1. Chapter 8.2
Yeast Breads

2. 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.

3. 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

4. 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

5. 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.

6. 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 degrees
It should continue to rise until it is twice the size and bounces back when lightly touched.

7. 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

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

9. 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