https://teddyrookbook.com/culinary/baking-and-pastry/Recent content in Baking and Pastry on Teddy Rook Bookhttps://teddyrookbook.com/img/share.jpghttps://teddyrookbook.com/img/share.jpgHugoenhttps://teddyrookbook.com/culinary/baking-and-pastry/bakers-percent/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/baking-and-pastry/bakers-percent/Every ingredient is written as a percent of the flour's weight: flour is 100%, water 65% means 650 g of water for 1,000 g of flour. Baking and Pastry · Culinary Ladderhttps://teddyrookbook.com/culinary/baking-and-pastry/lean-dough/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/baking-and-pastry/lean-dough/Mix, knead to build gluten, ferment, shape, proof and bake. Hydration (water as a percent of flour) sets the texture; salt is about 2%. Baking and Pastry · Culinary Ladderhttps://teddyrookbook.com/culinary/baking-and-pastry/enriched-laminated/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/baking-and-pastry/enriched-laminated/Butter, eggs, milk and sugar make soft, rich doughs (brioche, challah); folding a sheet of butter into dough again and again makes layers (croissant, puff pastry). Baking and Pastry · Culinary Ladderhttps://teddyrookbook.com/culinary/baking-and-pastry/pastry-doughs/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/baking-and-pastry/pastry-doughs/3-2-1 pie dough (flour, fat, water by weight), sweet tart dough made by creaming, and choux paste cooked on the stove, then beaten with eggs so it puffs in the oven. Baking and Pastry · Culinary Ladderhttps://teddyrookbook.com/culinary/baking-and-pastry/custards/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/baking-and-pastry/custards/Crème anglaise is milk, yolks and sugar stirred over gentle heat until it coats a spoon (about 170°F to 180°F); pastry cream adds starch and must come to a boil to thicken. Baking and Pastry · Culinary Ladderhttps://teddyrookbook.com/culinary/baking-and-pastry/chocolate/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/baking-and-pastry/chocolate/Tempering melts, cools and gently rewarms chocolate so the cocoa butter sets in its stable form: shiny, snapping, not streaky. Baking and Pastry · Culinary Ladderhttps://teddyrookbook.com/culinary/baking-and-pastry/sugar/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/baking-and-pastry/sugar/As syrup cooks, water boils off and the temperature rises: thread, soft ball, firm ball, hard ball, soft crack, hard crack, then caramel. Baking and Pastry · Culinary Ladderhttps://teddyrookbook.com/culinary/baking-and-pastry/plated-desserts/Mon, 01 Jan 0001 00:00:00 +0000https://teddyrookbook.com/culinary/baking-and-pastry/plated-desserts/A main item, a sauce, something crisp, something cold, and a garnish that belongs: contrast in texture, temperature and color. Baking and Pastry · Culinary Ladder