Yeast Breads Methods and Principles Foods II Yeast

Yeast Breads: Methods and Principles Foods II

Yeast Breads: Mixing Methods

Steps in Making Bread • • • Scale or measure ingredients Mix ingredients Knead 1 st rise (Fermentation) Punch down Shape 2 nd Rise (Proofing) Bake Cool Package

Traditional Method • Most familiar method of mixing – Add warm water (105 to 115 F), sugar, and yeast to bowl and allow to sit till bubbly– called proofing the yeast. (You’re just proving it’s going to work. ) – Add flour to mixture to make a soft dough – Knead in flour until dough is smooth and elastic – Allow to rise (fermentation) until doubled in size – Punch down, divide and shape – Allow to rise again (proofing) – Bake

• Fermentation This dough has seriously over risen. Bad things can happen when you leave your dough alone too long. occurs when the yeast grows because it has the right temperature, a food source and water. • During fermentation, the dough is developing flavor. • The dough rises because during fermentation the yeast is producing carbon dioxide gas, and the gas inflates the dough.

Mixer Method • You can (and should) use a mixer to speed mixing time and shorten kneading time. • Don’t over work the bread. Bread that has been kneaded too long will be tough. 10 minutes is O. K. – 20 minutes is too long. • When ready, the dough should be smooth, elastic and still soft.

• Batter Method • Batter bread is made with a very wet dough. • Gluten is formed by stirring or mixing – not by kneading • It is the only method that doesn’t require kneading. • Batter breads are often multi-grain.

One-rise bread • Requires the use of fast-rising yeast – After kneading dough, cover and let rest – Shape dough and allow to rise – Bake • • The need for 2 nd rising is removed. Sacrifice flavor for speed. Must use all-purpose flour Bread flour requires a second rise

Bread Types

Bread Types • Hard, Lean Dough – French and Italian bread, baguettes, sourdough – Consists of 0 -1% fat and sugar – Most basic yeast dough – Made solely of flour, water, yeast and salt – Have a relatively dry, chewy crumb, and hard crust

Bread Types • Soft Medium Dough – Dinner rolls, Parker House rolls, Pullman bread – Consists of no more than 9% fat and sugar – Elastic and tears easily – Have a soft crumb and crust

Bread Types • Sweet Rich Dough – Coffee cakes, cinnamon buns, and doughnuts – Incorporates up to 25% fat and sugar – Structure is soft and heavy • High gluten allows the dough to support the additional fat and sugar

Bread Types • Rolled –in Fat Yeast Dough – Croissants and Danish pastries – Through a folding action and cold butter, dough yields many thin, alternating layers of fat and dough – As the dough bakes, the heated fat releases moisture making steam and lifts the dough