FUNDAMENTALS OF CHEMICALLY AND YEAST-RAISED BREADS AND ROLLS Breads and Rolls PSTR 1305 (21707) Thursdays, 1:30-7:54

Bread Ingredients Flour Liquids Yeast Salt Sugar Fats Add-ins

The Wheat Plant bran endosperm germ Bran hard outer covering Fiber 7 layers to protect endosperm Endosperm Energy for plant Germ Contains fat Wheat seed Processing Bran and sperm are separated Endosperm decreases in size, remaining in ground into flour Closer to germ: finer, whiter (patent flour) Most flours in U.S. Closer to bran: Coarser, darker (clear flour) Entire endosperm: Straight flour Mostly used in France

Wheat Flour Available in high and low levels of protein  High protein: chewy texture  Low protein: tender texture Aged  Non-aged makes sticky, uncontrollable dough  Artificially bleach flour to speed aging process  Time-aged, non-bleached flour is best  Fuller flavor, better crumb and color Potassium Bromate  Forbidden in CA and Europe (carcinogen)  Stabilized fermented dough  Produces larger expansion  Extends life of frozen, unbaked dough

Whole Wheat Flour Made with entire wheat berry (embryo germ, white endosperm, and bran) Fine, medium, and coarse grain available Pastry, bread, and high-gluten protein contents available Nutty and sweet Dense, heavy crumb Lower shelf life (germ becomes rancid)

Types of Flour Wheat Plant Cake: 6-8% protein  Made from soft wheat  Bleaching agents for white color  Moist cakes, some cookies Pastry: 7-9 ½ %  Made from soft wheat  Cookies, quick breads, muffins, tart and pie doughs, crepes, waffles, scones All Purpose/ H&R: 9 ½-12%  Made from hard wheat  Protein content varies widely my miller  Cookies, quick breads, muffins, scones Bread Flour: 11 ½-14%  Made from hard wheat  Breads, rolls, croissants, Danish, puff pastry  Many varieties available High Gluten: 13 ½-14 ½%  Made from hard wheat  Rye, multi-grain, sourdough, pizza, bagels, pasta Pure gluten: 75%  Adds extra dough strength  Added to doughs that contain multi-grains or are high in rye flour

Rye Flour Milled from a different variety of grass plants than wheat (different properties); comes from rye berry Warm, pungent flavor (caraway) Has almost same amount of protein as wheat, but can’t form gluten strands (made with rye-wheat combo) Breads are dense, hearty, long shelf life Types  White  Medium  Dark  Rye Meal

Liquids Water  40% of total weight of dough  Filtered or spring is best (no chlorine, lead)  Temperature: VERY important Milk  Enriched breads  Pasteurized milk heated to 200° to destroy enzymes  Enzymes weaken gluten structure  Creates sticky, and hard to handle dough  Powdered milk used more often: no heating, easy storage  Conditions gluten: better crumb, larger size  Yogurt, buttermilk, UHT milk: no pre-heating Eggs  Enriched breads  Used for flavor and enrichment  Only liquid in brioche

Yeast Wild yeasts (sourdough starters)  Difficult to predict bread Commercial/ standard yeast  Dried Instant  Dependable  Long shelf life  Contains no water (less is needed)  Reconstitute in double its amount of water  Fresh Yeast  Dried yeast X 3 Can manipulate dough for increased flavor  Retarding  Pre-ferments: pate fermentee, poolish, levain  Longer fermentation= better flavor

Salt Flavor Texture: strengthens gluten structure (chewy texture) Controls yeast enzymes feeding on protein No salt: yeast destroys gluten network  Poor volume, crumb, crust Add at beginning of mixing  Limits oxidation  better flavor  Adding near end of mixing bleaches the dough  very white crumb Best: sea salt  Fuller flavor  Complex mineral content

