Chapter 8 Enriched Yeast Doughs

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 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.

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 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

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 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

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 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

Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 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.