Dough Sculpting 101 - Home Baking Association

DOUGH
SCULPTING 101
lab twelve
A BAKER’S DOZEN
LAB 12 – Dough Sculpting 101
Courtesy Kansas Wheat
DOUGH SCULPTING
Lab 12
Artisan: a craftsman; skilled worker who practices
some trade or handicraft
Introduction: The baking art of “dough sculpting” is in your
grasp now that you’ve worked through the labs! Sculpting or
shaping is the reward of well-prepared dough.
Sculpted breads and rolls are at the heartbeat of many cultures
worldwide. These bread traditions are carried to the U.S. wherever
immigrant groups settle and their celebrations and everyday life call
for breads such as:
Photo courtesy of www.wheatfoods.org
Houska (HOHS-kuh) or vanoka Czechoslavakia
Challah (HAHL-lah) Jewish
Tsoureke (soar-EH-key) Greek
Manaeesh (mah-na-Eesh) Lebanese
Pao duce (powdoo-chay) Portuguese
Limpa brot (LIM-puh broht) Sweden
Fougasse (foo-GAH-suh) Provence, France
Kugelhopf (KOO-gul-hohpf) Germany
Kuhlich (KOO-lik) Russian
Brioche (bree-OHSH) France
Epi (Ay-pee) France
pan Blanco (pahn BLAHNK-oh) Mexico
Foccacia (foh-CAH-chee-uh) Italy
Zweibach (ZVEYE- bahk) Mennonite tradition
Ask your students to tell about a shaped bread or cookie that is important to
their family’s life. Some may be listed above—others may include the everyday
shaped flatbreads like tortilla, naan, chapati, injera, lavash or cookies like kringla
and other holiday or celebration cookies.
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Check out Mary Gubser’s 65,000 mile trek across all 50 states in
America’s Bread Book. She illustrates shaping and locates many of
these breads being baked in the USA!
View National Festival of Breads creations at
www.nationalbreadsfestival.com
See artisans at work at www.kingauthorflour.com
Terms and
Techniques
to Know
Baker Terms: Look these
terms up in the Glossary
and know their meaning.
Artisan
Bench time
Butterhorn or crescent
Braid
Cloverleaf
Divide
Egg wash
Portion
Ripe test
Roll
Score
Slash
Snail
Twist
Grand Old Glory Bread
Recipe: www.wheatfoods.org
Top Photo: Fougasse Flatbread Courtesy of www.breadworld.com
www.homebaking.org
A BAKER’S DOZEN
Lab 12 – Dough Sculpting
133
Outcomes:
UÊ
1. Name bread or cookie shapes they have enjoyed,
seen or purchased.
2. Demonstrate ingredient knowledge, measurement,
preparation method and scaling skills gained in
previous labs.
3. Correlate the value of dough-sculpting skills to the
value it adds to products produced by a local artisan
baker, chef or caterer.
4. Practice dough-handling skills to divide and shape
value-added products such as rolls, twists, braids,
specialty cookies or other creative shapes.
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Assign students to practice Skill Drills for portioning,
weighing, rolling, shaping dough evenly using the
Corn Starch Clay Dough.
Copy and study the shaping diagrams. Practice a few
of the shapes—knot, crescent, cloverleaf, braid, huge
hairy spider, teddy bears...
Read the recipe for the dough your lab will prepare.
Need-More-Time Lab Options:
UÊ
Refrigerate yeast dough several hours or up to
two days.
1.
Prepare dough using cool liquids (72° F).
5. Create a specialty shape or structure for enhancing a
table, for sale or consumption.
2.
Spray or oil LARGE plastic food bags or sealable
bowls (3 times the size of the dough).
6. Compare the impact and value of a dough sculpture
with other centerpieces such as flower arrangements
or ice sculptures.
3.
Place smooth ball of dough in prepared bag or
bowl; squeeze out air and close bag at the very top.
4.
Punch or work dough down after 30 to 60 minutes
in the refrigerator—to sealed bags or bowls.
7. Select a local group to conduct a “Shape Up,”
activity offering dough-sculpting as a creative skillbuilding opportunity for younger children, parents as
“first teachers,” older adults or peers.
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134
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For Teacher:
Beginning students may benefit from the Take 10
Skill Drill Corn Starch Clay Dough. Prepare corn
starch sculpting dough ahead as needed.
Preview on-line videos and step-by-step illustrations
and instructions for yeast bread mixing, kneading,
shaping at www.bettycrocker.com; www.breadworld.com;
www.hodgsonmill.com; www.kingarthurflour.com, Life
Skills Education; and www.redstaryeast.com,
www.solofoods.com.