Key Ingredients for Enriched Doughs Sugar  Use in enriched breads  Give sweetness, tenderize crumb  Invert sugar  prevents crystallization  Retains moisture longer  Dough will ferment faster than lean bread  Sugar is metabolized by yeast  Help caramelize crust Butter/ Fats  Tenderize crumb  Extend shelf life  Add to mixing dough after window formed  Hinders gluten development  Yeast can feed faster in lean dough

Add-ins Nuts, Fruits, Seeds, Cheese, Veggies, Herbs Add after dough is fully developed  Fruits mashed during long mixing  Early presence hinders gluten development  Seeds tear at gluten structure Use at desired temperature  Retarding or baking same day: 75°  Freezing dough: cold

Stages of Bread Production Preferment Mix the dough Fermentation Retarding Scale Bench Rest Shape loaves Proof Score Bake Cool

Direct Fermentation “Straight Dough” method One-step process Quickest and most common Autolyse:  mix dough in 2 steps  Decrease total mixing time (less oxidation)  Any dough can be mixed this way

Indirect Fermentation, Pre-ferments Poolish  Sponge with 20% of flour, part of liquid, and yeast (very loose)  Careful attention to time, organization of workday  Increase in flavor, ease of digestion, shelf life Biga  Identical to poolish, but firmer  Easier to scale Pate Fermentee/ Old Dough  Old dough saved from last batch  Increase quality, flavor, crust, caramelization, crumb, loaf size  Add near end of mixing  Keeps for 3 days refrigerated Chef/ Sourdough Culture  Initial step for sourdough  Ferment for 3 days, then add flour to convert to levain  Careful development of lactic and acetic acids  Feed and keep alive for years  Over 100 microorganisms in sourdough

Stages of Bread Production Preferment Mix the dough Fermentation Retarding Scale Bench Rest Shape loaves Proof Score Bake Cool

Ideal Dough Temperature Goals:  Ideal temperature  windowpane Always use a thermometer If freezing dough, use ice water to inhibit fermentation If retarding or baking immediately, need exact water temperature Final dough temperature: 77° = optimum gluten structure  Lower temperature:  rise slower  Temperature too high:  Gluten breaks down  decrease stability  Optimum expansion before baking  small volume, pale crust, shorter shelf life

Factors  Room temperature  Flour temperature  Machine Friction  Water/ Liquids temperature Calculating Water Temperature

Knowns:  Machine Friction: 25°  Room Temperature: 77°  Flour Temperature: 68°  Sum: 170° Desired dough temperature: 77°  3 known factors  77° X 3 = 231° Water Temperature Calculation:  (#Factors x 3) – (Sum of Knowns) = Water Temperature  231°-170° = 61° All Pre-ferments are kept at room temperature and are not factored into calculations Calculating Water Temperature

Sifting Flour Increases air cells and the volume of baked products Fine air cells are formed and trapped when flour comes into contact with water Air cells expand during baking and aid in leavening

Gluten Tough, rubbery substance Created when wheat flour is mixed with water Responsible for volume, texture, and appearance Provides structure (gluten strands trap gases) Development depends on mixing time & presence of fat & moisture (ex. of mixing time, final product texture)

Gluten Formation: mixing perfect dough Perfect dough soft, smooth texture Correct temperature Cleans away from sides of bowl Windowpane Mixing times are guidelines Under-mixed dough Coarse crumb Small volume Poor caramelization of crust Sticky Over-mixed dough (>82°) Poor volume and crust color Shorter shelf life Bland taste (over oxidation) Sticky Carotene pigments destroys (color and aroma carriers)

Moving through the bread cycle Bench Fermentation Retarding  Increase flavor  Easier to handle Scale Bench Rest  Relaxes gluten strands Shape Loaves Proof  85°  Slower rise increases stability  Won’t melt butter in enriched doughs Score  Control where steam escapes  Attractive design Bake  Choose correct oven temperature  Steam?  Internal temperature for doneness  Enriched: 180°-190°  Lean: 190°-210° Cool