Yeast Bread “Blues is to jazz what yeast is to bread. Without it, it's flat.” Carmen McRae, Jazz vocalist and pianist. (1920-1994)

James Beard (1903-1985) “Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” James Beard was an American chef and food writer. The central figure in the story of the establishment of a gourmet American food identity, Beard was an eccentric personality who brought French cooking to the American middle and upper classes in the 1950s. Many consider him the father of American-style gourmet cooking. His legacy lives on in twenty books, numerous writings, his own foundation, and his foundation's annual Beard awards in various culinary genres.

Julia Child "How can a nation be great if its bread tastes like Kleenex?" Julia Child

Yeast Quick-rising Dry Yeast Active Dry Yeast Compressed Yeast (use double if calls for Dry Yeast) Sensitive to temperature Above 138 F yeast dies

Bread Dough is always Flour Water Salt yeast

Different Dough's Regular Yeast Dough’s Hard Lean Dough's Dry, chewy crumb, hard crust Ex: whole-grain breads, rye bread, sourdough Soft Medium Dough's Elastic and tears easily Ex: sandwich bread, dinner rolls Sweet Rich Dough's Large amount of fats and sugar, soft and heavy Ex: cinnamon buns, doughnuts

Rolled-In Fat yeast Dough's Combine fat through rolling and folding Thin layers of fat Ex: Croissants Danish Pastry

Production Scaling ingredients (measuring) Mixing and Kneading Fermentation Dividing dough Rounding dough Bench Rest Shaping dough Panning dough Final Proof Baking dough Cooling dough

Kneading Work dough until smooth and elastic Forms Gluten Gluten is part of the elastic, rubbery protein found in wheat, rye, barley and oats. holds the carbon dioxide (CO2) produced by the yeast and expands during fermentation, and provides the elasticity and extensibility (stretch) in bread dough

Fermentation Yeast converts sugars in the dough into alcohol and carbon dioxide

Punching Turning the sides of the dough into the middle and turning the dough over Maintain dough temperature Releasing carbon dioxide Introducing oxygen Developing gluten

Oven Spring First five minutes of baking Suddenly rises and expands Final leavening effort Yeast dies