Yeast Breads

1. Yeast Breads

2. History Bread baking can be dated back to the Stone Age, when people first learned to grind seeds – probably barley and millet – in mills made from stone where it was then cooked on heated stones Over the centuries milling grain was improved and with the aids of wind powdered fans and sieves, people developed a way to remove parts of the chaff and bran The Romans and Greeks can be attributed to advanced cultivation and milling methods resulting in different kinds of flour in various stages of refinement

3. Types of Bread • There are 4 major categories of bread: • Loaf Breads made with yeast • Breakfast items, such as croissant and Danish pastries • Quick breads, leavened with baking powder or baking soda • Flatbreads, which may or may not be leavened

4. Bagels • Made from stiff dough and high-protein flour • They are first boiled for a chewy texture and a crisp, blistered crust • Boiling causes the starch on the surface to swell into a thick crust the browns richly during baking • A hole in the center allows the bagel to cook evenly • After boiling, the bagels are air-dried and then brushed with an egg wash and baked in a hot oven • Barley malt is added to the dough to help break down carbohydrates into simpler sugars and proteins into amino acids, increasing surface browning during baking

5. Cake-like Bread • Tender and sweet, some breads like brioche, challah, panettone and pandoro, are hybrids of cake and bread • Like cake: • They have the gluten tenderizing addition of eggs and fat and enough sugar to register as sweet on the palate • Like bread: • They are raised with yeast and kneaded to give them a subtle chewiness • More yeast is needed because large amounts of sugar will slow the growth of yeast • These are baked at low temperatures to prevent burning as sugar increases browning reactions

6. Flatbreads • Flatbreads cook quickly and on a hot, flat surface such as a griddle, the floor or wall of an oven, or a stone • Flatbreads are thin and therefore do not need a lot of gluten to maintain their structure, can be made from a variety of grains, and require less kneading • Flatbreads are baked in direct contact with a hot surface, causing them to rise quickly, often forming bubbles or air pockets in their center that puff impressively during baking • Puffing happens when the bottom and top crusts of flatbreads set up before the moist dough center – steam builds up and tears the interior, forcing the two surfaces apart – the flatbread will collapse as it cools

7. Flatbreads • Baobing and Shaibing • Thin, floppy Chinese flatbread used as a wrapper • Carasau • Sardinian unleavened cracker bread, made from durum semolina

8. Chapati • Soft whole-grained unleavened skillet bread from India • Crumpets • Griddle cooked yeasted muffins cooked in rings for standardization

9. Flatbreads • Focaccia • Soft, thick leavened flatbread from Italy that is often coated with seasoning • Injera • Bubbly sourdough flatbread from Ethiopia, often made from teff flour

10. Flatbreads • Lavash • Paper-thin unleavened Armenian flatbread used as a wrapper, can be soft or crisp • Matzoh • An unleavened sacramental cracker-like flatbread produced for the Jewish holiday of Passover • Matzoh must enter the oven no more than 18 minutes after the flour is mixed with water to ensure that no yeast has had a chance to grow in the dough

11. Flatbreads • Naan • Rich leavened flatbread from India, baked on the walls of a ceramic tandoor oven • Pita • Leavened pocketed flatbread that is a Middle Eastern mainstay

12. Flatbreads • Pizza • Thin leavened flatbread usually topped with sauce, cheese, and other toppings • Pretzel • Yeasted dense dough ropes, often knotted, and glazed with an alkaline solution for a dark brown, crisp, tangy surface; can be soft or crisp

13. Flatbreads • Puri • Deep-fried puffed unleavened bread from India; usually bite sized • Scandinavian Flatbread • Unleavened, usually crisp, and often made from rye, oats, and/or barley

14. Flatbread • Tortilla • Unleavened skillet flatbreads from Mexico made from wheat or corn

15. Gluten-Free Breads For people who cannot tolerate wheat gluten there are gluten-free breads made with alternative flours, like rice or soy Rice and soy flour have a polysaccharide which has a gluten eliminating elasticity

16. Layered Breads • Layering yeasted dough with butter produced slightly chewy buttery-rich flaky baked goods that are a combination of risen bread and puff pastry • Croissants • Made with lightly kneaded white bread dough that is rolled into a sheet and folded with a layer of softened butter mixed with flour • They are rolled and folded several times, so care must be taken to keep the dough from developing gluten and to keep the butter from melting

17. Quick Breads Biscuits, scones, muffins and some savory cakes are raised with chemical leaveners and are called quick breads because the do not require rising time

18. Rye Breads Rye has a low concentration of gluten-forming proteins and so doesn’t form an elastic network the way wheat flour does Rye bread is commonly wheat bread with a small proportion of rye flour added for flavor Because rye flour can hold up to 8 times its weight in water (wheat flour can only hold up to 2 times) giving rye bread a soft, moist texture that delays staling

