Transcript Yeast Breads

Yeast Breads
Leavening
 Yeast

Yeast and enzymes produce alcohols and
carbon dioxide gas by breaking down
carbohydrates - fermentation
Types of Yeast Breads
 Basic white bread
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Flour, yeast, salt, sugar, fat and liquid
 Batter bread
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More liquid than basic bread, batter is beaten,
texture not as light as basic bread
 Sweet white bread

Same ingredients as basic plus butter, eggs,
extra sugar and sometimes nuts and fruits
Types, continued
 Whole-grain bread
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Made with whole grain flour which replaces
up to half of the all purpose flour, gluten flour
may be added to lighten the loaf
 Sourdough bread
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Leavened with sourdough starter: a wellfermented mixture of yeast, water and flour
gives a tangy flavor and chewy texture
Mixing the Dough
 2 purposes:
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Making the dough
Activating the yeast
 Ingredients at room temperature to promote
yeast growth
Conventional Method
 Yeast is first dissolved in warm water to
activate growth
 Temperature is critical – 105 to 115 degrees
 Heat fat, sugar and liquid to melt the fat, cool
to lukewarm
 Add dissolved yeast to the liquid with eggs if
any in the recipe.
Conventional Method, continued
 Add enough flour to make a soft or stiff dough
as the recipe indicates
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Humid days – flour absorbs less liquid
Added enough flour when the dough cleans
the side of the bowl
Quick Mix Method
 Combines yeast with dry ingredients
 Liquids must be warmer because the dry
ingredients absorb some of the heat
 Mix with standard mixer until dough thickens
and becomes too heavy, then wooden spoon
 Mixer develops gluten so kneading time is
shorter
Quick Mix, cont.
 Combine part of flour with undissolved yeast,
sugar and salt
 Heat liquid and fat to 120 – 130 degrees
 Add liquid to dry ingredients and beat until
well blended
 Add enough of remaining flour to make type
of dough specified in recipe
Kneading
 Yeast dough must be kneaded to develop
strong gluten structure that holds up when the
dough rises
 To knead:
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Sprinkle clean work area and hands with just
enough flour to keep dough from sticking
Turn ball of dough on surface and flatten
slightly
Kneading, cont.
 With heels of both hands, press top of dough
and push away from you
 Pull far side of dough towards you, folding
dough in half to trap air
 Rotate the dough a quarter turn
 Continue push, fold and turn for 8 – 10
minutes
Kneading, cont.
 When dough becomes smooth, glossy, elastic
ball, it is ready for rising
 Rising allows yeast colonies to multiply and
flavors to develop
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Quick method – one rise
Conventional – dough rises twice
Rising
 First rising: place the dough in a large, lightly
greased bowl – large enough to allow the
dough to double in size
 Turn dough over so the greased surface is on
top, press plastic wrap lightly onto it – helps
prevent a crust from forming
 Allow to rise in a warm place until double in
bulk (1 to 1 ½ hours)
Rising, cont.
 To test dough – gently poke two fingers about
½ inch into surface – if dent remains, dough
is ready
 Punching down – when done rising, punch
dough down to release excess gas, makes
dough easier to shape, also finer texture,
redistributes yeast cells giving them fresh
sugar and starch molecules to feed on
 Punch down, pull dough away from sides of
the bowl and press it toward the center to
form a ball
 Let rest 10 minutes, more flexible
Shaping a Loaf
 Lightly flour work surface
 Roll the dough into 8 x 10 rectangle – same
thickness
 Starting at short end, roll dough up tightly –
helps press air out
 Pinch seam together
 Place dough, seam side down into a greased
loaf pan.
 Let rise again, until double.
Baking
 Preheat oven
 Loafs are sometimes scored – make slashes
about ½ inch deep across the top of bread,
this prevents crust from cracking
 Oven spring – sudden rising of bread when it
begins to bake
Done?
 Nicely browned crust
 To check for doneness – remove loaf from
pan and tap bottom and sides, well baked
bread sounds hollow.
 If you head a dull thud – place bake in pan
and continue baking
 When done, remove from pan and place it on
a wire rack to cool – away from drafts
 Let stand about 20 minutes for easier slicing