Chapter 8 Enriched Yeast Doughs On Baking Labensky

Chapter 8 Enriched Yeast Doughs On Baking Labensky et al. Copyright © 2005 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. © 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Enriched Yeast Dough • Also known as sweet dough, bakes into popular breakfast pastries. • Ingredients for enriched yeast doughs are the same as those in any yeasted doughs but used in different quantities. On Baking Labensky et al. © 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Enriched Yeast Dough • Enriched yeast doughs are mixed using either: – straight dough method – sponge method • Enriched yeast doughs are often molded and baked in pans or braided and are cooled before unmolding to help keep texture intact. On Baking Labensky et al. © 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

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. On Baking Labensky et al. © 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Convenience Products • Most manufacturers sell mixes that are formulated for making sweet dough. • Mixes usually come pre-portioned and preformed, requiring panning and careful thawing. • Toppings and glazes are applied after baking the dough. On Baking Labensky et al. © 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

Enriched Yeast Dough • 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 Labensky et al. © 2005 Pearson Education, Inc. Upper Saddle River, New Jersey 07458