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Yeast Breads

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.

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Yeast Breads

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  1. Yeast Breads

  2. 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.

  3. Essential Questions • What makes a yeast bread different from a quick bread? • What are the different kinds of yeast doughs?

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

  5. Basic Types of Yeast Dough • Lean Dough • Aka Hard dough • Most basic type of dough • Flour, yeast, salt and water • Spices, herbs, dried nuts and fruit may be added, but very little sugar and fat is added

  6. 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

  7. Basic Type of Yeast Dough • Soft Dough • Aka medium dough • Lean dough with sugar and fat added • Examples: Pullman loaves, soft pretzels

  8. Basic Type of Yeast Dough • Enriched Dough • Aka 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

  9. Enriched Dough Examples • Finished product should have a cake-like texture • Examples: cinnamon buns, hot cross buns, brioche, challah, etc.

  10. 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 -

  11. Straight Dough Mixing Key Points To Remember!!!! • Scaling ingredients • Most accurate way to measure is to scale or weigh ingredients • Precise measurement is important – wrong measurements affect product outcome

  12. 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.

  13. Straight Dough Mixing Key Points To Remember!!!! • Gluten Development • Protein in flour • Kneading causes web of gluten strands to stretch and expand • Important because it enables dough to hold in the gas bubbles formed by yeast, without breaking dough. Gas bubbles allow dough to rise • Overmixing (bad) = “let down” (ingredients in dough break down) Dough is warm and sticky and falls apart easily

  14. Straight Dough Mixing Key Points To Remember!!!! • Gluten continued • Dough is properly kneaded when it is shiny and elastic • To test strength and ensure proper development, tear off piece of dough and pull it • 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”

  15. Straight Dough Mixing Key Points To Remember!!!! • Fermentation • Fermentation (production of CO2 and alcohol) makes dough rise until double or triple in size. • Underfermented Dough • Bread hasn't risen enough, will be flat • Overfermented dough • Yeasty, sour taste

  16. Straight Dough Mixing Key Points To Remember!!!! • Bulk Fermentation Continued • Surface should be oiled so dough doesn’t dry out • Container oiled so dough doesn’t stick to sides • Cover dough w/ plastic wrap or clean cloth and leave it to rise in a warm area until rising is complete • Fermentation takes time. It may take an hour or more for the dough to rise. That is another difference between a YB and QB.

  17. Straight Dough Mixing Key Points To Remember!!!! • Punching dough • Press fist into middle of dough, then fold outer edges to the middle • To release CO2 • Helps distribute yeast evenly • Creates uniform overall temperature • Dough then scaled for size consistency

  18. Straight Dough Mixing Key Points To Remember!!!! • Rounding • Divided dough is made into balls to prevent drying/loss of CO2 • Bench Rest • Intermediate proofing – allows gluten to relax, dough = lighter, softer, easier to shape • Shaping • Forms dough into distinctive shapes

  19. Modified Straight Dough Mixing Key Points to Remember!!! • Enriched yeast dough • 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 • 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

  20. Summary • Write 3-5 sentences summarizing what you learned.

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