Yeast Bread Production Notes CAH II 7.01 Rebecca Benners

Function of Ingredients There are many ingredients in Yeast Bread Production. These include those that give structure, flavor, those that leaven or affect leavening, and those that alter appearance. The main ingredients we will classify are flour, salt, sugar, fat, milk solids, water, yeast, and eggs.

Flour Can use All-purpose (moderate gluten) or bread (more gluten) Flour creates gluten when combined with liquid and kneaded which gives structure and firmness to bread. Flours may be whole wheat or white which impacts the flavor. Darker flours = darker product (&vice versa) For each part of whole grain flour use 2 parts of bread or all purpose flour.

Salt & Sugar Salt and sugar also can make a bread sweeter or more flavorful. Sugar feeds yeast and can cause yeast to grow more than water alone. Salt can retard the fermentation and proofing processes & may strengthen gluten.

Fat & Milk Solids Different types of fats, such as vegetable shortening, lard, butter, oils, and creams all impart different flavors to a food as do different kinds of eggs and milk. Adding fats can make a bread product both more tender and more golden in color.

Water & Yeast Yeast comes as dry active, compressed, etc. Yeast puts off carbon dioxide causing bread to rise. Dry active yeast is activated by water between 110 °F and 115 °F. Heavy items like nuts in a batter increase rising time. The addition of fruit may enhance flavor but may also cause bread to crack b/c of excess moisture. Sugar feeds yeast whereas salt retards it.

Eggs Eggs expand and coagulate when cooked, which also gives breads structure. Eggs also lend baked products a golden color. Eggs add structure and can be whipped until very fluffy which adds body to a production Egg wash will make the outside of the product shiny and golden

Scaling Mixing Kneading Fermentation Washing Slashing Docking Baking The steps to making yeast breads include: Scaling Mixing Kneading Fermentation Proofing Retarding Shaping Panning Washing Slashing Docking Baking Cooling Storing Serving

Scaling ingredients This is the process used to measure the ingredients. Bakeshop ingredients should be measured using weight to ensure accuracy. Balance, portion, and digital scales are all used in this process. Bakers scales are recommended for all ingredients that are denser (heavier) than water or milk – such as flour, yeast, shortening, eggs, etc. Bakeshop formulas are often utilized at this point to ensure that proper amounts of ingredients are utilized.

Mixing: Methods Straight – mixing all ingredients together in a single step. Yeast begins acting on all ingredients immediately.

Mixing: Methods Modified straight dough – breaks the straight method into steps. Dissolve yeast first; in a separate bowl combine fat, sugar, salt, milk solids, and flavorings; mix well; add eggs one at a time; add the rest of the liquids and mix; add flour and dissolved yeast last; then mix.

Mixing: Methods Sponge – allows yeast to develop separately before added to other ingredients and creates a lighter more fluffy texture. Combine 50% water with 50% flour; add yeast (and sugar or salt); cover and let rise for 2-3 hours; combine additional ingredients.

Kneading To work the dough until it is smooth and elastic. This will mean the gluten is at its most workable stage. Pick up – low speed to mix water and yeast Clean up – dry ingredients have been added and are starting to form a ball Development – dough is mixed, oxygen incorporated, and gluten developed. Final Clear – proper gluten has developed. Dough should stretch to a thinness that light can be seen through it.

Fermentation The process of allow yeast to grow and aerate the dough First Rise – dough should double in size After this are many steps (A – G) Punching – dough needs is de-gased Dividing– divided into loaves or final portions, often by weight using a scale Rounding– dough into smooth balls, done to make shaping easier and build strength, optional step Bench rest – put in a bench box or pan to allow the gluten to rest and be more flexible for shaping

Fermentation E. Shaping - Forming the dough into specific shapes Will determine final appearance. Stage at which dough may be braided or otherwise shaped. F. Panning - Putting dough on correct pan will determine if it is shaped correctly. Cloverleaf rolls are made by dividing roll into three smaller sections and then placing side by side in muffin pan. Fermentation

Creative Bread Shapes

Retarding – is a proofing which takes place in the refrigerator. It actually slows down the typical secondary proofing or first rise. This has some benefits: This allows the bread to rise overnight Bread may also have more flavor Bread may also have a darker crust Allows bread to do final proof and be baked the next day Fermentation