Baking tips, techniques, blogs and more may be
viewed at www.bettycrocker.com, www.clabbergirl.com,
www.landolakes.com; www.marthawhite.com and
www.argostarch.com, www.chsugar.com,
www.dominosugar.com.
Demonstrate several shaping methods or arrange for
a demonstration by a local baker, 4-H foods leader,
culinary baking student, or home baker.
Apply Technology:
1. Prepare dough in a bread machine, food
processor or with stand mixer, then shape.
2. Use the appliance manual to know how much
flour each respective machine can handle!
3. Great bread machine and mixer baking
guidelines and visuals may be found at
www.bettycrocker.com, Tips and Techniques;
www.breadworld.com; www.kswheat.com; www.
kingarthurflour.com; www.redstaryyeast.com
4. The Home Baking Association offers lesson
plans to accompany bread machine technology
in The Bread Machine Activity Guide.
www.homebaking.org
A BAKER’S DOZEN
Lab 12 – Dough Sculpting
Freeze yeast dough for later! TIPS: Use 1 ½ times
the yeast.
1.
Freeze dough after the dough is kneaded but
before it can rise even once. Divide dough into
~1-lb. pieces. Flatten into disks, 1-inch thick.
2.
Wrap disks in plastic wrap or foil. Place in selfsealing plastic food bags.
3.
Place on cookie sheet and freeze one hour to
harden. Keep frozen up to 4 weeks.
4.
Thaw in refrigerator overnight. Partially unwrap
and place on counter to bring dough to room
temperature (15-20 minutes).
5.
Punch dough, divide, rest, shape and bake as
directed.
Refrigerator and Frozen Dough Guidelines,
www.redstaryeast.com.
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Cookie dough freezes well for 4 to 6 weeks.
1.
After mixing, shape dough into one or two logs
or discs and seal dough tightly in plastic wrap;
chill dough in the refrigerator and then freeze in a
freezer bags or container.
2.
Thaw dough in refrigerator and proceed as recipe
directs.
Cookie dough freezing guidelines, www.landolakes.com
Home Baking Association
Take 10 Skill Drill
Computer Lab:
Each lab group will need an electronic scale, prepared
Corn Starch Dough, a rolling pin or eight-inch long,
1-inch thick dowel rod, dough divider or cutting tool
that will not scar the counter. (p. 136) See plastic dough
scraper and level tool available at www.homebaking.org
1. Practice weighing, portioning, sculpting/shaping
with corn starch dough.
2. Choose three or more shapes to practice from the
diagrams in this lab.
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Visit www.homebaking.org Member Links
UÊ
View bread shapes at www.foodsubs.com/Bread.html
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Learn about the Bread Bakers Guild of America and
their artisan bread team. www.bbga.org
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View How to Knead and Braiding Bread Videos,
www.breadworld.com
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View National Festival of Breads winning bread
shaping, Sweet Potato Focaccia and Pane Bianco,
www.nationalfestivalofbreads.com
3. Create a bread basket for serving rolls out of Corn
Starch Dough. (Step 6).
Corn Starch Clay Dough
Yield: About 2 pounds
Preparation Time: 20 minutes
Ingredients
1 cup (4.5 oz/128g) corn starch
2 cups (1 pound) baking soda
1 1/4 cups (12 oz) cold water
1 tablespoon vegetable oil
1 tablespoon liquid food color, or 1 to 2 teaspoons fabric dye*
1 to 2 teaspoons paste food color
*Such as Rit®
Photo courtesy of www.wheatfoods.org
Directions
1. In medium saucepan, stir corn starch and baking soda. Add water and oil all at once and stir until smooth.
Add color if desired, while stirring.
2. Stirring constantly, cook over medium heat until mixture reaches the consistency of SLIGHTLY dry mashed
potatoes. (Mixture will come to a boil, then start to thicken, first in lumps and then in a thick mass; it should
hold its shape.) If dough is overcooked, shapes may crack.
3. Turn out onto plate and cover with damp cloth; cool.
4. When cool enough to handle, turn the dough onto work surface dusted with corn starch; knead until smooth and
pliable. If not to be used immediately, store completely cooled dough in tightly closed plastic bag or container.
5. Divide and shape dough as desired by molding into shapes, balls or ropes with hands. Or roll flat with a
rolling pin or press with hands, making pieces of moderate thickness. (Items less than 1/4-inch thick tend to be
fragile; very thick pieces often dry unevenly and may crack.)
