Home baking is a win for any cook.
But there are also many common baking mistakes you may not even realize you’re making.
I love to create desserts, pastries, and fresh bread.
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They had fantastic suggestions that will improve the outcome for all home bakers.
He knows baking and said that attention to detail adds to his success in the kitchen.
“Pastry is about precision and chemistry.
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If you respect each step, your success is guaranteed,” he says.
The level of expertise for this baking advice is without compare.
Here are a few mistakes that these chefs see home bakers make.
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I, for one, will take their advice and up my baking game.
This can alter the finished product, with the dough spending time at changing temperatures.
“Whenever starting a bake, always start by preheating your oven,” Le Bescond says.
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“When they say spray, grease, or flour, they mean it.
All your hard work will be stuck to the pan if you don’t,” Shore says.
“It’s the biggest mistake!
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The influx of cold air in the oven will make any batter or pastries collapse,” he warns.
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Not Using the Timer Correctly
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He sets a personal timer in his kitchen to alert him to be ready before the oven timer dings.
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In a home kitchen, you might strive for perfection for better taste.
Making sure the butter is as cold as possible before hitting the oven is critical," Shore says.
Le Bescond takes it a step further.
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She says that many home cooks have convection ovens.
However, convection has limitations and that can lead to a very common baking mistake.
It can happen to popular baked goods like French macaroons as well," she says.
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A convection oven will also cut cooking time.
Check with your specifications for your particular oven for more information.
Bread dough is especially tricky, but not if you follow the directions.
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“Let high-gluten doughs rest between manipulations,” Shore says.
This makes the baked goods tough rather than delicate and flaky.
She does have an easy solution to fix this issue.
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Le Bescond cautions bakers to use the jot down of yeast the recipe calls for.
Always be careful with warm water as it will make your dough rise much faster," he says.
He recommends that bakers always sift dry ingredients to combine them without getting lumps.
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Better yet, measure in grams."
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