1. Artisan and Yeast Breads Chapter 7 Sarah R. Labensky, Priscilla Martel and Eddy Van Damme On Baking 3 rd edition

2. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Chapter Objectives After studying this chapter, you will be able to: –Select and use yeast properly –Perform the 10 steps involved in yeast bread production –Understand artisan bread-making techniques –Mix yeast doughs using the straight dough method and the sponge method –Mix yeast doughs using prefermentation and sourdough techniques –Prepare bagels, flatbreads and other specialty breads

3. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Yeast A living organism, one-celled fungus, with various strains present virtually everywhere. It feeds on carbohydrates present in starches and sugars in bread dough, converting them to carbon dioxide and ethanol during fermentation: –Yeast + carbohydrates = alcohol + carbon dioxide

4. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Yeast Basics Carbon dioxide is trapped in the dough made with yeast, leavening the bread while the alcohol evaporates. Yeast is very sensitive to temperature and moisture. Salt inhibits the growth of yeast and controls the dough’s rise.

5. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Types of Yeast Bakers yeast is available in three forms: –Compressed, a mixture of yeast and starch with approximately 70% moisture content; it must be kept refrigerated. –Active dry, with virtually no moisture, is dormant and can be stored without refrigeration for months. –Instant dry can be added directly to dry ingredients in a bread formula without rehydrating.

6. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Natural Yeast Leaveners Natural yeast starters used prior to the development of commercial yeast Made by capturing wild yeast caught in a liquid dough mixture

7. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Temperature for Yeast Temperature affects yeast activity

8. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Production Stages for Yeast Breads Production is divided into 10 stages: 1.Scaling the ingredients 2.Mixing and kneading the dough 3.Fermenting the dough 4.Punching down the dough 5.Portioning the dough 6.Rounding the portions 7.Make-up: shaping the portions 8.Proofing the products 9.Baking the products 10.Cooling and storing the finished products

9. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Obtaining Proper Dough Temperature Yeast activity most beneficial when dough reached 75°F to 80°F ( 24°C to 27°C) after mixing. Bakers use formula for adjusting temperature of the water used to make bread dough. –The formula takes into consideration: the friction factor, how much machine mixing warms dough; ingredient temperature; and room temperature

10. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Mixing (Kneading) the Dough Yeast breads are mixed by: –The straight-dough (direct) method or –A pre-fermentation method, where dough is mixed in several stages: Sponge Old dough Sourdough method Kneading –moistens ingredients and develops the gluten web in wheat dough

11. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Fermentation Fermentation enhances the taste and texture of the finished bread Fermentation is divided into two stages: –Bulk, where the entire mass rises before shaping –Proofing, the rise given to shaped yeast just prior to baking Fermentation time is controlled by three factors: –Ingredients –Dough temperature –Room temperature

12. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Punching Down and Forming Bread Punching down is a method of gentle folding that –expels gas pockets encouraging more yeast activity –Evens out dough temperature –Relaxes gluten Dough is divided then rounded before forming After forming, dough proofs in pans, linen canvas or baskets Proofing, the final rise, may be done in a heated proof box with added humidity

13. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Baking Yeast Bread Chemical changes take place during baking that add to yeast bread’s appeal –Washes applied before baking effect bread’s appearance –Scoring (slashing) or docking dough before baking improves bread’s appearance Steam in the oven allows dough to fully expand, contributes to crust formation and color Learning how to recognize when bread is fully baked essential

14. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Artisan Yeast Breads A style and way of making bread that is not easily defined. Artisan breads usually are: –hand-crafted with high-quality, traditional ingredients without additives or preservatives. –made with natural yeast starters preferred to contribute –hand formed –baked in hearth ovens

15. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Ingredients for Artisan Bread Natural yeast starter –May be used alone or with additional yeast to prepare bread Sourdough is a type of natural yeast starter with a characteristic tangy taste although all starter is not sour. –Sourdough bread Three stages; sourdough starter, levain and final dough

16. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Ingredients for Artisan Breads Preferment, a batter or dough prepared ahead to add flavor to final dough –Old Dough –Poolish –Biga

17. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Artisan Bread Production Stages Production Stages are the same as for all yeast dough. Special attention at certain steps: –During mixing autolyse resting technique used to fully develop the dough without over mixing –Fermentation usually over an extended period at cool temperatures to aid development of flavor

18. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Qualities of Bread Bread is judged by: –External and internal appearance Pleasing evenly brown surface Crust not too thick nor too thin Crust crisp or tender with being leathery Even crumb without being sticky or large irregular cell structure in artisan bread –Flavor –Aroma –Good keeping properties

19. Book Title Author name © 2012 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved On Baking, 3e Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme © 2013 by Pearson Higher Education, Inc Upper Saddle River, New Jersey 07458 All Rights Reserved Convenience Products Bread bases are dry blends of specialty ingredients that must be added to a scratch formula or a mix. Powdered sourdough starters give bread a tangy flavor. Frozen dough enables restaurant operators to offer freshly baked bread. Parbaked bread is solidified, unbrowned flash- frozen bread dough.