Making Yeast Breads Food and Nutrition I

Kinds of Yeast Breads Basic White Batter Sweet white All-purpose flour, yeast, salt, sugar, fat, and water or milk. Batter Like basic white, but more liquid. Batter is beaten, not kneaded. Sweet white Basic white ingredients plus butter, eggs, and extra sugar. Batter: texture is not light as kneaded yeast bread Sweet white: sometimes add nuts and fruit.

Kinds of Yeast Breads Sourdough Whole-grain Leavened with a sourdough starter (fermented mixture of yeast, water and flour). Whole-grain Uses whole grain flour instead of all-purpose flour in basic white bread. Whole-grain: can use all whole grain or part whole grain to replace the all-purpose flour. Sourdough: most starter mixtures ferment overnight.

Steps in Making Bread Mixing the dough Kneading the dough Fermentation Conventional Quick Mix Kneading the dough Fermentation Shaping the dough Baking the dough

Mixing Methods: - Conventional - Quick-Mix

Conventional Method Dissolve yeast in warm water 105° F to 115°F) and let stand for 10 minutes. Heat fat, sugar, and liquid to melt the fat. Cool mixture to lukewarm. Add the dissolved yeast to the liquid, along with any eggs in the recipe. Add enough flour to make a soft or stiff dough, as recipe indicates. The reason for the range of flour is because flour varies in how much liquid it can absorb. Humid days, flour absorbs less liquid because is has already absorbed some moisture from the air.

Quick-Mix Method Combine part of the flour with the undissolved yeast, sugar, and salt in a large bowl. Heat the liquid and fat (between 120° F - 130° F). Add the liquid to the dry ingredients and beat until well blended. Add just enough of the remaining flour to make the kind of dough specified in the recipe.

Kneading the Dough 1. Sprinkle clean work surface and your hands with small amount of flour (to keep dough from sticking). 2. Turn the dough ball onto surface and flatten slightly Kneading dough can also take place in a stand mixer using a dough hook. If dough absorbs too much extra flour, the bread will be dry and tough. Rough, sticky mass becomes smooth, glossy, elastic ball, it is ready for the next step. 3. With heels of hands, press top of dough and push away from you. 4. Pull far side toward you, folding dough in half, to trap air in the dough. Rotate the dough one quarter turn. 5. Continue push, fold, and turn technique for at least 8-10 minutes. Public domain images retrieved from Microsoft, 5/26/2017

Fermentation Occurs when the yeast has the right temperature, a food source and water. During fermentation, the dough is developing flavor. The dough rises because yeast is producing carbon dioxide gas, and the gas inflates the dough. What is wrong with the image in this slide? This dough has seriously over risen. Bad things can happen when you leave your dough alone too long.

Bread Types Lean Dough Rich Dough

Bread Types Lean Dough Consists little to no fat and sugar Made solely of flour, water, yeast and salt Have a relatively dry, chewy crumb, and hard crust Examples: French bread, Italian bread, baguettes, sourdough Most basic dough.

Bread Types Rich Dough Consists of little (9%) fat and sugar Elastic and tears easily Have a soft crumb and crust Examples: Dinner rolls, Parker House rolls, Pullman bread

Bread Types Rich Dough (Sweet) Incorporates up to 25% fat and sugar Structure is soft and heavy High gluten allows the dough to support the additional fat and sugar Examples: Coffee cakes, cinnamon buns, and doughnuts

Quality Control What are the features of a high quality bread product? Evenly browned crust that is not too rough. Uniform crumb (inside of the bread). Well-developed flavor, not too yeasty. Light texture, high volume.

Quality Control Not proofing bread long enough will cause final product to have a heavy texture. Oven temperature that is too low causes bread to be dry and crumbly.