1 YEAST BREAD comp 5.01

2 Ingredients Liquid – Plain water, potato water, and milk When mixed with the flour it creates a dough. Also aids in GLUTEN FORMATION! Too much liquid=too much gluten=tough product Too little liquid=not enough gluten=dry, unshaped product Milk/cream- improves flavor and texture. Also extends shelf life by delaying staling. Staling is a process by which moisture is lost, causing a change in the texture and aroma of food. Buttermilk, yogurt, sour cream all contain bacteria! Heavy Cream is HIGH in fat and tenderizes products. Water-controls temp., no flavor, no calories or fat!

3 Salt – Regulates the action of the yeast so it doesn’t rise too much. Yeast – Leavens the bread. Too much yeast will make the bread rise too quickly resulting in an undesirable flavor and texture. Flour – the main ingredient in bread. When kneaded it develops gluten which holds the loaf together. Flour contains proteins and starch that give baked products STRUCTURE. Ingredients(Cont’)

4 Sugar – this ingredient influences browning. Too much sugar can keep the yeast from rising. Some sugar substitutes are acceptable in baked goods for example, Splenda®. Others like aspartame (Nutrasweet®) break down when heated and are not a good substitute to use when baking. Eggs – Add flavor and richness, adds color and improve texture. Egg is considered a liquid, when adding egg not called for, lessen the amount of liquid added. Other ingredients – fruits, nuts, flavorings

5 Fat – Increases the tenderness of the bread. Some recipes call for solid fat while others call for oil. During baking, FATS surround the flour particles and prevent long strands of gluten from forming (more tender product). Fats add flavor, moistness, browning, flakiness. Most common types: emulsified shortening, oil, butter and margarine (Hydrogenation/oil solids) Ingredients(Cont’)

6 Mixing Methods Traditional method – Dissolve yeast in warm water (105° – 115 °F). Add remaining sugar and liquid, fat, salt, and some of the flour. Stir eggs in before remaining flour. Let the dough rise once. Shape it and then let it rise again. Bake

7 Mixing Method One Rise Method – Mix Yeast with some of the flour and all other dry ingredients. Heat the liquid and fat to 120° – 130°F. Add the warm liquids to the dry ingredients. Add eggs before the remaining flour. Then knead the dough and allow it to rest for 10 minutes. After resting shape the dough and let it rise before baking.

8 Mixing Methods Mixer Method – works well with active dry or fast rising yeast. Mix the yeast with some of the flour and all other dry ingredients. Heat liquid and fat to 120° – 130°. Add liquid using an electric mixer. Stir in remaining flour with a spoon. Using the mixer shortens the kneading time.

9 Mixing Methods Batter Method – aka the no-knead method. This one uses less flour so the yeast mixture is thinner than dough. Vigorously stirring helps develop gluten. You let it rise once in the mixing bowl. Then once again in the baking pan before baking.

10 Science Principles Kneading – develops most of the gluten. To knead you press the dough with the heels of your hand, fold it, and turn it. Repeat the motion till the dough is smooth and elastic.

11 Step One Kneading dough can be done in a mixer, with a dough hook, or by hand. After you have mixed wet and dry ingredients together, you will have a shaggy mass. Transfer this dough to a lightly floured surface.

12 Step 2 Push down and forward on the dough with the palms and heels of your hands.

13 Step 3 Fold the dough over onto itself and push down and forward again.

14 Step 4 Lift the dough, give it a quarter turn. Continue kneading and turning. If the dough sticks, just scrape it up, dust the counter with flour, and continue. A well- kneaded dough should be smooth and elastic.

15 Step 5 To test dough made from mostly white bread flour, pick up the dough and stretch it back. Look at the surface. It should be smooth and even, not webby. There also should be some resistance from the gluten when you pull on the dough. The same test applies for whole- grain flours. They do not contain as much gluten, however, so they’ll feel slightly less springy.

16 Additional yeast dough steps Punching the dough Shaping the dough Baking the dough

17 Science Principles Fermentation – When the dough is kneaded you let it rest in a warm place. The sugars interact with the yeast and form alcohol and carbon dioxide. The alcohol evaporates during baking. Carbon dioxide causes bread to rise.

18 Characteristics of high quality yeast bread Large volume Smooth, round top Surface is golden brown When sliced, texture is fine and uniform Crumb is tender and elastic and springs back when touched.