Final Proofing Final proofing - is the final rising stage Bread rises minimally during baking so it must reach adequate height before placing in oven Retarded doughs may take longer to rise during their final proof This prepares them for any final processes. Final Proofing

Washing- applying a thin glaze of liquid to the surface of the dough Slashing – Making shallow cuts in the surface of the dough just before baking Docking – Making small holes in the surface of the bread to allow steam to escape Finishing Touches

Cooking the bread until product is done and ideal brownness is achieved. Use of steam or moisture when baking with create bread with a soft interior and hard crust. Rolls baked on the floor of the oven are known as hearth rolls. Baking

Cooling, Storing & Serving After breads have cooled glazes will be applied. Generally refrigeration is avoided because this quickens the staling process. However, in humid climates moist breads may mold quickly without it. Bread must be fully cooled before storage. Breads are wrapped tightly to avoid exposure to air and moisture. Serving takes place either before or after storage. Bread is often served with traditional butters, jams, jellies, spreads, fillings or dipped in oil mixtures. Cooling, Storing & Serving

Hard lean dough: Types of dough has 0-1% fat and sugar chemical dough conditioners are often applied to this type of dough yields dry, chewy crumb (inside) and a hard crust (outside) Dinner rolls are sometimes called hard rolls Types of dough

Soft medium dough: Types of dough has 6-9% fat and sugar; often used for Pullman bread (what we consider sandwich bread) soft crumb and soft crust. Types of dough

Types of dough Sweet rich dough – up to 25% fat and sugar; a golden color like cinnamon buns; soft and heavy structure. King Cake: eaten for Mardi Gras it is covered in gold, yellow, and purple sugar with a token hidden inside. Types of dough

Proof box / Proofer / Proofing Cabinet - an enclosed container that holds food with temperature and moisture control and wheels Mixers – equipment that mixes ingredients and gives it a different texture Mixer attachments Paddle – general mixing Whip / Whisk – to whip or whisk products to incorporate air and make them fluffy Dough Hook – to knead the dough Equipment

Scales a. Balance – baker’s scale; the ingredients are being weighed on side and weight on the other; when the two sides are balanced it is weighed accurately. b. Digital – displayed in numbers instead of needle; more accurate c. Portion – type of scale used to determine weight per portion of food / individual ingredients Equipment

Deck oven – two separate baking controls for lower and upper deck; baking, roasting, braising Bread machine – one step machine, add your ingredients and it mixes, kneads, proofs, and bakes in one piece of equipment Equipment

Brainstorm three things we can do to prevent cross contamination. What do you think are the most important sanitation procedures when working with baked goods? Safety and sanitation

Baker’s Percentage Professional bakers often write their “recipes” as formulas. These formulas contain percentages called baker’s percentages. Bakers percentages are used for converting the yield Each ingredient is a percentage of the total flour in the formula. They will not add up to 100 % - its more like a ratio.

Determining Total Flour Let’s look at these two formulas Formula 1: Formula 2: Sugar 2 lbs Sugar 2 lbs Milk 3 lbs Milk 3 lbs Flour 5 lbs All purpose flour 2.5 lbs Whole wheat flour 2.5 lbs What is the total flour for these formulas?

Formula for Baker’s Percentage Bakers percentages are calculated by dividing ingredient weight by the total flour weight and multiplying by 100% Ingredient Weight So…. Percent of ingredient: ------------------------ X 100% Total Flour Weight

Apply It: Determining Ingredient Percent Formula (Recipe) Sugar 2 lbs Milk 3 lbs Flour 5 lbs Percent of ingredient: Ingredient Weight -------------------------- X 100% Total Flour Weight Percent of sugar: __ sugar --------------- X 100% = ______ __ flour Percent of milk: __ milk

Answer Check: Baker’s Percent for Formula 1: Sugar 2 lbs ------- : ------- x 100 = .4 x 100 = 40% Flour 5 lbs Milk 3 lbs ------ : ------- x 100 = .6 x 100 = 60 %

Apply It: Determining Ingredient Percent Formula 2: Sugar 2 lbs Milk 3 lbs White Flour 2.5 lbs Whole Wheat Flour 2.5 lbs Percent of ingredient: Ingredient Weight -------------------------- X 100% Total Flour Weight Percent of sugar: ________ --------------- X 100% = ______ Percent of milk:

