1. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Understanding Yeast Doughs 6

2. Yeast Product Types Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 A lean dough is one that is low in fat and sugar. Rich doughs are those that contain higher proportions of fat, sugar, and sometimes eggs. Rolled-in doughs or laminated doughs are those in which a fat is incorporated into the dough in many layers by using a rolling and folding procedure. Understanding Yeast Doughs

3. Twelve Basic Steps in Yeast Dough Production Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 Scaling ingredients Mixing Bulk fermentation Folding or punching Scaling or portioning of dough Rounding Benching Makeup and planning Proofing Baking Cooling Storing Understanding Yeast Doughs

4. Scaling Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 All ingredients must be weighed accurately. Water, milk, and eggs may be measured by volume. Understanding Yeast Doughs

5. The Mixing Phases Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 The three main purposes of mixing are: To combine all ingredients into a uniform, smooth dough. To distribute the yeast evenly throughout the dough. To develop the gluten. Understanding Yeast Doughs

6. Mixing Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 Pickup stage: Flour and other dry ingredients are hydrated or combined with liquid ingredients. Cleanup stage: All the dry ingredients are hydrated and form a rough dough. Development stage: The dough is further mixed and gluten is developed to the desired degree. Understanding Yeast Doughs

7. Mixing Methods Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 Straight Dough Method: Combine all ingredients in bowl and mix. Modified Straight Dough Method: The fat, sugar, eggs, and flavorings are first blended until uniform before the dough is developed. Sponge/yeast starter/yeast pre-ferment: The liquid, yeast and part of the flour are combined to form a sponge. The sponge is then punched down, and the flour and remaining ingredients are added to make a uniform, smooth dough. Understanding Yeast Doughs

8. Bulk Fermentation Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 The process by which yeast acts on the sugars and starches in the dough to produce carbon dioxide gas and alcohol. An underfermented dough is called a young dough. An overfermented dough is called an old dough. Understanding Yeast Doughs

9. Folding or Punching Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 It expels carbon dioxide. It redistributes the yeast for further growth. It relaxes the gluten. It equalizes the temperature throughout the dough. Understanding Yeast Doughs

10. Portioning the Dough Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 Using a baker’s scale, divide the dough into pieces of the same weight, according to the formula directions. Understanding Yeast Doughs

11. Benching, Bench Proofing, or Intermediate Proofing Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 Dough rests for 10 to 20 minutes. Understanding Yeast Doughs

12. Makeup and Planning Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 The dough is shaped into loaves or rolls. Hearth breads: breads baked directly on bottom of the oven. May be placed in floured baskets or molds after makeup. Understanding Yeast Doughs

13. Proofing Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 Is a continuation of the process of yeast fermentation that increases volume of the shaped dough. Lean doughs are usually proofed longer. Rich doughs are usually underproofed. Understanding Yeast Doughs

14. Baking Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 Oven spring: the rapid rising in the oven due to production and expansion of trapped gases as a result of the oven heat. Coagulation of proteins and gelatinization of starches. Formation and browning of the crust. Understanding Yeast Doughs

15. Oven Temperature and Baking Times Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 Large units are baked at a lower temperature and for a longer time than small rolls. Rich and sweet doughs are baked at a lower temperature because their fat, sugar, and milk content make them brown faster. French breads made with no added sugar require a very high temperatures to achieve the desired crust color. Loaves that are finished baking sound hollow when thumped and are a golden brown. Understanding Yeast Doughs

16. Washes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 Water is used primarily for hard-crusted products. Starch paste is used for rye breads. Egg wash is used to give a shiny brown crust to soft breads and rolls. Commercial aerosol washes provide a quick and easy way to give shine and help seeds adhere. Understanding Yeast Doughs

17. Cutting or Scoring Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 A break on the side of the loaf is caused by continued rising after the crust is formed. To allow for this expansion, the tops of hard crusted breads are cut or slashed before baking. Slashes are made with a baker’s lame. The term “docking” is sometimes used for this procedure. Understanding Yeast Doughs

18. Steam Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 Hard-crusted breads are baked with steam injected into the ovens during the first part of the baking period. The steam keeps the crust soft during the first part of baking so the bread can expand rapidly without cracking or breaking. Rich doughs do not form crisp crusts so they are usually baked without steam. Understanding Yeast Doughs

19. Storing Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 Breads to be served within 8 hours may be stored on racks. For longer storage, wrap cooled breads in moisture-proof bags to retard staling. Understanding Yeast Doughs

20. Controlling Fermentation Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 Requires a balance of time, temperature, and yeast quantity. The temperature of the dough is affected by shop temperature, flour temperature, and water temperature. The water temperature is the easiest to control. Understanding Yeast Doughs

21. Determining Water Temperature for Yeast Doughs Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 Multiply the desired dough temperature by 3. Add together the flour temperature, room temperature, plus 20°F (11°C) to allow for friction caused by mixing. Subtract the result of step 2 from that of step one. The difference is the required water temperature. Understanding Yeast Doughs

22. Retarding Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 6 Slowing the fermentation or proof by refrigeration. Understanding Yeast Doughs