Yeast Breads

Types of Yeast Dough Lean dough Enriched Dough Dough with little or no added fat (baguettes) Enriched Dough Ingredients are added beyond basic lean dough ingredients (cinnamon rolls)

Mixing Methods Straight Dough Method Modified Straight-Dough Method Simplest and most common method for mixing All ingredients are simply combined and mixed Modified Straight-Dough Method Similar to the straight dough method Fat and sugar are mixed together to ensure uniform distribution used for rich dough

Mixing Methods Sponge Method Has 2 stages Stage 1: yeast, liquid, and approximately half the flour are combined to make a thick batter known as a sponge – the sponge is allowed to rise until bubbly and doubled in size. 2. Stage 2: the fat, salt, sugar and remaining flour are added. The dough is kneaded and allowed to rise again. These 2 fermentations give sponge method breads a somewhat different flavor and lighter texture than breads made with the straight dough method

Types of Flour Used in Bread Making All-purpose flour Does not form as much gluten as bread flour, but gives satisfactory results Unbleached flour Flour that has not been chemically bleached/whitened. Has an off-white color Bread Flour Produces the strongest, most elastic structure and is used in bread made commercially

Types of Flour Used in Bread Making Whole Wheat Flour (graham flour) Is made by milling the entire wheat kernel, including the bran and germ Has a nutty, sweet flavor and brown, flecked color Products made with whole wheat flour are denser and have less volume Reduced shelf life because fats in the germ can become rancid during storage