Bread and Enriched Doughs Flashcards
What weakens gluten?
Gluten is softened by fat, sugar and bran
What strengthens gluten?
Gluten is strengthened by salt, handling, water, Vitamin C and acid
How to tell when Chelsea buns are cooked?
Well risen, golden and remember the central one can be very slightly doughy. They must also feel light for their size.
What does yeast need to survive?
Food, warmth(10-24 degrees is best) and moisture.
What is yeast?
Single celled organism.
What kills yeast?
Excess heat , above 60 degrees
What slows yeast down?
Excess fat, excess sugars and excess alcohol
What is the test for kneading?
Pull it back into a ball tightly and press with a finger to see if there is spring back.
Why does oven spring happen?
Oven too hot/ uneven heat in the oven
Dough was proved for too short a time
Why is a brioche crumb so soft?
Because it is an enriched dough
Prep of tins for different breads
Line a loaf tin with spray oil and a sheet of baking parchment across the widest part of the loaf
tin.
What different glazes can be used on bread?
Egg wash or egg yolk and milk
What does salt do?
Flavours the bread, controls the yeast activity and strengthens the gluten so
therefore builds a better structure and can trap more co2 bubbles.
What has the bread has only risen a little?
The dough was too dry
The loaf proved for too short a time
Why has the bread got a cake like texture?
The kneading was insufficient for gluten development
Plain flour was used rather than strong
Recipe contains a lot of fat
Why has the bread has a coarse texture?
Too little salt
Dough was overproved
Why has the bread has a sour/yeasty texture?
Dough was risen for too long
Yeast was stale
Too much yeast
Why has the bread dough has an uneven texture/holes
Dough wasn’t knocked back sufficiently
Dough was overproved
Why has the bread dough got a wrinkled crust?
Bread was cooled too quickly.
Dough was overproved
Why has the bread got holes under the crust?
Dough was overproved
What are the stages of bread making?
Mixing, kneading, rising, knocking back, proving, baking
How are tete and loaf moulds prepped for brioche?
Prep of the tete a tete moulds and loaf tins should be done carefully. The little tete moulds
need a double butter layer and then a dusting of flour.
The loaf tins need to be spray oiled and then a sheet of baking parchment.
What are the timings for the small tete and the loaf of brioche?
The little tete moulds will take about 12-15 minutes and the loaf will take about 35-40 minutes.
What is the glaze for brioche
The glaze is egg yolk and milk so be aware of how quickly this will darken as it cooks.
What must you put on your hands when shaping brioche
Shaping must use floured hands as this stops the dough sticking to your hands.
What flours can be used for brioche
If you are making a sweet brioche dough for afternoon tea elements then we would suggest a plain flour, as this will make it more cakey due
to the lack of gluten. If you are wanting the brioche for pates or parfaits you may want to use solely strong flour or a mix of the 2. This will allow you a little chew and certainly enough structure to
spread pates onto it.
What effect does the fat have on the gluten
Huge softening effect on the
gluten
