1. Chapter 7 Yeast Breads

2. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Yeast A living organism, one-celled fungus, with various strains present virtually everywhere. It feeds on carbohydrates present in starches and sugars in bread dough, converting them to carbon dioxide and ethanol during fermentation: –Yeast + carbohydrates = alcohol + carbon dioxide

3. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Yeast Basics Carbon dioxide is trapped in the dough made with yeast, leavening the bread while the alcohol evaporates. Yeast is very sensitive to temperature and moisture. Salt inhibits the growth of yeast and controls the dough’s rise.

4. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Types of Yeast Bakers yeast is available in three forms: –Compressed, a mixture of yeast and starch with approximately 70% moisture content; it must be kept refrigerated. –Active dry, with virtually no moisture, is dormant and can be stored without refrigeration for months. –Instant dry can be added directly to dry ingredients in a bread formula without rehydrating.

5. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Natural Yeast Leaveners Natural yeast starters used prior to the development of commercial yeast Made by capturing wild yeast caught in a liquid dough mixture Sourdough is a type of natural yeast starter with a characteristic tangy taste although all starter is not sour.

6. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Temperature for Yeast Temperature affects yeast activity.

7. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Production Stages for Yeast Breads Production is divided into 10 stages: –Scaling the ingredients –Mixing and kneading the dough –Fermenting the dough –Punching down the dough –Portioning the dough –Rounding the portions –Make-up: Shaping the portions –Proofing the products –Baking the products –Cooling and storing the finished products

8. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Obtaining Proper Dough Temperature Yeast activity most beneficial when dough reached 75°F to 80°F ( 24°C to 27°C( after mixing. Baker’s use formula for adjusting temperature of the water used to make bread dough. –The formula takes into consideration: the friction factor, how much machine mixing warms dough; ingredient temperature; and room temperature

9. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Mixing (Kneading) the Dough Yeast breads are mixed by: –The straight-dough (direct) method or –A pre-fermentation, where dough is mixed in several stages: Sponge Old dough Sourdough starter method Kneading moistens ingredients and develops wheat gluten

10. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Fermentation Fermentation enhances the taste and texture of the finished bread Fermentation is divided into two stages: –Bulk, where the entire mass rises before shaping –Proofing, the rise given to shaped yeast just prior to baking Fermentation time is controlled by three factors: –Ingredients –Dough temperature –Room temperature

11. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Baking Yeast Bread Chemical changes take place during baking that add to yeast bread’s appeal –Washes applied before baking effect bread’s appearance –Scoring (slashing) or docking dough before baking improves bread’s appearance Steam in the oven improves bread crust Learning how to recognize when bread is fully baked essential

12. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Qualities of Bread Bread is judged by: –External and internal appearance –Flavor –Aroma –Keeping properties

13. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Convenience Products Bread bases are dry blends of specialty ingredients that must be added to a scratch formula or a mix. Powdered sourdough starters give bread a tangy flavor. Frozen dough enables restaurant operators to offer freshly baked bread. Parbaked bread is solidified, unbrowned flash- frozen bread dough.

14. Chapter 8 Enriched Yeast Doughs

15. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Enriched Yeast Dough Also known as sweet dough, bakes into popular breakfast pastries. Enriched doughs create breads with a tender crust. They contain a higher percentage of fat, sugar and eggs than the lean bread discussed in Chapter 7, Yeast Breads. They are versatile, offer many products from limited formulas and are easily mastered using yeast bread baking principles from Chapter 7.

16. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Mixing Enriched Yeast Dough Ingredients for enriched yeast doughs are the same as those in any yeast dough but used in different quantities. Enriched yeast doughs are mixed using either: –straight dough method –sponge method Some enriched yeast dough are kneaded until the gluten is developed before the fat is added, a method unique to these types of breads

17. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Forming Enriched Yeast Dough Enriched yeast doughs are often: –molded and baked in pans –braided

18. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Proofing and Baking Enriched Yeast Dough Enriched yeast doughs collapse easily if overproofed. In many cases a slight underproofing ensures leavening. Proofing in a hot environment is not recommended. Cooling before unmolding helps these fragile breads retain their shape and texture after baking

19. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Convenience Products Most manufacturers sell mixes that are formulated for making sweet dough. Much frozen dough such as that for brioche, comes pre-portioned and pre-formed, requiring only panning and careful thawing. As when baking scratch sweet doughs, toppings and glazes are applied after baking the dough.