Bread Flashcards

1
Q

What is yeast?

A

Single cell micro organism from the fungus family

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2
Q

What slows down yeast activity?

A

Excess fat, sugar, salt, alcohol, low temperatures

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3
Q

Why do we knead bread?

A

To distribute ingredients and develop gluten

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4
Q

Which oven shelf do we bake bread on and at what temperature?

A

200C, top third shelf

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5
Q

What does yeast need to work?

A

Food (sugar), water and warmth

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6
Q

Basic stages of bread making

A

Sift flour into bowl, evenly distribute salt
Cream yeast in some water and sugar. Add to flour with 2/3 of liquid and distribute. Add more water if needed.
Knead dough until elastic.
Transfer to a lightly oiled bowl, cover with lightly oiled cling film and leave until doubled its size.
Knock back dough and shape.
Proof dough until when poked, dough does not bounce back.
Bake until light for its size, golden and sounds hollow when tapped.

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7
Q

Reasons for bread only rising a little

A

Dough was too dry

Not proved for long enough

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8
Q

Reasons bread has a cake like texture

A

Insufficient kneading for gluten development
Plain flour used rather than strong
Recipe contains a lot of fat

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9
Q

Reasons bread has a coarse texture

A

Too little salt

Dough has overproved

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10
Q

Reasons bread has a sour/yeasty flavour

A

Dough risen for too long
Yeast was stale
Too much yeast

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11
Q

What causes oven spring?

A

Oven too hot or uneven heat in the oven

Underproved

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12
Q

Why does dough have uneven texture/holes?

A

Dough wasn’t knocked back sufficiently

Dough was overproved

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13
Q

Why does dough have a wrinkled crust?

A

Bread was cooled too quickly

Dough was overproved

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14
Q

Dough has bubbles underneath the crust

A

Dough was overproved

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15
Q

What strengthens gluten?

A

Salt, liquid, kneading, vitamin C, acid

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16
Q

What weakens/softens gluten?

A

Fat, sugar, bran (abrasive)

17
Q

How can you tell a dough is overkneaded?

A

Struggles to shape, very slack dough

18
Q

What can be added to enrich a dough?

A

Fat, eggs

19
Q

What kills yeast?

A

Excess heat

20
Q

What is the purpose of salt in bread?

A

Flavour, colour (crust), control fermentation