Bread and Enriched Doughs

Question 1

What weakens gluten?

Answer 1

Gluten is softened by fat, sugar and bran

Question 2

What strengthens gluten?

Answer 2

Gluten is strengthened by salt, handling, water, Vitamin C and acid

Question 3

How to tell when Chelsea buns are cooked?

Answer 3

Well risen, golden and remember the central one can be very slightly doughy. They must also feel light for their size.

Question 4

What does yeast need to survive?

Answer 4

Food, warmth(10-24 degrees is best) and moisture.

Question 5

What is yeast?

Answer 5

Single celled organism.

Question 6

What kills yeast?

Answer 6

Excess heat , above 60 degrees

Question 7

What slows yeast down?

Answer 7

Excess fat, excess sugars and excess alcohol

Question 8

What is the test for kneading?

Answer 8

Pull it back into a ball tightly and press with a finger to see if there is spring back.

Question 9

Why does oven spring happen?

Answer 9

Oven too hot/ uneven heat in the oven
Dough was proved for too short a time

Question 10

Why is a brioche crumb so soft?

Answer 10

Because it is an enriched dough

Question 11

Prep of tins for different breads

Answer 11

Line a loaf tin with spray oil and a sheet of baking parchment across the widest part of the loaf
tin.

Question 12

What different glazes can be used on bread?

Answer 12

Egg wash or egg yolk and milk

Question 13

What does salt do?

Answer 13

Flavours the bread, controls the yeast activity and strengthens the gluten so
therefore builds a better structure and can trap more co2 bubbles.

Question 14

What has the bread has only risen a little?

Answer 14

The dough was too dry
The loaf proved for too short a time

Question 15

Why has the bread got a cake like texture?

Answer 15

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

Question 16

Why has the bread has a coarse texture?

Answer 16

Too little salt
Dough was overproved

Question 17

Why has the bread has a sour/yeasty texture?

Answer 17

Dough was risen for too long
Yeast was stale
Too much yeast

Question 18

Why has the bread dough has an uneven texture/holes

Answer 18

Dough wasn’t knocked back sufficiently
Dough was overproved

Question 19

Why has the bread dough got a wrinkled crust?

Answer 19

Bread was cooled too quickly.
Dough was overproved

Question 20

Why has the bread got holes under the crust?

Answer 20

Dough was overproved

Question 21

What are the stages of bread making?

Answer 21

Mixing, kneading, rising, knocking back, proving, baking

Question 22

How are tete and loaf moulds prepped for brioche?

Answer 22

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.

Question 23

What are the timings for the small tete and the loaf of brioche?

Answer 23

The little tete moulds will take about 12-15 minutes and the loaf will take about 35-40 minutes.

Question 24

What is the glaze for brioche

Answer 24

The glaze is egg yolk and milk so be aware of how quickly this will darken as it cooks.

Question 25

What must you put on your hands when shaping brioche

Answer 25

Shaping must use floured hands as this stops the dough sticking to your hands.

Question 26

What flours can be used for brioche

Answer 26

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.

Question 27

What effect does the fat have on the gluten

Answer 27

Huge softening effect on the
gluten