1. Y EAST B READS Objective 5.01

2. T ERMS TO K NOW Kneading – work the dough until it is smooth and elastic. Fermentation – process by which yeast converts the sugars in dough into alcohol and carbon dioxide Punching (the dough) – pressing gently and firmly in the middle of the dough and turning down the sides into the middle, then turning dough over Shaping – forms the dough into the distinctive shapes associated with yeast products. Baking – process that changes dough into breads or rolls through the application of heat.

3. Y EAST 3 most commonly used yeasts in baking: 1) compressed yeast 2) active dry yeast 3) quick-rise dry yeast Dry yeast is approximately twice as strong as compressed yeast. However, the two forms are similar in taste when proportioned correctly. When substituting compressed yeast for dry yeast, use double the amount of dry yeast called for.

4. Y EAST C ONT ’ D. Too much or too little yeast will affect the yeast fermentation. All yeast is sensitive to temperature Growth slows at temperatures below 34°F Yeast cells are killed at temperatures above 138°F Ideal temperature range for yeast fermentation = 78°F – 82°F All yeast has an expiration date because yeast loses potency as it ages.

5. S TARTERS What is a starter ? A starter is a mixture of flour, yeast, sugar, and a warm liquid that begins the leavening action. A portion of the starter is used to leaven the dough

6. B AKING I NGREDIENTS Flour - main ingredient in most baked goods. Gluten : firm, elastic substance made of protein that affects the texture of baked goods Types of Flour Bread Flour: usually used for bread making; high gluten count; gives bread a chewier, firmer texture Cake Flour: lower in gluten count than bread or pastry flour; produces softer, and more tender product All Purpose Flour: gluten count is between cake and bread flour; used in pie dough, cookies, muffins and quick bread. Salt - gives flavor and brings out flavors of other ingredients; can slow down fermentation in yeast

7. B AKING I NGREDIENTS Liquids Essential to baking; activates the gluten ; too much can create an overly sticky dough; too little will create a tough, firm product Sugars/Sweeteners Add a sweet, pleasant flavor; gives a golden-brown color; provides food for yeast in breads; tenderizes finished product by weakening gluten Eggs Functions of Eggs Binding: holds ingredients together Structure : gives structure to baked goods Emulsification : blend ingredients smoothly Aeration: assist in leavening by creating air pockets Flavor: gives a distinct flavor to some baked products Color : add a rich yellow color to baked products

8. B AKING I NGREDIENTS Leavening Agents A substance that causes a baked good to rise by introducing carbon dioxide or other gases into the mixture; the gases expand due to the heat of the oven, stretching cell walls and causing product to rise Types of Leavening Agents Air: added during mixing process Steam: created by liquids in the dough when evaporation occurs Baking Soda: chemical leavening agent that only works with an acid (buttermilk, sour cream, yogurt, fruit juices, etc.) Baking Powder: made up of baking soda and an acid (such as cream of tartar) Yeast: living organism; during a process called fermentation, yeast breaks down sugars into carbon dioxide and alcohol

9. Ingredient Function FlourSaltSugarFatMilk Solids WaterYeast Binds ingredients XXX Absorbs liquids XXXX Adds to shelf life XXXXXXX Adds structure XXXXX Affects eating quality XXXXXXX Adds nutritional value XXXXX Affects flavor XXXXX Affects rising XXXXX Affects gluten XXXXX Adds texture XXXXXX Colors crust XXXXX Affects shape XXX Affects volume XXXX Adds tenderness XXX

10. Y EAST DOUGH P REPARATION 1. Scaling ingredients 2. Mixing and kneading 3. Initial Proofing 4. Dividing dough 5. Rounding dough

11. Y EAST D OUGH P REPARATION C ONT ’ D. 6. Bench rest 7. Shaping dough 8. Panning dough 9. Final proofing 10. Baking dough 11. Cooling bread 12. Packaging bread

12. S TAGES FOR Y EAST D OUGH P REP. 1.) Scaling Ingredients Too much or too little of any ingredient will affect yeast activity, gluten formation, and product quality. Be very careful with your measurements!

13. S TAGES FOR Y EAST D OUGH P REP. 2.) Mixing and Kneading Mix thoroughly to ensure even yeast distribution, gluten development and a uniform mixture. Kneading means to work the dough with your hands

14. S TAGES FOR Y EAST D OUGH P REP. 3.) Initial Proof Fermentation begins! The yeast starts breaking down sugars into gas and alcohol, causing the dough to rise. The following steps are required: Shape dough into a ball Coat with a thin layer of oil Cover and keep dough from drying out Put dough in a “proofing cabinet” to shield it from temperature changes

15. S TAGES FOR Y EAST D OUGH P REP. 4.) Dividing Dough Before dividing, you must punch the dough. Punching is the process of turning the dough sides into the middle and turning the dough over. This releases excess carbon dioxide, introduces oxygen, and develops gluten Use a bench scraper to divide dough into proportional sizes

16. S TAGES FOR Y EAST D OUGH P REP. 5) Rounding dough Divided dough must be rounded Rounding dough provides it with a skin that prevents the loss of too much carbon dioxide If dough is NOT rounded, it will rise and bake unevenly  lumpy or rough surface

17. S TAGES FOR Y EAST D OUGH P REP. 6.) Bench Rest Dough needs to “rest” covered on the counter for a few minutes. This gives the gluten a chance to relax and allows the dough to be softer and easier to shape

18. S TAGES FOR Y EAST D OUGH P REP. 7.) Shaping Dough Shaping forms the dough into distinctive shapes. When shaping you must: Work quickly Shape pieces in order of which they were rounded Use as little flour as possible Place all seams on the bottom

19. S TAGES FOR Y EAST D OUGH P REP. 8.) Panning Dough Place the shaped dough in the correct size pan. Recipes should tell you what size pan to use

20. S TAGES FOR Y EAST D OUGH P REP. 9.) Final Proofing Proofing allows yeast to reach its final strength before oven temperatures kill it. Final proofing requires temperatures of 85-95°F and humidity levels of 80-90%. Proofers are used to maintain these conditions. 10.) Baking Dough Bake according to the recipe Oven spring occurs in the first five minutes of baking. The high oven temperatures cause the dough to rise and expand quickly before the internal temperatures is so high the yeast is killed 9.) Final Proofing Proofing allows yeast to reach its final strength before oven temperatures kill it. Final proofing requires temperatures of 85-95°F and humidity levels of 80-90%. Proofers are used to maintain these conditions. 10.) Baking Dough Bake according to the recipe Oven spring occurs in the first five minutes of baking. The high oven temperatures cause the dough to rise and expand quickly before the internal temperatures is so high the yeast is killed

21. S TAGES FOR Y EAST D OUGH P REP. 11.) Cooling Bread Remove yeast products from their pans immediately and place them on a cooling rack. Keeping them in their pans will retain too much heat and moisture

22. S TAGES FOR Y EAST D OUGH P REP. 12.) Packaging Bread Do not wrap products while they are still warm. Wrap them in moisture proof wrapping 12.) Packaging Bread Do not wrap products while they are still warm. Wrap them in moisture proof wrapping