Download - Section 27.1 Yeast Dough Basics Section 27.2 Yeast Dough Production

Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls 1

Contents

Chapter 27 Yeast Breads and Rolls

Section 27.1 Yeast Dough Basics

Section 27.2 Yeast Dough Production

Glencoe Culinary Essentials Chapter 27 Yeast Breads and Rolls


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• Breads are usually a part of every meal.• Learn about the characteristics of quality

yeast products to plan a variety of menu accompaniments.

Section 27.1 Yeast Dough Basics



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Content Vocabulary Academic Vocabularyleavens

peel

starter

hard lean dough

crust

chemical dough conditioners

soft medium dough

sweet rich dough

rolled-in fat yeast dough

gipfels

Danish pastry dough

tempted

notable



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Content Vocabulary Academic Vocabulary



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• Yeast breads are made from dough

• Successful yeast doughs:• balance the leavening

agent with gluten, water, and flour.

• are handled properly while being prepared.

Yeast Dough Ingredients



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• Make sure which form of yeast is called for in the formula.

• Too much or too little yeast will affect the bread’s fermentation.

Yeast Dough Ingredients



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• Regular yeast doughs are prepared by combining yeast with the other ingredients in one mixture.

Regular Yeast Doughs



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Describe the three most common types of regular yeast doughs.

Hard Lean Doughs Consists of 0-1% fat and sugar; yields products with a relatively dry, chewy crumb and hard crust

Soft Medium Doughs Consists of 6-9% fat and sugar; produces products with a soft crumb and crust; dough is elastic and tears easily

Sweet Rich Doughs Consists of up to 25% fat and sugar; produces items with a soft, heavy structure; dough is moist and soft

Yeast Dough Description

Regular Yeast Doughs



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• Yeast dough production requires proper mixing and careful preparation.

• A baker must learn to avoid common causes of failure when preparing yeast doughs.

Section 27.2 Yeast Dough Production



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Content Vocabulary Academic Vocabularystraight-dough method

modified straight-dough method

sponge method

preferment

let down

continuous breadmaking

punching

rounded

bench box

critical

correspond

bench rest

shaping

seams

pan loaf

free-form loaf

pan

proof

wash

slash

dock

oven spring



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• Steps to making most yeast breads:

1. scaling ingredients

2. mixing and kneading

3. fermentation

4. dividing dough

5. rounding dough

6. bench rest

Yeast Dough Preparation

7. shaping dough

8. panning dough

9. final proofing

10.baking dough

11.cooling dough

12.packaging dough



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Describe the three basic methods for mixing yeast dough.

Straight-Dough Method

Mix all ingredients together in a single step, either by hand or by a bench mixer

Modified Straight-Dough Method

Breaks the straight-dough method into steps; used to prepare rich doughs

Sponge Method Allows yeast to develop separately before being mixed with other ingredients; has a more intense flavor and airy texture

Mixing Method Description

Yeast Dough Preparation



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• Scaling:• accurate measurement of all ingredients• use a baker’s scale• scale each ingredient separately• weight and volume are not the same unit of

measurement

Stages of Making Yeast Dough



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• Mixing and Kneading:• ensures even yeast distribution, gluten

development• do not overmix, or dough will break down




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• Fermentation:• yeast converts the sugars in dough into

alcohol; trapped gasses cause dough to rise

• punch dough to aid in fermentation

• fermentation is done when dough has doubled in size




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• Dividing Dough:• commercial formulas give portion size

by weight• use a bench scraper to cut dough• work quickly, and keep large mass of dough

covered to avoid drying




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• Rounding Dough:• shape divided dough into smooth balls• avoids dough losing too much carbon dioxide• without rounding, dough will rise and

bake unevenly

• Bench Rest:• allows gluten to relax• makes dough light, soft, easy to work with




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• Shaping Dough:• work quickly, shape pieces in order, use very

little flour• place any dough edges at the bottom of the

product

• Panning Dough:• each formula specifies the size and type of

pan, and how it should be prepared




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• Final Proofing:• requires higher temperature and humidity

levels than for fermentation• length of final proofing time depends on the

type of dough


proofingFinal fermentation stage that allows the leavening action of yeast to achieve its final strength before yeast cells are killed by hot oven temperatures.



