Yeast Breads

History

Bread baking can be dated back to the Stone Age, when people first learned to grind seeds – probably barley and millet – in mills made from stone where it was then cooked on heated stones

Over the centuries milling grain was improved and with the aids of wind powdered fans and sieves, people developed a way to remove parts of the chaff and bran

The Romans and Greeks can be attributed to advanced cultivation and milling methods resulting in different kinds of flour in various stages of refinement

Types of Bread

There are 4 major categories of bread: Loaf Breads made with

yeast Breakfast items, such

as croissant and Danish pastries

Quick breads, leavened with baking powder or baking soda

Flatbreads, which may or may not be leavened

Bagels

Made from stiff dough and high-protein flourThey are first boiled for a chewy texture and a

crisp, blistered crust Boiling causes the starch on the surface to swell into a thick

crust the browns richly during baking A hole in the center allows the bagel to cook evenly

After boiling, the bagels are air-dried and then brushed with an egg wash and baked in a hot oven

Barley malt is added to the dough to help break down carbohydrates into simpler sugars and proteins into amino acids, increasing surface browning during baking

Cake-like Bread

Tender and sweet, some breads like brioche, challah, panettone and pandoro, are hybrids of cake and bread

Like cake: They have the gluten tenderizing addition of eggs and fat and

enough sugar to register as sweet on the palateLike bread:

They are raised with yeast and kneaded to give them a subtle chewiness

More yeast is needed because large amounts of sugar will slow the growth of yeast

These are baked at low temperatures to prevent burning as sugar increases browning reactions

Flatbreads

Flatbreads cook quickly and on a hot, flat surface such as a griddle, the floor or wall of an oven, or a stone

Flatbreads are thin and therefore do not need a lot of gluten to maintain their structure, can be made from a variety of grains, and require less kneading

Flatbreads are baked in direct contact with a hot surface, causing them to rise quickly, often forming bubbles or air pockets in their center that puff impressively during baking Puffing happens when the bottom and top crusts of flatbreads set

up before the moist dough center – steam builds up and tears the interior, forcing the two surfaces apart – the flatbread will collapse as it cools

Flatbreads

Baobing and Shaibing Thin, floppy Chinese

flatbread used as a wrapper

Carasau Sardinian unleavened

cracker bread, made from durum semolina

Chapati Soft whole-grained

unleavened skillet bread from India

Crumpets Griddle cooked

yeasted muffins cooked in rings for standardization

Flatbreads

Focaccia Soft, thick leavened

flatbread from Italy that is often coated with seasoning

Injera Bubbly sourdough

flatbread from Ethiopia, often made from teff flour

FlatbreadsLavash

Paper-thin unleavened Armenian flatbread used as a wrapper, can be soft or crisp

Matzoh An unleavened sacramental

cracker-like flatbread produced for the Jewish holiday of Passover

Matzoh must enter the oven no more than 18 minutes after the flour is mixed with water to ensure that no yeast has had a chance to grow in the dough

Flatbreads

Naan Rich leavened

flatbread from India, baked on the walls of a ceramic tandoor oven

Pita Leavened pocketed

flatbread that is a Middle Eastern mainstay

Flatbreads

Pizza Thin leavened

flatbread usually topped with sauce, cheese, and other toppings

Pretzel Yeasted dense dough

ropes, often knotted, and glazed with an alkaline solution for a dark brown, crisp, tangy surface; can be soft or crisp

Flatbreads

Puri Deep-fried puffed

unleavened bread from India; usually bite sized

Scandinavian Flatbread Unleavened, usually

crisp, and often made from rye, oats, and/or barley

Flatbread

Tortilla Unleavened skillet

flatbreads from Mexico made from wheat or corn

Gluten-Free Breads

For people who cannot tolerate wheat gluten there are gluten-free breads made with alternative flours, like rice or soy

Rice and soy flour have a polysaccharide which has a gluten eliminating elasticity

Layered Breads

Layering yeasted dough with butter produced slightly chewy buttery-rich flaky baked goods that are a combination of risen bread and puff pastry

Croissants Made with lightly kneaded white bread dough that is rolled

into a sheet and folded with a layer of softened butter mixed with flour

They are rolled and folded several times, so care must be taken to keep the dough from developing gluten and to keep the butter from melting

