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