Yeast Bread

What is made with YEAST DOUGH? “Sandwich” Bread and…

Dinner Rolls

Cinnamon Rolls

Pizza Crust

Bagels

Croissants

Soft Pretzels

Yeast Breads vs. Quick Breads YEAST BREADS are NOT quick to make like QUICK BREADS because they do NOT use quick-acting baking soda or baking powder as a leavening agent.

Ingredients in Yeast Dough Yeast Flour Water or other Liquid Fat (butter or oil) Salt Sugar

YEAST A living organism A single celled fungi (fungus) During fermentation, it breaks down sugars into carbon dioxide gas The gas bubbles push the dough up to make it rise

In order to grow, yeast needs: Moisture -- Milk or water Warmth -- @ 95-110° F Food -- sugar OR

Yeast Granules Salt Controls the growth of the yeast. It will kill yeast if added directly on top of it.

FLOUR FLOUR FUNCTION Provides structure FLOUR FLOUR FUNCTION Provides structure. Protein is called GLUTEN & gives bread it’s texture. Its formation is controlled by mixing and kneading.

WATER Softens the yeast Warms the yeast, causing it to multiply and grow Binds dry ingredients together Affects rising Affects gluten development

FAT Adds tenderness Adds flavor Affects gluten, provides flakiness

SALT Controls the growth of the yeast by slowing down fermentation Adds flavor Gives strength to dough during Gluten development

SUGAR Adds flavor Provides food for the yeast, CO2 converts to energy so yeast grows Contributes to golden brown crust through caramelization

STEPS FOR MAKING YEAST DOUGH Mixing Kneading Fermenting Punching Rounding Bench Rest Shaping Panning Final Proofing Baking

MIXING Yeast is dissolved in WARM liquid Mix in all other ingredients in a single step

KNEADING Dough is “worked” until smooth and elastic Ensures even yeast distribution Develops the gluten Helps create uniform mixture

https://www.youtube.com/watch?v=ySOj0fFWo1U

FERMENTING Yeast converts sugars into carbon dioxide Coat dough with thin film of oil Cover dough Fermentation is complete when the dough has doubled in size.

PUNCHING GENTLY pressing the dough Turn the sides of the dough into the middle and turning dough over Why? Maintains the dough temperature Releases carbon dioxide Introduces oxygen Develops gluten

https://www.youtube.com/watch?v=SQc7aVtCTUE

ROUNDING Shape the dough into a smooth ball Provides the dough with a “skin” to prevent the loss of too much carbon dioxide Keeps the dough from rising and baking unevenly

RESTING The dough, not the chef! Allows gluten to relax Dough becomes lighter, softer, and easier to shape

SHAPING Form the dough into the desired shape Loaves Pretzels Braids Rolls Sticks And more…!

PANNING Place dough in correct size pan Each recipe specifies the size and type of pan to be used and indicates how the pan should be prepared.

FINAL PROOFING The final fermentation stage Allows the leavening action of the yeast to achieve its final strength before yeast cells are killed by the hot oven temperature Fully proofed items are slightly less than double in size

BAKING How it looks and sounds! Should be evenly brown on top and bottom, although appearance is NOT the best test for doneness A better gauge is the THUMP TEST! Tap the top of the loaf If it sounds hollow, it’s done