6. Coiled or Braided Basket: Color dough if desired, when mixing. Cover a large inverted mixing bowl tightly
with aluminum foil. Turn up the edge of the foil to make a shelf. Cut a circle of ½-inch thick dough. Place this
circle on top of the inverted bowl, forming the base. Shape long, very thin snakes of dough and one braid using
three strands, or twist two strands. Starting at the base circle, place the braids or twists around the bowl, firmly
pressing each new row of into the row before it, dampening with water to stick together. Stop when you reach
the foil shelf. Use one long braid or two strands twisted and lay around the top edge to finish.
Finishes:
Natural: Air dry overnight, on wire racks, if possible for best air flow, turning several times. Spray or brush on
clear acrylic to seal.
Baked: Preheat oven to 350° F., then turn oven off. Place on a pan in the oven and leave until the oven is
cold; turn item several times to help dry evenly. Repeat the process one or more times if needed. Be sure to
remove the pan with item on it before reheating the oven.
Painted: After drying, apply acrylic white paint followed with coat of color of choice.
Storage:
Store unshaped dough in an airtight container or heavy plastic bag in a cool place up to 2 weeks. Knead
stored dough until smooth before using.
MICROWAVE METHOD: Stir corn starch and baking soda in 2 ½-quart microwavable bowl. Add water and oil all at
once and stir until smooth. Microwave at High (100%) uncovered, 2 minutes; stir. Microwave 3 to 4 minutes longer,
stirring after each minute until mixture reaches consistency of SLIGHTLY dry mashed potatoes. Complete as above.
Corn Starch Clay Dough recipe courtesy of ACH Foods, www.argostarch.com
www.homebaking.org
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Baking Science:
Why add cooked, unseasoned mashed potatoes or squash?
For hundreds of years, bakers have known adding
cooked, mashed potato or squash keeps bread moister,
fresher and tender. But how much did they use? Today’s
bakers have it down to a science.
Apply Bakers Percent skills! Pick an ordinary bread
recipe. Calculate how to add cooked and mashed
potato or sweet potato or carrots by using this guide:
Option 1: Use cooked, unseasoned mashed potato.
Amount: Use up to 10% of the flour weight as
mashed potato—reduce the liquid—deduct
80% of the potato weight from the water in
the formula.
(Ex: If adding 1.5 oz/45g mashed potato to a
dough, deduct 1.25 oz of the total water)
Option 2: Substitute cooked and mashed sweet potato,
squash, or carrots for potatoes.
Amount: Use up to 10% of the flour weight
(Ex: For 1 lb/450g flour use 1.5 oz/45g
mashed sweet potato, squash or carrots
Option 3: Bakers may also substitute potato flour or
flakes for mashed potato.
Amount: Use up to 5-10% of flour weight.
Disperse the potato flour or flakes into the flour
before adding liquid. Increase amount of water
by 75% of the weight of potato called for in
recipe. (Ex: For 1 lb/450g flour use 1.5 oz/45g
potato flour plus 1 oz/30g additional water.)
Great sources of potato flour: www.bobsredmill.com or
www.kingarthurflour.com
Fun Fact: Potatoes, pumpkin, sweet potato, and squash
are all early American “fast foods”– easy to pack or store
raw and quick to prepare. Since these vegetables are
mostly water (75-80%), once they are heated (in a hearth,
camp fire, oven or pan on the stove) to over the boiling
point (212° F.), they cook quickly with the water they
contain and become soft and easy to mash.
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A BAKER’S DOZEN
Lab 12 – Dough Sculpting
Lab Supply List:
Ingredients for each lab—each recipe makes three,
one to 1.25 lb dough pieces, enough for three
different shaping options
Additional butter, sugar, egg wash as needed for
shaping/baking options
Electronic scales
Rolling pin
Dough scraper or dough
divider tool that will not
cut the counter. (See
www.homebaking.org order
form for plastic dough tool.)
Bowl, plastic bag or wrap, damp non-terry (linen or
cotton) towel or parchment sheets to cover resting
dough or while shaping dough pieces
18 X 13 X 1-inch half sheet pans, cookie sheet pans,
large pizza pans or baking stones
Parchment paper pan liners or pan spray
Ruler
Baker notes: Although potato may be omitted,
including it will produce a roll that stays moist longer and
has a more tender crumb.
For dough being sculpted for decorations, there is no
need to add potato! Simply omit it and add water or
milk for 80% of the potato weight being omitted.
