1. Yeast Breads

2. Bakeshop Equipment Mixers – Floor and Tabletop Convection Oven – Produces a more evenly baked product and cooks about 50% faster. Reel Ovens – Has shelves that rotate in a manner similar to a Ferris wheel. Sheeters – Used to roll out large pieces of dough. Proofing Cabinets – Stainless steel box in, which temperature and humidity can be controlled. Creates the perfect environment for yeast to grow. Bakeware – Usually round, square, and rectangular pans.

3. Bakeshop Equipment Cont. Sheet Pans – An aluminum pan with low sides that is used to bake large amounts. Available in full, half, and quarter sizes. Commonly used to bake biscuits, rolls, sheet cakes, cookies, and pastries.

4. Yeast Is a microscopic, living, single-celled fungus that releases carbon dioxide and alcohol through fermentation when provided with food (sugar) in a warm, most environment. Yeast increases volume, improves flavor, and adds texture to dough. The fermentation process that yeast goes through makes grains and grain products easier to digest. Yeast is very sensitive to temperature and depending on the type of yeast only activates at temperature between 70°F to 130°F. If the temperature is to cold it remains dormant and if the temperature is to hot the yeast dies. The common varieties of commercial yeast are compressed, active dry, and instant active dry yeast.

5. Types of Yeast Compressed Yeast Compressed Yeast – Is fresh yeast that is 70% moisture and is available in 1lb cakes or blocks. Produces the most carbon dioxide. Has a “use by date” and needs to refrigerated after opened. This yeast needs to be used within 2 weeks or 4 months if frozen. Has a yeasty aroma, and when spoiled will turn ammonia and sour smelling. Needs to be dissolved in water between 90°-100°F.

6. Active Dry Yeast Has been dehydrated and looks like small granules. Sold in ¼ oz packages or 1lb vacuum sealed packages. Is convenient and can last up to 1 year. Produces the least gas per cell. Only half of active dry should be used in relation to the fresh compressed yeast. Proofing is required. Needs to be activated in water (105-115°F) prior to baking.

7. Instant Dry Yeast Does not need to be hydrated. It may be directly added to flour mixture. May also be labeled as “quick-rise” or “rapid-rise”. Available in both dried and vacuum packed. Is much more aggressive and active compared to other forms. Works better with shorter fermentation times. Only use ¼ compared to fresh yeast and ½ the amount compared to active dry yeast. Can be stored in the refrigerator for 3 to 4 months and in the freezer up to 6 months.

8. Yeast Bread Preparation Most contain flour, liquid, shortening, sugar, eggs, salt, and yeast. Flour gives strength and acts as an absorbing agent. Liquid, usually milk or water, supplies moisture and helps form the gluten. Shortening supplies tenderness and improves the shelf life of the dough. Eggs add structure and color Salt brings out flavor.

9. Categories of Yeast Dough's Lean Dough – Low in fat and sugar. Examples include hard rolls, baguettes, and rye bread. Rich Dough – Incorporate a lot of fat, sugar, and eggs. Finished product is usually yellowish in color due to the amount of eggs used. Examples include cinnamon rolls and doughnuts. Rolled-In Dough – Dough with flaky texture that results from the incorporation of fat through a rolling and folding process. Rolled in dough’s may be sweet (Danish Rolls), or not (croissants).

10. 12 Steps of Yeast Dough Production 1. Scaling 2. Mixing 3. Kneading 4. Fermentation 5. Punching 6. Scaling 7. Rounding 8. Panning 9. Pan Proofing 10. Baking 11. Cooling 12. Storing

11. 12 Steps Scaling – A bakers’ scale should be used. Mixing – Important for gluten development and uniform distribution of yeast through the mixture. There are 3 common mixing methods: straight dough, modified straight dough, and sponge method. Kneading – Process of pushing and folding dough until it is smooth and elastic to further the development of the gluten, sweet dough’s need to be kneaded longer. Process involves pushing dough away with the heel of your hands and pull back.

12. 12 Steps Fermentation – Process by which yeast converts sugar to carbon dioxide and alcohol. During this process the dough should be stored in a lightly greased container, covered, and allowed to rest until it expands to double its original size. The fermentation process continues in the dough making process until the dough reaches 140°F. Punching – Must be gently deflated to relax the gluten, dispel some of the carbon dioxide, and redistribute the yeast. This process allows the carbon dioxide to escape. Scaling – Weighing pieces of dough to ensure an even and consistent size.

13. 12 Steps Rounding – Process of shaping dough into smooth balls to proof evenly and have a smooth outer surface. Panning – Placing rounded pieces of dough into the appropriate pans. Some breads are baked in loaf pans, sheet pans, and in the case of cloverleaf rolls, muffin pans. Breads must be baked seem side down to avoid cracking. Proofing – Process of letting dough rise in a warm (85°F) and moist (80% humidity) environment until the dough doubles in size. Proofing cabinets help reduce the time required for proofing and ensures a consistent product. After proofing the following methods are used – washing (egg wash), scoring (making shallow angled cuts on the top of the bread), docking (making small holes in the bread to allow steam to escape).

14. 12 Steps Baking – Oven Spring is the rapid expansion of yeast in the oven, resulting from the expansion of gases within the dough. Steam injection is when water is added to the oven to create steam for a lighter bread and crisper crust (ex. French Bread) Cooling – Breads should be removed from pans to allow for even cooling and avoiding the bread from becoming soggy. Storing – Bread should be completely cooled before storing to avoid steam. Cooled bread should be stored in air-tight containers or in plastic wrap. Hard-crust breads should not be wrapped to keep the crust from becoming soft. Breads should be stored in the freezer or at room temperature.