Yeast breads 1 Flashcards
1
Q
Traditional sourdough and rye breads are
A
Lean dough’s that require special handling to bring out flavor
1
Q
Lean dough’s
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contain little or no sugar or fat
Ex. Crusty French and Italian bread
2
Q
Rich dough’s
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significantly more sugar and fat then lean dough’s
Ex brioche and Challah
3
Q
Laminated or rolled in dough’s
A
1, type of rich dough
2. fat gets rolled into the dough like layers
Ex crossinats, and sweetened danish pastries
4
Q
Yeast
A
One celled fungai that feeds off carbs in starches and sugars of the bread dough
5
Q
Fermentation
A
yeast converts sugar into alcohol and carbon dioxide (also refers to the time yeast dough is left to rise)
6
Q
What happens to the carbon dioxide released by yeast?
A
It gets trapped by gluten strands in the bread and levans the product
Alcohol evaporates during baking
7
Q
Yeast temperatures
A
Dormant: below 34
slow:60-70
prefers: 75-95
Hydrating instant yeast: 85-100
Hydrating active yeast : 100-110
Dies: above 138
8
Q
Yeast and moisture
A
Activates yeast cells, helping the yeast convert carbs into food
9
Q
Yeast dough’s and salt
A
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
10
Q
3 forms of bakers yeast
A
compressed
active dry
instant
11
Q
Compressed yeast ( fresh yeast)
A
- 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
12
Q
Active dry yeast
A
- 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
13
Q
Instant Dry yeast
A
- added directly to bread formula without re-hydrating ( water in formula activates it)
14
Q
Substituting yeast
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If substituting compressed yeast then go 1/2 as much
If substituting for active or instant, use double
15
Q
Starters
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- used before commercial yeast production
- flour and liquids( water, potato broth, milk) meant to capture yeast
- once it fermented it was used in bread
16
Q
Stage One- Scaling the ingredients
A
- 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.
17
Q
stage 2- Mixing and kneading
A
- 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
18
Q
Straight dough method
A
all ingredients are combined and mixed. Once the ingredients are combined, the dough is kneaded until it is smooth and elastic.
19
Q
Sponge dough method
A
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.
20
Q
STAGE 3: FERMENTING THE DOUGH
A
- 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
21
Q
2 stages of fermentation
A
- 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.
22
Q
STAGE 4 PUNCHING DOWN THE DOUGH
A
- 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.
23
Q
STAGE 5: PORTIONING THE DOUGH
A
- 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.
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STAGE 6: ROUNDING THE PORTIONS
1. dough shaped into smooth, round balls in a technique known as rounding.
2. Rounding stretches the outside layer of gluten into a smooth coating.
3. helps hold in gases and makes it easier to shape the dough.
4. Unrounded rolls rise unevenly and have a rough, lumpy surface.
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STAGE 7: SHAPING THE PORTIONS: MAKEUP
1. Free-form loaves placed between the floured folds of heavy linen canvas (couche) to hold their shape while proofing.
2. loaves may be placed in linen-lined baskets (bannetons) or coiled willow or plastic baskets (brotform).
3. baskets hold the loaves' shape, leave a distinctive imprint on the loaves when removed before baking.
4. Other doughs, brioche, croissant and Danish, are usually shaped in very specific ways.
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STAGE 8: PROOFING THE PRODUCTS
1. 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.
2. humidity desirable to prevent the dough from drying or forming a crust.
3. Temperature and humidity can be controlled with a special cabinet known as a proof box.
4. Most products are proofed until the dough doubles in size and springs back slowly when lightly touched.
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STAGE 9: BAKING THE PRODUCTS
1. chemical and physical changes turn the dough into an edible product.
2. expansion of gases, yeast products experience a sudden rise, referred to as oven spring, when first placed in a hot oven.
3. dough's temperature increases, the yeast dies, gluten fibers become firm, starches gelatinize, moisture evaporates , the crust forms and turns brown.
4. assist rise and improve appearance when baked, loaves may be washed and/or scored before baking.
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Washes
a glaze or wash before baking. The crust is made shiny or matte, hard or soft, darker or lighter by the proper use of washes.
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SCORING AND DOCKING
1. cutting their tops with a sharp knife or razor (lame) just before baking.
2. This is referred to as scoring or slashing.
4. Hard-crusted breads are usually scored to allow for continued rising and the escape of gases after the crust has formed.
5. Breads that are not properly scored will burst or break along the sides. Scoring can also be used to make an attractive design on the product's surface.
6. flatbreads, pizza and crackers, may be docked or pricked with small holes to prevent the formation of irregular air bubbles in the finished product.
30
STEAM IN THE OVEN
1. crisp crust achieved by introducing moisture into the oven during baking.
2. Steam revitalizes the yeast in the dough and keeps the surface of the dough soft so that it can rise fully in the oven.
3. Excessive steam produces a crust that is pale and thick.
4. Professional bakers' ovens have built-in steam injection jets to provide moisture as needed.
5. Steam must not be present during the final stages of baking so the bread can brown.
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DETERMINING DONENESS
1. determined by a variety of factors: the product's size, the oven thermostat's accuracy and the desired crust color.
2. Larger items require a longer baking time than smaller ones.
3.Lean dough products bake faster and at higher temperatures than enriched dough
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STAGE 10: COOLING AND STORING THE FINISHED PRODUCTS
1. yeast products suffers if they are cooled or stored improperly.
