Chapter 8.2 Yeast Breads

What are Yeast Breads? Yeast is a living organism that acts as a leavener; any bread that uses yeasts is referred to as a yeast bread. The texture is stiff but pliable. Consist of very familiar breads Hard rolls for sandwiches, loaves of French and Italian bread, soft dinner rolls Preparation follows time-honored techniques Techniques go back hundreds of years Small variations in technique can complete change the bread.

Types of Dough Lean doughs are made with flour, yeast, water, and salt. Little to no sugar or fat Have a chewy texture and crisp crust Ex: French Bread and Hard Rolls Rich doughs are made with the addition of shortening or tenderizing ingredients. These ingredients change the bread’s texture—they have more of a cake-like texture. Ex: Parker House Rolls, Soft Rolls, Danish 8.2 Chapter 8 | Desserts and Baked Goods

Methods Yeast Breads The straight-dough method can be used to make all types yeast breads/doughs—lean, rich, and sponge. All the ingredients are mixed at once, with the exception of the yeast. It is usually mixed with water first. Second, the dough requires kneading until it become elastic and smooth. Kneading develops the gluten and gives it the stretch and give it needs to develop the proper texture. The sponge method is used on breads with lighter texture and unique flavors. First stage involves mixing the yeast, half the liquid, and half the flour to make a thick batter called a sponge. After it rises and doubles in size, the remaining ingredients are added followed by kneading and rising. 8.2 Chapter 8 | Desserts and Baked Goods

Starters A type of leavener that is a mixture of water, yeast, and all-purpose flour that had been fermented (usually overnight). Has a very sour smell Sourdough is an example of a bread that is leavened with a starter.

Proofing After the dough has been mixed and left to rise, it must be punched down, or folded over, to expel the carbon dioxide and redistribute the yeast. Once in the pan, it is left to proof, or rise a second time at a controlled temperature. Usually between 95-115 degrees It should continue to rise until it is twice the size and bounces back when lightly touched.

Yeast Bread Preparation The 10 basic steps in making yeast breads are: Scaling ingredients Mixing and kneading ingredients Fermentation AKA: Pushing Up Punching down Portioning Rounding Shaping Proofing Baking Cooling and storing 8.2 Chapter 8 | Desserts and Baked Goods

Video Demonstrations Fine Cooking: Yeast Rolls Julia Child: Croissants Part I Part II Good Eats: Sweet Yeast Breads Good Eats: Dr. Strangeloaf

Section 8.2 Summary Yeast is a living organism that acts as a leavener; that is, it makes baked goods rise. Breads that use yeast are called yeast breads. Yeast breads are divided into: lean doughs and rich doughs. Yeast breads are most often made using two primary methods: straight-dough method or sponge method. There are 10 basic steps in making yeast breads: Scaling ingredients Mixing and kneading ingredients Fermentation Punching down Portioning Rounding Shaping Proofing Baking Cooling and storing 8.2 Chapter 8 | Desserts and Baked Goods