even fully understand what the term laminated dough truly meant.

A folded flaky pastry for say, a galette, can have as few as 27 layers. In kens book flour, water, salt, yeast, he uses a pinch and fold method after a 30 minute autolyze. Since weve been doing a lot of bread baking around here, and some of the books in our knead the book series will be using technical terms, it seems prudent to provide a cheat sheet of the more common technical terms were likely to run across this isnt a complete list and the definitions have been simplified, but it should help make reading just a little easier. Effectively youre rolling butter into a flourandwater dough. In baking, to fold is the term used for gently combining a delicate mixture into a heavier textured, thicker mixture in a way that will ensure that both mixtures are properly combined without impeding the ability of. Book folding is the stage of the book production process in which the pages of the book are folded after printing and before binding. The result is very defined layers of dough separated by the butter. Pick up the left side of the dough until the edges touch, then fold both ends of the dough in to the middle to make four layers. Bakery products, which include bread, rolls, cookies, pies, pastries, and muffins, are usually prepared from flour or meal derived from some form of grain. Includes links to related sites, tutorials, images of bindings and book objects. The egg foam method in baking the reluctant gourmet. How to laminate dough joe pastry baking techniques.

Reading recipes can be especially difficult when theyre peppered with jargon. There are many uses of puff pastry such as in snacks, main courses, and even in making pastries and cakes. A raising agent that reacts in the presence of moisture and heat to produce carbon dioxide co2 which allows cakes and other baked goods to rise. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients. Turn the block 90 degrees, so the seam side is facing away from you. Folding is often concerned with ensuring that air bubbles in. Bicarb is an alkaline and needs the acidity from other ingredients to react and release co2. Read four stories in the bible where baking was mentioned. It sounds easy enough, but as with most things that sound simple, this method takes some practice. By using cooking for engineers, you agree to our use of cookies. High yield baking measurements and substitutions high yield baking resources and references. However if i am folding something in, i tend to take the spoon from the bottom and lift ie fold the mixture onto the top again. Allpurpose flour this is a wheat flour that is made from the milling of hard wheat or a mixture of hard and soft wheat.

It can be bleached or not and is often enriched with iron and the vitamins folic acid, riboflavin, folic acid, niacin. Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. It is a technique most commonly used when you are combining one or more ingredients that have already been whipped such as egg whites or whipped cream. Slap and fold is usually done for about 20 minutes. This is accomplished by a specific technique of using a spoon to lift the two mixtures together, turning them over so they combine. Folding is a term used to describe the process of combining ingredients together gently without stirring, beating or otherwise agitating the mixture. Turning dough or folding technique the bakers guide. Ask your friendly banker for a definition of compounding. If you have beaten egg whites, say, and you are to fold them into a batter, then you place the egg whites on top of the batter in the bowl, take your spoon or spatula, cut all the way down to the bottom of the ba. The folding or turning action helps to revitalize the yeast and encourages the development of new cells for holding air.

All i knew is that it seemed very complicated and i would undoubtedly move on to a more approachable recipe. The folding is probably the hardest thing to learn. The first kind of fold is called a single fold, and it resembles a business letter being folded. Definition of bind food dictionary cooking for engineers. It means that you have to carefully combine two mixtures of different thickness and weight into one relatively smooth mixture. Times, sunday times 2010 who knew there was a right way to fold socks. In the case of a book fold you would subtract three layers after each book fold. The dough is removed from the bowl, placed on a lightlyfloured surface, patted down flat to degas it, and then folded like an envelope, all four sides being brought over the center of the dough. So i am adding the basic ones here in no particular order as a quick and hopefully useful reference. Adventist adventurer awardsbaking wikibooks, open books. Personally i think of it as folding it in, but there you go. Folding when incorporating dry ingredients into a batter, it is important not to.

A book fold is a baking term, used when preparing dough for making puff pastry. The different types of turns control the shape of the dough that youre making. Lockin and folding procedures of laminated dough youtube. Bicarbonate of soda also referred to as baking soda, reacts in baking as a raising agent. Croissants typically use a letterfolded, while danish use a book fold.

Making puff pastry requires lot of skill and knowledge about the commodities used in the same. Put a folded kitchen cloth in the bottom of a baking tray. Know the difference between creaming, folding, and beating. Every laminated dough, be it puff pastry, croissant or danish, begins its life as a thick slab of butter encased in a dough envelope. Laminated dough 101 baker bettie baking techniques. Use this guide to make baking a cake, well, a piece of cake. The ultimate az glossary of baking terms bakestarters sg. Once the dough is rolled out both ends are folded to the center and then.

The second method, double folding, is similar to folding a book cover. Classic pastry flashcards flashcard machine create. What is the difference between single fold and double fold in puff pastry making. Once the dough is rolled out it is folded like a business letter and then returned to the specified resting method and time. With the short side facing you fold the bottom third to the center and the then the top third down over the bottom.

The rollin method is the description for what you do when you laminate dough for croissants, danishes and puff pastry. Describe ways to be safe in the kitchen while baking. In the 1880s and 1890s, book folding machines by brown and dexter came onto the market, and by the 1910s hand folding was rare. Once the butter is folded in, place it on a parchmentlined baking sheet, dust lightly with.

So if i am mixing i tend to go round and round in circles. Fold definition is to lay one part over another part of. The rolling and folding is not complicated, once one gets the hang of it. Folding is a very precise term in cooking and baking. When i first started baking, i would always shy away from any recipe calling for a laminated dough. Knowledge and skill testing is based on many of these terms. Position the dough with the seamless side towards you and roll the dough in the lengthwise direction 12 1cm thick. Punching bread dough down after it rises is a triedandtrue method of degassing the dough removing any air bubbles and reinvigorating the yeast cells, introducing them to the new food.