Bread Types No. 4

Bread Types Hard, Lean Dough French and Italian bread, baguettes, sourdough Consists of 0-1% fat and little if any 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 Steak house (American) dinner rolls, Parker House rolls, Challah (Jewish bread with egg in the dough) Challah is often braided (the braid is the most difficult shaping for beginning bakers). Consists of –9% fat and sugar Elastic and tears easily Have a soft crumb and crust Parker House roll Dinner roll Challah

Brioche Brioche is a French bread. It is a soft medium dough made rich with butter and eggs. It is baked in a special fluted pan, like the one shown at left or in a muffin pan.

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

Crescent Rolls Crescent rolls are the American cousin of the Croissant. Crescent rolls are made with the rolled-in fat method. They are cut in triangles and then rolled up.

Quality Control What are the features of a high quality bread product? Evenly browned crust that is not too rough or craggy. Uniform crumb (crumb is the inside of the bread). Well-developed flavor. Light texture, high volume

Quality Control If you don’t proof your bread for long enough, then you will likely end up with a final product that has a heavy texture. One of the causes of bread that is dry and crumbly is an oven temperature that is too low.