Yeast Breads Test Review Flashcards
The 10 production stages
1- Scaling ingredients
2- Mixing and kneading dough
3- Fermentation
4- Punching down
5- Portioning
6- Rounding dough
7- Shaping dough
8- Proofing
9- Baking off
10- Cooling and storing
Rounding
Dough rounded into small ball to stretch the outside layer of gluten
Traps gases, creates a smooth coating and makes the dough easier to shape
If not done, dough will rise unevenly and will have a rough, lumpy surface
Proofing
Final rise of dough
Double in size
Underproofing = poor volume and texture
Overproofing = Sour flavor, poor volume, paler color
Examples of Rolled-in doughs
Croissants, danishes, puff pastries that include yeast
Sides of loaf cracked
Problem: bread expanded after crust formed in the oven
Solution: Score top of the loaf before baking
Rolled in shapes
Knot
Double knot
Figure 8
Braid
Clover leaf
Yeast + Carbohydrates =
= Alcohol and CO2
Rolled-In doughs
Aka “laminated doughs”
Leavened by air, steam, and chemical leaveners from the fat
Why are Rolled-in doughs different from regular yeast doughs
fat is incorporated through folding and rolling
Yeast
A living orgsnisms (one-celled fungus)
Feeds oncarbohydrates present in starches and sugars in bread dough
(Wash) Water
Hard Crust
(Wash) Milk/ cream
Color w/ soft crust
What does overkneading cause?
A tough, dense bread
Lean Doughs
Contain little to no sugar or fat
Ex- French Bread
Rich Doughs
Contain significantly more sugar and fat than lean doughs and have a longer shelf life
Ex- Brioche and Challah
Fermentation
-1st/ Initial rise
-Yeast converts sugar to alcohol and CO2 and CO2 gas is trapped in yeast
-Continues until dough reaches temperature high enough to kill yeast (138 F)
Slashing//Scoring
Cutting the tops of breads before baking
Docking
Pricking product with small holes to prevent formation of air bubble and inhibit rise
Steam Injection
During the first half of the baking process, oven is filled with steam, during the last half, the ovens vent the steam out
Done to ensure a crisp crust
What is the end product when preforming steam injections?
the crusts should brown and firm up
How are yeast breads stored?
Should be stored at room temperature of frozen
Why can’t yeast breads be refrigerated
Refrigeration promotes staling
Straight Dough Method
All ingredients are simply combined and dough is kneaded until smooth and elastic
