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Yeast Bread. Foods 2. Yeast. Yeast is a microorganism Yeast is alive What does yeast need? Temperature 110-115 Strong flour-high gluten content Moisture-water or milk Time-2 hours, overnight Food for yeast: sugar is best Salt regulates yeast growth

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Yeast bread l.jpg

Yeast Bread

Foods 2


Yeast l.jpg
Yeast

  • Yeast is a microorganism

  • Yeast is alive

  • What does yeast need?

    • Temperature 110-115

    • Strong flour-high gluten content

    • Moisture-water or milk

    • Time-2 hours, overnight

    • Food for yeast: sugar is best

    • Salt regulates yeast growth

      *all of these things must be present in order for the yeast to release CO2 (carbon dioxide) for leavening.


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12 Steps of Yeast Dough Production

  • 1. Measure all ingredients

  • 2. Mixing

    • 3 goals of mixing

    • Distribute yeast evenly

    • Develop gluten in flour

    • Smooth uniform dough


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Steps to mixing (must be done in this order)

  • 1. Proof the yeast:(To proof the yeast and make sure it's active, add one packet active dry yeast to 1/4 c. warm water (between 110 and 115 degrees F) and stir to dissolve. (The water should feel like a pleasantly warm shower, or about the temperature you'd use for a baby's bottle. If it feels uncomfortably hot, it will probably kill the yeast.) Add one teaspoon of sugar and let the yeast sit for five minutes. If the yeast is foamy and smells like bread, it's active.)

  • 2. Combine all the dry ingredients

  • 3. Cut in any fats

  • 4. Add yeasted water

  • 5. Knead

    • Steps to kneading:

      • 1. Push

      • 2. Fold

      • 3. Turn

      • 4. Repeat


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12 steps to yeast dough production

  • 3. Fermentation

    • What happens: doubles in size, use bowl twice the size of dough, oil bottom of bowl and dough, flipping dough to cover both sides, cover bowl in plastic wrap.

    • Must be a warm place (80 degrees is ideal)


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Next day: (steps 4-12)

4. Punching (deflating) why? To release gas.

5. Scaling( if you are making a lot at a time)

This is where the  dough  is  divided  into uniform pieces of the desired weight. When you are dividing the dough by hand, cut off the dough with the dough scraper and weigh the dough on a scale. Use the scraper to add or remove dough until the desired weight is obtained. This process is referred to as scaling. In a machine-operated  bakeshop,  the  baker  scales  the  pieces by machine, making adjustments so that the pieces will be  the  desired  weight.

6. Rounding the Dough: Why?

1. uniform shape

2. stretch skin surface

*After  scaling,  the dough is rounded by tucking the raw edges and forming a smooth round ball. This process seals the raw edges that are left after the dough is divided


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12 steps to yeast bread production

  • 7. Benching: 15 minutes, second rising of yeast, let dough sit

  • 8. Make up and panning-shape

  • 9. Proofing: warm sitting, 3rd rise of yeast (place at stovetop of preheating oven)

  • 10. Baking: final rise of yeast (dies at 130 degrees)

  • 11. cooling on a rack

  • 12. storage-wrap and leave at room temperature, unless perishable, then refridge.


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What will we make??

  • Pizza

  • Apple bread

  • Cheddar garlic bread

  • Cinnabon cinnamon rolls


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