YEAST PRODUCTS Breads, Dinner Rolls, Sweet Rolls, Danish Pastries,Croissants

YEAST PRODUCTS

Breads, Dinner Rolls, Sweet Rolls, Danish Pastries,Croissants

Regular Yeast Doughs - Rich and LeanLean Dough Products

Low in fat and sugar, although some may contain eggs and milks solids.

Hard crusted breads & rolls, kaiser rolls, pizza dough, French & Italian breads are the leanest.

White bread and rolls may have higher fat and sugar and softer crusts.

Whole wheat and rye breads are common whole grain breads.

Rich Dough ProductsRich Dough Products

Higher proportions of fat, sugar, and sometimes eggs.

Rich dinner rolls and brioche have a high fat content but low sugar content.

Sweet rolls, coffee breads, breakfast and tea rolls, have a high amount of sugar and fat and can have sweet fillings or toppings.

Rolled-in DoughsRolled - In Doughs

The fat is incorporated into the dough in many layers.

By a rolling and folding process.

Layers of fat and dough provide flakiness to the product.

Croissants - not a sweet dough.

Danish pastry - sweet dough.

MIXINGPurposes1.To combine ingredients into a uniform smooth dough.2.To distribute the yeast evenly.3.To develop gluten.

Methods1.Straight dough method•Modified Straight Dough•Sponge Method

Straight Dough Method

Combine all ingredients in the mixing bowl and mix.note⁎:Active dry yeast must be activated in warm water before mixing.note⁑:Some bakers dissolve the fresh yeast in water as well, however, this step is unnecessary.

Modified Straight Dough Method

For Rich Sweet Doughs1. Soften the yeast in warm water.2. Combine the fat, sugar, salt, milk,

flavorings, and mix until well combined. Do not whip until light or creamy.

3. Add eggs gradually; as they are absorbed.4. Add the liquid and mix.5. Add the flour and yeast. Mix into a smooth

dough.

Sponge Method

Sponge doughs are prepared in two stages.

Combine the liquid, the yeast, and part of the flour. And part of the sugar if required.

Mix into a thick batter or soft dough.

Let ferment until doubled in bulk.

Punch down and add the rest of the flour and any remaining ingredients.

Mix into a uniform, smooth dough/

Steps in Yeast Dough Production1. Scaling ingredients2. Mixing3. Fermentation4. Punching5. Scaling6. Rounding7. Benching8. Make up and Panning9. Proofing10.Baking11.Cooling12.Storing

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Dough Production - Scaling

All ingredients must be measured accurately.

Volume measure:water,

milk, eggs.

MixingUse the dough hook attachment.Mix for the specified time.Combining the ingredients and distributing the yeast are accomplished quickly.The remainder of the time is to develop the gluten. The dough should feel smooth and elastic.

Fermentation - yeast acts on sugars and starches to produce carbon dioxide and alcohol

1. Place the dough in a oiled container and oil the surface.

2. Cover the container and let the dough rise at a temperature of 80°-90°F (27°-30°C).

3. Fermentation is complete when the dough has doubled in volume.(A dent will remain when the dough is pressed with a hand).

Doubled in bulk

Hand indentation

Underfermented DoughA young doughdoes not develop proper volume and

texture will be coarse.Overfermented dough

An old doughSticky, hard to work with, and slightly sour

PunchingDeflating the dough to expel

carbon dioxide.

Pull up the dough on all sides.Fold the sides over the center and press down.This expels the carbon dioxide and redistributes the yeast.Turn the dough upside down in the bowl.The gluten relaxes and the temperature is equalized. The yeast has the opportunity to grow again.

ScalingAnother term for portioning.Divide the dough into uniform weights.Moisture weight loss can decrease the final product by 10% - 13%.

Dough Divided into Loaves

RoundingThe pieces of dough are shaped into smooth, round balls.The gluten is stretched into a layer around the dough.Simplifies shaping of dough and helpd retain gases.

http://thebackhomebakery.com/Tutorials/Shaping.html

Benching

Portioned dough is allowed to rest for 10 - 15 minutes.Fermentation continues during this stage.

Make up and Panning

The dough is shaped into loaves or rolls and placed into pans or on baking sheets. Seam side down.

ProofingPlace the panned dough in a proofer at 80 - 90 degrees F. (27 - 30 degrees C.)Proof until doubled in bulk.Or Place in a warm, draft free area.

BakingFormation of gasesGelatenization of starchesCoagulation of proteinEvaporation of moistureMelting of fatsCaramelizationOven spring - Rapid rising due to the expansion of gases.Lean Bread - 425° -475°FRich dough - 350° -400°FInternal temperature 205°F

CoolingBreads must be removed from pans to allow evaporation of moisture.

For soft crusts brush with margarine or shortening.Rolls must be spaced apart to allow for adequate circulation.

StoringBreads to be served within 8 hours can be left on racks.For longer storage, wrap cooled breads in moisture proof bags to delay staling.Breads must be completely cool to avoid moisture build up in packaging.hard crusted breads will become soft if wrapped.