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 Welcome
to "Holiday
Recipes and Tips" from
the
International
School of Baking. During
December we'll
be sharing some
of our holiday
recipes.
This issue
features one of
our favorities ,
Candied Citrus
Peel.
This traditional
"sweet treat"
can be used in
so many ways.
Seasons
Greetings to all
from the
International
School of Baking.
Sincerely,
Marda Stoliar,
Director
International
School of Baking
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CANDIED CITRUS
PEEL
This seasonal
favorite is very
versatile.
Download this
recipe in PDF
format from our
web site.
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Baking Tips
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Do
not overload
your oven,
as good air
circulation is
essential for
proper baking
and bread loaf
color.
Watch crust
color, if bread
is browning too
rapidly, either
turn the oven
down 25 degrees
F, or use
aluminum foil to
tent the loaves.
Loaf pans should
never be closer
than 4" apart
during the
baking process.
When baking
cakes, bake high
in the oven and
do not place
pans of
different size
on the same pan.
-
Rich
dough's (
dough high
in sugar,
eggs and or
fats) need
special
handling.
After mixing
the dough
and
approximate,
one (1) hour
rising time,
slow the
fermentation
down by a
period of
refrigeration.
(Rich
dough's are
those that
have high
levels of
butter, over
20%, eggs
over 15%,
sugar over
8% and
possibly
milk in
place of
water.)
They should
be
refrigerated
from one (1)
and up to
twelve (12)
hours. This
cooling down
process will
have many
beneficial
effects on
the dough's
finished
taste,
volume and
shelf life,
if the
following
tips are
followed:Greater
loaf volume
will be
achieved
because you
will get
what is
called
greater
"oven
spring" when
the dough is
placed in
the oven at
3/4th
proofed.
-
Cold dough
is easier to
handle when
forming into
the final
desired
shape as
high butter
and high egg
dough tend
to be softer
and hard to
handle.
-
The cooling
process
gives a
slower
portion of
the first
rise, which
will have
the
beneficial
effect of a
clean flavor
and longer
shelf life
of the final
baked
product.
-
After dough
is removed
from
refrigerator,
form cold
dough cold
into desired
shapes, let
it rise in a
draft free
place until
dough
increases to
double or
triple in
volume, as
specified in
the recipe.
-
Bake
according to
the formula,
watching the
color of the
cracks. If
the cracks
are a proper
golden brown
the bread is
done. 180
degrees F
internal
temperature
is when the
starches are
set and the
product is
done. Check
the center
of the loaf
in the
center of
the oven.
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New on our Web
Site
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The following
pages have
recently been
added to our web
site:
·
Books for Bakers
·
Slide Show on
Making Pastries
·
Slide Show on
Making
Croissants
·
Slide Show on
Making Buche de
Noel
In addition, we
have updated our
web site with
new photos on
many of the
pages.
Take time to
visit and see
what is new.
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Ask Marda
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If you have a
baking question
that you would
like Marda to
answer.
Send them to her
and she'll
answer them here
and we also post
the questions
and answers on
the web site.
CLICK HERE
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For more recipes
and information
on all of our
courses visit
our web site for
complete
details.
http://www.schoolofbaking.com
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