Review 7-8

Question 0

Ideal temperature for fermentation?

Answer 0

75-95 f

Question 1

What does kneading do to a yeast bread?

Answer 1

Develops gluten evenly throughout the dough.

Question 2

Storing of bread in fridge will speed up staling(slow down)

Answer 2

Yes, very quickly, within a couple of days.

Question 3

Stages in bread production?

Answer 3

Scaling ingredients, mixing, bulk fermentation, punching c02, scaling or portioning dough, rounding, benching, makeup and panning, proofing, baking, cooling, storing.

Question 4

Enemies of yeast are?

Answer 4

Salt (direct contact) and heat (will kill yeast)

salt last

Question 5

Why are there 2 types of flour in Danish dough?

Answer 5

Bread and pastry flour ensure the texture is firm/developed but yet not chewy.

Higher protein makes it firmer(bread flour)

Question 6

What is oven spring?

Answer 6

The initial rising of the bread once you put it in the oven.

Question 7

3 leavening agents in Danish dough are?

Answer 7

Yeast
Eggs
Steam

Question 8

What is proofing?

Answer 8

Continuation of fermentation (warm,moisture,heat,steam)

Question 9

Yeast w/ moisture, sugar & starches of flour starts off the fermentation process which releases what form of gas?

Answer 9

C02 carbon dioxide

Question 10

Strength ratio of dry to fresh yeast is?

Answer 10

1:3 1 part dry to 3 parts fresh

Question 11

High sugar & fat content in a yeast dough will?

Answer 11

Will slow down the fermentation process hence sponge dough method is used.

Question 12

What is a lean dough?

Answer 12

Low amounts of fat & sugar

Question 13

What is a rich dough?

Answer 13

High amounts of fat, sugar, & eggs

Question 14

Baking w/ steam provides what?

Answer 14

Provides a good crust formation & assists w/ browning

Question 15

What type of dough method is used to prepare Danish

Answer 15

Sponge dough

Question 16

What is the purpose of salt in bread making?

Answer 16

Controls proofing & flavour

Keeps bread in shape

Question 17

How many folds for Danish dough?

Answer 17

4/3 folds 4 sets of 3 single folds

Question 18

Regular yeast bread uses what type of dough method?

Answer 18

Straight dough/lean dough

Question 19

Method of soft dinner rolls

Answer 19

1. Add Luke warm water and yeast. Add the rest of the ingredients and salt last.
2. Mix the dough on 2nd speed for 6 min. W/ a dough hook
3. Transfer dough on slightly floured table and knead dough then cover it
4. Let dough ferment for 30-45 mins. Until doubled in size
5. Punch down c02
6. Divide the dough into portions and round it.
7. Shape as desired & arrange on parchment paper
8. Brush proofed rolls w/ water wash & place poppy/sesame seeds. Bake 400 approx. 15-18 mins

Question 20

What is the straight dough method? (Focaccia)

Answer 20

All Ingredients are mixed to full development

Dough is covered/time to ferment

Punch down to release c02

Scale dough

Round to develop smooth surface

Benching to allow gluten to relax

Make up/moulding

Shape into rolls or loaves

Proof

Double in size

Egg wash

Bake