19. Sourdough Breads Sourdough breads begin like yeast-starter bread, but in sourdough the formation of acids in the sponge is encouraged Although the acid, mainly lactic acid, give sourdough its distinct flavor, the trick to working with a sourdough starter is to keep the acid level under control – bacteria grows faster than yeast and their acidic byproducts inhibit the growth of yeast and weaken gluten Browning reactions are slower in acidic conditions so sourdoughs tend to be paler than other breads

20. Yeast Starter Breads The most common method for making risen breads begins with a mixture of flour and water called a sponge Wild yeast and bacteria from the flour and air, or yeast added to the mixture, are encouraged to grow in the sponge, producing carbon dioxide and alcohol from the yeast, and acids from the bacteria When foamy the starter is bulked up with more flour and water and formed into a dough

21. Fundamental Procedures • Step 1: Selecting the raw ingredients • Each ingredient is significant because there are so few in bread • Use the best possible flour, grains, salt, yeast, and water (pay close attention to the temperature)

22. Flour A wheat kernel is comprised of three parts: the outer layer called bran, and two inner parts, the endosperm and germ. During the process of milling, the kernel first pass through metal rollers to crack them, then the bran and germ are removed through repeated stages of sifting and separation

23. Flour Flour has 5 nutrients in it: fat, minerals, water, starches and proteins Flour protein, called gluten, is tough and rubbery created when flour is added to water Gluten is responsible for the volume, texture and appearance of baked goods by providing structure and enables dough to retain the gases given off by leavening agents

24. Yeast • Yeast is a living organism that breaks down sugars into carbon dioxide gas and alcohol, which are necessary for the rising process • Yeast products get their aroma and flavor from this process • Types: • Compressed Yeast • Dry Active Yeast • Quick-rise Yeast

25. Compressed Yeast • Compressed yeast is moist and must be stored in the refrigerator • It is creamy white, a crumbly texture, and will smell like freshly baked bread • To use: • Crumble into warm water

26. Dry Active Yeast • Dry active yeast has had most of its moisture removed by hot air which leaves the granules dormant • To use: • Must be reactivated in liquid that is between 100 F and 110 F • Storage: • Unopened packages can be stored in a cool, dry place • Opened packages must be stored in the freezer • Substitutions: • Use 50 % less active dry in lieu of compressed yeast

27. Quick-Rise Yeast • Quick-rise yeast is similar in appearance to active dry yeast however it acts much quicker. • To use: • Blend with dry ingredients • Add water that is between 100 F and 110 F to activate • Storage: • Lasts 1 year if unopened • Once opened, store in freezer

28. Yeast Yeast fermentation is damaged in temperature above 115 F and is killed at 145 F. Yeast fermentation is slowed but not damaged at temperatures before 65 F and becomes non-existent at 40 F or lower Although fermentation ceases, it is not killed. Once the dough is thawed and warmed, the yeast becomes active again.

29. Yeast The easiest bread to make is white bread, which contains all white glutenous flour and only the amount of sugar that is healthy for the yeast. White bread can therefore be made with cold milk, which slows the fermentation long enough to allow time to braid the dough into various shapes. In breads with a high proportion of sugar or a sweet flour that has little or no useable gluten structure, it is important to keep the dough from getting too cold.

30. Yeast • RISING TEMPERATURE • The ideal temperature for yeast to develop is between 78 F and 82 F • The dough should be kept as close to this temperature as possible by starting with a warm liquid, however if the liquid is too hot, it will damage or kill the yeast

31. Fundamental Procedures • Step 2: Weighing the ingredients • Accuracy is crucial to a balanced and workable formula, to creating consistency in quality, and to controlling costs • Where possible, using a digital scale will provide the best results

32. Fundamental Procedures • Step 3: Mixing and Kneading • The order in which ingredients are combined and the way they are mixed will influence both flavor and texture of a baked bread • If done incorrectly, the yeast can be damaged to the point where the bread will not rise • Once all ingredients are combined, the gluten in the dough must be developed through kneading which will distribute the yeast cells evenly throughout the dough so they are able to receive proper nutrition and expand the dough uniformly

33. How It Works - Mixing As soon as flour gets wet its starch and protein begin to absorb water, activating enzymes. Enzymes start converting starch molecules from the flour, turning them into sugar. Yeast feeds on the sugar, producing carbon dioxide and alcohol. Protein in the flour absorbs some water and sprawls out into springy strings that bond with their neighboring proteins, and gluten starts to form during kneading

34. How It Works - Kneading Kneading stretches, folds, and compresses gluten strands As more connections form among the proteins, the dough takes on a smoother texture and springy, satiny feel. During kneading air gets trapped in the dough so the more you knead, the more air is dispersed. For an even finished texture you want a fine network of tiny air bubbles

35. Fundamental Procedures • Step 4: Fermentation • An ongoing process that starts as soon as the yeast is added to the dough and ends during baking when the bread reaches 145 F and the yeast is killed.

