On Baking THIRD EDITION UPDATE CHAPTER 7 Artisan

On Baking THIRD EDITION UPDATE CHAPTER 7 Artisan and Yeast Breads On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Chapter Objectives • After studying this chapter, you will be able to: § select and use yeast properly. § perform the 10 steps involved in yeast bread production. § understand artisan bread-making techniques. continued on next slide On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Chapter Objectives • After studying this chapter, you will be able to: § mix yeast doughs using the straight dough method and the sponge method. § mix yeast doughs using prefermentation and sourdough techniques. § prepare artisan breads. continued on next slide On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Chapter Objectives • After studying this chapter, you will be able to: § prepare a variety of yeast breads, bagels, flatbreads and other bread varieties. On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Yeast • A living organism, one-celled fungus, with various strains present virtually everywhere. • Yeast feeds on carbohydrates present in starches and sugars in bread dough, converting them to carbon dioxide and ethanol during fermentation: § Yeast + carbohydrates = alcohol + carbon dioxide On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Yeast Basics • Carbon dioxide is trapped in the dough made with yeast, leavening the bread while the alcohol evaporates. • Yeast is very sensitive to temperature and moisture. • Salt inhibits the growth of yeast and controls the dough's rise. On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Types of Yeast • Bakers yeast is available in three forms: § Compressed, a mixture of yeast and starch with approximately 70% moisture content; it must be kept refrigerated. continued on next slide On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Types of Yeast • Bakers yeast is available in three forms: § Active dry, with virtually no moisture, is dormant and can be stored without refrigeration for months. § Instant dry can be added directly to dry ingredients in a bread formula without rehydrating. On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Natural Yeast Leaveners • Natural yeast starters used prior to the development of commercial yeast. • Made by capturing wild yeast in a liquid dough mixture On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Table 7. 1 On Baking, Third Edition Update Labensky | Martel | Van Damme Temperature for Yeast Development Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Production Stages for Yeast Breads • Production is divided into 10 stages: 1. 2. 3. 4. 5. 6. Scaling the ingredients Mixing and kneading the dough Fermenting the dough Punching down the dough Portioning the dough Rounding the portions continued on next slide On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Production Stages for Yeast Breads • Production is divided into 10 stages: 7. Make-up: shaping the portions 8. Proofing the products 9. Baking the products 10. Cooling and storing the finished products On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Obtaining Proper Dough Temperature • Yeast activity most beneficial when dough reaches 75°F to 80°F (24°C to 27°C) after mixing. continued on next slide On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Obtaining Proper Dough Temperature • Bakers use formula for adjusting temperature of the water used to make bread dough. § The formula takes into consideration: • • the friction factor. how much machine mixing warms dough. ingredient temperature. room temperature. On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Mixing and Kneading • Moistens ingredients • Develops the gluten web in wheat dough On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Methods for Mixing and Kneading Yeast Dough • Straight-dough (direct) method • Pre-fermentation method, where dough is mixed in several stages: § Sponge § Old dough § Sourdough method On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Fermentation • Enhances the taste and texture of the finished bread • Takes place during two periods: § Bulk fermentation, where the entire mass rises before shaping § Proofing, the rise given to shaped yeast just prior to baking On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Controlling Fermentation • Fermentation time is controlled by three factors: § Ingredients and their temperatures § Dough temperature § Room temperature On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Punching Down and Forming Bread • Punching down dough, a gentle method of folding: § Expels gas pockets encouraging more yeast activity. § Evens out dough temperature. § Relaxes gluten. • Dough is divided then rounded before forming and placing in pans. On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Proofing • Proofing is the final rise. • Dough proofs in pans, linen canvas or baskets: § in a heated proof box with added humidity. § at room temperature. On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Baking Yeast Bread • Chemical changes take place during baking that add to yeast bread's appeal. • Washes applied before baking effect bread's appearance. • Scoring (slashing) or docking dough before baking improves bread's appearance. continued on next slide On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Baking Yeast Bread • Steam in the oven allows dough to fully expand, contributes to crust formation and color. • Learning how to recognize when bread is fully baked is essential. On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Artisan Yeast Breads • A style and way of making bread that is not easily defined § Hand-crafted with high-quality, traditional ingredients without additives or preservatives § Made with natural yeast starters preferred to contribute § Hand formed § Baked in hearth ovens On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Ingredients for Artisan Bread • Natural yeast starter § May be used alone or with additional yeast to prepare bread • Sourdough is a type of natural yeast starter with a characteristic tangy taste although all starter is not sour. On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Preparing Sourdough Bread Dough • Three stages: § Sourdough starter § Levain § Final dough On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Techniques for Mixing Artisan Breads • Preferment § A batter or dough prepared ahead to add flavor to final dough § Old Dough § Poolish § Biga On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Artisan Bread Production Stages • Production stages are the same as for all yeast dough. • Special attention at certain steps: § During mixing, autolyse resting technique used to fully develop the dough without over mixing. § Fermentation usually over an extended period at cool temperatures to aid development of flavor. On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Evaluating Qualities of Bread • Bread is judged by: § § External and internal appearance. Pleasing evenly brown surface. Crust not too thick or too thin. Crust crisp or tender with being leathery. continued on next slide On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Evaluating Qualities of Bread • Bread is judged by: § Even crumb without being sticky or large irregular cell structure in artisan bread. § Flavor. § Aroma. § Good keeping properties. On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Convenience Products • Bread bases are dry blends of specialty ingredients that must be added to a scratch formula or a mix. • Powdered sourdough starters give bread a tangy flavor. • Frozen dough enables restaurant operators to offer freshly baked bread. • Parbaked bread is solidified, unbrowned flash-frozen bread dough. On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved