1. BAKING and… YEAST BREADS

2. Baking/Yeast Bread Facts The main difference between liquids used in traditional yeast breads and liquids used in bread machine yeast breads is that the traditional uses warm liquids and the bread machine uses liquids at room temperature.

3. Baking/Yeast Bread Facts The last step to be completed when proofing dough in the microwave us to microwave on low power for 1 minute, let stand in oven for 15 minutes. The first step to defrost frozen yeast dough in the microwave is to microwave 1 cup of water for 3-5 minutes, until boiling.

4. Baking/Yeast Bread Facts If a yeast bread recipe calls for 2 teaspoons of baking soda, you could use ½ teaspoon baking soda + 1 teaspoon cream of tartar as a substitute. The adjustment needed when using bread flour in a yeast bread recipe is that it requires a second rising.

5. Baking/Yeast Bread Facts Omitting salt from a yeast bread recipe causes the final product to have low volume and a rough top. If an egg is added to a recipe for yeast breads, you should decrease the amount of liquid by ¼ cup.

6. Baking/Yeast Bread Facts When shaping yeast dough, the most difficult for beginners is the braid.

7. Baking/Yeast Bread Facts The roll shape made by flattening the dough, cutting it into triangles, and then rolling it up is known as the crescent. The yeast bread shape that is baked by using a special fluted pan is called the brioche. The proper technique for measuring flour is with a spoon.

8. Baking/Yeast Bread Facts In a recipe that calls for double-acting baking powder, the point of preparation where the MOST carbon dioxide will be released is when it is heated. When preparing refrigerator dough for yeast rolls, use the batter mixing method if you do not want to knead the dough.

9. Baking/Yeast Bread Facts A yeast bread has a LOW quality if the bread is golden brown with rough crust and the interior has chunks of flour. If additional ingredients not listed in a recipe are added to yeast bread prior to baking, the likely result is longer rising time.

10. Baking/Yeast Bread Facts The ratio of bread flour to whole grain flour is recommended for a recipe being adapted is 2 parts bread flour to 1 part whole grain flour. Fruit in a yeast bread causes extra moisture in the dough which results in the product being cracked on top.

11. Baking/Yeast Bread Facts When preparing bread using the traditional method, you should dissolve the yeast at the proper temperatures of 105 degrees F. to 115 degrees F. The correct temperature for liquid when mixing dry and liquid ingredients together when making yeast bread is 120 degrees F. to 130 degrees F.

12. Baking/Yeast Bread Facts If a bakery attendant is preparing a yeast bread recipe that calls for the use of baking soda as a leavening agent, what type of leavening agent is produced by the baking soda? GAS

13. Baking/Yeast Bread Facts Bread flour contains the largest amount of gluten and produces the strongest and most elastic gluten. To prepare yeast breads, the mixer method speeds the mixing time and shortens kneading time. A yeast bread that consistently yields a product that has a heavy texture, the likely cause is too short proofing time.

14. Baking/Yeast Bread Facts A yeast bread that is dry and crumbly is a result of the oven temperature being too low. When using a microwave oven to bake yeast bread, it will lack a crisp, brown crust. The most likely reason a consumer would not own an automatic bread machine would be the initial cost.

15. Baking/Yeast Bread Facts Yeast dough must be punched down to release carbon dioxide. Oven spring causes bread to rise. Protein and starch are the two nutrients that give baked products their structure. The use of fat in yeast breads increases the tenderness. The yeast bread brioche is made in a muffin pan.

19. Stages in Preparing Yeast Dough Products 1. Scaling ingredients 2. Mixing and kneading 3. Fermentation 4. Dividing dough 5. Rounding dough 6. Bench rest 7. Shaping dough

20. Stages in Preparing Yeast Dough Products continued… 8. Panning dough 9. Final proofing 10. Baking dough 11. Cooling dough 12. Packaging dough

21. IMPORTANT TERMINOLOGY Crumb: refers to the internal texture of bread or a roll Hearth: the oven floor Crust: the outer surface of bread or a roll Bagel: lean dough product that is often eaten for breakfast

22. IMPORTANT TERMINOLOGY Sourdough: bread that has a unique flavor made from starter Dough sheeter: equipment that helps ensure consistent rolled-in fat yeast dough protection Dough conditioner: chemical that is added to hard-lean products to strengthen gluten and improve texture

23. IMPORTANT TERMINOLOGY Pullman: type of bread made into squared off loaves Preferment: removing a portion of dough for use the next day to enhance fermentation Slashing: making shallow cuts in the surface of the yeast item before baking Let down: condition in which ingredients in dough completely break down

24. IMPORTANT TERMINOLOGY Oven spring: when yeast dough suddenly rises and expands as the yeast reacts to the heat of the oven Panning: placing the dough in the correct type pan Docking: making small holes in the surface of an item before baking Proofing: process which allows the leavening action of yeast to reach its final strength before hot oven temperatures kill yeast cells

25. IMPORTANT TERMINOLOGY Scaling: accurate measurement of all ingredients Washing: applying a thin glaze of liquid to the dough surface before baking