YEASTBREADS A BIOLOGICAL METHOD

WHAT IS YEAST? LIVING SINGLE-CELLED ORGANISM FUNGI USES SUGAR AS FOOD LEAVENING AGENT PRODUCES  CARBON DIOXIDE GAS  ALCOHOL

5 BREAD PREPARATION STEPS MIXING KNEADING FERMENTING/RISING SHAPING COOKING, ETC. YEASTBREADPREP VIDEO

BASIC INGREDIENTS FLOUR LIQUID SUGAR SALT YEAST

MIXING METHODS CONVENTIONAL  DISSOLVE YEAST  HEAT FAT  ADD YEAST TO FAT  ADD FLOUR  MIX QUICK-MIX  DRY YEAST ADDED TO DRY INGREDIENTS  ADD WARM LIQUIDS TO DRY MIXTURE  MIX

KNEADING DEVELOPS GLUTEN  GLUTEN IS INTERTWINED STRANDS OF PROTEIN THAT GIVES BREAD ITS ELASTICITY TIME: APPROX. 10 MINUTES DEVELOPS GLUTEN SMOOTHES SURFACE OF DOUGH KNEADING TUTORIAL

FERMENTING/RISE DOUGH RISES TO DOUBLE IN SIZE FERMENTATION-YEAST PRODUCES ALCOHOL & CO2 BY BREAKING DOWN CARBOHYDRATES THE GASES LEAVEN THE BREAD PUSHING PROTEIN TO FORM GLUTEN BY-PRODUCTS OF THIS PROCESS ADD FLAVOR TO FINAL RODUCT

TYPICAL RISE AFTER 1 HOUR USE POKE TEST  DENTS SHOULD REMAIN  DOUGH IS SENSITIVE TO HUMIDITY/TEMPERATURE –FAVORS WARM, HUMID CONDITIONS

SHAPING DOUGH OFTEN DONE AFTER PUNCHING DOWN-EXCESS GASE ESCAPE DEPENDENT ON FINAL PRODUCT APPEARANCE

BREAD DESIGNS SCORING, BRAIDING, COLOR, SEEDING, HERBS

COOKING BAKING STEAMING FRYING GRILLING YEAST DIES LEAVING HOLES FROM CO2

PHYSICAL CHANGES APPEARANCE  (DOUGH EXPANSION/BROWNING) TEXTURE FLAVOR AROMA PROTEIN COAGULATES STARCHES SWELL FAT MELTS CRUST DEVELOPS

DONENESS COLOR-BROWNED EDGES, CRUST SMOOTH HOLLOW SOUND PULLING FROM SIDES

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