Yeast Flashcards
What are the three main reasons for kneading?
Combine ingredients to form a dough, evenly distribute yeast, develop a gluten network to make the best break possible
What are the properties of a good dough?
Extensible, elastic but resist stretching too much, strength to hold gasses and maintain shape while rising
What happens during mixing?
Flour and water forms gluten, when developing gluten it orovides framework
What happens when you overmix?
Over developed gluten that leads tosticky dough with less elastic properties, undermining won’t distribute ingredients properly
What happens during fermentation?
Dough becomes..
Smooth and more elastic, good at holding gas bubbles.
Yeast uses sugar as feul, alcohol and co2 are formed, gluten network stick together while rising
What’s are ways to warm temp when making dough?
Use heated bowl from oven with water under, out bowl in warm draft free place
When do you know when dough has fermented enough?
If it doubled in bulk
What does punching the dough do?
Distributed temp, releases gas bubbles, evenly distributed gas bubbles
Why is proper moulding important?
Gas bubbles lead to holes in finished product, so bread doesn’t split open
What is proofing?
When dough is filled with bubbles of gas, once proofed, time to put in oven
What is ovenspring?
When dough is exposed to intense heat, gasses inside the dough expand
Why and how do you cool bread?
Remove pan and allow to cool on cooling rack so moisture and escape
How do you store bread?
Wrapped in airtight container. Thoroughly cool break so it doesn’t become soggy. Refrigerating it will make freshness last but make it stale fast
What are the types of dough production?
Batter, sponge, straight dough, refrigerator
What are the types of doughs?
Lean dough, rich dough, rolled in yeast dough
