Eliminate Baking Fails | Technical Tips For New and Experimenting Bakers

[@kevinu.k.7042]

Bakers percent is so important. It's essential for spotting errors in recipes and errors in recipes are so common. I think of ingredients in terms of windows, upper and lower levels where they work well. A great video on an important subject. Nice one. Thank you.

[@rjross100]

I’ve always wondered and wanted to know what ingredients besides water and the obvious are considered part of the hydration. I have been taking the known water content of ingredients and considering that also as part of the overall hydration. So far my base bread has improved greatly which is no small feat using fresh milled flour. It has been a hell of a learning curve and ride. I have to admit, that virtually every improvement has come from you and your videos. I would not be where I amd now in my understanding of bread and the science behind it. I have communicated with you before, I’m the guy from Langley BC.

[@nobsbaking6391]

Cheers bro

[@kebabfoto]

😂😂 hilarious fail compilation. Baking is so much harder than people realize. I started to improve when I started writing things down. I got many different notes on my phone and a template that I adjust for every single pastry. It usually has a headlines I call Plan, Hypothesis, Recipe, Fermentation time, Notes, Results, Lesson. This way I can follow up what I do and actually learn from my mistakes. It's too hard to just remember. Another thing I would say is that it's good to be a bit harsh on yourself. We're often taught that being self critical and comparing yourself to others is bad but I would say that it is a useful tool that can be applied in a negative way just like any other tool. Don't hate yourself but always see the upside in failures and take advantage of them by taking notes!! 😄👍

[@nobsbaking6391]

Treat each baking attempt as a scientific experiment. Always start with a control recipe. Evaluate and make small changes to one thing. Evaluate again. Too many people try to make a number of changes to a number of things, ultimately losing the focus on what works and doesn't. Baking is science.

[@kebabfoto]

@@nobsbaking6391 Very true, I experimented with so many different flours before I had mastered one. The issue there is flour behave differently, one is a bit more sticky, one ferments slower, one is too weak on it's own etc. Starting with one recipe is a must 👍👍😄

[@nobsbaking6391]

Actually baking is easy. Baking nice product is the challenge. 😅

[@kebabfoto]

@@nobsbaking6391 yeah I mean you can make a well tasting cinnamon bun being an amature but I treat baking like an art and I feel that you do too. If you're more of a utility minded person I think it's a bit difficult to understand why but it's growing and evolving that I chase and seeing beauty made by me makes life feel meaningful. I want a near perfect inner crumb of my croissants. I did my third test today and I take pictures so I can see growth and it didn't disappoint today. Btw have you tried relaxation agents in your croissants? Would you recommend it? I heard you said that in your croissant video and I started googling it. Sorry for asking that on this vid but since I already started a thread here.

[@nobsbaking6391]

@kebabfoto Yes, I am an advocate of reducing agents. I want my window pane at the mixing stage, not relying on rest times to be honest. Reducing agent's are awesome for baking, and that's the reason professional bakers often add them to reduce mix time.

[@jenspetterabrahamsen9333]

When do we get the calculator? Eagerly awaiting…

[@nobsbaking6391]

Took a little longer because I expanded the calculator set to integrate with recipe builder and management system. There is nothing like this out there, so be a little more patient. It's coming, and I am sure you will see and agree with the changes I made since introducing it in my last video.. There will be two videos coming out back to back. Cheers JP

[@joshash5944]

heya JP - I've been dying to ask a commercial pro this ! Is it possible, for a homebaker to produce to clone a commercial style bread like 'wonder white' etc at home? I understand 'big bread' uses techniques like high speed mixing that aren't available to home bakers, and they are using conditioners, reducing agents and the like Here in Australia they use emulsifiers like soy lecithin as well How close can we get as home bakers to what the big boys are making?

[@nobsbaking6391]

Not only can you get close, but you can ultimately make it better in a smaller baking environment. I was lead in our R&D efforts within my company corporately. If we have a product label from that company....ingredient declaration and nutritional declaration. We can copy or improve on the product. The main issue is that you need to run it through nutritional analysis as you fine tune your formulation for commercial sale...but don't stress too much. Depending your objectives you can make every Commercial product better than the original with little effort. Let's face it... big dog bakeries are about " low cost production" and optimizing profits. Can a home baker improve the product for home use...100%. Happy to help you with this.

