Although most home bakers are working on a smaller scale than the sky-high creations seen on The Big Bake, there’s still a lot of pressure around the holidays, especially when it comes to baking family favourites and traditional holiday treats. Set yourself up for baking success by choosing the right type of flour for a number of applications, from homemade cookies to gingerbread houses. This expert advice will cover some helpful tricks and recipes to help take the stress out of holiday baking.
In general, paying attention to the protein level in flour and applying it accordingly will give you the best results, as the higher the protein content, the more structure the final product will have. Hard winter wheat and hard spring wheat flour are primarily used for yeast leavened products like breads, pizzas and tortillas. You may see this flour called all-purpose, bread, pizza or no-time dough. Soft wheat flour is primarily used for sweet baked goods like cakes, cookies, muffins, cake donuts and biscuits and is often called pastry flour, cake flour or high-ratio cake flour.
A large batch of cookies is the perfect plan-ahead project to have stashed away for unexpected company, gifts, office cookie exchanges, or just enjoying in front of the fire (don’t forget to save some for Santa!). Typically for cookies where a tender touch is required, softer varieties such as a cake or pastry flour are used to give a lighter, melt-in-your-mouth tender texture that still has enough structure to hold a filling like jam or icing. For sturdier cookies, like gingerbread cookies, a lower protein hard wheat flour, like all-purpose flour can be helpful.
Tip: Most cookies will freeze well, making them a true timesaver for the busy holidays. Make large batches early and freeze them in airtight containers to ice or decorate later. You can also prepare the cookie dough ahead of time and freeze, to quickly bake fresh, as needed.
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Both all-purpose flour and cake flour play a part in cake baking. To get Bundt cakes (such as this decadent sticky toffee pudding version) to stand tall and withstand a filling of vibrant berries, all-purpose flour helps add heft. A bûche de noël (yule log), on the other hand, requires that the cake be soft enough to roll around a creamy filling without cracking, which is where cake flour shines. When baking gluten-free cakes, there are many options in terms of gluten-free flour, including naturally gluten-free ancient-grains such as amaranth, millet, quinoa, sorghum and teff.
Tip: Be sure to cool cakes completely before adding frosting to avoid runny icing and peeling tops. Chill cakes and ensure frosting is firm before wrapping and freezing to avoid ruining decorations.
Depending on which side of the pond you hail from, pudding can mean either a post-meal sweet, a cake-like sponge or a custardy creation. Steamed British-style puddings — made famous through Christmas carols — use trusty all-purpose flour and a bain-marie (water bath) to keep them moist throughout baking. Often referred to as “instant-blending” flour, granular flour can be used to thicken custards and other pudding-style confections, without creating lumps or the need for a roux.
Tip: Puddings are perfect to make ahead for the holidays.
The smell of freshly baked bread wafting through the air makes any home feel cozy for the holidays. Bread flour packs a powerhouse of protein and plenty of stretchy gluten, making sure your loaf has a firm interior and crispy brown crust. Ciabatta bread takes advantage of this stickiness to produce an artisan bread with a chewy texture. Whole wheat, whole grain, rye and barley flours can also be used in bread baking, producing a loaf with a deep flavour and dense crumb.
For sweet breads, such as the perennial holiday favourite panettone, a lighter texture is preferred. All-purpose flour can be used to help the dough create the distinctive and desired dome-shaped structure.
Tip: Bake your festive creations ahead of time (be sure that you have a lot of room in the freezer) and defrost the bread in a low temperature oven for an easy savoury or sweet fruit-studded snack.
Perfect pie crust is an obsession for many bakers and with good reason — it is often viewed as both a science and an art. Although one of the many debates tends to be about whether to use lard, butter or shortening for the crust, the type of flour can also make a difference. Some recipes, such as a sugar pie, call for unbleached flour, according to the taste preferences of the baker. Pastry flour, which is often confused with cake flour, differs due to its slightly higher protein content. The added protein in this flour lends a bit more support for baked goods that need to have some structure while keeping the flaky texture, making it perfect for filled pies such as a mincemeat pie.
Tip: Prepare pie dough ahead of time and freeze in pre-portioned containers ready to thaw and roll out. The filling can also be prepared ahead of time to use later, or, depending on the pie, the crust can be blind baked, filled and frozen.
Safe food handling of flour
For safe food handling of flour, please make sure to follow these safety tips.
- Do not eat any raw cookie dough, cake mix, batter, or any other raw dough or batter product that is supposed to be cooked or baked.
- Bake products containing flour at proper temperatures and for specified times.
- Wash hands, work surfaces, and utensils thoroughly after contact with flour and raw dough products.
Photos courtesy of Getty Images.
Looking for more holiday baking ideas? Check out some of the The Big Bake videos online or watch The Big Bake and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.