Newcomers to par-baked bread are often surprised by the many differences – and potential pitfalls – compared to conventional bread making.
To counter issues before they arise, you need to know the processing hotspots. Take them into consideration, and your par-baked production has the preconditions for success.
Here’s an overview of what to look out for:
Be sure to add more water for optimal swelling of the wheat gluten and arabinoxylan. This helps secure maximum volume after the second baking
Above all, take your time. Longer mixing at slow speed ensures optimum dough development – fundamental to the quality of the final baked bread
Again, take it slow. The longer the proofing time, the better for the internal dough structure. Proof too quickly, and suffer the likely consequences: an under-developed crumb, folding, thick crust and flake-off
- First baking
Maximum oven time with exposure to steam is the key to a superior thin and tender crust. But take care to get the balance right. Bake for too long, and the crust will become brittle. Too little time in the oven will leave the crumb unstable and likely to collapse
A critical step that needs careful timing – not too fast, not too slow to ensure superior crust quality and crumb stability
The right freezing speed is essential to avoid excessive water expansion and large ice crystal formation, which can cause flake-off