Chapter 8 Enriched Yeast Doughs Enriched Yeast Dough

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Chapter 8 Enriched Yeast Doughs

Chapter 8 Enriched Yeast Doughs

Enriched Yeast Dough • Also known as sweet dough, bakes into popular breakfast pastries.

Enriched Yeast Dough • Also known as sweet dough, bakes into popular breakfast pastries. • Enriched doughs create breads with a tender crust. • They contain a higher percentage of fat, sugar and eggs than the lean bread discussed in Chapter 7, Yeast Breads. • They are versatile, offer many products from limited formulas and are easily mastered using yeast bread baking principles from Chapter 7. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Mixing Enriched Yeast Dough • Ingredients for enriched yeast doughs are the same as

Mixing Enriched Yeast Dough • Ingredients for enriched yeast doughs are the same as those in any yeast dough but used in different quantities. • Enriched yeast doughs are mixed using either: – straight dough method – sponge method • Some enriched yeast dough are kneaded until the gluten is developed before the fat is added, a method unique to these types of breads On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Forming Enriched Yeast Dough • Enriched yeast doughs are often: – molded and baked

Forming Enriched Yeast Dough • Enriched yeast doughs are often: – molded and baked in pans – braided On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Proofing and Baking Enriched Yeast Dough • Enriched yeast doughs collapse easily if overproofed.

Proofing and Baking Enriched Yeast Dough • Enriched yeast doughs collapse easily if overproofed. • In many cases a slight underproofing ensures leavening. • Proofing in a hot environment is not recommended. • Cooling before unmolding helps these fragile breads retain their shape and texture after baking On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Convenience Products • Most manufacturers sell mixes that are formulated for making sweet dough.

Convenience Products • Most manufacturers sell mixes that are formulated for making sweet dough. • Much frozen dough such as that for brioche, comes pre-portioned and pre-formed, requiring only panning and careful thawing. • As when baking scratch sweet doughs, toppings and glazes are applied after baking the dough. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.