Egg wash the sculptures before baking for a sheen, OR
bake and shellac for permanent art.
Baking Lab:The Science
and Art of Dough Sculpting
Teacher Note: The recipe is for a two-day lab.
For a one-day lab, a fast-rising yeast method may be
used and simply:
1. Prepare dough. Cover.
2. Allow dough to ferment (rise), until doubled in size in
80° F. draft-free place. (Use Ripe Test, Glossary)
3. Punch, divide, round dough pieces, bench rest
dough 10-15 minutes (covered); proceed with Step 9.
Home Baking Association
Refrigerator Potato Dough
Dough Preparation Time: 30 minutes
Baking Time: 10 to 12 minutes
Yields: 3 dozen (1.75 oz./48g) rolls; three 1.25 lb/565g dough pieces
Ingredients
Measurement
Weight
Bakers %
Unbleached all-purpose flour**
6 ½ to 7 cups
27.5 to 30 oz
100%
780g to 850g
Warm water (95 °F.)
½ cup
4 oz
13%
Active dry yeast
4 ½ teaspoons (2 pkg.)
0.5 oz/14g
1.5%
Sugar
½ teaspoon
2g
0.2%
Milk, scalded, cooled (80° F.)
1 ½ cups
12 oz
40%
Butter
½ cup + 2 T.
5 oz/142g
16%
Sugar
½ cup
3.5 oz/100g
12%
Salt
2 ½ teaspoons
0.6 oz/15g
1.75%
Mashed potato, unsalted*
1/3 cup
3 oz/85g
10%
Whole eggs
2 large or 3 medium
3.5 oz/100g
12%
Citrus zest, optional
1 ½ teaspoons
3g
0.4%
*1 medium small potato cooked and mashed or equivalent potato flakes or flour
**may be part whole wheat or Ultragrain® all-purpose flour
Directions
1. Combine warm water and yeast with 1/8 teaspoon sugar in small bowl. Stir and set aside
5 minutes.
2. Heat milk in microwave until steaming hot (190° F.). Pour milk into large mixing bowl;
add butter, ½ cup sugar, and salt; mix. Cool to 95° F. or cooler.
3. When milk mixture is cooled, stir in dissolved yeast, mashed potato and eggs. Gradually
add 4 cups flour (if using whole wheat flour, add it first). Beat at medium speed 3 to 5
minutes until smooth. Cover bowl and let dough rest 15 minutes.
4. Mix in enough remaining flour until dough forms a rough ball and pulls away from sides
of the bowl.
5. Place dough on lightly floured surface; knead about 10 minutes until smooth and elastic
OR mix with dough attachments on medium speed until dough cleans the bowl, about 7
minutes. Dough temperature: 78° F. or cooler.
6. Place dough into large greased bowl; turn dough; greased-side is up. Cover bowl with sealing lid or put dough in
a very large (2 gallon) plastic food storage bag sprayed with vegetable spray. Force out air and seal at top of bag
leaving room for dough to raise. (If freezing, divide into three equal discs, wrap as directed above and freeze.)
7. Refrigerate dough, punching it down after about an hour; round dough into a ball, smooth side up. Refrigerate until
ready for shaping; dough will keep in refrigerator one to three days; punch down if needed.
8. Preheat oven, 400° F. Divide dough into thirds and shape each into a smooth ball. Give dough 5-10 minutes bench
time, covered.
9. Sculpt each piece into... a dozen rolls, a braid, snail or buns using Shaping 101 guide.
Source: Baking with Friends, www.homebaking.org
www.homebaking.org
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Tips for Shaping Success
Dough Sculpting 101
Yeast dough for the shaping artist will:
UÊ have a silky texture, be properly developed—elastic
and moist but not “tacky” or too sticky
UÊ be fermented, punched and rested in refrigerator
or at room temperature (68° to 72° F.)
UÊ be relaxed, extensible (can be rolled out or
extended without springing back)
To achieve this dough:
UÊ Develop the gluten so the dough cleans the sides
of the bowl or counter when mixed or kneaded. The
dough should be soft but elastic, cleaning the bowl or
kneading surface. Dough temperature after kneading–
78 and 82˚ F.–so it will not raise too rapidly, UNLESS you
are using a rapid rise technique.
UÊ Proper fermentation (first rising) temperature (7880˚ F.) will prevent the dough from over-gassing or
getting tacky and help develop the gluten strands
further—making the dough easier to shape. (Also see
refrigerating dough guidelines.)