2. Yeast products cooled on racks at room temperature away from drafts.
3. Yeast breads and rolls removed from their pans for cooling unless otherwise.
4.Allow loaves to cool completely before slicing. This allows the internal structure to settle and evaporates any excess moisture remaining after baking.
5. Once cool, yeast products should be stored at room temperature or frozen for longer storage.
6. Do not refrigerate baked goods, as refrigeration promotes staling.
7.Do not wrap crisp-crusted breads such as Italian or French loaves, as this causes the crust to soften.
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MAKING ROLLED-IN DOUGHS
1. Rolled-in doughs are made following 10 production stages
2. differences are (1) the butter is incorporated through a turning process after the dough base is fermented and punched down; (2) rolled-in doughs are portioned somewhat differently from other yeast doughs; and (3) the portions are shaped without rounding.
3. Butter used for rolled-in products because of flavor. butter is hard to work with because it cracks and breaks when cold and becomes too soft to roll at room temperature.
4. Margarine, shortening or specially formulated high-moisture fats can be used-sometimes in combination with butter—in order to reduce costs or to make it easier to work with the dough.
5. dough base should not be kneaded too much, as gluten will continue to develop during the rolling and folding process.
6.An electric dough sheeter can be used to roll the dough. This saves time and ensures a more consistent product.
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Bagel
A dense, donut shape, yeast roll
Boiled then baked
35
Bun
Any small, round yeast roll, sweet or savory
36
Club roll
Small oval shaped roll made of crusty French bread
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Kaiser roll
Large round yeast roll, crisp crust, curved pattern,
38
oven spring
the rapid rise of yeast good in oven, resulting from the production and expansion of trapped gases
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Wash: whole egg and water
Use: Shine and color
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Wash: whole egg and milk
Use:shine and color with soft crust
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Wash: Egg white and water
Use: shine with a firm crust
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Wash: Egg yolk and cream or milk
Use: shine and color with soft crust
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Wash: Milk or cream
Use: color with a soft crust
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Wash: Water
Use: Crisp Crust
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Wash: Flour
Use: Texture and contrast
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Wash: Starch Wash
Use: shine and color
47
Problem: leaden, solid dough
Cause: Too much flour forced into the dough
Solution: Gradually add water; adjust formula
48
Problem: Crust too pale
Cause: Oven temperature too low; Dough over proofed
Solution: proof only until doubled; the bake immediately
49
Problem: Crust too dark:
Cause: Too much steam; oven too hot ; too much sugar in dough
Solution: Adjust steam; Adjust oven; adjust formula
50
Problem: Top crust separates from loaf
Cause: Dough improperly shaped; Crust not scored properly; Dough dried out during proofing
Solution: shape dough carefully; Score dough to a depth of 1/2 in; cover dough during proofing; increase humidity in proof box
51
Problem: Sides of loaf are cracked
Cause: bread expanded after crust formed in oven
Solution: Score the top before baking
52
Problem: Dense Texture
Cause: Not enough yeast; Not enough fermentation; bread under-proofed; Improper molding technique; Too much salt
solution: adjust formula or measure yeast carefully ; let dough rise until doubled or directed; proof until doubled in size; Handle dough gently ; Adjust formula or measure salt carefully
53
Problem: Ropes of under cooked dough running through product
Cause: insufficient kneading; Insufficient rising time; Oven too hot; Adjust oven
Solution: Knead dough until it is smooth and elastic or as directed
54
Problem: Free-form loaf spreads and flattens
Cause: Dough too soft
Solution: Adjust formula or measure carefully
55
Problem: Large holes in bread
Cause: Too much yeast; Over kneaded; Inadequate punch- down
Solution: Adjust formula or measure yeast carefully; knead only as directed; punch down properly to knead out excess air before shaping
56
Problem: Blisters on crust
Cause: Too much liquid; Improper shaping; Too much steam in oven
Solution: Measure ingredients carefully; Knead out excess air before shaping; Reduce amount of steam or moisture in oven
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Yeast + carbs =
Alcohol + carbon dioxide
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Production Stages For Yeast Breads
1. Scaling the ingredients
2. Mixing and Kneading the dough
3. Fermenting the dough
4. Punching down the dough
5. Portioning the dough
6. Rounding the portions
7. Shaping the portions( Make-up)
8. Proofing the products
9. Baking the products
10. Cooling and storing the finished products
59
Punching down
dough is gently folded down to expel and redistribute the gas pockets
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Rounding
Shaping dough into smooth rough balls
61
Couche
Heavy linen canvas
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Bannetons
linen lined baskets
63
Brotform
coiled willow or plastic baskets
64
Proofing
Final rise of shaped or panned yeast products
65
Proof box
cabinet that controls humidity and temperature for yeast products
66
Scoring or slashing
Cutting the top of breads before baking
67
Docked
pricked with small holes to prevent irregular air bubbles in product
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Procedure for preparing rolled in dough
1. Mix dough and rise
2.prepare butter or shortening
3.Roll out dough and top with butter
4. Fold dough around butter
5. Roll dough as a rectangle
6. Fold dough in thirds
7. fold the dough 3 more times, then let it rest
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Qualities of bread
Jugeded by, flavor, aroma, and keeping properties,
brown surface, crust not too thick or thin, crust is crisp and tender, no surface blisters,
inside is moist and not sticky, not be stale in just hours
