1. Yeast Bread Production
By Rachael Picard

2. Introduction To Yeast Bread
Bread can be a complex baked good to make and it is important to know the basics of gluten development and yeast to make it correctly. Warm temperatures make yeast come alive which will make them make them more active while baking. The longer you let them sit, the more your bread will rise. Gluten causes dough to become elastic and forms through kneading it. The stronger the gluten becomes, the more gas it holds. It is important for both gluten and yeast to form to make a good bread.

3. 3 Mixing Methods Conventional Even distribution of fat and sugar
Soften yeast in separate container
Fat, sugar, salt, milk, flavorings
Eggs
Liquids
Flour and yeast
For rich sweet dough, this method is used to evenly distribute the fat and sugar. First soften the yeast with water in another container. Add fat sugar salt milk solids and flavorings. Gradually add eggs and then liquids. Lasty add flour and yeast for a smooth dough

4. 3 Mixing Methods Sponge Dough Two stages Liquid, yeast, part of flour
Let ferment until double size
Punch down
Add rest of flour and ingredients
Gives yeast action a head start, mix liquid, yeast, and part of flour until thick batter. Let the yeast ferment (change carbohydrates into carbon dioxide and alcohol). Place hand in center and punch down to get rid of gases

5. 3 Mixing Methods Straight Dough Combine all ingredients and stir
Most frequently used in homes
Usually fermented for 1-3 hours

6. STEP 1: Scaling Ingredients
Important all are weighed accurately
Water, milk, and eggs by volume unless of large quantity
Carefully measure out spices and other ingredients
Water milk and eggs are scaled at 1 pt per pound but large quantities should be weighed. It is important to carefully measure spices and other ingredients. Salt can affect rate of fermentation

7. STEP 2: Mixing Create a uniform and smooth dough
Evenly distribute yeast
Develop gluten, don’t mix too much
3 methods: Straight, Conventional, Sponge
Evenly distribute yeast so the bread will rise correctly and develop gluten to make the dough elastic enough to hold gas and stretch. Overmixing can loose its elasticity.

8. STEP 3: Fermentation
Yeast produces CO2 when acting on sugars and starches
Gluten Smooth and elastic
Young and old dough
Yeast action until temperature of dough is 140◦F
Young dough is underfermented and old dough is overfermented. Yeast is killed at 140 degrees. Fermentation continues through yeast dough production in next steps.

9. STEP 4:Punching Deflating dough Gets rid of CO2 Relaxes gluten
Equalizes temperature in dough
Rearranges yeast
Rearrages yeast to let it grow. Allows co2 gas to leave

10. STEP 5: Scaling Use a baker’s scale
Divide dough into pieces of same weigh
Must allow 1 1/2 to 2 oz dough for each 1lb bread
Quick, avoid overfermenting
Dough looses weight due to evaporation of moisture in oven, allow extra…dough for each bread

11. STEP 6: Rounding Shape into smooth, circular balls
Stretches gluten and forms skin
Makes shaping easier and keeps gases in

12. STEP 7: Benching Rounded dough sits for 10-20 minutes
Shaping becomes easier as fermentation continues
Placed in proofer or areas where dough is covered

13. STEP 8: Makeup and Panning
Shaped into Rosettes (next slide) and put on pans with corn starch
All gas bubbles should be gone after makeup
Make sure to tuck ends of rosettes in middle
Gas bubbles=holes, seam on bottom avoids splitting during baking

14. Shaping Rosettes
After dough sits in the next step, you can shape your bread
Roll out about 15 inches wide
Divide each dough piece into 16 pieces
Make a long, skinny pencil shape about 12 inches long
Make a loose knot and tuck the loose ends around and into the middle

15. STEP 9: Proofing Increases volume of shaped dough
Higher than fermentation temp.
Rich doughs slightly underproofed
French bread long proof because of strong gluten

16. STEP 10: Baking
Oven spring- quick rising because of trapped gases in oven
Yeast active but killed when temperature of dough is 140 degrees
Dough gets firm and forms
its shape
Proteins and starches in dough react and the dough becomes firm and forms its shape.

17. STEP 11: Cooling Bread removed and cooled on racks
Moisture and alcohol is released
For soft crust, melted shortening can be brushed on bread
Moisture and alcohol created during fermentation is removed

18. STEP 12: Storing To avoid staling, wrap in moisture proof bags
Freeze it for longer periods of time
Hard-crusted breads shouldn’t be wrapped
Must be thouroughly cooled or else moisture will develop. Refrigeration increases staling. Hard-crusted breads shouldn’t be wrapped because crusts will soften

19. Conclusion
After completing the proper steps to make the Rosette rolls, you should have a golden brown, firm bread. The yeast should have been able to react enough to create

20. Sources
activity-gluten.html
ng_methods.htm