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