YEAST BREADS

UNDERSTANDING YEAST DOUGH ALL BREAD IS MADE FROM: FLOUR WATER YEAST SOME BREADS ALSO INCLUDE: SALT SUGAR FAT EGGS MILK

UNDERSTANDING YEAST DOUGH YEAST DOUGHS NEED WARMTH LIQUID FOOD

YEAST BREAD CHARACTERISTICS 1. LARGE VOLUME AND A SMOOTH, ROUNDED TOP. 2. TEXTURE WHEN SLICED IS FINE AND UNIFORM. 3. THE CRUMB IS TENDER AND ELASTIC, AND SPRINGS BACK WHEN TOUCHED. 4. IF YEAST DOUGH IS UNDER- OR OVER MIXED, THE FINISHED PRODUCT WILL HAVE A LOW VOLUME. 5. IF THE YEAST BREAD IS ALLOWED TO RISE TOO LONG, IT MAY HAVE LARGE, OVER EXPANDED CELLS. THE TOP OF THE LOAF MAY BE SUNKEN WITH OVERHANGING SIDES (LOOKS LIKE A MUSHROOM). 6. IF THE YEAST IS NOT ALLOWED TO RISE LONG ENOUGH, IT MAY HAVE LARGE CRACKS ON THE SIDES OF THE LOAF AND THE TEXTURE IS COMPACT.

FUNCTION OF INGREDIENTS FLOUR PROVIDES GLUTEN WHICH IS THE STRUCTURAL FRAMEWORK. WHEN KNEADED YOU ARE FORMING MORE GLUTEN WHICH PROVIDES ELASTICITY AND HELPS CAPTURE CARBON DIOXIDE FROM THE YEAST TO HELP BREAD RISE.

FUNCTION OF INGREDIENTS TYPES OF FLOUR BREAD FLOUR: PREFERRED FLOUR; HIGHEST PROTEIN CONTENT A/P: PROTEIN CONTENT AROUND 9.5% %; BREADS TEND TO BE SMALLER AND MORE COMPACT WHOLE WHEAT FLOUR: PRODUCE MORE COMPACT AND LOWER VOLUME BREADS; USUALLY MIXED WITH BREAD FLOUR TO PRODUCE OPTIMAL APPEARANCE AND VOLUME. GLUTEN FREE FLOURS: DO NOT RISE AS HIGH

FUNCTION OF INGREDIENTS LIQUID HYDRATES AND DISSOLVES THE YEAST. BLENDS AND BINDS INGREDIENTS TOGETHER. FORMS GLUTEN. TEMPERATURE DISSOLVE DRY YEAST IN A WATER TEMPERATURES BETWEEN 110°F – 115°F. IF YEAST IS ADDED DIRECTLY TO THE DRY INGREDIENTS, LIQUID TEMPERATURES SHOULD BE 120°F – 130°F.

TYPES OF LIQUID WATER PREFERRED FOR REHYDRATING & DISSOLVING YEAST PRODUCES A CRISPIER CRUST AND MORE WHEATY FLAVOR MILK YEAST DOES NOT LIKE THE FAT IN MILK SO USE LOW/NONFAT MILK MILK INHIBITS GLUTEN DEVELOPMENT SO A SOFTER CRUMB IS PRODUCED PRODUCES A RICHER MORE VELVETY TEXTURE

FUNCTION OF INGREDIENTS YEAST: A LIVING MICROORGANISM RISING THE DOUGH – YEAST FERMENTATION MAKES CARBON DIOXIDE, A GAS RESPONSIBLE FOR STRETCHING AND EXPANDING THE DOUGH LIKE A BALLOON. DOUGH DEVELOPMENT – OTHER COMPOUNDS FORMED DURING YEAST FERMENTATION MAKE THE FLOUR STRONGER SO IT CAN CAPTURE AND HOLD THE CARBON DIOXIDE GAS THAT THE YEAST PRODUCES. FLAVOR, AROMA AND TEXTURE – YEAST FERMENTATION ALSO PROVIDES THESE WONDERFUL SENSORY AND PHYSICAL ATTRIBUTES THAT YOU EXPECT FROM YEAST-RAISED PRODUCTS.