UÊ Divide dough evenly (weigh the dough, divide by
number of pieces needed in the shape(s). This helps
make balanced braids, rolls and loaves.
UÊ Allow yeast dough to rest–have bench time (~5-10
minutes) after punching, dividing, rounding. This will
make the dough much easier to shape. The dough
pieces will be more extensible—not inclined to just
rebound back when rolled.
UÊ Keep the dough pieces covered during bench rest
(~10-15 minutes) to prevent crusting.
UÊ Do not over-flour or over-grease the shaping surface.
This leaves a coating of flour or grease on the dough
surface and the result will not be as nice in appearance
or flavor.
UÊ Proof bread until ¾ or nearly fully proofed before
egg washing and slashing surface of loaf. (See Ripe
Test, Glossary).
UÊ Preheat oven 5 to 10 minutes before egg washing or
slashing.
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Read Tips for Shaping Success (text box at side).
Wash hands and surfaces well. Prepare sculpting
dough.
Study and select up to three options to prepare with
each third of the Refrigerator Potato Dough.
Shaping Rolls: Divide Refrigerator Potato Dough recipe
evenly into three, 1 to 1 ¼ lb/565g pieces or use a
favorite dough to prepare a dozen roll shapes for each
dough piece.
Everyone wants their own edible art…Tuck a small
piece of paper with baker’s initials under the edge of
the dough art before baking OR, bake on parchment
paper with name noted by the product.
Baking: Cover each pan of shaped dough lightly with
sprayed or oiled plastic wrap or clean dampened nonterry towel. Place in warm (95-105° F.), draft-free place
to rise until double, about 45 minutes. (Use Ripe Test in
glossary). Bake rolls at 400° F. oven, 12 to 15 minutes.
Remove from pan to cooling rack.
Alligators and Turtles at www.breadworld.com
Rolls and Critters
Dinner Rolls:
1.
2.
3.
Shape one third (one to 1 ¼ lb/565g) Potato Dough
into a log about 3 inches thick. Use a dough cutter to
cut log into 12 even (~3 oz/85g) pieces. Weigh a few to
check your eye.
To shape: Flatten dough piece into a disc on a lightly
floured surface; bring edges to center and pinch; turn
dough over and place pinched edge down on greased
baking pan.
Cover, proof and bake as directed above.
Illustration Source: King Arthur Flour Whole Grain Baking, The Countryman
Press, 2006. www.kingarthurflour.com
138
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Lab 12 – Dough Sculpting
Home Baking Association
Single Knot Rolls
Cloverleaf Rolls
1.
1.
2.
3.
Cut a one to 1 ¼ lb/565g dough piece into 12 even
pieces. Roll each piece into a log roughly 4 inches long.
Tie the dough in a simple knot, leaving one end in the
center of the top and tucking the other underneath.
Place on a lightly greased or parchment-lined baking
sheet. Cover, proof and bake as directed above.
2.
3.
Illustration Source: The King Arthur Flour Baker’s Companion,
The Countryman Press, 2003. www.kingarthurflour.com
Shape one to 1 ¼ lb/565g of dough into a log about 3
inches thick. Use a dough cutter to cut log into 12 even
(~3 oz/85g) pieces. Weigh a few to check your eye.
Divide each of the 12 pieces into three small pieces and
roll these into smooth balls.
Place the three balls together in greased medium-sized
muffin cups. Repeat for 1 dozen. Proof and bake as
directed above.
Illustration Source: The King Arthur Flour Baker’s Companion, The
Countryman Press, 2003. www.kingarthurflour.com
Double Knot
1.
2.
3.
Cut a one to 1 ¼ lb/565g dough piece into 12 even
pieces. Roll each piece into a rope 8-inches long. Make
a loop with the top half of the dough, giving the closed
end a half-inch overlap of dough.
Turn this loop over so the long piece is on top. Wind
the long piece behind the overlap, and bring the end
back up through the loop to make a figure 8.
Place on a lightly greased or parchment-lined baking
sheet. Cover, proof and bake as directed above.
Illustration Source: The King Arthur Flour Baker’s Companion, The
Countryman Press, 2003. www.kingarthurflour.com
Butterhorn or Crescent Rolls:
1.
2.
Roll 1/3 of the dough (1.25 lb/565g) into a large (16inch) circle, about 1/4-inch thick.
Spread thinly with softened butter; cut like a pie into 12
even wedges; roll each wedge up, wide edge to point;
place rolls a couple inches apart on greased baking
sheet with point underneath. Cover and let rise until
double in size. Bake as for Dinner Rolls.
