Yeast Breads Y2.U8.2

Types of Dough Lean Dough Flour, water, yeast, salt Chewy texture, crisp crust French bread, hard rolls Rich Dough Contain tenderizing ingredients Shortening, butter, sugar milk Parker House rolls, brioche, cinnamon bun, Danish

Two Basic Methods Straight Dough Combine all ingredients at same time Knead Rise Sponge Yeast combined with ½ the flour, ½ the water for the first doubling Then combine with rest of ingredients Knead Rise

Preferment Flour Liquid Poolish (100% hydration) 1 part (33% total flour weight) 1 part (50% total water weight)  Instant yeast 0.33% Poolish flour weight for 8 hours: See Yeast, adjust by time formula. Ex. 1.5%:3 hrs., 0.7%: 8 hrs., 0.1% 12 hrs.  Sponge uses all the total formula’s yeast for a shorter time. Biga (66.6 % hydration) 3 parts (33% total flour weight) 2 parts (33% total water weight)  Instant yeast 0.66% Biga flour weight for 8 hours: See Yeast, adjust by time formula. Pâte Fermentée  Old dough, a piece of yesterday’s production (lean dough).

Sourdough Leavened with a starter A starter is a mixture of flour, water, and yeast ( often originally wild) which is kept and regularly fed. A portion is used to start a batch of bread

10 Steps 0. Preferment 1.Scaling: measure ingredients accurately, autolyze for hydration of proteins and protease development 2.Mixing/Kneading: combine ingredients, knead to smooth and elastic 3.Fermentation: yeast converts sugar into alcohol and carbon dioxide. Bulk fermentation before shaping. Proofing after shaping 4.Punching Down; expel and redistribute gas

10 Steps 5. Portioning: dividing into portions 6. Rounding: helps hold gases in (smooth layer of gluten) 7. Shaping: hand shape and/or couche, brotform, banneton 8. Proof: final rise 9. Bake: score, oven spring, steam. Doneness: light for its weight, desired crust thickness, color, sounds hollow. 10. Cool and Store: cool on racks that allow for air circulation, place cooled breads in moisture-proof bags

TypeFlourLiquidFatEggSugar  Other Bread, basic, lean (60% hydration) 5 parts bread 3 parts water 3.75% oil FW  Instant yeast 1.5% FW.  Salt 1.25% FW  Substitute 33% whole wheat, rye, cornmeal: See flour characteristics. French (66.6% hydration) 3 parts bread 2 parts water  Instant yeast 1% FW.  Salt 2% FW. Ciabatta (75% hydration) 4 parts bread 3 parts water  Instant yeast 1% FW.  Salt 2% FW.

TypeFlourLiquidFatEggSugar  Other Soft Roll3 parts bread 2 milk or water w/ 10% NFDM 10% butter/ oil FW 10% FW  Instant yeast 1.5% FW.  Salt 2% FW. Rich Sweet5 parts bread 2 parts milk 40% butter/ shortening FW (2 parts) 25% FW (1.25 parts) 20 % FW (1 part)  Instant yeast 2.5% FW.  Salt 1.5% FW.  Medium brioche: cut sugar to 5%. Brioche5 parts bread 1 part milk70% butter FW (3.5 parts) 50 % FW (2.5 parts) 5% FW (.25 part)  Instant yeast 1.75% FW.  Salt 2% FW. Irish Soda9 parts all-purpose 8 parts buttermilk  Baking soda 1.25% FW.  Salt 1.3% FW. Bread Dough Notes:  Add up to 30% particulates (olive/onion/cheese) FW  Add up to 1.5% herb/spice FW  FW=Flour Weight : NFDM=Non-Fat Dry Milk