1. Gilbert Noussitou 2010G_L2-29-1 CHAPTER 30 YEAST BREADS

2. Gilbert Noussitou 2010G_L2-29-2 Yeast Breads Two Categories: –Lean dough (little or no fat or sugar) French and Italian breads –Rich dough (significant amount of sugar or fat) Brioche Multigrain breads

3. Gilbert Noussitou 2010G_L2-29-3 Yeast A living organism A one-celled fungus Feeds on carbohydrates Fermentation: Yeast + carbohydrates = alcohol + carbon dioxide

4. Gilbert Noussitou 2010G_L2-29-4 Yeast Fermentation Temperature sensitive Prefers broad range of 21 to 54°C (70 to 130°F) depending on the type of yeast Most common is 32 to 43°C (90 to 110°F) Dormant at 2°C (34°F) Killed at 59°C (138°F)

5. Yeast Fermentation (cont.) Salt is used to; 1.control yeast development 2.for flavour 3.to condition gluten (makes it stronger and more elastic) Gilbert Noussitou 2010G_L2-29-5

6. Gilbert Noussitou 2010G_L2-29-6 Types of Yeast Compressed or fresh yeast (70% moisture) –Best temperatures: 21 to 32°C (70 to 90°F) Active dry yeast –Best temperatures: 41 to 46°C (105 to 115°F) Instant yeast (quick-rise dry yeast) –Combined with dry ingredients –Best temperatures: 52 to 54°C (125 to 130°F) Sourdough starter

7. Gilbert Noussitou 2010G_L2-29-7 Yeast Compressed YeastDry Yeast

8. Gilbert Noussitou 2010G_L2-29-8 Sourdough Starter

9. Gilbert Noussitou 2010G_L2-29-9 Production Stages 1.Scaling the ingredients 2.Mixing and kneading a.Straight dough method b.Sponge method c.Rolled-in dough 3.Fermenting 4.Punching 5.Portioning 6.Rounding 7.Shaping 8.Proofing 9.Baking 10.Cooling and storing

10. Gilbert Noussitou 2010G_L2-29-10 Kneading Dough by Hand

11. Gilbert Noussitou 2010G_L2-29-11 Washes for Yeast Products Whole egg and water……. Whole egg and milk…….. Egg white and water…….. Water……………………. Flour…………………….. Milk or cream………........  Shine and colour  Shine and colour; soft crust  Shine, firm crust  Crisp crust  Texture and contrast  Colour with soft crust

12. Gilbert Noussitou 2010G_L2-29-12 Rolled-In Dough Croissants Danish Puff pastry