Quick Breads

Biscuits, scones, muffins and some savory cakes are raised with chemical leaveners and are called quick breads because the do not require rising time

Rye Breads

Rye has a low concentration of gluten-forming proteins and so doesn’t form an elastic network the way wheat flour does

Rye bread is commonly wheat bread with a small proportion of rye flour added for flavor

Because rye flour can hold up to 8 times its weight in water (wheat flour can only hold up to 2 times) giving rye bread a soft, moist texture that delays staling

Sourdough Breads

Sourdough breads begin like yeast-starter bread, but in sourdough the formation of acids in the sponge is encouraged

Although the acid, mainly lactic acid, give sourdough its distinct flavor, the trick to working with a sourdough starter is to keep the acid level under control – bacteria grows faster than yeast and their acidic byproducts inhibit the growth of yeast and weaken gluten

Browning reactions are slower in acidic conditions so sourdoughs tend to be paler than other breads

Yeast Starter Breads

The most common method for making risen breads begins with a mixture of flour and water called a sponge

Wild yeast and bacteria from the flour and air, or yeast added to the mixture, are encouraged to grow in the sponge, producing carbon dioxide and alcohol from the yeast, and acids from the bacteria

When foamy the starter is bulked up with more flour and water and formed into a dough

Fundamental Procedures

Step 1: Selecting the raw ingredients Each ingredient is

significant because there are so few in bread

Use the best possible flour, grains, salt, yeast, and water (pay close attention to the temperature)

Flour

A wheat kernel is comprised of three parts: the outer layer called bran, and two inner parts, the endosperm and germ.

During the process of milling, the kernel first pass through metal rollers to crack them, then the bran and germ are removed through repeated stages of sifting and separation

Flour

Flour has 5 nutrients in it: fat, minerals, water, starches and proteins

Flour protein, called gluten, is tough and rubbery created when flour is added to water

Gluten is responsible for the volume, texture and appearance of baked goods by providing structure and enables dough to retain the gases given off by leavening agents

Yeast

Yeast is a living organism that breaks down sugars into carbon dioxide gas and alcohol, which are necessary for the rising process Yeast products get their aroma and flavor from this

processTypes:

Compressed Yeast Dry Active Yeast Quick-rise Yeast

Compressed Yeast

Compressed yeast is moist and must be stored in the refrigerator

It is creamy white, a crumbly texture, and will smell like freshly baked bread

To use: Crumble into warm water

Dry Active Yeast

Dry active yeast has had most of its moisture removed by hot air which leaves the granules dormant

To use: Must be reactivated in liquid that is between 100 F

and 110 FStorage:

Unopened packages can be stored in a cool, dry place Opened packages must be stored in the freezer

Substitutions: Use 50 % less active dry in lieu of compressed yeast

Quick-Rise Yeast

Quick-rise yeast is similar in appearance to active dry yeast however it acts much quicker.

To use: Blend with dry ingredients Add water that is between 100 F and 110 F to activate

Storage: Lasts 1 year if unopened Once opened, store in freezer

Yeast

Yeast fermentation is damaged in temperature above 115 F and is killed at 145 F.

Yeast fermentation is slowed but not damaged at temperatures before 65 F and becomes non-existent at 40 F or lower

Although fermentation ceases, it is not killed. Once the dough is thawed and warmed, the yeast becomes active again.

Yeast

The easiest bread to make is white bread, which contains all white glutenous flour and only the amount of sugar that is healthy for the yeast. White bread can therefore be made with cold milk, which slows the fermentation long enough to allow time to braid the dough into various shapes.

In breads with a high proportion of sugar or a sweet flour that has little or no useable gluten structure, it is important to keep the dough from getting too cold.

Yeast

RISING TEMPERATURE The ideal temperature for yeast to develop is between

78 F and 82 F The dough should be kept as close to this temperature

as possible by starting with a warm liquid, however if the liquid is too hot, it will damage or kill the yeast

Fundamental Procedures

Step 2: Weighing the ingredients Accuracy is crucial to a

balanced and workable formula, to creating consistency in quality, and to controlling costs

Where possible, using a digital scale will provide the best results

Fundamental Procedures

Step 3: Mixing and Kneading The order in which ingredients are combined and the

way they are mixed will influence both flavor and texture of a baked bread

If done incorrectly, the yeast can be damaged to the point where the bread will not rise

Once all ingredients are combined, the gluten in the dough must be developed through kneading which will distribute the yeast cells evenly throughout the dough so they are able to receive proper nutrition and expand the dough uniformly

How It Works - Mixing

As soon as flour gets wet its starch and protein begin to absorb water, activating enzymes.