TYPES OF YEAST CAKE OR COMPRESSED YEAST REFRIGERATED FORM OF YEAST ACTIVE DRY YEAST MOST COMMON FORM OF YEAST AVAILABLE BECOMES ACTIVE WHEN DISSOLVED IN LIQUID WITH SUGAR AND FLOUR QUICK RISING OR RAPID RISE YEAST HIGHER PROTEIN STRAIN OF YEAST MOST RECENTLY DEVELOPED. BLENDED WITH INGREDIENTS IN RECIPE AND USES HOT (125°-130°F) NO PROOFING NECESSARY RISING PROCESS IS QUICK BECAUSE OF WARMER TEMP OF LIQUID

FUNCTION OF INGREDIENTS SWEETENERS PROVIDES “FOOD” FOR YEAST, WHICH CONVERTS IT TO CARBON DIOXIDE AND ALCOHOL. TOO MUCH SUGAR WILL CAUSE YEAST TO WORK MORE SLOWLY ENHANCES BREAD FLAVOR. SUGAR GIVES THE CRUST A GOLDEN COLOR. IMPROVES THE CRUMB TEXTURE. SUGAR HELPS RETAIN MOISTURE IN BREAD

FUNCTION OF INGREDIENTS SALT REGULATES THE RATE OF YEAST ACTIVITY, PROVIDING A SLOW, STEADY RISE. THIS ALLOWS THE YEAST TO DEVELOP THE CHARACTERISTIC BREAD FLAVOR. SALT ALSO STRENGTHENS THE GLUTEN STRUCTURE OF THE DOUGH. THIS HELPS PRODUCE A BREAD WITH FINE TEXTURE AND GRAIN. SALT ENHANCES THE FLAVOR OF YOUR PRODUCT. TOO LITTLE SALT WOULD RESULT IN A DOUGH THAT RISES TOO FAST, AND A BREAD THAT LACKS STRUCTURE, FLAVOR AND CRUST COLOR. TOO MUCH SALT IN DOUGH CAN SLOW DOWN OR EVEN INHIBIT (STOP) YEAST ACTIVITY.

FUNCTION OF INGREDIENTS FATS GIVE THE DOUGH RICHNESS AND MOISTURE. FATS MAKE THE BREAD TENDER. FATS GIVE THE FINAL PRODUCT A FINER GRAIN. BUTTER, MARGARINE, SHORTENING AND OIL ARE USED IN BREADS. BUTTER OR MARGARINE ADD MORE FLAVOR THAN SHORTENING AND ARE OFTEN USED IN THE RICHER SWEET DOUGHS. BUTTER AND MARGARINE CAN BE USED INTERCHANGEABLY. TUB MARGARINE SHOULD NOT BE USED. TOO MUCH FAT WILL SLOW DOWN OR STOP YEAST FERMENTATION.

FUNCTION OF INGREDIENTS EGGS THE EGGS NEED TO BE AT ROOM TEMPERATURE BEFORE USE. FINER AND RICHER, HELP PROVIDE COLOR, VOLUME AND ALSO BIND THE INGREDIENTS TOGETHER. OCCASIONALLY ONLY THE EGG YOLK IS ADDED TO DOUGHS FOR MORE TENDERNESS. EGGS CAN BE USED AS PART OF THE LIQUID IN YOUR RECIPE.LIQUID

YEAST BREADS MIXING METHODS TRADITIONAL/CONVENTIONAL METHOD 1. DISSOLVE YEAST IN WATER ( DEGREES) 2. ADD REMAINING INGREDIENTS (LIQUIDS SHOULD BE HEATED) 3. DOUGH WILL BE ALLOWED TO RISE TWICE: MIX, RISE, SHAPE, RISE, AND BAKE

YEAST BREADS MIXING METHODS ONE RISE METHOD/RAPID MIX 1. RECIPES USE FAST RISING YEAST 2. MIX YEAST WITH SOME FLOUR AND ALL THE OTHER INGREDIENTS. 3. HEAT LIQUID & FAT TO DEGREES 4. ADD WARMED LIQUIDS TO DRY INGREDIENTS. 5. KNEAD DOUGH, COVER, REST 10 MIN. 6. SHAPE, RISE, AND BAKE

YEAST BREADS MIXING METHODS MIXER METHOD 1. SAME AS ONE RISE METHOD, BUT USE ELECTRIC MIXER, ADD WARMED LIQUID TO DRY INGREDIENTS. 2. ADD REMAINING FLOUR WITH A WOODEN SPOON TO FORM A SOFT DOUGH. 3. THE MIXER HELPS THE GLUTEN DEVELOP AND SHORTENS THE KNEADING TIME.