Illustration Source: The King Arthur Flour Baker’s Companion, The
Countryman Press, 2003. www.kingarthurflour.com
Rosette
1.
2.
3.
4.
5.
Roll a one to 1 ¼ lb/565g dough into a 6 X 12-inch
rectangle ½-inch thick. Starting from the 6-inch side, cut
into 1-inch wide strips.
Roll each strip into a 14-inch rope.
Tie in a loose knot, leaving two long ends. Tuck one end
under the roll and pinch to seal. Bring the other end up
and over the roll and pinch to seal on the underneath
side. Leave a small opening in the center of the rosette.
Place on a greased or lined baking sheet pan about 2
inches apart. Cover and let proof (rise) until double.
Preheat oven to 375° F. and bake 12-14 minutes.
www.homebaking.org
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Lab 12 – Dough Sculpting
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Tortoise
Four-Strand Braid
For each tortoise: form a large egg-sized piece of dough
into a smooth ball.
1. Place on a lightly greased baking sheet and flatten
slightly with hand.
2. Add a small piece of dough for head, four smaller
pieces for legs, and an even smaller piece for a tail.
Tuck the pieces slightly under the edge of the body.
3. Pinch end of tail and legs to form a point. Press well to
seal into position on body.
4. With kitchen scissors, clip into head dough piece to
form eyes and mouth.
5. With a serrated or sharp knife, make shallow cuts
lenthwise and crosswise across “shell” to form the
tortoise’s markings.
6. Cover and let proof (rise)
until double. Preheat oven
to 400° F. Brush with egg
wash if desired. Bake for
15 to 18 minutes or until
golden. Tortoises should
sound hollow when tapped.
1. Divide 1 ¼ lb/565g piece of dough into four equal
ropes, 14 inches long each.
2. Pinch the four ropes of dough together at one end
and lay out as shown.
3. Take the left outside rope and lay it at the inside of
the right two strands. Next take the right outside
rope and move it to the inside left. Repeat the
process, moving the outside piece of dough to the
inside of the opposite side, until all the dough has
been used. Pinch ends together to seal.
4. Place on a greased or lined baking sheet pan. Cover
lightly with sprayed plastic wrap. Proof until doubled
in size—use Ripe Test in glossary. Preheat oven to
350° F. and bake 30-35 minutes, until golden and
210° F. at center.
Option: Egg glaze surface just before baking.
Illustration Source: The King Arthur Flour Baker’s Companion, The
Countryman Press, 2003. www.kingarthurflour.com
Illustration and directions courtesy of www.kansaswheat.com
Loaves and Braids
For these shapes, use a one to 1 ¼ lb/565g piece of
the Refrigerator Potato Dough or a favorite sweet
yeast dough recipe.
Snail—Traditional Pao Doce shape.
1. Grease one, 9 X 1 ½ -inch round baking pan per 1 to
1 ¼ lb. dough piece.
2. Roll one dough piece into a 25 X 1 ½-inch dough
rope. Starting in center of pan, twist the rope of
dough while coiling it into a snail shape. Tuck the
end under; pinch with fingertips to seal together.
Hold one end down,then wind the other around it to
form a spiral or snail shape.
3. Cover shaped dough and proof in a warm (95° to 105° F.)
place until doubled in size. Preheat oven to 350° F.
and bake loaf 30-35 minutes.
Options: Tuck currants or snipped raisins into the snail
while shaping. Prepare an egg wash and brush over
surface just before baking.
Wreath
1. Pinch the three ropes of dough together at one end,
and lay out as shown. 2. Take the left outside rope and
lay it at the inside of the right two strands. Next take the
right outside rope and move it to the inside left. Repeat
the process, moving the outside piece of dough to the
inside of the opposite side, until all the dough has been
used. 3. Pinch the ends together to seal.
Illustration Source: The King Arthur Flour Baker’s Companion,
The Countryman Press, 2003. www.kingarthurflour.com
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Home Baking Association
Cheese-Filled Sweet Lattice Braid
Yield: 2 braids; 28 (1.5 oz/40g) slices
Ingredients
Dough
Filling**
1, (¼ oz/7g) envelope (2 ¼ teaspoons)
8 ounces light cream cheese
fast-rising, highly active yeast
1/4 cup warm (120-130° F)* water
1/2 cup sugar
3 tablespoons unbleached
1/2 cup warm (120-130° F)* milk
all-purpose flour
1/4 cup (1/2 stick) butter
1 large egg, lightly beaten
1 1/4 teaspoons salt
2 teaspoons vanilla
1/4 cup sugar
1 teaspoons vanilla
1 large egg, lightly beaten
3 cups unbleached all-purpose flour
Finishing touches:
Egg Glaze: beat 1 egg yolk and
1 tablespoon cold water
Sparkling sugar, sliced almonds
*If very warm liquids are used, the dough will not need long rising time, but be sure to keep liquids under 130° F.