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Preparation before baking• Slashing with a sharp knife or razor can

sometimes be used on the top of a loaf such as a french baguette in order to let gases escape



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• Oven temperature and baking time are determined by:

• dough type

• dough richness

• portion size

• desired color

Baking Yeast Dough

What do you think could happen if you use the wrong baking temperature?



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• Stages of baking:

1. oven spring

2. structure develops

3. crust formed

4. finished product

Baking Yeast Dough

oven springFinal leavening effort, occurring before internal temperatures become hot enough to kill the yeast cells. For some breads ovens that

inject steam are used to incrase the crustiness of outside of the bread.



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• Once a yeast dough product is removed from the oven, it must be cooled and stored properly:

• remove yeast products from pans immediately

• place yeast products on cooling racks or screens; rolls may be left on baking sheets

• cool yeast products completely before slicing or wrapping

Cooling, Storage, and Serving



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Explain the causes of these common problems when baking with yeast.

Poor Shape Too much liquid; improper shaping; incorrect proofing; too much steam in oven

Blisters on Crust Too much liquid; improper fermentation

Top Crust Separates from the Loaf

Poorly shaped; top not slashed; dough dried out during proofing; lack of moisture in oven

Problem Explanation

Cooling, Storage, and Serving

Large Holes in Crumb Too much yeast; dough overkneaded; inadequate punching

Poor Flavor Improper fermentation; inferior, spoiled, or rancid ingredients



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Chapter Summary

Section 27.1Yeast Dough Basics• Yeast breads are made from dough, a mixture of

flour, water, salt, yeast and other ingredients. • Yeast dough products are classified according to

the type of dough used to produce them.



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Chapter Summary

Section 27.2Yeast Dough Production• Regular yeast dough is first kneaded thoroughly,

by machine or by hand, and then fermented. • Lack of interaction between ingredients can

cause failure.



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ReviewReview

Start

Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions.

The slides in this section include both English and Spanish terms and definitions.



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Show Definition

Causes dough to rise. Causan que la masa se expanda.

leavens levanduras



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Show Definition

A wooden board that a baker uses to slide breads onto the oven floor or hearth.

Una tabla de madera que un panadero utiliza para colocar pan dentro del horno o la chimenea.

peel pala de pan



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Show Definition

A mixture of flour, yeast, sugar, and a warm liquid that begins the leavening action.

Una mezcla de agua caliente, harina, levadura y azúcar que comienza el proceso de fermentación.

starter activador



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Show Definition

A basic yeast dough often made solely from flour, water, salt, and yeast.

Una masa básica de levadura, a menudo hecha sólo de harina, agua, sal y levadura.

hard lean dough masa delgada y firme



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Show Definition

The outer surface of a bread or roll.

La superficie exterior de un pan o pancito.

crust corteza



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Show Definition

Substances that are added to hard lean doughs to strengthen the glutens that give hard lean dough products their dense structure.

Una sustancia que se añade a la masa dura para fortalecer los glútenes que le dan la estructura densa.

chemical dough acondicionador conditioners químico para la masa



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Show Definition

A dough that produces items with a soft crumb and crust.

Una masa que produce productos con una corteza blanda.

soft medium dough harina medio blanda



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Show Definition

A soft, heavy dough that incorporates up to 25% of both fat and sugar.

Una masa suave, pero muy fuerte, ya que incorpora hasta un 25% tanto de grasa como de azúcar.

sweet rich dough masa muy dulce



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Show Definition

A dough made of many thin, alternating layers of fat and dough.

Una masa hecha con muchas capas delgadas, alternando capas de grasa y masa.

rolled-in fat yeast masa con grasa dough enrollada



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Show Definition

Tighter half circles made by Swiss and German bakers in croissant dough.

Semi-círculos que preparan los panaderos suizos y alemanes en masa de croissant; son más apretados que los croissants.

gipfels gipfels



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Show Definition

Dough that is sweeter and richer than croissant dough.

Masa que es más dulce y más sustanciosa que la masa del croissant.

Danish pastry dough masa para panecillodanés



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Show Definition

Mixing all the ingredients together in a single step.

Mezclar todos los ingredientes en un solo paso.

straight-dough método básico paramethod masa



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Show Definition

Method that breaks the straight-dough method into steps.

Método que divide en pasos el método básico de la masa.

modified straight- método modificado dough method para masa



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Show Definition

Dough preparation method that allows the yeast to develop separately before it is mixed with the other ingredients.

Método de preparación de una masa que permite que la levadura se desarrolle por separado antes de que se mezcla con los otros ingredientes.

sponge method método para esponjar



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Show Definition

The process of removing a portion of the dough. It is kept dormant for 8 to 24 hours and then added to the next day’s bread products.

El proceso de quitar una porción de la masa que se deja reposar por 8 a 24 horas y luego se le añade, al día siguiente, a los ingredientes con los que se hace el pan.

preferment pre-fermentado



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Show Definition

A condition in which the ingredients in a dough completely break down.

Una condición en la que los ingredientes en una masa se descomponen completamente.

let down desinflada



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Show Definition

Also called commercial baking, mixing and kneading are done in a spiral mixer.

También llamada mezcladora comercial, mezcla y amasa con un mezclador espiral.

continuous máquina para formar breadmaking continuamente el pan



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Show Definition

The action of turning the sides of the dough into the middle and turning the dough over.

La acción de voltear los lados de la masa hacia el centro y voltearla boca abajo.

punching doblar la masa



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Show Definition

Dough shaped into smooth balls.

Masa en forma de bolas suaves.

rounded redondeado



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Show Definition

A covered container in which dough can be placed before shaping.

Un recipiente con tapa en el que la masa se puede mantener antes de ser manipulada.

bench box recipiente para masa



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Show Definition

A time when rounded portions of dough are placed in bench boxes or left covered on the work bench.

masa El tiempo en que porciones redondeadas de masa se colocan en recipientes o se ponen cubiertas sobre la mesa de trabajo.

bench rest reposo de la masa



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Show Definition

To form dough into the distinctive shapes associated with yeast products.

Dar a una masa la forma distintiva de los productos de levadura.

shaping amoldar



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Show Definition

The places where edges of the dough meet.

Los lugares donde los bordes de la masa se unen.

seams costura



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Show Definition

Bread loaves that are rolled and placed, seam down, into prepared loaf pans.

Barras de pan que se enrollan y se colocan, con la abertura hacia abajo, en un molde para hacer pan ya preparado.

pan loaf barras de pan



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Show Definition

Bread loaves that are shaped by hand, then baked, seam side down, on flat pans or paddles, or directly on a hearth.

Panes que son hechos a mano, luego se hornean con la costura hacia abajo, en superficies planas o palas, o directamente al fuego.

free-form loaf panes sin formadefinida



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Show Definition

Placing dough in the correct type of pan.

Colocar la masa en el tipo de molde adecuado.

pan modelar



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Show Definition

Final fermentation stage that allows the leavening action of yeast to achieve its final strength before yeast cells are killed by hot oven temperatures.

Fase final de fermentación que permite que la acción de la levadura alcance la última resistencia antes de que las células de levadura mueran debido a las altas temperaturas del horno.

proof esponjamiento



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Show Definition

Applying a thin glaze of liquid to the dough’s surface before baking.

Glasear la superficie de la masa con una capa delgada de líquido antes de hornearla.

wash mojando



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Show Definition

Making shallow cuts in the surface of an item just before baking.

Hacer cortes superficiales en la superficie de un artículo justo antes de hornearlo.

slash pequeños cortes



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Show Definition

Process of making small holes in the surface of an item before baking.

Proceso de hacer pequeños agujeros en la superficie de un alimento antes de hornearlo.

dock picar



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Show Definition

Final leavening effort, occurring before internal temperatures become hot enough to kill the yeast cells.

Expansión de la masa que ocurre justo antes de que las células de levadura mueran debido a las altas temperaturas.

oven spring esponjado final



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Show Definition

Enticed. Incitado.

tempted tentado



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Show Definition

Well known. Muy conocido.

notable notable



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Show Definition

Necessary. Necesario.

critical crítico



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Show Definition

To compare closely to. Que es comparable.

correspond corresponder

End of

Chapter 27Yeast Breads and Rolls

Download - Section 27.1 Yeast Dough Basics Section 27.2 Yeast Dough Production

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