[@joshash5944]

​@@nobsbaking6391 You are a true legend. What I'm trying to 'clone' is a commercial bread with the following ingredients and nutritional declaration. It's mainly the smoothness and softness of this bread that I'm trying to replicate. My understanding is the addition of vegetable gums, modified tapioca starch and emulsifiers is partly how they are achieving this? There is very little information on commercial baking on the internet as you've said in another video. My understanding is the big boys use the 'Chorleywood bread process', but how can a home baker emulate this? Ingredients (declared in decreasing quantities) - Unbleached Wheat Flour, Water, Baker's Yeast, Modified Tapioca Starch, Wheat Fibre, Wheat Gluten, Vinegar, Iodised Salt, Vegetable Gum, Canola Oil, Soy Flour, Vegetable Emulsifiers (472e, 481, 471), Minerals (Iron, Zinc), Vitamins (Vitamin E, Niacin, Vitamin B6, Thiamin, Folic Acid) Quantity Per 100g / 100mL Energy - 968.00kJ Protein - 9.00g Fat, Total - 2.50g Fat - Saturated 0.40g Carbohydrate Total - 39.00g Carbohydrate - Sugars - 2.00g Dietary Fibre - 7.60g Sodium - 380.00mg

[@nobsbaking6391]

@joshash5944 The chorleywood process has been around for decades and is a high speed mixing process as I am sure you know. This process not only develops the gluten but conditions the dough by breaking the tough protein strands down, creating a soft, extensible dough. Gums, starches and emulsifiers aid in locking up moisture in the product which contributes to the soft texture and extended anti staling benefits. Vinegar is added for the preservation and dough conditioning benefits it provides. Soy, wheat fibre vitamins and the like are for nutritional enhancement. That said...I have to look your message again as I am responding on my phone so this will be a two part response. One second.....l

[@nobsbaking6391]

@joshash5944 The first thing I will tackle is vitamin fortification. This is a tricky one for home bakers. The "Big Dog" bakeries will purchase specifically formulated vitamin enhancements from food industry formulators , custom for their application. This is something generally not available for the home baker however you can try scouring the web for a generic vitamin and mineral supplement specific for baking. Not an easy one to find. There are simpler options I have seen used where some types of brewers yeast has been used to increase the B vitamin profile in breads, but how much is up for debate. Vitamin C is generally the only additive flour miller's and bakers may use and is readily available on the market as part of a dough conditioner mix or even available separately as an additive. Without getting too technical, there are many ways to increase the nutritional profile of your bread just using easy to find ingredients like soy powder, whey powder, milk powder (or plain milk) eggs, Fibre (in many forms) and of course ancient grains and flours...to name but a few. Now the soft, fluffy crumb stuff. This is where all these gums and starches come into play. From my recollection, the chorleywood process produces doughs that commercially are very soft and higher hydration than standard sandwhich bread dough produced elsewhere in the world. This where these gums and starches are used to " lock up" this water and provide some almost gelatinized structure in the finished product. As We know the Big Dogs are about low cost production and optimizing yield and thus profits, so they are using all the tech to achieve this. From the homebaker perspective producing the cheapest loaf of bread based on the latest baking tech is is not usually foremost in our minds. One of the other critical areas that baking companies have sorted is mixing and full dough development and conditioning. This is the one area that is least understood and most often skipped through by baking channels online especially as it pertains to the product that it appears you are striving for. If you contact me at [e-mail] we can discuss this further and I am sure that I could whip up a recipe ( minus the vitamin enhancement) that will be nutritious, healthy, and have the soft, moist crumb structure you are striving for. Cheers JP

[@EmmaDee]

@@nobsbaking6391oh hell! You’ve messed up now my baker friend! Amy has your email and I’m going to send you my “Jerry’s springer” problems. I just want to make some damn cinnamon rolls that are worth bragging about. I bet I’ve gone through over a 100lbs of flour at least trying to make rolls, bread or brioche!