2. 43 Yeast-Raised Products

3. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Explain how dough for yeast-raised products is prepared.

4. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Dough Preparation Preparing dough for a yeast-raised bakery product is not as easy as preparing doughs and batters for quick breads A baker’s craft requires knowledge of how yeasts react to various conditions and ingredients

5. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Using Yeast Both compressed fresh yeast and granulated dried yeast need to be dissolved in liquid before adding the dry ingredients Dissolve yeast in lukewarm liquid continued © kuvona/Shutterstock.com ©jeehyun/Shutterstock.com

6. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Using Yeast

7. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Mixing and Kneading Dough Mixing combines ingredients into a smooth mass with no dry spots or lumps Kneading is done to develop gluten continued

8. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Mixing and Kneading Dough Small quantities of dough can be kneaded by hand while larger quantities are usually kneaded in the mixer with the dough hook continued

9. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Mixing and Kneading Dough Follow recipe directions for how long and at what speed dough should be kneaded to create a finished product with the right texture

10. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Fermentation When yeast comes in contact with carbohydrates, the fermentation process begins Loosely cover dough and leave it in a warm, draft-free place continued

11. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Fermentation When fermentation is complete and the dough has risen to double its original size, it is punched

12. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Recall the basic forms into which yeast breads are shaped.

13. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Shaping the Dough After fermentation and punching, dough is scaled to create loaves or individual rolls of a uniform size continued

14. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Shaping the Dough A dough divider presses and cuts large quantities of dough into even portions continued

15. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Shaping the Dough Most dough portions are first formed into balls, which helps the dough rise evenly and retain its shape during proofing and baking continued

16. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Shaping the Dough Dough can be left in the form of a ball or formed into a wide variety of other shapes

17. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Summarize what happens to yeast-raised products during the proofing and baking stages of preparation.

18. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Proofing continued

19. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Proofing When proofing is complete, the risen dough may be coated with a wash, which gives the dough a particular color or creates a textured crust continued

20. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Proofing The most common wash is beaten eggs, which gives the finished bread a deep brown color and glossy finish continued

21. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Proofing Another technique used for certain breads and rolls is docking For bread with a hard crust, the slits allow gases to escape during the baking process

22. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Baking Dough rises due to the expansion of the gases present in the dough Yeast is killed, moisture evaporates, and the starches and gluten in the dough become firm continued

23. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Baking The dough browns creating a crust continued

24. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Baking Allow bread to cool to room temperature before slicing or serving continued

25. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Baking Most bread is best stored at room temperature Refrigeration causes bread to become stale more quickly Baked breads can be frozen for long-term storage

26. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Technique: Preparing Yeast Breads 1.Weigh all ingredients carefully. 2.Dissolve compressed or dry active yeast in the liquid ingredients and mix with dry ingredients until fully incorporated. Instant yeast can be mixed directly into dry ingredients. continued ©Goodheart-Willcox Publisher

27. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 3.Knead the dough for the prescribed amount of time either by hand or on the mixer using the dough hook. Technique: Preparing Yeast Breads continued ©Goodheart-Willcox Publisher

28. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 4.Allow the dough to ferment until it has doubled in size. Technique: Preparing Yeast Breads continued ©Goodheart-Willcox Publisher

29. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Technique: Preparing Yeast Breads 5.Punch the dough.6.Scale the dough into uniform portions. continued ©Goodheart-Willcox Publisher

30. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Technique: Preparing Yeast Breads 7.Shape the dough into the desired form. 8.Proof the dough until it doubles in size. ©Goodheart-Willcox Publisher

31. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 9.Bake according to recipe instructions. Bread should have a well-browned crust when done. 10.Allow bread to cool to room temperature before serving. Technique: Preparing Yeast Breads ©Goodheart-Willcox Publisher

32. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review When dissolving yeast in liquid, why is the temperature of the liquid important? continued

33. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Describe the difference between mixing and kneading –Mixing evenly combines ingredients, while kneading develops the dough’s structure and elasticity continued

34. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Explain the fermentation process –Yeast consumes carbohydrates found in flour, sugar, and other ingredients in dough –Alcohol and carbon dioxide gas are released –The carbon dioxide causes the dough to rise continued

35. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What is scaling? –Scaling is the process of portioning dough by weight continued

36. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review Describe the proofing process –After the dough is portioned and shaped, it is allowed to rise a second time before baking continued

37. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What happens when dough is baked? –Dough rises due to the expansion of the gases present in the dough –Yeast is killed, moisture evaporates, and the starches and gluten in the dough become firm –The dough browns creating a crust