Mastering Yeast Bread Making: Techniques and Varieties

1. Making Yeast Breads Food and Nutrition I

2. Kinds of Yeast Breads • Basic White • All-purpose flour, yeast, salt, sugar, fat, and water or milk. • Batter • Like basic white, but more liquid. Batter is beaten, not kneaded. • Sweet white • Basic white ingredients plus butter, eggs, and extra sugar.

3. Kinds of Yeast Breads • Whole-grain • Uses whole grain flour instead of all-purpose flour in basic white bread. • Sourdough • Leavened with a sourdough starter (fermented mixture of yeast, water and flour).

4. Steps in Making Bread • Mixing the dough • Conventional • Quick Mix • Kneading the dough • Fermentation • Shaping the dough • Baking the dough

5. Mixing Methods: - Conventional - Quick-Mix

6. Conventional Method • Dissolve yeast in warm water 105° F to 115°F) and let stand for 10 minutes. • Heat fat, sugar, and liquid to melt the fat. Cool mixture to lukewarm. • Add the dissolved yeast to the liquid, along with any eggs in the recipe. • Add enough flour to make a soft or stiff dough, as recipe indicates.

7. Quick-Mix Method • Combine part of the flour with the undissolved yeast, sugar, and salt in a large bowl. • Heat the liquid and fat (between 120° F - 130° F). • Add the liquid to the dry ingredients and beat until well blended. • Add just enough of the remaining flour to make the kind of dough specified in the recipe.

8. Kneading the Dough 1. Sprinkle clean work surface and your hands with small amount of flour (to keep dough from sticking). 2. Turn the dough ball onto surface and flatten slightly 3. With heels of hands, press top of dough and push away from you. 5. Continue push, fold, and turn technique for at least 8-10 minutes. 4. Pull far side toward you, folding dough in half, to trap air in the dough. Rotate the dough one quarter turn. Public domain images retrieved from Microsoft, 5/26/2017

9. Fermentation • Occurs when the yeast has the right temperature, a food source and water. • During fermentation, the dough is developing flavor. • The dough rises because yeast is producing carbon dioxide gas, and the gas inflates the dough.

10. Bread Types Lean Dough Rich Dough

11. Bread Types Lean Dough • Consists little to no fat and sugar • Made solely of flour, water, yeast and salt • Have a relatively dry, chewy crumb, and hard crust • Examples: French bread, Italian bread, baguettes, sourdough

12. Bread Types Rich Dough • Consists of little (9%) fat and sugar • Elastic and tears easily • Have a soft crumb and crust • Examples: Dinner rolls, Parker House rolls, Pullman bread

13. Bread Types Rich Dough (Sweet) • Incorporates up to 25% fat and sugar • Structure is soft and heavy • High gluten allows the dough to support the additional fat and sugar • Examples: Coffee cakes, cinnamon buns, and doughnuts

14. Quality Control • What are the features of a high quality bread product? • Evenly browned crust that is not too rough. • Uniform crumb (inside of the bread). • Well-developed flavor, not too yeasty. • Light texture, high volume.

15. Quality Control • Not proofing bread long enough will cause final product to have a heavy texture. • Oven temperature that is too low causes bread to be dry and crumbly.