Baked To Perfection Book Pdf Free Download

We have been baking and designing all kinds of cakes for well over a decade. We specialize in traditional buttercream, chocolate buttercream and fondant icings to create our works of art. Together with you, no matter what the need, we can design a cake specific to your celebration and your taste.

At our restaurant, cookies are made fresh everyday and displayed in our case for you to select your favorite. At any 1 time in our restaurant, we bake and have available 5 of the different kinds of cookies that we make. From time to time, we change up and bake a few of the other kinds. Our customers have told us through time those they like the best and we try to keep those on hand at all times.

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The name says it all. Welcome to Baked to Perfection, your hometown bakery & deli.

rom delicious fresh from the oven cookies to our famous signature sandwiches, Baked to Perfection has the right taste for you.

Our delicious daily lunch specials are made fresh to order, just for you.

Baked goods have been enjoyed by people for a very long time. People use baked goods to commemorate special occasions, like weddings and birthdays. People like to eat baked goods for breakfast in the morning, and they like to enjoy baked sweets at the end of a long day. Bakeries are a big part of our lives.

"You want one that crackles outside, but feels soft in the middle," said my dad to 8-year-old me as we stood in the grocery store aisle. Elbow-deep in the basket of paper-wrapped baguettes, I imitated the way he squeezed them to feel for that pleasant, soft crackle. It's a test I still employ today, even in grocery stores where I know the baguette I'm squeezing was baked from my dad's recipe.

I'm quite sure he would have been a pilot forever, except that a decade ago he started experiencing hearing loss and tingling in the side of his face. We learned that he had an acoustic neuroma, a tumor in the space between his brain and his inner ear. Grounded while he underwent radiation treatment, he started baking; or rather, he started baking in earnest.

Still, even with the baguette squeeze test in his arsenal, good bread was difficult to find back then in Silver Spring, MD, and Dad started experimenting. Ever a reader, he collected every book he could find on artisanal baking, and when he saw a seminar on how to work with wet, European-style doughs, he signed up.

While he recovered, there was one bread in particular that captured my dad's attention, and it was not a bread I grew up eating. Passing through a market in Pennington, NJ, he saw a squat, round bread that looked a little bit like a bagel. It was a bialy, a Polish roll with a center dimple filled with chopped onion and poppy seeds.

With the rigor that he had formerly used in the cockpit, he started researching bialys, devouring Mimi Sheraton's book The Bialy Eaters, and even planning a trip to Kossar's bakery in New York to taste the gold standard. He was unimpressed, convinced that it could be done better.

Back at home in Silver Spring, he pulled batch after batch of bialys from the oven as he tweaked and adjusted his recipe. We ate them for breakfast, split and broiled with butter, or spread with cream cheese. There were so many left that he sent my sister and me, recent college graduates, back to our Philadelphia apartments with freezer bags full of them.

Though the radiation treatment was a success and he recovered completely, Dad didn't return to flying commercially. Instead, he traded in his pilot's uniform for a chef coat and started baking even more. He says, "It's very satisfying when someone looks at your bread and says it's beautiful, then loves the taste and experience, too. You feel like you've done something worthwhile."

Now, even though I live 2 hours from my hometown in Maryland, when I want a taste of home I just go to the grocery store, and I can have one of those artisan baguettes. Since their baguette won, Dad has been a full-time bread consultant alongside David. At their bakery (Crest Hill, in Beltsville, MD) they and their team of bakers make handmade breads for supermarkets.

Even though his days now are as much about making sales calls as they are about baking, Dad still gets most excited about the hands-on work of perfecting a new product. "Making things like bialys or a decent boule or even a loaf of sandwich bread is really satisfying," he muses. "It's a hands-on thing that you can do for yourself and it's really pleasing to other people."

