Yeast Breads

Learning and Performance Targets

• LT: Understand that yeast breads are leavened by yeast. Activated yeast goes through a process called “fermentation,” where the yeast releases CO2 and alcohol, causing the dough to rise.

• PT: Demonstrate understanding of correct

ingredients used in baking, as well as measurement, mixing, shaping and baking techniques for different types of yeast breads.

Essential Questions• What makes a yeast bread different from a quick

bread?• What are the different kinds of yeast doughs?

Standards• PLC 5.0 – Food Safety• PLC 6.0 – Kitchen Safety• ACF 7 – Basic Baking

Basic Types of Yeast Dough

1. Lean DoughoAka Hard doughoMost basic type of doughoFlour, yeast, salt and wateroSpices, herbs, dried nuts and fruit

may be added, but very little sugar and fat is added

Lean Dough Examples• Pizza dough, hard

rolls, Italian-Style Bread and slender French Baguette

• Whole wheat, rye, pumpernickel and sourdough are also variations of lean dough

• Can be hard to handle because little or no fat

Basic Type of Yeast Dough

2. Soft DoughoAka medium dough

• Lean dough with sugar and fat added• Examples: Pullman loaves, soft

pretzels

Basic Type of Yeast Dough

3. Enriched DoughoAka sweet rich dough

• Dough is sweet and rich• Fat and other ingredients = softer

texture and more difficult to handle• Eggs and butter not only tenderize,

but create a soft crust and golden color

Enriched Dough Examples

• Finished product should have a cake-like texture

• Examples: cinnamon buns, hot cross buns, brioche, challah, etc.

Mixing Methods• Straight Dough Method• Simplest and most

common way of mixing yeast dough

• Mix all ingredients together at the same time

• Although not difficult, you must pay attention to the following details -

Straight Dough Mixing Key Points To Remember!!!!

• Scaling ingredientsoMost accurate way to measure is to

scale or weigh ingredientsoPrecise measurement is important

– wrong measurements affect product outcome

Straight Dough Mixing Key Points To Remember!!!!

• YB use Yeast, an organic leavener , to make the dough rise.

• This is one difference between YB and QB.

Straight Dough Mixing Key Points To Remember!!!!

• Gluten Developmento Protein in flouro Kneading causes web of gluten strands to

stretch and expando Important because it enables dough to hold in

the gas bubbles formed by yeast, without breaking dough. Gas bubbles allow dough to rise

o Overmixing (bad) = “let down” (ingredients in dough break down) Dough is warm and sticky and falls apart easily

Straight Dough Mixing Key Points To Remember!!!!

• Gluten continuedo Dough is properly kneaded when it is shiny and

elastico To test strength and ensure proper

development, tear off piece of dough and pull it

o It should stretch w/o tearing and when you hold it up to the light it should be thin enough for some light to come through – this is called the “gluten window test”

Straight Dough Mixing Key Points To Remember!!!!

• Fermentationo Fermentation (production of CO2 and

alcohol) makes dough rise until double or triple in size.

oUnderfermented Dough• Bread hasn't risen enough, will be flat

oOverfermented dough• Yeasty, sour taste

Straight Dough Mixing Key Points To Remember!!!!

• Bulk Fermentation Continuedo Surface should be oiled so dough doesn’t dry

outo Container oiled so dough doesn’t stick to sideso Cover dough w/ plastic wrap or clean cloth and

leave it to rise in a warm area until rising is complete

o Fermentation takes time. It may take an hour or more for the dough to rise. That is another difference between a YB and QB.

Straight Dough Mixing Key Points To Remember!!!!

• Punching dougho Press fist into middle of dough, then fold

outer edges to the middle• To release CO2• Helps distribute yeast evenly• Creates uniform overall temperature

oDough then scaled for size consistency

Straight Dough Mixing Key Points To Remember!!!!

• Roundingo Divided dough is made into balls to prevent

drying/loss of CO2• Bench Rest

o Intermediate proofing – allows gluten to relax, dough = lighter, softer, easier to shape

• Shapingo Forms dough into distinctive shapes

Modified Straight Dough Mixing Key Points to Remember!!!

• Enriched yeast dougho Very rich dough may need to be kept cool even during

fermentation so the extra butter stays in the dough rather than melting and separating out of the dough

o Ingredients should be mixed in particular order• Hydrate the yeast, add flour• Add liquid ingredients and sweetners• Mix dough until all flour evenly moistened• Add additional butter gradually until evenly blended• Continue to mix/knead until it is properly developed

Summary• Write 3-5 sentences summarizing what you

learned.