**Filling Option: Filling Option: Mix ½ cup dried cherries with 1,12 oz can Solo cherry pastry and cake filling + 1/2 tsp.
almond flavoring
Directions
1. Combine all of the dough ingredients, and mix and knead them together – by hand, mixer or bread machine
– until you’ve made a soft, smooth dough. Allow the dough to rise, covered, for 30 minutes until it’s puffy (not
necessarily doubled in bulk).
Filling - While the dough is rising, prepare the filling by mixing all of the ingredients together until smooth. Chill until
ready to use.
Assembly
1. Transfer the dough to a lightly oiled work surface, and divide it in half. Roll each half into a 12 x 8-inch rectangle.
Spread half of the filling lengthwise down the center third of each rectangle.
2. Cut 1-inch-wide strips from each side of the filling out to the edges of the dough. Fold about an inch of dough at
each end over the filling to contain it, then fold the strips, at an angle, across the filling, alternating from side to
side to make a criss-cross pattern.
Baking
1. Allow the braid to rise, covered, for 1 hour, until it’s almost doubled in size.
2. Preheat the oven to 350º F. Brush the braid top with the egg glaze and sprinkle with sparkling white sugar or
almonds, if desired. Bake the braid in the preheated 350° F. oven for 35 to 40 minutes, or until it’s golden brown.
Remove from the oven, and cool on a wire rack.
Recipe and illustration courtesy of King Arthur Flour Company—www.KingArthurFlour.com
Illustrations from recipe booklet Baking Across America with King Arthur Flour.
www.homebaking.org
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Want-to-go-with Cookies? Try these fun cookie dough shapes!
Huge Scary Spiders
Yield: 20 (1 oz/28g) spiders
Ingredients
2 ounces of unsweetened or semi-sweet chocolate
1 1/4 cups all-purpose or whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter or margarine
1 cup sugar
1 large egg, beaten
1 teaspoon vanilla extract
40 red baking candies or “red hots”
20 walnut or pecan halves
Nutrition Facts: One of 20 spiders (1 oz—28g) provides:
120 calories; Total fat, 5g; Sat. fat, 2.5g; Cholesterol,
15mg; Sodium, 90 mg; Potassium, 47 mg; Total
Carbohydrate, 17g; Dietary fiber, >1g; Sugars, 10 g;
Protein, 2g. Vit. A and Calcium, 2%; Iron 4%, Vit. C 0%
Directions
1. Preheat oven to 375° F. Lightly grease or parchment-line baking sheets.
2. In a saucepan or microwave, melt chocolate with low heat. Let cool. In a small bowl, mix flour, baking powder
and salt. In a medium bowl, beat margarine on low speed or by hand until smooth. Add sugar and beat until
creamy. Stir in egg, vanilla and chocolate. Add flour mixture and mix well, forming a stiff dough.
3. To make a spider, shape a 2 inch flat oval for the body. Make the spider’s head by flattening a circle about
1/2 inch in diameter.
4. Shape dough for eight legs, each about two inches long and less than 1/4-inch wide. Attach the head and
legs to body. Put two red candies into head for eyes. Press the pecan or walnut half into the back for a design.
5. Bake for 5-8 minutes. Let spiders cool on baking sheet to avoid breaking when removing.
Recipe courtesy of The Sugar Association, www.sugar.org
Favorite Teddy Bear Cookies
Yields: 18 (1.5 oz/43g) cookies
Ingredients
1 cup granulated sugar
3/4 cup butter, softened
1 large egg
2 teaspoons vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 (1-ounce) squares unsweetened
baking chocolate, melted
Nutrition Facts: One Teddy Bear cookie (1.5 oz—43g) provides: 190 calories;
Total fat, 9g; Sat. fat, 6g; Cholesterol, 30 mg; Sodium, 70 mg; Potassium, 50
mg; Total carbohydrate, 24g; Dietary fiber, >1g; Sugars, 11g Protein, 2g; Vit. A,
Directions
6%; Vitamin C, 0%; Calcium, 2%; Iron, 6%
1. Heat oven to 375° F.
2. Combine sugar, butter, egg and vanilla in large mixer bowl. Beat at medium speed, scraping bowl often, until well
mixed (1 to 2 minutes).
