ch09 rich yeast doughs

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Rich Yeast Doughs9

Rich Dough Formulas

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9Doughs that contain a high percentage of fat and sugar.•High percentages of fat and sugar inhibit yeast growth.•Sponge method is used, so most of the fermentation can take place before fat and sugar are added.•Sweet, non-laminated doughs are often mixed using the intensive mix technique.•Rich dough is generally underfermented.

Rich Yeast Doughs

Yeast Selection

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9When sugar is 12% or great, osmotolerant yeast is the preferred yeast.•Regular yeast becomes fairly inactive when sugar quantities are high.•If osmotolerant yeast is unavailable, multiply the yeast quantity by 1.3 to get the amount of regular instant yeast to substitute.

Rich Yeast Doughs

Makeup and Baking of Sweet Dough Products

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9There are a number of techniques applicable to rich dough products.•Egg wash: many sweet, unlaminated doughs and nearly all laminated doughs are eggwashed before baking.•Proofing: keep the proofing temperature at 80°F (27°C) or lower so as to not melt the butter in the dough.•Baking: some steam is beneficial at the beginning of baking; but too much steam can damage the eggwash coating.

Rich Yeast Doughs

Laminated Doughs

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9• Croissant dough resembles a puff pastry dough with

the addition of yeast.• Danish dough, brioche style, is a richer dough

containing eggs. It is also referred to as brioche feuilletée or flaky brioche.

• Laminated doughs require much less mixing than sweet, nonlaminated doughs because the gluten continues to develop during the rolling-in process.

Rich Yeast Doughs

Basic Stages in Production of Laminated Doughs

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9• Preparing the dough.• Selecting and preparing the fat for lamination.• Enclosing the fat inside the dough.• Rolling and folding the dough to develop the proper

layers.

Rich Yeast Doughs

Fat for Laminated Doughs

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9• Butter is the preferred fat because it:

• Melts at body temperature.• Produces a better flavor and color.• Has better eating qualities.

• Butter is more difficult to work with than specially formulated roll-in fats because it is hard when cold and very soft when a little too warm.

Rich Yeast Doughs

Rolling-in Procedure for Danish and Croissant Dough

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9• Fold the remaining third

on top.

• Rotate the dough 90 degrees on the countertop. Roll out the dough into a long rectangle.

Rich Yeast Doughs

Rolling-in Procedure for Danish and Croissant Dough

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9• Fold the dough into thirds by first

folding the top third over the center.

• Then fold over the remaining third. This is the first turn, or first fold. Let the dough rest in the cooler for 30 minutes. Repeat this rolling and folding two more times for a total of three turns.

Rich Yeast Doughs

Laminated Dough Terms

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9• Turns: the number of times that laminated dough is rolled

and folded.• Simple fold: three-fold (fold the dough in thirds).• Viennoiserie : the general term given to sweet yeast-

raised dough goods, both laminated and non-laminated.

Rich Yeast Doughs

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