Bread Flashcards
What is yeast?
Single cell micro organism from the fungus family
What does yeast need in order to reproduce?
Food, warmth and moisture
Stages of breadmaking and how to identify
Sift flour into bowl, evenly distribute salt
Cream yeast in some water and sugar
Mix ingredients together until no dry patches remain. Add more water if needed
Knead dough until gluten is developed: if dough is pulled taut, should spring back when pressed
Transfer to a lightly oiled bowl, cover with lightly oiled cling film and allow to proof until double in size
Knock back and shape
Allow to proof until double in size, small indent does not spring back
Glaze if needed then bake at 200 ̊C on top third rack
Bake until light for its size, golden brown, hollow sound on base
Allow to cool before cutting
Why has the bread only risen a little?
- The dough was too dry
- Underproved
Why does the bread have a cake like texture?
- Insufficient kneading
- Plain flour was used rather than strong
- Recipe contains a lot of fat
Why does the bread have a coarse texture?
- Too little salt
- Overproved
Why does the bread have a sour/yeasty flavour?
- Dough was risen for too long
- Yeast was stale
- Too much yeast
Why does the bread dough have oven spring?
- Oven too hot/ uneven heat
- Dough underproved
Why does the bread dough have uneven texture/holes?
- Dough wasn’t knocked back sufficiently
- Dough was overproved
Why does the bread have wrinkled crust?
- Bread was cooled too quickly
- Dough was overproved
Why does the bread dough have holes underneath the crust?
- Dough was overproved
What slows down yeast activity?
Excess fat, sugar, salt, alcohol, low temperatures
What strengthens gluten?
Salt, liquid, kneading, vitamin C, acid
What weakens/softens gluten?
Fat, sugar, bran (abrasive)
How to prep tin for brioche?
loaf tin with oil spray and a strip of baking parchment across the width
brioche tête moulds double buttered and a dusting of flour