36. Yeast Fermentation • YEAST FERMENTATION • Two basic methods: • One-step or straight-dough method • Pre-ferment method • Sponge method • Pre-dough method • Sour starters

37. Straight-Dough or One-Step Method All of the ingredients, including the yeast are mixed together at the beginning and, in most cases, are kneaded to form a gluten structure The dough is then given one or two periods to rise before being punched down for the last time and formed into loaves and rolls

38. Pre-ferment Sponge Method • A very soft dough or paste is made using a small amount of flour, water, sugar, and yeast. The “sponge” rises in a warm place, covered, until it has doubled in volume • The sponge is then mixed with all of the remaining ingredients to make the dough • Advantages: • This method allows the yeast to ferment in peace and develop strength without interference from other ingredients • The flavor from the alcohol also becomes stronger

39. Pre-ferment Pre-dough Method A pre-dough is used for primarily the same reason as the sponge method, but the pre-dough is intentionally made firmer to allow the dough a longer time in which to develop a fermented flavor and to soften the gluten, giving the final product increased volume A small percentage of yeast is mixed with the liquid and flour to form a stiff, smooth dough. The stiffer the dough, the longer it will take for the yeast to leaven it. The mixture is covered and left for rise for 12-24 hours

40. Pre-ferment Sours and Starters The mixture is soft and somewhat fluid and left to develop for an extended period to produce a much stronger fermented or sour flavor

41. Fundamental Procedures • Step 5: Punching Down the Dough • Dough is punched down after it has reached its maximum volume during the proofing/fermentation stage • By flattening dough the dough, the yeast cells are redistributed, which allows them to find a new food supply • Trapped gas is expelled, which equalizes the temperature and prevents the dough from developing a sour flavor

42. Fundamental Procedures • Step 6: Portioning • The dough must be accurately divided into equal portions so the finished pieces will bake uniformly and have a professional appearance • This step should be completed quickly to prevent the yeast from overreacting and the dough from forming a skin • Step 7: Bench Proofing • A resting period that allows the gluten in the dough to relax before the dough is formed into a particular shape – this should take about 10-15 minutes • The dough should be covered to prevent a skin and to protect from drafts

43. Fundamental Procedures • Step 8: Shaping • The relaxed dough is formed into desirable shapes

44. Slashing • Slashes are cuts on top of breads and rolls before baking not simply for appearance, but as an aid to relieving pressure • The product increases in volume at a greatly accelerated speed during the first 5 minutes of baking and can cause the surface to crack or break at weak points • Most cuts are made just under the skin of the loaf and not deep toward the center and are made with a small serrated knife or razor blades

45. Slashing

46. Forming Freestanding Loaves of Bread • To form round or oval loaves of bread • Put the required weight of dough on the table and cup your hand around it and move the dough around counterclockwise as you lift one section at a time outside and press it down in the center, forming a tight skin around the dough • You can form two simultaneously by working with a second piece of dough with your other hand in the same way, except you will move the dough around clockwise • http://www.fornobravo.com/video/kaiser_shaping.mov • Baguettes • The oblong piece of dough is repeatedly folded and pounded with the heel of the hand to remove air bubbles and form a tight skin • The loaves are then rolled against the table to the desired length • http://www.fornobravo.com/video/baguette_shaping1.mov

47. Shaping loaves for Bread Pans Forming loaves that are to be baked in bread pans is much easier than free-standing loaves because the pan helps to develop the shape during proofing and baking Start by punching down each piece of dough with the heels of both hands to flatten. Tuck in stray end pieces and roll the dough against the table to form a tight, wrinkle free cylinder. Place seam side down in a prepared pan http://www.fornobravo.com/video/whole_wheat_shaping.mov

48. Fundamental Procedures • Step 9: Panning • The dough is placed in its baking pan with can be lined with baking paper, greased with warm butter or oil, or dusted with cornmeal • Step 10: Final Proofing • The dough is left to rise in a warm, humid proof box so that it can expand in its desired shape without forming a hard crust on the surface • Proofing oven are mostly commonly used in bakeries

49. Fundamental Procedures • Step 11: Baking • 3-stage process that ultimately transforms the raw dough into a digestible product that is pleasant to eat:

50. Step 1: Oven Spring • Step 1: Rapid rise that takes place when the partially proofed loaf is placed into a hot oven, typically 375 F – 425 F . This expansion occurs during the first 5 minutes – called the “Oven Spring” • The oven spring is caused by a temporary increase in the production of carbon dioxide as well as the rapid expansion of the carbon dioxide that was created during the proofing process • Temperature is used to balance the effects of three processes that take place within the dough at almost the same time: the expansion of gas cells, the gelatinization of starch, and the coagulation of gluten