Enzymes start converting starch molecules from the flour, turning them into sugar.

Yeast feeds on the sugar, producing carbon dioxide and alcohol.

Protein in the flour absorbs some water and sprawls out into springy strings that bond with their neighboring proteins, and gluten starts to form during kneading

How It Works - Kneading

Kneading stretches, folds, and compresses gluten strands

As more connections form among the proteins, the dough takes on a smoother texture and springy, satiny feel.

During kneading air gets trapped in the dough so the more you knead, the more air is dispersed. For an even finished texture you want a fine network of tiny air bubbles

Fundamental Procedures

Step 4: Fermentation An ongoing process that starts as soon as the yeast is

added to the dough and ends during baking when the bread reaches 145 F and the yeast is killed.

Yeast Fermentation

YEAST FERMENTATION Two basic methods:

One-step or straight-dough method Pre-ferment method

Sponge method Pre-dough method Sour starters

Straight-Dough or One-Step Method

All of the ingredients, including the yeast are mixed together at the beginning and, in most cases, are kneaded to form a gluten structure

The dough is then given one or two periods to rise before being punched down for the last time and formed into loaves and rolls

Pre-ferment Sponge Method

A very soft dough or paste is made using a small amount of flour, water, sugar, and yeast. The “sponge” rises in a warm place, covered, until it has doubled in volume

The sponge is then mixed with all of the remaining ingredients to make the dough

Advantages: This method allows the yeast to ferment in peace and

develop strength without interference from other ingredients

The flavor from the alcohol also becomes stronger

Pre-ferment Pre-dough Method

A pre-dough is used for primarily the same reason as the sponge method, but the pre-dough is intentionally made firmer to allow the dough a longer time in which to develop a fermented flavor and to soften the gluten, giving the final product increased volume

A small percentage of yeast is mixed with the liquid and flour to form a stiff, smooth dough. The stiffer the dough, the longer it will take for the yeast to leaven it. The mixture is covered and left for rise for 12-24 hours

Pre-ferment Sours and Starters

The mixture is soft and somewhat fluid and left to develop for an extended period to produce a much stronger fermented or sour flavor

Fundamental Procedures

Step 5: Punching Down the Dough Dough is punched down after it has reached its

maximum volume during the proofing/fermentation stage

By flattening dough the dough, the yeast cells are redistributed, which allows them to find a new food supply

Trapped gas is expelled, which equalizes the temperature and prevents the dough from developing a sour flavor

Fundamental Procedures

Step 6: Portioning The dough must be accurately divided into equal

portions so the finished pieces will bake uniformly and have a professional appearance

This step should be completed quickly to prevent the yeast from overreacting and the dough from forming a skin

Step 7: Bench Proofing A resting period that allows the gluten in the dough to

relax before the dough is formed into a particular shape – this should take about 10-15 minutes

The dough should be covered to prevent a skin and to protect from drafts

Fundamental Procedures

Step 8: Shaping The relaxed dough is formed into desirable shapes

Slashing

Slashes are cuts on top of breads and rolls before baking not simply for appearance, but as an aid to relieving pressure The product increases in volume at a greatly

accelerated speed during the first 5 minutes of baking and can cause the surface to crack or break at weak points

Most cuts are made just under the skin of the loaf and not deep toward the center and are made with a small serrated knife or razor blades

Slashing

Forming Freestanding Loaves of Bread

To form round or oval loaves of bread Put the required weight of dough on the table and cup your

hand around it and move the dough around counterclockwise as you lift one section at a time outside and press it down in the center, forming a tight skin around the dough

You can form two simultaneously by working with a second piece of dough with your other hand in the same way, except you will move the dough around clockwise

http://www.fornobravo.com/video/kaiser_shaping.mov Baguettes

The oblong piece of dough is repeatedly folded and pounded with the heel of the hand to remove air bubbles and form a tight skin