Hi, So much time since we are stuck with the stay at home orders in Pennsylvania that I thought Id like to learn and practice yeast doughs, specifically bagels and bialys since these are not available in central Pa. I also am from NJ, so to find them anywhere done well is impossible. When I began I started with the Red Star Platinum yeast, bagels were excellent. Now this yeast is no where to be had. Found the instant yeast, sweet doughs came out great. Bagels not the same results, rose then deflated. Now to my bialys , your recipe. First time used measuring cups (plan to change to measuring), the dough was extremely stiff/dry but end product was okay. Did Not rise much and was chewy, not airy enough. Mixed & kneaded all by hand. Second time, used a stand mixer (surprise gift from my husband!!! Wow). Still measured with cups, was very dry so added 1 Tablespoon extra water. Kneaded for 8 minutes on 1st speed. Next day followed instructions & then baked. Results were similar, did not rise much, not enough light & airy texture i'm looking for. I dont have the experience to know how to get the end results. Is the kneading maybe not long enough? Any suggestions Id greatly appreciate! All future attempts will be weighed, not cups.

Hi, Nellie! While bialys are intended to be pretty chewy, much like a bagel is. If it was also dense, though, the most common reason for this is too much flour making its way into your dough, at least for folks who are measuring in cups. If that describes you, then our How to Measure Flour guide can help! If you're measuring in grams, though, we'd recommend you reach out to our free and friendly Baker's Hotline so that we can help you troubleshoot in more detail. Happy baking!

Hi Robin, it sounds like you may have had a touch too much flour in your dough, which is a super common pitfall for folks who are measuring their ingredients in cups! If you have access to a digital kitchen scale, that's definitely the best way to get consistently accurate measurements. But if that's not an option, then visiting our handy How to Measure Flour guide is a great way to ensure you're getting just the amount of flour you want in our cup, and no more. Happy baking!

Do not over bake! This warning is often found in the instruction section of a cake recipe. But being the skeptic that I am when it comes to conventional baking wisdom, I wanted to know if you could really damage a cake by letting it spend a few extra minutes in the oven. I decided to put this admonishment to the test practically and scientifically to determine how narrow the window of baking perfection was.

The final phase of baking, browning, can only happen when water is evaporated off of the surface of the crust, allowing the outer temperatures to reach at least 250 F. As surface temperatures increase, Maillard reactions take place while caramelization ensues. Both Maillard reactions and caramelization lead to surface cake browning.

To find the sweet spot for cake removal, I baked six cakes and removed them in five minute intervals from the oven. I started removal 15 minutes after I placed the cakes in the oven and removed the last cake at 40 minutes. I tested each of the cakes with a toothpick and took an internal temperature reading to find out what was going on inside.

The slowness of the initial baking mechanisms is clearly seen in the first couple of cakes (removed at 15 and 20 minutes). While some setting was beginning to occur at the edges of the cake, the centers of the cakes were wet and quite liquid. This liquefaction indicates that fat melting, sugar dissolving and protein unraveling were well underway but that the setting processes were yet to be completed. Since setting of the cake begins at 180 F, it is clear by the temperatures of 165 F and 185 F respectively, the cakes had not reached a temperature high enough to complete the setting phase.

Just five minutes later, the puzzle pieces had fallen into place and the cake had completed its structural progressions. The proteins had cross-linked with neighbor proteins, the starches had swollen to fill in gaps created as gasses had previously expanded and the surface of the cake had dried enough for the crust temperatures to rise and begin the browning methods.

The loss of moisture was also apparent when the cakes were tasted. The 25 minute cake was moist, while the cakes with later removal times were clearly drier. The cake removed at 40 minutes had a drier interior but also a noticeably dry, tough, thick outer crust. The excessive browning found on the 40 minute cake also gave it a slightly bitter flavor indicative of overcooked foods.

Is it important to remove a cake from the oven close to its setting time? I would have to say, yes. This experiment showed me that a mere 5 minutes in the oven can noticeably change the character of a cake. Removing the cake too soon will leave you with an unstable structure that will likely fall or sink in the middle. Once the cake is set, evaporation of precious moisture follows suit quite rapidly.