professional baking 6th edition

Discussion in 'Pastries & Baking' started by david scruggs, Dec 10, 2014.

  1. david scruggs

    david scruggs

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    Hello, just a quick question about your experience with this book by Wayne Gisslen. So far I have had good results but his biscuit dough never turns out right, I always have to add more flour no matter the temp or humidity etc. Anybody else have trouble with that too or am I just doing something wrong?

    Thanks!
     
  2. seabeecook

    seabeecook

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    It's always easier to help if you describe what are you doing in detail. I use an earlier version of Pro Baking (4th, I think) and have never had a problem. Do you weigh ingredients? Or measure? My standard formula for biscuits includes 35% fat and 65% buttermilk. Other ingredient include 6% baking powder, 0.5% soda, and 1.25% salt.
     
    Last edited: Dec 10, 2014
  3. david scruggs

    david scruggs

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    I weigh everything and follow his recipe to a T and it come out very very wet. After I add flour it's fine though
     
    Last edited: Dec 10, 2014
  4. david scruggs

    david scruggs

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    FORMULAS
    BISCUITS I

    Bread flour 600 g 50%
    Pastry flour 600 g 50%
    Salt 24 g 2%
    Sugar 60 g 5%
    Baking powder 72 g 6%
    Butter and/or shortening (regular) 420 g 35%
    Milk 800 g 65%

    Biscuit method (p. 217)
    BAKING 400°F (200°C), about 15–20 minutes


    Sorry for the delay, this is the recipe as written in the book. When combined it's a very very loose dough, too wet to hold its shape. I do use a combination of nature's balance soy\dairy free butter and shortening made from safflower oil, due to allergies. I never thought about it but I guess maybe that could account for some of it?
     
  5. flipflopgirl

    flipflopgirl

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    I think you answered your own problem lol.
    Unless the recipe has specifically allowed for those "softer" fats use butter lard or a veg shortening with hydrogenated somewhere in the nutritional label.

    mimi

    Although unless the extra drys are adversely affecting your end product (heavy or tough) and the diners are complaining I see no reason to correct it.
    The health benefits of your current fats are probably covering whatever negative value the flour is bringing to the party.
    If you want to play try using a low protein flour (as the extra measurement) and work the dough very gently.

    m.
     
    Last edited: Dec 11, 2014
  6. david scruggs

    david scruggs

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    Yeah, the shortening feels the same as other shortening so it never dawned on me that it still might be softer. I've been using bread flour as the extra measure but I will start using pastry or cake flour as the extra. But yeah, the extra flour makes it tougher than I would like but the wife and kids still say they like them.
    Sorry to bother yall! Lol
     
    Last edited: Dec 11, 2014
  7. flipflopgirl

    flipflopgirl

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    No problem at all.
    The tweak was born out of necessity.
    It was either watch my fat intake or take statins to lower my serum lipids.
    I was not about to give up my biscuits so played around with different "spreads" and a bit of buttermilk and a mixture of AP and cake flour.
    Not always beautiful but hot from the oven biscuits cannot be beat lol.

    mimi
     
  8. david scruggs

    david scruggs

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    I understand that. Our 8 month old is breastfed and can't have dairy or soy so butter and milk and shortenings are out so I haven't made biscuits in a while but I was curious about the consistency. I added extra fat to make up for non dairy milk but maybe not enough, or the different fats just make it so different. Either way, I thank you for your help :)
     
  9. fablesable

    fablesable

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    Hi David,

    I would also like to suggest 1:1 butter/soy substitutions. Lard is a good one, coconut oil, palm oil as these have less negative side effects in the body as hydrogenated anything. I would also recommend mashed banana or apple sauce for quick bread, cookie "butter" substitutions. That is if you can have any of these but I hope that this helps open the door for other experiments with your baking.

    I am in the same boat as you guys with my own health....no soy, dairy, nuts, gluten, grains, eggs, nightshades, etc. for a while at least until my body rights itself. 

    Congratulations on your new addition to your family and wish the best in health and vitality through good eats and great treats!
     
  10. david scruggs

    david scruggs

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    Last edited: Dec 12, 2014
  11. fablesable

    fablesable

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    Or maybe just use mostly shortening or lard with just a wee bit of the nature's balance?? I typically go crazy and make a few different combos of the same recipe when experimenting so I can see which one is my favourite back to back...lol
     
  12. fablesable

    fablesable

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    Do you use the earth balance soy free sticks from the same company as nature's balance?? They apparently are made for substitute in baking with proper results??
     
  13. david scruggs

    david scruggs

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    I only use the nature's balance because the shortening is so expensive lol. I try to go 50/50 with them but I've never tried with just shortening. Maybe I'll give the lard a shot too and just brush the tops with the nature's balance. Well, when my wife can have wheat again!
     
  14. fablesable

    fablesable

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    I hear ya! I wish you all well for the holidays and hope to hear how your experiments turn out in the future! /img/vbsmilies/smilies/smile.gif
     
  15. david scruggs

    david scruggs

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    No, I can't find sticks around here unfortunately. It is earth balance, not nature's balance lol sorry. It's the dairy and soy free variety in the red tub. Very soft, I should have thought about that!