9 Rich Yeast Doughs Copyright 2017 by John

9 Rich Yeast Doughs Rich Dough Formulas Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved Doughs that contain a high percentage of fat and sugar. • High percentages of fat and sugar inhibit yeast growth. • Sponge method is often used, so most of the fermentation can take place before fat and sugar are added. • Sweet, non-laminated doughs are often mixed using the intensive mix technique. • Rich dough is generally underfermented.

9 Rich Yeast Doughs Rich Dough Formulas Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved Modified Straight Dough Method • Fresh or active dry yeast: soften in part of the water. Instant yeast: mix with the flour. • Mix fat, sugar, salt, milk solids, and flavorings until well combined. • Add eggs gradually, then liquid. • Add the flour and yeast. Mix to a smooth dough.

9 Rich Yeast Doughs Yeast Selection Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved When sugar is 12% or great, osmotolerant yeast is the preferred yeast. • Regular yeast becomes fairly inactive when sugar quantities are high. • If osmotolerant yeast is unavailable, multiply the yeast quantity by 1. 3 to get the amount of regular instant yeast to substitute.

9 Rich Yeast Doughs Makeup and Baking of Sweet Dough Products Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved There a number of techniques applicable to rich dough products. • Egg wash: many sweet, unlaminated doughs and nearly all laminated doughs are eggwashed before baking. • Proofing: keep the proofing temperature at 80°F (27°C) or lower so as to not melt the butter in the dough. • Baking: some steam is beneficial at the beginning of baking; but too much steam can damage the eggwash coating.

9 Rich Yeast Doughs Laminated Doughs Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved • Croissant dough resembles a puff pastry dough with the addition of yeast. • Danish dough, brioche style, is a richer dough containing eggs. It is also referred to as brioche feuilletée or flaky brioche. • Laminated doughs require much less mixing than sweet, nonlaminated doughs because the gluten continues to develop during the rolling-in process.

9 Rich Yeast Doughs Basic Stages in Production of Laminated Doughs Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved • Preparing the dough. • Selecting and preparing the fat for lamination. • Enclosing the fat inside the dough. • Rolling and folding the dough to develop the proper layers.

9 Rich Yeast Doughs Fat for Laminated Doughs Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved • Butter is the preferred fat because it: • Melts at body temperature. • Produces a better flavor and color. • Has better eating qualities. • Butter is more difficult to work with than specially formulated roll-in fats because it is hard when cold and very soft when a little too warm.

9 Rich Yeast Doughs Rolling-in Procedure for Danish and Croissant Dough Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved • Roll out the dough into a rectangle. Smear softened butter over 2/3 dough. • Fold the unbuttered third of the dough over the center.

9 Rich Yeast Doughs Rolling-in Procedure for Danish and Croissant Dough Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved • Fold the remaining third on top. • Rotate the dough 90 degrees the countertop. Roll out dough into a long on the rectangle.

9 Rich Yeast Doughs Rolling-in Procedure for Danish and Croissant Dough Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved • Fold the dough into thirds by first folding the top third over the center. • Then fold over the remaining This is the first turn, or Let the dough rest cooler for 30 minutes. rolling and folding times for a total of third. first fold. in the Repeat this two more three turns.

9 Rich Yeast Doughs Laminated Dough Terms Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved • Turns: the number of times that laminated dough is rolled and folded. • Simple fold: three-fold (fold the dough in thirds). • Viennoiserie: the general term given to sweet yeastraised dough goods, both laminated and non-laminated.