3. Reduce speed to low; add flour, baking powder and salt. Beat, scraping bowl often, until well mixed (1 to 2 minutes).
4. Divide dough in half. Place half of dough in medium bowl. Stir in chocolate by hand.
5. For each teddy bear: Form a portion of either color dough into one large (1-inch) ball for body; one medium (3/4-inch)
ball for head; four small (1/2-inch) balls for arms and legs; two smaller balls for ears. Add additional small balls for eyes,
nose and mouth, if desired. Press dough through a garlic press for crazy hair and press onto the head. Repeat with
remaining dough, making either vanilla or chocolate teddy bears or mixing the doughs to make two-toned teddy bears.
6. To form each cookie, place large ball (body) on ungreased cookie sheet; flatten slightly. Attach head, arms, legs and
ears by overlapping slightly onto body. Add nose, eyes and mouth. Use fork to make claws on paws. Paint if desired.
7. Bake for 7 to 8 minutes or until body is set. Cool 1 minute; remove from cookie sheet onto wire rack. Cool completely.
Recipe and photo courtesy of Land O’ Lakes, www.landolakes.com
142
A BAKER’S DOZEN
Lab 12 – Dough Sculpting
Home Baking Association
Local Connections:
Shape Up! Your Food Enjoyment Factor
Far too often food has become something to unwrap,
stuff down and run. Adding hands-on food time will
reduce several factors contributing to overweight.
UÊ Preparing food is a great way to get more active.
(“Burn and earn” the food you consume!)
UÊ Sharing food often increases enjoyment, improves
choices and eating more appropriate amounts.
UÊ Creating aroma, flavor, and eye-appealing food
develops satisfaction, self-esteem, self-confidence
and relationships that reduce the need to over
consume.
Baking with Friends, a guide to baking with
young people. www.homebaking.org
Double the learning... Book and Bake
Enjoy a book while dough rests, rises or bakes.
A few great choices for this lab include:
Select a local group with which to conduct a “Shape
Up,” activity.
For Teacher:
Remember to check to see if the location center has a
kitchen or will bake-off the shapes. If not, place shapes
on aluminum pan and cover with plastic bag and send
home to bake.
Plan a couple hours to
UÊ “dough sculpt” as a creative hands-on food skillbuilding opportunity for younger children to learn
more about bread and grains
UÊ teach parents as “first teachers”to enjoy this art with
their children, adding a book list of great books to
read along with shaping and baking
UÊ spend a couple hours with older adults as “dough
therapy,” talking with and shaping rolls to share at a
meal or afternoon coffee or tea break
UÊ “build bonds” between peers or across ages
Options:
1. If time allows, each person or teams can prepare
Bread in a Bag. View instructional video on-line at
www.breadworld.com
2. Pre-prepare several batches of Refrigerator Potato
Dough, (p.137) in the class lab for the group to
divide and sculpt.(Go to the two bullets). Before
you go to the event, be sure the dough is punched,
rounded and refrigerated. The dough will be rested
and ready when you arrive!
UÊ Prepare a “Shape Up Kit” –a washable plastic tub
with surface and hand-cleaning items, baking pans
(as needed), parchment, pan spray, plastic wrap,
dough scaper/divider, food thermometer and aprons
(disposable aprons are sold on-line for pennies).
3. Work together and prepare the dough on-site in
a bread machine, mixer or food processor, then
shape...and make someone's day!
'SPN#BLJOHXJUI'SJFOET3FDJQFT5JQTBOE'VO'BDUTGPS5FBDIJOH,JETUP#BLF
Preschool-K:
Bread, Bread, Bread. Ann Morris and Ken Heyman
Little Red Hen and the Ear of Wheat. Mary Finch.
Early elementary:
Miss Spider’s Tea Party. David Kirk
Walter the Baker. Eric Carle
Bread is for Eating. David and Phyllis Gershator
Consult The Thrill of
Skill age-appropriate
baking skills list found
in Baking with Friends
OR on-line at
Elementary:
Everybody Bakes Bread. Norah Dooley
The Sleeping Bread. Stefan Czernecki and Timothy Rhodes
Bread Song. Frederick Lipp
www.homebaking.org
www.homebaking.org
A BAKER’S DOZEN
Lab 12 – Dough Sculpting
143
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A BAKER’S DOZEN
Lab 12 – Dough Sculpting
Home Baking Association
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