Bakers Percent for Formula 2: Sugar -------- x 100 Flour 2 lbs ---------------- X 100 2.5 lbs + 2.5 lbs .4 x 100 = 40% Milk ------- x 100 Flour 3 lbs ---------------- x 100 2.5 lbs + 2.5 lbs .6 x 100 = 60 %

Apply It! What do bakers call recipes? How are baker’s percentages used? What do the percentages represent? True or False: percentages add up to 100% for every recipe. What is the equation for baker’s percentage? Why is knowing the flour so important?

Using Baker’s Percentage to Convert the Yield Follow along on page 608 of your culinary essentials book. We are going to increase 6 lbs. of coffee cake to 10 lbs. To successfully convert a formula you must know 1) the baker’s percentage for each ingredient, 2) convert the total baker’s percentage to a decimal 3) know the desired yield. Using Baker’s Percentage to Convert the Yield

Using Baker’s Percentage to Convert the Yield First, determine the baker’s percentage of each ingredient; Then add up the total percentage. Convert that to a decimal Determine the new yield Total percentage: ___________% Converted to a decimal: _________ New yield: ________ Using Baker’s Percentage to Convert the Yield

Using Baker’s Percentage to Convert the Yield First, determine the baker’s percentage of each ingredient; Then add up the total percentage. Convert that to a decimal Determine the new yield Total percentage: 368 % Converted to a decimal: 3.68 New yield: 10 lbs. Using Baker’s Percentage to Convert the Yield

Making it Easier Now let’s go back to this new yield of 10 lbs. We need to convert pounds into ounces. 10 lbs x 16 ounces = 160 ounces 160 ounces represents the total weight of all our ingredients for our new batch. We convert from pounds to ounces because the smallest measurement is in ounces. Which ingredients are measured in ounces?

Desired Flour Weight To get the desired flour weight divide the desired total weight by the bakers percentage decimal New Yield Weight --------------------------------- Baker’s percentage decimal Example for new flour weight: 160 ounces ----------------- = 43.4 ounces 3.68 Just FYI: 43.4 ounces = 2 lbs. 11 ounces

Desired Ingredient Weight Now you have all the information needed to convert the rest of the ingredients in the formula. Use the new flour weight to determine the weight for each ingredient Desired Ingredient Weight = New Flour Weight X Ingredient’s Baker’s % Decimal

Desired Ingredient Weight = Desired Ingredient Weight = New Flour Weight X Ingredient’s Baker’s % Decimal Eggs: 43.4 x .36 = Vegetable oil: 43.4 x .43 = Water: 43.4 x .86 Baking Powder: 43.4 x .04 Dried Milk Solids: 43.4 x .11 Sugar: 43.4 X .86 Salt: 43.4 X .02 Eggs: _____ Veg. Oil: _____ Water: _____ Baking Powder: _____ Dried Milk Solids: _____ Sugar: _____ Salt: _____

Now Convert to “Real Measures” 1 lb. = 16 oz. Eggs: 15.62 oz = ______ Veg. oil: 18.66 oz. = ______ Water: 37.32 oz. = ______ B. Powder: 1.74 oz. = ______ Dried Milk Solids: 4.77 oz. = ______ Salt: .87 oz. = ______ Sugar: 37.32 oz. = ______

Answer Check Eggs: 15.62 oz Veg. oil: 18.66 oz. Water: 37.32 oz. B. Powder: 1.74 oz. Dried Milk Solids: 4.77 oz. Salt: .87 oz. Sugar: 37.32 oz. Eggs: 15 2/3 oz. Veg. Oil: 1 # 2 2/3 oz. Water: 2 # 5 1/3 oz. Baking Powder: 1 3/4 oz. Dried Milk Solids: 4 3/4 oz. Salt: .87 oz. Sugar: 2 # 5 1/3 oz. Answer Check

What three things must one know to successfully convert a formula’s yield? Why is the new yield converted from pounds to ounces? What does the new total yield represent? What is the formula for the new total flour? What is the formula for the new ingredient weights? On your Own: #2 page 608 Apply It: