Five Ways to Make Your Baking Better By Using These Quality Ingredients

Baking is a delightful art that tantalizes our taste buds, evokes cherished memories, and warms our hearts. Whether you’re a seasoned baker or just dipping your toes into the world of dough and batter, you’ve likely come to appreciate the magical transformation that occurs in your oven. The secret to making that magic even more spellbinding lies in the ingredients you choose.

As a passionate baker you understand the profound impact of ingredient quality on the final product. With a rich history of artisanal baking, I have found the path to perfection starts with the right components. In this comprehensive guide, we’ll delve into the importance of selecting the best ingredients for your bakes, from flours and sugars to flavorings and fats. Let’s embark on this delectable journey.

1. Flours: The Canvas of Baking

   The type and quality of flour you select can significantly influence the flavor of your baked goods. All-purpose flour is versatile, but for specific delights like artisan bread or delicate pastries, consider using bread flour or cake flour. For a richer and nuttier flavor, explore alternatives like whole wheat or various nut flours.

I am passionate about my bread. I have always enjoyed eating bread and take great comfort in doing so! By creating my own bread formulas and executing the bakes to perfection, I have found even more satisfaction with what comes out of that oven and heads over to the toaster. My customers would confer that these are some of the most life sustaining loaves they have ever eaten.

I use non-bromated, unbleached white, hard wheat flour as my canvas for the beginnings of most of my artisanal bread offerings. I then add in percentages of various rye, spelt, or emmer flours to add great flavors and variety to each type of  loaf. 

I utilize a local mill delivered by my wholesaler for freshness and convenience. I make sure to order the same ‘strong bread flour’ each time to ensure consistency. 

For the purposes and intents of this article we will not go into the milling process, but suffice to say that the whole process is quite in-depth and equally intriguing. (Recommended reading: The Bread Builders -Hearth Loaves and Masonry Ovens, by:  Daniel Wing and Alan Scott  also: Baking -The Art and Science Baker Tech. Inc., Calgary, Alberta, Canada)

Protein percentages denote gluten capacity. 

Bread flour is higher in protein at a rate of 12-14% making it ideal for yeast-risen breads, bagels, and pizza dough as this higher protein provides dough structure by way of gluten.

 All Purpose flour is next with a protein rate of 10-12% making it more versatile in baking applications from cakes to breads to pastries. 

Cake flour rates at a protein level of 7-9% resulting in a softer, more tender crumb lending itself to delicate cakes and pastries. Pastry flour falls in line here at 8-9% which makes it ideal for pie crusts and flaky pastry dough. 

Last but not least are my favorite flours/grains called ancient grains. These include spelt, emmer, einkorn and of course plain old whole wheat flour. All contain the bran and germ to create hearty, nutty tasting breads and baked goods. The protein rate here is 13-15%. Of course protein levels can vary slightly among brands, wheat varieties, and the milling process. This is a general idea of the protein content in different types of flour.

2. Sugars and Sweeteners

   Sugar not only sweetens but also enhances flavor, contributes to moisture retention, and assists in browning. Quality sugars, such as organic cane sugar or dark brown sugar, can impart a more robust flavor. Don’t forget to experiment with honey, maple syrup, or coconut sugar for unique taste profiles.

In my bakery sugar bin is extra fine white granulated sugar which is used in the bulk of my bakes. I find this sugar dissolves faster in recipes such as macarons and genoise sponge. 

I also use dark brown sugar in all of my babkas and cinnamon rolls. I love that added depth of molasses flavor. It is simply white granulated sugar with varying degrees of molasses added in for light and dark.

I source local honey to flavor most of my breads along with molasses to darken the taste and color of my most popular rye loaf:  Russian Peasant Bread which includes seven grain cereal and pecans for that irresistible element of crunch.

Many of my pastries are sprinkled with ‘no-melt’ confectioners sugar. This is pulverized white sugar with cornstarch added in to decrease disappearance. I also use pearl sugar on my cinnamon babka and various pastries for that added crunch and lovely appearance.

Confectioners or powdered sugar is used widely in icings and frostings and also added into many of my cookie recipes for an added ‘cakey’ mouthfeel.

Liquid sugars from inverted to glucose syrup, or corn syrups are used sparingly as many people have adverse reactions to such ingredients. There are better substitutes such as honey and maple syrup for pecan pies and the like.

With a higher sugar content in breads, the dough is softer, easier to shape, and the amount of liquid must be reduced. But with added sugars in enriched doughs, the maturing process is slower and resting time must be adjusted accordingly. Fermentation is affected by the proportion of sugar in bread dough which can affect the rise. 

An old prudent saying is:  “The higher the sugar content, the lower the heat.” Especially in bread production.

3. Extracting the Best: Flavorings and Extracts

   

   Vanilla, almond, and other flavor extracts are the lifeblood of your bakes. Choose pure extracts over artificial flavors for a more authentic taste. For a burst of creativity, consider infusing your extracts with real vanilla beans or citrus zest.

I have bottles and bottles of flavorings and extracts in my bakery. The best and the most widely used is “Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract.” 

Vanilla is produced in different strengths called ‘folds’ or ‘X’. Most vanillas purchased at the grocery store are 1X, though not labeled as such. Commercial vanillas are generally 2X or 4X. Most professional bakeries use a 2X. Though candy formulas will call for a 4X strength.

Of course vanilla beans are fun to use and cause quite a flavor explosion for the mind when seen in the ice cream, scone, cake or buttercream. We eat with our eyes first! Then you can take the spent pod and throw it in your sugar jar for vanilla sugar or add it to your own homemade liquid vanilla jar for even more vanilla flavor. 

Tahitian vanilla is tasty in fruit fillings such as cherry or apple pies, poached pears or peach tarts.

Powdered natural white vanilla is best utilized in recipes that do not need any added moisture or in white buttercream and cake which doesn’t need any added color.

Do not skimp on the expense as the quality of vanilla used makes a substantial taste difference in all of your bakes. 

4. Fats: Creating Moisture and Tenderness

   Fats, like butter and oils, provide moisture and tenderness to your baked goods.They bring everything together within a recipe. Opt for high-quality unsalted butter with the right fat content for the desired texture. Experiment with flavorful oils like olive or coconut to add a unique twist.

Butter is best! In the old days we were fooled into thinking butter was bad for us. Turns out it’s not. Margarine is some strange, chemical concoction that is not healthy –especially compared to butter. Really, there is no comparison. Butter is what gives baked goods wonderful mouthfeel, richness, and that scrumptious, golden brown, caramelization. 

I use unsalted European butter in my croissants with an 83% butterfat. Higher fat content means more flakiness as the pastry rises to golden brown perfection. It costs more and it’s worth it to my customers and my bottom line. 

Use unsalted butter in your bakery. Then you can add in measured salt proportions accordingly.

I use lard for the texture of the crumb in my Cuban rolls. Shortening, preferably Crisco, is used in combination with butter for all of my pie and tart doughs. It really works best. The difference between lard and Crisco is that lard is made from animal fat and shortening is made from vegetable oil. Keep both refrigerated until ready to use.

In my combination cakes, such as carrot cake, I use canola oil. Also a high quality extra virgin olive oil is used in some of my Italian cakes.

Never use old or rancid oils in your bakes. Not only do they taste bad, rancid oil  is harmful to our health.

5. Leavening Agents: The Rise and Fall of Baking

 Baking powder, baking soda, and yeast are responsible for your recipe’s rise. The effectiveness of these leavening agents can vary by brand and type. Ensure they’re fresh and top-notch to achieve the perfect lift and crumb structure.

I buy all three in smaller quantities to ensure fresh effectiveness. 

I use LeSaffre yeast. For my sweet doughs I use the gold yeast and for not so sweet I use the red. I trust this excellent brand of yeast and they are knowledgeable and helpful too. (lesaffrebaking.com) 

 Eggs are the unsung heroes of baking. The quality of eggs can affect the structure and flavor of your bakes. Fresh, free-range, and organic eggs typically yield superior results. 

In my genoise sponge and my Flourless Chocolate Torte, room temperature eggs are whipped into a ribbon stage to ensure a nice rise on my cakes.

Use only  the best quality eggs you can afford with organic eggs ranking at the top in flavor, color and health.

 Reliable Results: Why Consistency Matters

Whether you’re a home baker or running a bakery business, consistency is key. When you use high-quality ingredients, your products turn out the same way every time. This reliability builds trust with your customers, who know they can count on the same delightful experience with every visit.

Your bakery’s reputation is built on the quality of your ingredients. By consistently using the best, you not only ensure superb taste and texture but also foster trust and loyalty among your customers.

Choosing premium ingredients often means fewer additives, preservatives, and artificial components. This results in a healthier option for you and your customers. Reduced chemical content can alleviate health concerns while allowing the true flavors of your bakes to shine.

Quality ingredients don’t just affect taste and health; they impact the community and the planet. By sourcing ingredients from local farmers and suppliers who prioritize sustainability and ethical practices, you contribute to a better world while offering delectable treats.

Baking is an art form, and like any artist, you deserve the finest tools and materials to create your masterpiece. Starting with the best ingredients is the foundation upon which you can build your culinary creations. When you use premium ingredients, you’re setting the stage for your skills and creativity to shine.

In conclusion, the importance of choosing the best ingredients for your bakes cannot be overstated. Whether you’re a professional baker or an enthusiast in your kitchen at home, the quality of your ingredients will define the quality of your creations. At Claire’s French Bakery we’re passionate about bringing you the best, and we encourage you to do the same. Elevate your baking, savor the flavors, and delight in the compliments and revenue that will undoubtedly follow
Baking is an art that knows no bounds, and with the right ingredients, your creations can reach new heights. So, remember, the heart of delicious bakes lies in your choice of ingredients. Elevate your baking, and let your passion shine through every slice and bite..

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