1. Basic Techniques used in
Pastry and Bread Production

2. Mixing Methods
• Yeasted dough
– Straight dough method: all ingredients are
combined and mixed.
– Sponge method: liquid, yeast and ½ the flour are
mixed to form a wet batter (sponge) and allowed
to rise (proof). Remaining ingredients are added
and the dough is kneaded
• Rolled in dough (laminated dough)
– Croissant and Danish dough

3. Mixing Methods
• Quickbreads
– Biscuit method (broken dough): light, flaky and
tender, fat is left in larger pieces and dispersed
throughout the dough or batter.
– Muffin method: tender even shaped product, mix
dry ingredients in one container, mix wet
ingredients in another container then combine.
– Creaming method: tender cakelike product, cream
sugar and butter, add eggs, one at a time, add
flour and other ingredients.

4. Baking methods
• Custards
– Stovetop: temper hot liquid into egg/sugar
mixture, strain back into pan and carefully heat
until nappé on the stove, (cool down quickly).
• Pastry cream, crème anglaise, lemon curd
– Baked custards: temper hot liquid into egg/sugar
mixture strain, pour into dish and bake on a low
temperature, usually in a water bath.
• Crème brûlée, crème caramel, quiche, pot du creme

5. Baking methods
• Breads and Dough
– Blind baking: placing a liner on the raw dough and
weighting it down while baking to prevent too
much rise.
– Docking: poking holes in raw dough to prevent too
much rise
– Steaming: adding water or steam during baking to
promote a hard crusty outside.
– Scoring: cutting the dough in order to allow for
controlled expansion

6. Foaming
• Whipping air into various mixtures to create
light tender product.
– Chiffon cakes, sponge cakes
– Meringues, egg whites
– Chantilly cream
– Butter/sugar mixtures
– Sabayon