The loaves are then rolled against the table to the desired length http://www.fornobravo.com/video/baguette_shaping1.mov

Shaping loaves for Bread Pans

Forming loaves that are to be baked in bread pans is much easier than free-standing loaves because the pan helps to develop the shape during proofing and baking

Start by punching down each piece of dough with the heels of both hands to flatten. Tuck in stray end pieces and roll the dough against the table to form a tight, wrinkle free cylinder. Place seam side down in a prepared pan

http://www.fornobravo.com/video/whole_wheat_shaping.mov

Fundamental Procedures

Step 9: Panning The dough is placed in its baking pan with can be

lined with baking paper, greased with warm butter or oil, or dusted with cornmeal

Step 10: Final Proofing The dough is left to rise in a warm, humid

proof box so that it can expand in its desired shape without forming a hard crust on the surface

Proofing oven are mostly commonly used in bakeries

Fundamental Procedures

Step 11: Baking 3-stage process that ultimately transforms the raw

dough into a digestible product that is pleasant to eat:

Step 1: Oven Spring

Step 1: Rapid rise that takes place when the partially proofed loaf is placed into a hot oven, typically 375 F – 425 F . This expansion occurs during the first 5 minutes – called the “Oven Spring” The oven spring is caused by a temporary increase in the

production of carbon dioxide as well as the rapid expansion of the carbon dioxide that was created during the proofing process

Temperature is used to balance the effects of three processes that take place within the dough at almost the same time: the expansion of gas cells, the gelatinization of starch, and the coagulation of gluten

Step 1: Oven Spring

Step 1 Continued… Too low a temperature = gas cells expand before gluten

and starch are set = Loaf will fall Too high a temperature = outer crust will form

prematurely and prevent maximum expansion General rule – dough with high sugar content must be

baked at a lower temperature, or the surface may become too brown before the interior has gelatinized

The Baking Process

Step 2: The interior of the loaf reaches its maximum temperature of 212 F. Due to evaporation of moisture and alcohol, the internal

temperature is not exceeded, and the starches and gluten complete their coagulation

Step 3: The crust is formed from starch and sugar and the surface of the dough becomes brown due to a chemical reaction known as the “Maillard browning reaction” Results from the reaction of sugar to protein Egg wash is applied to a crust before baking to give it a

glossy shine and a pleasant color

Baking with Steam

Steam creates a moist environment that prevents the dough from forming a crust too soon

After a specified time, a damper is opened to let the steam out, and the bread finishes baking = crust is thinner, crispier, and has a glossy surface

Do not use an egg wash when baking with steam Steam combines with sugar on the surface of the

dough, which then caramelizes and turns golden as it bakes

Too much steam = no crust will form

Baking with Steam

Creating steam without steam injectors Quickly opening the door of your oven every 1-2

minutes and spritzing water into the oven or onto the bread using a spray bottle You will need to start baking at a higher temperature to

accommodate for the heat loss when the oven door is opened

Place a pan containing 4-5 ice cubes in the oven and add more ice cubes to create steam during the initial baking period

Fundamental Procedures

Step 12: Cooling Cool bread completely before slicing or storing

The Baking Process

Removing bread from the oven Outside it is dry, brown, and close to the temperature of the

oven Inside it is moist, sticky, and the internal temperature is half

that of the outside Testing for doneness

Tapping the bread sharply on the bottom to check for a hollow sound

Use a thermometer Removal from the pan

Pan breads should be unmolded at once and place on a cooling rack to allow air to circulate around all sides

Because they are still exhausting moisture, leaving them in the pan will result in a wet surface where the bread touches the pan

Staling and Storage

As moisture from the body of the loaf moves outward, it transforms the dry crust into a chewy, leathery, and tough skin, far from the crisp covering it was when freshly baked

The interior of the bread becomes dry at a slower rate because it is protected by the crust

If the staling process has not progresses too far, it can be remedied temporarily by reheating the loaf, which will make the body soft; the crust, however, will remain tough

Staling and Storage

Baked bread is best preserved by freezing The bread should be wrapped and placed in the

freezer as soon as possible once cooledBread that is not to be frozen should be

stored, wrapped, at room temperature.Do not store in the refrigerator because it

will accelerate the staling process up to 6 times, wrapped or not!