PRINCIPLES OF YEAST BREADSGoal 7: Principles of yeast breads.

SCALING INGREDIENTS

formulas not recipes accurate measurements use a baker’s scale to weigh all ingredients

that are denser than water (eggs, flour, yeast, shortening, honey, molasses, malt, oil)

scale each ingredient separately weight and volume are not the same unit of

measure a small miscalculation can produce a poor

product often given in percentages

MIXING METHODS

Straight-Dough Method- mixing all ingredients together in a single step/basic breads/yeast activates immediately/gluten develops during mixing and kneading

Modified Straight-Dough Method-breaks the straight dough method into individual steps

Sponge- crusty hearth breads/sweeter doughs/ allows the yeast to develop separately before it is mixed with other ingredients/2 stages/intense flavor/lighter, airy texture/soft, moist, absorbant dough

preferment- remove a portion of dough/keep dormant for 8-24 hours/added to next days dough/enhances fermentation, color, taste

MIXING AND KNEADING

mixing ingredients thoroughly ensures gluten development and uniformity

overmixing can lead to let down (the ingredients completely breakdown)

after mixing comes kneading (work dough until it is smooth and elastic)

CONTINUOUS BREADMAKING

commercial baking mixing and kneading done in a spiral mixer 4 stages:

pick up- low speed to mix water and yeast/sometimes oil/then dry ingredients/then solid fats and shortenings/turn mixer to med

cleanup- ingredients come together into a ball around the dough hook/bowl look clean/all liquid is absorbed into flour

development- longest stage of mixing and kneading/oxygen is incorporated/ gluten developed/dough uneven in color and tears easily

final clear- proper gluten has developed/test by stretching a small piece of dough-should stretch so liht can be seen through it without breaking

FERMENTATION

process/yeast converts the sugars in the dough to alcohol and carbon dioxide/gases that are trapped in the gluten cause the dough to rise

Process- Shape kneaded dough into a ball. Coat with thin film of oil. Cover the dough to keep it from drying out.(Do

not pop bubbles) Place in a proofing cabinet or proofer.

Use a probe thermometer to make sure the dough does not get too cold or too hot (cold-slow yeast action/hot speed up yeast action)

should double in size test- insert 2 fingers up to the knuckles into

the dough then remove them/should leave a slight impression around which the dough closes slowly

PUNCHING DOUGH

turning the sides of the dough into the middle and turning the dough over

pressing gently and firmly not hitting or kneading

accomplishes 4 important actions: maintains dough temperature/cooler dough to

the middle/evens the dough’s temp releases carbon dioxide- lessen the

concentration introduces oxygen develops gluten- adds strength

DIVIDING THE DOUGH

commercial bread give portions by weight use a bench scraper to cut into uniform

pieces the weigh (scaling) must work quickly because fermentation

continues keep cut pieces covered so they will not dry

out

ROUNDING DOUGH

shaped into smooth balls provides dough with a skin to prevent loss of

too much carbon dioxide allows it to bake evenly always use the same order when rounding

and panning (1st one rounded should be the 1st one panned)

Steps;1. Put dough on the bench.2. With your palm, cup the dough in a circular

motion working the dough with your finger tips.

BENCH REST

covered container in which dough can be placed before shaping

proofing stage after rounding allows gluten to relax dough becomes lighter, softer, and easier to

shape

SHAPING DOUGH form dough Principles:

work quickly- fermentation continues keep dough covered- will dry out shape pieces in order-start with first piece you

rounded use very little flour- too much will dry it out place seams at the bottom-(places where edges

meet)/weakest part of the dough/seam should be straight/if it opens product will ruin

shaping loaves-pan (in a pan) or free-form- formed with your hands and placed on a flat pan/placed directly in a hearth

shaping rolls- uniform in size

PANNING DOUGH

placing dough in the correct pan dust lean doughs with cornmeal for soft and medium doughs, use sheet pans

lined with parchment paper or lightly greased

FINAL PROOFING

final fermentation stage for regular yeast dough leavening action of the yeast achieves final

strength before the oven kills them off requires higher temperatures and humidity

levels 85 F-95 F humidity levels of 80%-90% finger pressure leaves and indentation that

slowly closes around the center but does not collapse

slightly less than double the size short proof time for rich, sweet doughs young dough-underproofed bread old dough- overproofed bread

WASHING

affect baking quality and eye appeal applying a thin glaze of liquid to the dough’s

surface before baking can lighten or darken the crust’s color make it shiny, glossy apply with a pastry brush avoid puddling/dripping /cause uneven

browning or burning

BAKING WASHES

crisp crust glossy, firm crust deep-colored, glossy

crust deep-colored, soft,

glossy crust deep-colored, soft

crust

water egg white/water whole egg/water

whole egg/milk

milk

desired effect type of wash

SLASHING

making shallow cuts in the surface of an item just before baking

also called stipling adds visual appeal helps gas escape from hard crusted breads higher rising and more tender crumb improperly done- burst or break along the

sides

SLASHING GUIDELINES

1. Steady the item with one hand while you cut with the other hand.

2. Use a clean, sharp, unserrated knife or razor. (utility knife)

3. Make shallow, slightly angled cuts, just under the surface of the dough.

4. Make all cuts in equal length, overlapping cuts by 1/3 of their length.

5. Make the slash on the full surface of the dough in a symmetrical pattern.

DOCKING

making small holes in the surface of an item before baking

rich doughs allows steam to escape promotes even baking keeps rich doughs from rising too much use skewer or or tined fork

BAKING WITH STEAM

Baking with steam-creates a thin, crispy crust/keeps crumb soft/adds a glossy shine (sugars caramelize to form the crust)

Some ovens inject a stream of steam

OVEN TEMPERATURE AND BAKING TIME ARE DETERMINED BY 5 FACTORS:

Dough type- young doughs require cooler oven temperatures, higher humidity, and longer baking times than old doughs

Dough richness-lean dough require higher temperatures and shorter baking times than rich doughs

Portion size- smaller items bake faster than larger items

Desired color- higher temperature and longer baking produce darker color

STAGES OF BAKING

1. oven spring- first 5 minutes/dough rises and expands rapidly/the final leavening effort, occurring before internal temperatures become hot enough to kill the yeast cells/will not occur if there is too much salt, not enough yeast, or if the dough was overproofed/at this stage the dough will collapse

2. Structure Develops- internal temperature rises from 130 F/starch granules in the dough begin to absorb moisture and swell up/150 F the starches gel and become the final structure of the bread/165 F the gluten begins to dry out and coagulate as the starch gel replaces it/crumb forms

3. Crust Forms- 165 F crust begins to form/ as the starches and sugar on the surface of the dough brown and thicken/looks done/still need alcohol that is given off the yeast to evaporate/ remove now will have a funny taste

4. Finished Product- temperature reached 176 F /alcohol has evaporated/220 F

TEST FOR DONENESS

Tap the top of the loaf/hollow sound tells you it is filled with air not moisture

evenly brown on top and bottom

COOLING

Remove yeast products immediately from pans.

Place them on cooling racks at room temperature.

You can leave rolls baked on sheets. Cool completely before slicing or wrapping.

STORING

Add malt syrup at the mixing process to slow staling.

Proof adequately. Underproofed items stale faster.

Avoid refrigeration. Speeds up the staling process.