1. Yeast Bread Production Notes
CAH II 7.01
Rebecca Benners

2. Function of Ingredients
There are many ingredients in Yeast Bread Production.
These include those that give structure, flavor, those that leaven or affect leavening, and those that alter appearance.
The main ingredients we will classify are flour, salt, sugar, fat, milk solids, water, yeast, and eggs.

3. Flour
Can use All-purpose (moderate gluten) or bread (more gluten) Flour creates gluten when combined with liquid and kneaded which gives structure and firmness to bread. Flours may be whole wheat or white which impacts the flavor. Darker flours = darker product (&vice versa) For each part of whole grain flour use 2 parts of bread or all purpose flour.

4. Salt & Sugar
Salt and sugar also can make a bread sweeter or more flavorful. Sugar feeds yeast and can cause yeast to grow more than water alone. Salt can retard the fermentation and proofing processes & may strengthen gluten.

5. Fat & Milk Solids Different types of fats, such as
vegetable shortening, lard,
butter, oils, and creams all impart different flavors to a food as do different kinds of eggs and milk.
Adding fats can make a bread product both more tender and more golden in color.

6. Water & Yeast
Yeast comes as dry active, compressed, etc. Yeast puts off carbon dioxide causing bread to rise. Dry active yeast is activated by water between 110 °F and 115 °F. Heavy items like nuts in a batter increase rising time. The addition of fruit may enhance flavor but may also cause bread to crack b/c of excess moisture. Sugar feeds yeast whereas salt retards it.

7. Eggs
Eggs expand and coagulate when cooked, which also gives breads structure.
Eggs also lend baked products a golden color.
Eggs add structure and can be whipped until very fluffy which adds body to a production
Egg wash will make the outside of the product shiny and golden

8. Scaling Mixing Kneading Fermentation Washing Slashing Docking Baking
The steps to making yeast breads include:
Scaling
Mixing
Kneading
Fermentation
Proofing
Retarding
Shaping
Panning
Washing
Slashing
Docking
Baking
Cooling
Storing
Serving

9. Scaling ingredients
This is the process used to measure the ingredients. Bakeshop ingredients should be measured using weight to ensure accuracy. Balance, portion, and digital scales are all used in this process. Bakers scales are recommended for all ingredients that are denser (heavier) than water or milk – such as flour, yeast, shortening, eggs, etc. Bakeshop formulas are often utilized at this point to ensure that proper amounts of ingredients are utilized.

10. Mixing: Methods
Straight – mixing all ingredients together in a single step. Yeast begins acting on all ingredients immediately.

11. Mixing: Methods
Modified straight dough – breaks the straight method into steps. Dissolve yeast first; in a separate bowl combine fat, sugar, salt, milk solids, and flavorings; mix well; add eggs one at a time; add the rest of the liquids and mix; add flour and dissolved yeast last; then mix.

12. Mixing: Methods
Sponge – allows yeast to develop separately before added to other ingredients and creates a lighter more fluffy texture. Combine 50% water with 50% flour; add yeast (and sugar or salt); cover and let rise for 2-3 hours; combine additional ingredients.

13. Kneading
To work the dough until it is smooth and elastic. This will mean the gluten is at its most workable stage.
Pick up – low speed to mix water and yeast
Clean up – dry ingredients have been added and are starting to form a ball
Development – dough is mixed, oxygen incorporated, and gluten developed.
Final Clear – proper gluten has developed. Dough should stretch to a thinness that light can be seen through it.

14. Fermentation The process of allow yeast to grow and aerate the dough
First Rise – dough should double in size
After this are many steps (A – G)
Punching – dough needs is de-gased
Dividing– divided into loaves or final portions, often by weight using a scale
Rounding– dough into smooth balls, done to make shaping easier and build strength, optional step
Bench rest – put in a bench box or pan to allow the gluten to rest and be more flexible for shaping

15. Fermentation E. Shaping - Forming the dough into specific shapes
Will determine final appearance.
Stage at which dough may be braided or otherwise shaped.
F. Panning - Putting dough on correct pan will determine if it is shaped correctly.
Cloverleaf rolls are made by dividing roll into three smaller sections and then placing side by side in muffin pan.
Fermentation