YEAST BREADS MIXING METHODS BATTER METHOD (NO KNEAD) 1. USE LESS FLOUR AND OTHER INGREDIENTS. 2. VIGOROUS STIRRING HELPS DEVELOP THE GLUTEN. 3. BATTER RECIPES REQUIRE 2 RISINGS FIRST IN THE MIXING BOWL SECOND IN THE PAN BEFORE BAKING

TIME SAVING TECHNIQUES COOL-RISE DOUGH 1. DOUGH DESIGNED TO RISE SLOWLY IN THE REFRIGERATOR 2. THE INGREDIENTS ARE MIXED AND KNEADED, ALLOWED TO REST BRIEFLY, AND SHAPED AND PUT IN A PAN. 3. THE DOUGH IS COVERED AND PLACED IN THE REFRIGERATOR FOR 2-24 HOURS.

TIME SAVING TECHNIQUES REFRIGERATOR DOUGH 1. LIKE COOL-RISE DOUGH, REFRIGERATOR DOUGH IS DESIGNED TO RISE SLOWLY IN THE REFRIGERATOR. 2. THE BATTER METHOD IS OFTEN USED TO PREPARE THE DOUGH (NOT KNEADED LIKE COOL-RISE). 3. THE DOUGH IS SHAPED AFTER REFRIGERATION, ALLOWS TO RISE THEN BAKED.

KNEADING SOME GLUTEN IS DEVELOPED DURING INITIAL BEATING, BUT KNEADING DEVELOPS MOST OF THE GLUTEN. 1. TWO WAYS MIXER WITH DOUGH HOOK BY HAND WITH A WOODEN SPOON. 2. DON’T USE A HANDHELD MIXER TO MIX YEAST BREAD DOUGH BECAUSE THE DOUGH WILL BECOME TOO HEAVY TO THE MOTOR AND MAY BURN IT OUT 3. IF USING A STAND MIXER WITH A DOUGH HOOK, KNEAD THE DOUGH FOR ABOUT 5 MINUTES THEN FINISH KNEADING BY HAND ON A LIGHTLY FLOURED SURFACE.

KNEADING DOUGH

KNEADING 4. RUB YOUR HANDS WITH A LITTLE FLOUR/OIL TO KEEP THE DOUGH FROM STICKING TO THEM. 5. TOO MUCH EXTRA FLOUR WILL MAKE THE DOUGH STIFF AND ROUGH HANDLING WILL KEEP THE DOUGH STICKY AND HARD TO HANDLE. 6. TOO MUCH PRESSURE TOWARD THE END OF KNEADING CAN TEAR OR MAT THE GLUTEN STRANDS THAT HAVE DEVELOPED.

FERMENTATION 1. AFTER KNEADING YOU MUST ALLOW IT TO REST IN A WARM PLACE. 2. THIS WILL ALLOW THE YEAST TO ACT UPON THE SUGAR TO FORM ALCOHOL AND CARBON DIOXIDE. 3. THE ALCOHOL EVAPORATES AND THE CO2 CAUSES THE BREAD TO RISE. DOUGH SHOULD DOUBLE IN SIZE 4. FAST ACTING YEAST ALLOWS THE FERMENTATION TO HAPPEN MORE QUICKLY (50% FASTER THAN REGULAR YEAST).

PUNCHING (FOLDING) THE DOUGH 1. PUNCH DOWN (FOLD) AFTER FIRST RISING TO RELEASE SOME OF THE CO2. 2. KEEP THE DOUGH IN A WARM PLACE. 3. CREATE A WARM ENVIRONMENT BY PLACING THE BOWL OF DOUGH ON A RACK OVER A PAN OF STEAMING WATER.

SHAPING 1. AFTER PUNCHING DOUGH DOWN, USE A SHARP KNIFE OR PASTY SCRAPER TO DIVIDE INTO PORTIONS AS THE RECIPE DIRECTS. 2. ALLOW THE DIVIDED DOUGH TO REST ABOUT 10 MINUTES SO THAT IT WILL BE EASIER TO HANDLE AND SHAPE.

BAKING PROCESS 1. DURING BAKING THE GAS CELLS (FORMED DURING FERMENTATION) EXPAND. 2. DURING THE FIRST FEW MINUTES OF BAKING, THE DOUGH WILL RISE DRAMATICALLY. THIS IS CALLED OVEN SPRING. 3. AFTER BAKING, IMMEDIATELY REMOVE THE BREAD FROM THE PANS AND PLACE ON A COOLING RACK.