Yeast Breads

 Use a scale to measure ingredients whenever possible.  Scales give a more accurate measurement, giving a more consistent outcome Scale Measuring

 Straight dough: adding all the ingredients at once  Things like sweet breads, muffins, biscuits  Modified dough  Ingredients added in steps (like pretzels)  Sponge dough:  Liquids and yeast with a small amount of flour to get a sponge like starter (sour dough) Mixing Methods

 Lean dough:  They have a CRUNCHY texture  Don’t use fats, so it’s less tender  Italian and French style rolls  Enriched Dough:  Usually softer in texture.  Uses fats for tenderizers and produce more steam (flaky)  Braided breads (challah), soft dinner rolls, sandwich breads Types of dough

 Fats include: butter, shortening, margarine, lard, oil, egg yolks.  They add flavor, color, and they make things tender Fats

 Fermentation is using a leavening agent to produce carbon dioxide, and causing the product to rise  Yeast “grows” by reacting with sugars to produces gases (carbon dioxide) which in turn make for a softer, more fluffy structure  Can also use: eggs (little amounts), baking soda, baking powder, vinegar, or sodas Fermentation

 To work correctly, yeast needs  Sugars help to feed yeast, letting it rise during proofing or rising time.  Warm liquids work the best to help it work quickly.  SALT kills yeast and cancels out the fermentation YEAST

 Kneading helps the gluten strands to line up, it works with yeast to help provide structure  Proofing is resting time that allows for sugars work with yeast, providing for CO2 production with in turn makes the product rise.  Kneading and Proofing help to give a softer, flakier texture. What’s with the kneading?

 Shaping allows you to form whatever you ant- rolls, bread, cinnamon rolls, pretzels, etc.  Baking is what turns the dough into a more edible product, allowing for the chemical process to change and produce the final product. Shaping and Baking

Pastries and Pies

 Pastry dough is a sweeter dough used to make pie crusts, tarts, turnovers, etc. Pastry

 Flour- structure  Fat- tenderizers, flavor, flakiness  Ice Water- helps develop gluten (structure) and steam  Salt – flavor, (optional) 4 Main ingredients of Pastries

 Single crust: one pastry base, with a filling.  Tart: single shell, usually folded top for decoration, filled center. Removed from pan before served.  Cream/Custard: Thickened center (pumpkin pie is a single crust, custard pie)  Double Crust Pie: two pastries: one as the base, one as the top or cover (Lattice or solid top)  Savory: contain thickened sauce, usually with meat and veggies. (Chicken Pot Pie is a double crust, savory pie)  Fruit Pies: single or double crust, with a fruit center or filling Types of Pies

 Gluten helps to form the structure or base of pastries.  Traps steams to produce a more flakey texture GLUTEN IN PASTRIES AND PIES

 Too much flour to liquid/fat ratio  Over working with hands  Prevent by:  Don’t over mix- be gentle with ALL doughs  Use Ice water to keep fat from melting  Don’t add too much flour Tough Pastries

 Refrigerate pies that are:  Savory  Cream/Custard  Consume sweet (or dessert) pies as an occasional treat.  They contain a lot of empty calories, even if they taste good Keeping Pies