Yeast Bread

Yeast BreadYeast Bread

What part does each play in the What part does each play in the making of bread?making of bread?

GLUTEN – provides dough with GLUTEN – provides dough with elasticityelasticity and and strengthstrength..

YEAST – makes dough YEAST – makes dough riserise and gives it it’s and gives it it’s porous porous texturetexture

Under developed

gluten

Developed gluten

DefineDefine

HYDRATIONHYDRATION– To Add waterTo Add water

DEHYDRATIONDEHYDRATION– To remove waterTo remove water

Hydration of dry active yeastHydration of dry active yeast

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

The proper The proper temperature helps the temperature helps the yeast give off the yeast give off the correct amount of correct amount of carbon dioxide.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:In order to grow yeast needs:

Moisture -- Milk or waterMoisture -- Milk or water

Warmth -- @ 110Warmth -- @ 110° F° F

Food -- sugarFood -- sugar

OR

How does each affect the growth How does each affect the growth of yeast?of yeast?

SugarSugar– Provides food for the Provides food for the

yeast to grow.yeast to grow.

SaltSalt– Controls the growth of Controls the growth of

the yeast.the yeast.

Four main processes for making Four main processes for making yeast dough:yeast dough:

1.1. MIXINGMIXING2.2. KNEADING & RISINGKNEADING & RISING3.3. SHAPING & RISINGSHAPING & RISING4.4. BAKINGBAKING

mixingKneading and rising

Shaping dough

Baking

Yeast GrowthYeast Growth

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

Once multiplying begins

How do you know the bread has How do you know the bread has risen enough?risen enough?

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

remain but the top stays smooth and satiny.remain but the top stays smooth and satiny.

Why is the milk scalded then Why is the milk scalded then cooled?cooled?

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

– Too hot of temperature will kill the yeast!Too hot of temperature will kill the yeast!

What does kneading do?What does kneading do?

Develops the gluten so the dough will Develops the gluten so the dough will stretch and expand.stretch and expand.

1

2 3

4How to knead

When judging bread look for:When judging bread look for:

AppearanceAppearance– Uniform golden brownUniform golden brown– Smooth rounded topSmooth rounded top– Creamy white insideCreamy white inside

CrumbCrumb– Cut surface is moist Cut surface is moist

and springy to touchand springy to touch

Continue …Continue …

TextureTexture– Fine grain Fine grain – PorousPorous

FlavorFlavor– Sweet, nut-like wheaty Sweet, nut-like wheaty

tastetaste

Ways to shape doughWays to shape dough

Cloverleaf Rolls

Crescent Rolls

Parker House Rolls

Snails

Twists

Tea rings

Pretzels

Cinnamon Rolls