1. Yeast Breads

2. Terminology Kneading Gluten
Process in which dough develops gluten to give the dough shape and structure.
Gluten
Protein that forms when flour and liquid are mixed.
Provides elasticity, shape and texture for the bread.
You only want to stir/mix quick breads a little to form a large amount of gluten.
You want to stir/mix (knead) yeast breads a lot to form a large amount of gluten.

3. Terminology Proofing: Fermentation:
Final rise of yeast breads before baking. Dough doubles in size. Proof box or proofing cabinet that controls temp and humidity.
Fermentation:
Yeast converts sugar into alcohol and carbon dioxide.
Requires room temperature – F (cooler temperatures will takes longer to react).

4. Ingredients 1. Bread flour or all-purpose flour
Main ingredient– provides structure
Flour forms the basis for the bread.
Atmospheric conditions will make a difference…
You may not use the recommended amount of flour every time.
DO NOT use cake flour!
Cake flour forms weak gluten.

5. Ingredients 2. Water or milk:
Moisten, dissolve and combine other ingredients
Water activates the yeast.
Dissolve active dry yeast in warm water (115 F) to make the yeast grow.
Water too cold= growth will not take place
Water too hot=growth action will be killed.
Need to dissolve yeast in the water for 8-10 minutes (no stirring !!!)
Yeast will start to foam or bloom.

6. Ingredients Yeast– living organism
Needs food (sugar) AND warmth and moisture in order to grow
Produces carbon dioxide; acts as leavening agent.
Types:
Basic instant yeast = Bread Machine Yeast
Active Dry Yeast
Needs to be activated by pouring it in warm water prior to mixing it into the dough.
Fast Rising or “RapidRise “ Yeast
Eliminates the step of softening the yeast.

7. General Tips About Yeast
If yeast is expired, throw it away
If you want to test to see if your yeast it too old……
Test it by adding ½ tsp sugar to the water and yeast.
If the yeast is alive, it will foam within 10 minutes. (don’t touch)

8. Ingredients continued…
4. Sugar
Food for yeast
Sugar adds sweetness
Will caramelize in the oven and give the crust a nice brown color.

9. Ingredients 5. Fat Flavor Richness Tenderness
Traps air and causes the dough layers to separate

10. Ingredients 6. Salt– controls the yeast
Salt slows down the yeast and helps controls the fermentation process.
Adds flavor to bread
Prevents dough from getting sticky and hard to handle.

11. Yeast Dough Mixing Methods
1. Straight dough
All ingredients are combined and the dough is kneaded and set aside to rise.
2. Sponge dough
2 stages: yeast is combined with part of the liquid, flour (half of it) and sugar to make a batter. Let rise until light and bubbly, then add remaining to make a stiff dough.
Rolled –in Dough
Butter is incorporated through a turning process. I.E. Croissants

12. Yeast Dough Mixing Methods
Fast mixing Method
Use active dry or fast rising yeast.
Mix yeast with some flour and other dry ingredients.
Heat liquid and fat together and add to dry ingredients
Add eggs and remaining flour to form dough.
This method eliminates softening the yeast.

13. Straight Dough Method Step One: Kneading
Can be done with a dough hook or manually by hand:
Dough Hook on the electric mixer
Kneading dough by hand
Fold
Push
Turn
Repeat

14. Kneading by Hand Key Steps
Add just enough flour to the dough and your hands to keep the dough from sticking.
Pat dough into a ball, which may feel sticky.
Flatten dough and fold it toward you.
Using the heels of your hands, push the dough away with a rolling motion.
Rotate dough a quarter turn and repeat the fold, push and turn steps.
Keep kneading dough until it becomes smooth and elastic.
Use a little more flour if dough becomes too sticky, always working the foulr into the ball of dough.

15. Step 2: Resting To create maximum resting conditions for the dough:
Cover the top of the mixing bowl loosely with a damp, clean cloth or plastic wrap sprayed with a nonstick cooking spray.
Set the dough in a warm, draft-free place.
With Active Dry Yeast keep dough covered until it doubles in size, anywhere from 1-2 hours.
With Rapid Rise Yeast, let the dough rest for 10 minutes. It is not required to double in size.

16. Step 3: Shaping
The type of bread you are making may vary the shaping process.

17. Step 3: Shaping for Regular Loaves
Lightly flour the work surface; shape the dough into a smooth ball.
Use a rolling pin to form a rectangle.
Beginning at the short end of the rectangle, roll the dough tightly to make a loaf shape.
Pinch the seam and ends of the rolled dough with your fingers to seal it closed.
Place dough, seam side down, in greased baking pan.
If you are using a recipe a requires a distinctive shape, follow these same basic instruction but shape accordingly.

18. Step 4: Testing
To determine if you dough passes the “ doubled in size” stage.
1. Press the tips of tow fingers lightly and quickly about ½ inch into the dough.
2. If the impression you make stays , the dough is doubled.

19. Step 5: Baking May require one of the following prior to baking:
Wash: glaze of egg and water.
Provides color and shine, helps to attach toppings.
i.e. Bagels and Soft Pretzels.
Slashing
Cutting dough before baking, allows gas to escape- adds design
i.e. French Bread

20. Step 5: Baking
Follow precisely the recipe’s directions for preheating and baking.
Use an oven thermometer for accuracy.
Place the baking pans several inches apart of the center oven rack.
In the first five minutes in the oven, the bread will have one last growth spurt.. This is known as oven spring.

21. Step 5: Baking
Oven temperatures may vary, so check the loaves about 10 minutes before recipe says they should be done.
If loaves are browning excessively, remove them from the oven and make an aluminum foil tent to shield them, and then return them to the oven.
Internal temperature should be between 190 F- 205 F; baked loaves should be evenly browned.
After turning bread out of the pan, tap the bottom or side of the loaf. If it sounds hollow, the bread is done.

22. Step 6: Cooling
Cool bread on a sire rack to prevent it from getting soggy from steam accumulating on the bottom of the pan.

23. Step 7: Storing To keep freshly baked bread at peak goodness:
Keep it wrapped and stored in a bread box at room temperature.
Seal it tightly and keep it in a cool, dry place.
Keep it out of the refrigerator; cold temperature dries bread out and promotes staling.
For long term storage, freeze it in an airtight plastic bag or tin foil.