16. Creative Bread Shapes

17. Retarding – is a proofing which takes place in the refrigerator.
It actually slows down the typical secondary proofing or first rise.
This has some benefits:
This allows the bread to rise overnight
Bread may also have more flavor
Bread may also have a darker crust
Allows bread to do final proof and be baked the next day
Fermentation

18. Final Proofing Final proofing - is the final rising stage
Bread rises minimally during baking so it must reach adequate height before placing in oven
Retarded doughs may take longer to rise during their final proof
This prepares them for any final processes.
Final Proofing

19. Washing- applying a thin glaze of liquid to the surface of the dough Slashing – Making shallow cuts in the surface of the dough just before baking Docking – Making small holes in the surface of the bread to allow steam to escape
Finishing Touches

20. Cooking the bread until product is done and ideal brownness is achieved. Use of steam or moisture when baking with create bread with a soft interior and hard crust. Rolls baked on the floor of the oven are known as hearth rolls.
Baking

21. Cooling, Storing & Serving
After breads have cooled glazes will be applied. Generally refrigeration is avoided because this quickens the staling process. However, in humid climates moist breads may mold quickly without it. Bread must be fully cooled before storage. Breads are wrapped tightly to avoid exposure to air and moisture. Serving takes place either before or after storage. Bread is often served with traditional butters, jams, jellies, spreads, fillings or dipped in oil mixtures.
Cooling, Storing & Serving

22. Hard lean dough: Types of dough
has 0-1% fat and sugar
chemical dough conditioners are often applied to this type of dough
yields dry, chewy crumb (inside) and a hard crust (outside)
Dinner rolls are sometimes called hard rolls
Types of dough

23. Soft medium dough: Types of dough has 6-9% fat and sugar;
often used for Pullman bread (what we consider sandwich bread)
soft crumb and soft crust.
Types of dough

24. Types of dough Sweet rich dough – up to 25% fat and sugar;
a golden color like cinnamon buns;
soft and heavy structure.
King Cake: eaten for Mardi Gras it is covered in gold, yellow, and purple sugar with a token hidden inside.
Types of dough

25. Proof box / Proofer / Proofing Cabinet - an enclosed container that holds food with temperature and moisture control and wheels
Mixers – equipment that mixes ingredients and gives it a different texture
Mixer attachments
Paddle – general mixing
Whip / Whisk – to whip or whisk products to incorporate air and make them fluffy
Dough Hook – to knead the dough
Equipment

26. Scales
a. Balance – baker’s scale; the ingredients are being weighed on side and weight on the other; when the two sides are balanced it is weighed accurately.
b. Digital – displayed in numbers instead of needle; more accurate
c. Portion – type of scale used to determine weight per portion of food / individual ingredients
Equipment

27. Deck oven – two separate baking controls for lower and upper deck; baking, roasting, braising
Bread machine – one step machine, add your ingredients and it mixes, kneads, proofs, and bakes in one piece of equipment
Equipment

28. Brainstorm three things we can do to prevent cross contamination.
What do you think are the most important sanitation procedures when working with baked goods?
Safety and sanitation

29. Baker’s Percentage
Professional bakers often write their “recipes” as formulas.
These formulas contain percentages called baker’s percentages.
Bakers percentages are used for converting the yield
Each ingredient is a percentage of the total flour in the formula.
They will not add up to 100 % - its more like a ratio.

30. Determining Total Flour
Let’s look at these two formulas
Formula 1: Formula 2:
Sugar 2 lbs Sugar 2 lbs
Milk 3 lbs Milk 3 lbs
Flour 5 lbs All purpose flour 2.5 lbs
Whole wheat flour 2.5 lbs
What is the total flour for these formulas?

31. Formula for Baker’s Percentage
Bakers percentages are calculated by dividing ingredient weight by the total flour weight and multiplying by 100%
Ingredient Weight
So…. Percent of ingredient: X 100%
Total Flour Weight

32. Apply It: Determining Ingredient Percent
Formula (Recipe)
Sugar 2 lbs
Milk 3 lbs
Flour 5 lbs
Percent of ingredient:
Ingredient Weight
X 100%
Total Flour Weight
Percent of sugar:
__ sugar
X 100% = ______
__ flour
Percent of milk:
__ milk

33. Answer Check: Baker’s Percent for Formula 1:
Sugar 2 lbs : x 100 = .4 x 100 = 40% Flour 5 lbs Milk 3 lbs : x 100 = .6 x 100 = 60 %

