Yeast breads 1 Flashcards
Traditional sourdough and rye breads are
Lean dough’s that require special handling to bring out flavor
Lean dough’s
contain little or no sugar or fat
Ex. Crusty French and Italian bread
Rich dough’s
significantly more sugar and fat then lean dough’s
Ex brioche and Challah
Laminated or rolled in dough’s
1, type of rich dough
2. fat gets rolled into the dough like layers
Ex crossinats, and sweetened danish pastries
Yeast
One celled fungai that feeds off carbs in starches and sugars of the bread dough
Fermentation
yeast converts sugar into alcohol and carbon dioxide (also refers to the time yeast dough is left to rise)
What happens to the carbon dioxide released by yeast?
It gets trapped by gluten strands in the bread and levans the product
Alcohol evaporates during baking
Yeast temperatures
Dormant: below 34
slow:60-70
prefers: 75-95
Hydrating instant yeast: 85-100
Hydrating active yeast : 100-110
Dies: above 138
Yeast and moisture
Activates yeast cells, helping the yeast convert carbs into food
Yeast dough’s and salt
Makes gluten more stronger and elastic,
salt inhibits growth of yeast, too little salt: bland product, rise to quick
Too much salt: yeast will be destroyed
3 forms of bakers yeast
compressed
active dry
instant
Compressed yeast ( fresh yeast)
- yeast, starch, 70% moisture
- Must be kept refrigerated
- Creamy white crumbly, yeast smell
- Bad if it has a sour smell, brown color, slimy film
- 2x its weight 100°F water to soften
- 2-3 weeks shelf life
Active dry yeast
- differs from compressed, all moisture removed by hot air
- No refrigeration
- Several months of shelf life
- rehyadrte in 110° lukewarm water
- cool dry place, refrigerate after opening
Instant Dry yeast
- added directly to bread formula without re-hydrating ( water in formula activates it)
Substituting yeast
If substituting compressed yeast then go 1/2 as much
If substituting for active or instant, use double
Starters
- used before commercial yeast production
- flour and liquids( water, potato broth, milk) meant to capture yeast
- once it fermented it was used in bread
Stage One- Scaling the ingredients
- weighed measurements for liquid
- Volume measurements preferred for salt and spices
- flour depends on humidity level, storage conditions, and accuracy of other ingredient, type of flour used.
stage 2- Mixing and kneading
- Mix properly to distribute yeast and develop gluten
- Their is the straight dough method or the sponge method
- Once ingredients are combined, it needs to be kneaded to develop gluten
Straight dough method
all ingredients are combined and mixed. Once the ingredients are combined, the dough is kneaded until it is smooth and elastic.
Sponge dough method
1st stage the yeast, liquid and half the flour are combined to make a thick batter known as a sponge.
The sponge rise and doubled in size.
2nd stage, remaining ingredients added. The dough is kneaded and allowed to rise again.
STAGE 3: FERMENTING THE DOUGH
- Fermentation begins when dough is finished mixing and continues until the dough is baked 138°F (59°C).
- Fermentation also refers to yeast dough being left to rise, this is time it takes for carbon dioxide gas to form and become trapped in the gluten network.
- bread. As it feeds on the sugars and starches in the dough, the yeast converts them to flavorful enzymes
and bacteria. The gluten strengthens during fermentation, ensuring a bread that will hold its structure when baked. - Complete when dough is double its size
2 stages of fermentation
- Bulk fermentation
refers to the rise given to the entire mass of yeast dough before the dough is shaped; - proofing refers to the rise given to shaped yeast products just prior to baking.
STAGE 4 PUNCHING DOWN THE DOUGH
- dough is gently folded down
- expel and redistribute the gas pockets with a technique known as punching down.
- reactivates the yeast cells, encouraging more yeast activity.
- Punching down dough also helps even out the dough’s temperature and relaxes the gluten.
STAGE 5: PORTIONING THE DOUGH
- loaves, the dough is scaled to the desired weight.
- individual rolls, the dough can be rolled into an even log from which portions are cut off with a chef s knife or dough cutter
- portion scale ensures even-sized portions When portioning, work quickly prevent it from drying out.
STAGE 6: ROUNDING THE PORTIONS
- dough shaped into smooth, round balls in a technique known as rounding.
- Rounding stretches the outside layer of gluten into a smooth coating.
- helps hold in gases and makes it easier to shape the dough.
- Unrounded rolls rise unevenly and have a rough, lumpy surface.
STAGE 7: SHAPING THE PORTIONS: MAKEUP
- Free-form loaves placed between the floured folds of heavy linen canvas (couche) to hold their shape while proofing.
- loaves may be placed in linen-lined baskets (bannetons) or coiled willow or plastic baskets (brotform).
- baskets hold the loaves’ shape, leave a distinctive imprint on the loaves when removed before baking.
- Other doughs, brioche, croissant and Danish, are usually shaped in very specific ways.
STAGE 8: PROOFING THE PRODUCTS
- Proofing is the final rise of shaped or panned yeast products before baking For most bread, the temperature should be between 80°F and 115°F (27°C and 46°C), slightly higher than the temperature for fermentation.
- humidity desirable to prevent the dough from drying or forming a crust.
- Temperature and humidity can be controlled with a special cabinet known as a proof box.
- Most products are proofed until the dough doubles in size and springs back slowly when lightly touched.
STAGE 9: BAKING THE PRODUCTS
- chemical and physical changes turn the dough into an edible product.
- expansion of gases, yeast products experience a sudden rise, referred to as oven spring, when first placed in a hot oven.
- dough’s temperature increases, the yeast dies, gluten fibers become firm, starches gelatinize, moisture evaporates , the crust forms and turns brown.
- assist rise and improve appearance when baked, loaves may be washed and/or scored before baking.