Yeast Breads. Terminology, Ingredients, & Procedures Galore!

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Ashlynn Cox
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1 Yeast Breads Terminology, Ingredients, & Procedures Galore!

2 Terminology Kneading: Process in which dough develops gluten to give the dough shape and structure. Gluten Protein that forms when flour and liquid are mixed. Provides elasticity, shape and texture for the bread. You only want to stir/mix quick breads a little to form a small amount of gluten You want to stir/mix (knead) yeast breads a lot to form a large amount of gluten.

3 Terminology Proofing: Final rise of yeast breads before baking. Dough doubles in size. Proof box- cabinet that controls temp and humidity. Fermentation: Yeast converts sugar into alcohol and carbon dioxide. Requires room temperature ~ F (cooler temperatures will take longer to react)

4 INGREDIENTS 1. Bread flour or all-purpose flour Main ingredient- provides structure Flour forms the basis for your bread. Atmospheric conditions will make a difference You may not use the recommended amount of flour every time. DO NOT use cake flour! Cake flour forms weak gluten

5 INGREDIENTS 2. Water or milk: Moisten, dissolve and combine other ingredients Water activates the yeast. Dissolve active dry yeast in warm water (115 F) to make the yeast grow. Water too cold= growth will not take place Water too hot= growth action will be killed Need to dissolve yeast in the water for 8-10 minutes (no stirring!!!) Yeast will start to foam.

6 INGREDIENTS 3. Yeast- living organism Needs food (sugar) AND warmth and moisture in order to grow Produces carbon dioxide gas; acts as leavening agent Types: Basic instant yeast = Bread Machine Yeast Active Dry Yeast- Needs to be activated by pouring it in warm water prior to mixing it into the dough. Fast Rising or RapidRise Yeast- Eliminates the step of softening the yeast

7 General Tips About Yeast If yeast is expired, throw it away If you want to test to see if your yeast it too old Test it by adding ½ tsp sugar to the water and yeast. If the yeast is alive, it will foam within 10 minutes. (don t touch)

8 4. Sugar Food for yeast Sugar adds sweetness INGREDIENTS continued Will caramelize in the oven and give the crust a nice brown color

9 5. Fat Flavor Richness Tenderness INGREDIENTS Traps air and causes the dough layers to separate

10 6. Salt- controls the yeast INGREDIENTS Salt slows down the yeast and helps control the fermentation process. Adds flavor to bread Prevents dough from getting sticky and hard to handle.

11 Yeast Dough Mixing Methods 1. Straight dough All ingredients are combined and the dough is kneaded and set aside to rise 2. Sponge dough 2 stages: yeast is combined with part of the liquid, flour (half of it) and sugar to make a batter. Let rise until light and bubbly, then add remaining ingredients to make a stiff dough 3. Rolled-in Dough Butter is incorporated through a turning process. Ex: Croissants 4. Fast mixing method Use active dry or fast rising yeast. Mix yeast with some flour and other dry ingredients. Heat liquid and fat together and add to dry ingredients. Add eggs and remaining flour to form dough. This method eliminates softening the yeast.

12 STRAIGHT DOUGH METHOD

13 Step One: Kneading Can be done w/ a dough hook or manually by hand: Dough hook on the electric mixer. Kneading dough by hand (see next slide) Fold Push Turn Repeat

14 Kneading by Hand Key Steps 1. Add just enough flour to the dough and your hands to keep the dough from sticking 2. Pat dough into a ball, which may feel sticky. 3. Flatten dough and fold it toward you. 4. Using the heels of your hands, push the dough away with a rolling motion. 5. Rotate dough a quarter turn and repeat the fold, push and turn steps. 6. Keep kneading dough until it becomes smooth and elastic. 7. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough. 8. The process is complete in about 4 to 10 minutes, or when the dough is smooth, satiny and elastic, and when you poke it, the dough springs back.

15 Step 2: Resting To create maximum resting conditions for the dough: 1. Cover the top of the mixing bowl loosely with a damp, clean cloth or plastic wrap sprayed with nonstick cooking spray. 2. Set the dough in a warm, draft-free place. With Active Dry Yeast keep dough covered until it doubles in size, anywhere from1-2 hours. With RapidRiseYeast, let the dough rest for 10 minutes. It is not required to double in size.

16 Step 3: Shaping The type of bread you are making may vary the shaping process. Scones Doughnuts Breadsticks Pizza Rolls Fry bread Bread Cloverleaf Croissants Snakes Breads Twists Butterfly rolls Bow knots Pretzels Pizza dough Braid

Step 3: Shaping for Regular Loaves 1. Lightly flour the work surface; shape the dough into a smooth ball. 2. Use a rolling pin to form a rectangle. 3. Beginning at the short end of the rectangle, roll the dough tightly to make a loaf shape.

17 Step 3: Shaping for Regular Loaves 1. Lightly flour the work surface; shape the dough into a smooth ball. 2. Use a rolling pin to form a rectangle. 3. Beginning at the short end of the rectangle, roll the dough tightly to make a loaf shape. 4. Pinch the seam and ends of the rolled dough with your fingers to seal it closed. 5. Place dough, seam side down, in greased baking pan. 6. If you are using a recipe that requires a distinctive shape, follow these same basic instructions but shape accordingly.

18 Step 4: Testing To determine if your dough passes the doubled in size stage: 1. Press the tips of two fingers lightly and quickly about 1/2 inch into the dough. 2. If the impression you made stays, the dough is doubled.

19 Step 5: Baking May require one of the following prior to baking: Wash: glaze of egg and water. Provides color and shine, helps to attach toppings Ex. Bagels and Soft Pretzels Slashing Cutting dough before baking, allows gas to escape- design Ex. French Bread

20 Step 5: Baking Follow precisely the recipe s directions for preheating and baking. Use an oven thermometer for accuracy. Place the baking pans several inches apart on the center oven rack. In the first five minutes in the oven, your bread will have one last growth spurt.

21 Step 5: Baking continued Oven temperatures may vary, so check your loaves about 10 minutes before recipe says they should be done. If loaves are browning excessively, remove them from the oven and make an aluminum foil tent to shield them, and then return them to the oven. Internal temperature should be between 190 F-205 F; baked loaves should be evenly browned. After turning bread out of the pan, tap the bottom or side of the loaf. If it sounds hollow, the bread is done.

22 Step 6: Cooling Cool bread on a wire rack to prevent it from getting soggy from steam accumulating on the bottom of the pan.

Seal it tightly and keep it in a cool, dry place.

23 Step 7: Storing To keep your freshly baked bread at peak goodness: Keep it wrapped and stored in a bread box at room temperature. Seal it tightly and keep it in a cool, dry place. Keep it out of the refrigerator; cold temperature dries bread out and promotes staling. For longer term storage, freeze it in an airtight plastic bag or tin foil.

24 Helpful Resources WATCH Video Link- Amish White Bread READ Q & A about general bread baking techniques

1. What are the three categories of yeast breads? a. Rolls b. Loafs c. Doughnuts

Yeast Bread 1. What are the three categories of yeast breads? a. Rolls b. Loafs c. Doughnuts 2. What are the main ingredients in yeast bread and their functions. a. flour main ingredient, structure b.