Yeast Bread

What part does each play in the making of bread?

GLUTEN – provides dough with elasticity and strength.

YEAST – makes dough rise and gives it it’s porous texture

Under developed

gluten

Developed gluten

Define

HYDRATION– To Add water

DEHYDRATION– To remove water

Hydration of dry active yeast

Dry active yeast must be hydrated with warm water, not too hot.

The proper temperature helps the yeast give off the correct amount of carbon dioxide.

Too Cold

85°

If the water is too hot, the balloon doesn’t inflate at all!

F.Y.I.

In order to grow yeast needs:

Moisture -- Milk or water

Warmth -- @ 110° F

Food -- sugar

OR

How does each affect the growth of yeast?

Sugar– Provides food for the yeast to grow.

Salt– Controls the growth of the yeast.

Four main processes for making yeast dough:

1. MIXING

2. KNEADING & RISING

3. SHAPING & RISING

4. BAKINGmixing

Kneading and rising

Shaping dough

Baking

Yeast Growth

As yeast grows CARBON DIOXIDE develops causing the dough to rise.

Once multiplying begins

How do you know the bread has risen enough?

Should double in size Push two fingers into the dough, if the holes

remain but the top stays smooth and satiny.

Why is the milk scalded then cooled?

To destroy enzymes that make dough sticky To allow yeast to grow at optimum temp.

– Too hot of temperature will kill the yeast!

What does kneading do?

Develops the gluten so the dough will stretch and expand.

1

2 3

4How to knead

When judging bread look for:

Appearance– Uniform golden

brown– Smooth rounded

top– Creamy white

inside Crumb– Cut surface is moist

and springy to touch

Continue …

Texture– Fine grain – Porous

Flavor– Sweet, nut-like

wheaty taste

Ways to shape dough

Cloverleaf Rolls

Crescent Rolls

Parker House Rolls

Snails

Twists

Tea rings

Pretzels

Cinnamon Rolls