34. Apply It: Determining Ingredient Percent
Formula 2:
Sugar 2 lbs
Milk 3 lbs
White Flour 2.5 lbs
Whole Wheat Flour 2.5 lbs
Percent of ingredient:
Ingredient Weight
X 100%
Total Flour Weight
Percent of sugar:
________
X 100% = ______
Percent of milk:

35. Bakers Percent for Formula 2:
Sugar x 100 Flour 2 lbs X lbs lbs .4 x 100 = 40%
Milk x 100 Flour 3 lbs x lbs lbs .6 x 100 = 60 %

36. Apply It! What do bakers call recipes?
How are baker’s percentages used?
What do the percentages represent?
True or False: percentages add up to 100% for every recipe.
What is the equation for baker’s percentage?
Why is knowing the flour so important?

37. Using Baker’s Percentage to Convert the Yield
Follow along on page 608 of your culinary essentials book.
We are going to increase 6 lbs. of coffee cake to 10 lbs.
To successfully convert a formula you must know
1) the baker’s percentage for each ingredient,
2) convert the total baker’s percentage to a decimal
3) know the desired yield.
Using Baker’s Percentage to Convert the Yield

38. Using Baker’s Percentage to Convert the Yield
First, determine the baker’s percentage of each ingredient; Then add up the total percentage.
Convert that to a decimal
Determine the new yield
Total percentage:
___________%
Converted to a decimal: _________
New yield: ________
Using Baker’s Percentage to Convert the Yield

39. Using Baker’s Percentage to Convert the Yield
First, determine the baker’s percentage of each ingredient; Then add up the total percentage.
Convert that to a decimal
Determine the new yield
Total percentage:
368 %
Converted to a decimal: 3.68
New yield: 10 lbs.
Using Baker’s Percentage to Convert the Yield

40. Making it Easier Now let’s go back to this new yield of 10 lbs.
We need to convert pounds into ounces.
10 lbs x 16 ounces = 160 ounces
160 ounces represents the total weight of all our ingredients for our new batch.
We convert from pounds to ounces because the smallest measurement is in ounces.
Which ingredients are measured in ounces?

41. Desired Flour Weight
To get the desired flour weight divide the desired total weight by the bakers percentage decimal
New Yield Weight
Baker’s percentage decimal
Example for new flour weight:
160 ounces
= 43.4 ounces
3.68
Just FYI: ounces = 2 lbs. 11 ounces

42. Desired Ingredient Weight
Now you have all the information needed to convert the rest of the ingredients in the formula.
Use the new flour weight to determine the weight for each ingredient
Desired Ingredient Weight =
New Flour Weight X Ingredient’s Baker’s % Decimal

43. Desired Ingredient Weight =
Desired Ingredient Weight = New Flour Weight X Ingredient’s Baker’s % Decimal
Eggs: x .36 =
Vegetable oil: 43.4 x .43 =
Water: 43.4 x .86
Baking Powder: 43.4 x .04
Dried Milk Solids: 43.4 x .11
Sugar: 43.4 X .86
Salt: 43.4 X .02
Eggs: _____
Veg. Oil: _____
Water: _____
Baking Powder: _____
Dried Milk Solids: _____
Sugar: _____
Salt: _____

44. Now Convert to “Real Measures” 1 lb. = 16 oz.
Eggs: oz = ______
Veg. oil: oz. = ______
Water: oz. = ______
B. Powder: 1.74 oz. = ______
Dried Milk Solids: 4.77 oz. = ______
Salt: .87 oz. = ______
Sugar: oz. = ______

45. Answer Check Eggs: 15.62 oz Veg. oil: 18.66 oz. Water: 37.32 oz.
B. Powder: 1.74 oz.
Dried Milk Solids: 4.77 oz.
Salt: .87 oz.
Sugar: oz.
Eggs: /3 oz.
Veg. Oil: 1 # 2 2/3 oz.
Water: 2 # 5 1/3 oz.
Baking Powder:
1 3/4 oz.
Dried Milk Solids: /4 oz.
Salt: oz.
Sugar: 2 # 5 1/3 oz.
Answer Check

46. What three things must one know to successfully convert a formula’s yield?
Why is the new yield converted from pounds to ounces?
What does the new total yield represent?
What is the formula for the new total flour?
What is the formula for the new ingredient weights?
On your Own: #2 page 608
Apply It: