Yeast Breads

Classes

Rolls Loaves Deep-fat fried

Yeast

Grows best at room temperature Using correct temperature of water is critical

in activating the yeast; too hot will destroy the yeast and too cold will slow it down

Old yeast produces poor quality breads. Correct temperature range is 80 - 85 F. Store dry yeast - cool, dry, airtight; stores best

in the refrigerator/freezer

Ingredients/functions

Flour – structure Yeast - leavening agent Liquid – moisture Salt - flavor, controls rate of yeast growth Sugar - flavor, food for yeast, browning Fat - tenderness Eggs - flavor, richness, color, structure

Fermentation

Takes place when yeast acts upon the sugars to form both carbon dioxide and alcohol

Yeast + Carbohydrates = Alcohol + Carbon Dioxide

Gluten Formation

Begins when liquid is stirred into flour and further developed by kneading

Bread flour contains more gluten and is often used in yeast bread products.

Kneading

Kneading helps to form an elastic substance throughout the dough that can entrap/hold the leavening gas (carbon dioxide); improves gluten development

Proofing

The rising time during which the yeast produces carbon dioxide

Dough doubles in bulk Forming the dough takes place after the

proof/rising time

Punching the Dough

When the dough has completed first rising, you must punch it down to release some of the carbon dioxide

Dough is punched down, shaped as desired and then allowed to proof/raise again before baking.

Methods of Mixing Yeast Dough

Straight dough Also called the traditional method All ingredients are combined and the dough is

kneaded and set aside to rise. Sponge dough

Yeast is combined with part of the liquid, flour and sugar to make a thick batter, known as a sponge. Let rise until light and bubbly, then add remaining ingredients to make a stiff dough

Methods of Mixing Yeast Dough Batter or no-knead

All the ingredients are combined, but the dough is not kneaded.

Fast mixing method Also called mixer method Use active dry or fast rising yeast. Mix yeast with

some flour and other dry ingredients. Heat liquid and fat together and add to dry ingredients. Add eggs and remaining flour to form dough. This method eliminates softening the yeast.

Methods of Mixing Yeast Dough

Cool-Rise/Refrigerator A cool rise, also known as a refrigerator rise, is when

yeasted dough, whether shaped or unshaped, is placed in the refrigerator to rise slowly. The cold slows the yeast's activity, allowing for more flavor and an interesting texture to develop.

Bread machine An appliance for baking bread. It consists of a bread

pan with a paddle mounted in the center, in a small special-purpose oven, with a control panel.