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Yeast Breads: Methods and Principles

Yeast Breads: Methods and Principles. Foods II. Yeast Breads: Mixing Methods. Steps in Making Bread. Scale or measure ingredients Mix ingredients Knead 1 st rise (Fermentation) Punch down Shape 2 nd Rise (Proofing) Bake Cool Package. Traditional Method.

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Yeast Breads: Methods and Principles

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  1. Yeast Breads: Methods and Principles Foods II

  2. Yeast Breads: Mixing Methods

  3. Steps in Making Bread • Scale or measure ingredients • Mix ingredients • Knead • 1st rise (Fermentation) • Punch down • Shape • 2nd Rise (Proofing) • Bake • Cool • Package

  4. Traditional Method • Most familiar method of mixing • Add warm water (105 to 115F), sugar,and yeast to bowl and allow to sit till bubbly– called proofing the yeast. (You’re just proving it’s going to work.) • Add flour to mixture to make a soft dough • Knead in flour until dough is smooth and elastic • Allow to rise (fermentation) until doubled in size • Punch down, divide and shape • Allow to rise again (proofing) • Bake

  5. This dough has seriously over risen. Bad things can happen when you leave your dough alone too long. • Fermentationoccurs when the yeast grows because it has the right temperature, a food source and water. • During fermentation, the dough is developing flavor. • The dough rises because during fermentation the yeast is producing carbon dioxide gas, and the gas inflates the dough.

  6. Mixer Method • You can (and should)use a mixer to speed mixing time and shorten kneading time. • Don’t over work the bread.Bread that has been kneaded too long will be tough. 10 minutes is O.K. – 20 minutes is too long. • When ready, the dough should be smooth, elastic and still soft.

  7. Batter Method • Batter bread is made with a very wet dough. • Gluten is formed by stirring or mixing – not by kneading • It is the only method that doesn’t require kneading. • Batter breads are often multi-grain.

  8. One-rise bread • Requires the use of fast-rising yeast • After kneading dough, cover and let rest • Shape dough and allow to rise • Bake • The need for 2nd rising is removed. • Sacrifice flavor for speed. • Must use all-purpose flour • Bread flour requires a second rise

  9. Bread Types

  10. Bread Types • Hard, Lean Dough • French and Italian bread, baguettes, sourdough • Consists of 0-1% fat and sugar • Most basic yeast dough • Made solely of flour, water, yeast and salt • Have a relatively dry, chewy crumb, and hard crust

  11. Bread Types • Soft Medium Dough • Dinner rolls, Parker House rolls, Pullman bread • Consists of no more than 9% fat and sugar • Elastic and tears easily • Have a soft crumb and crust

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

  13. Bread Types • Rolled –in Fat Yeast Dough • Croissants and Danish pastries • Through a folding action and cold butter, dough yields many thin, alternating layers of fat and dough • As the dough bakes, the heated fat releases moisture making steam and lifts the dough

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