1. Yeast Breads: Methods and Principles
Foods II

2. Yeast Breads: Mixing Methods

3. Steps in Making Bread Scale or measure ingredients Mix ingredients
Knead
1st rise (Fermentation)
Punch down
Shape
2nd Rise (Proofing)
Bake
Cool
Package

4. Traditional Method Most familiar method of mixing
Add warm water (105 to 115F), sugar,and yeast to bowl and allow to sit till bubbly– called proofing the yeast. (You’re just proving it’s going to work.)
Add flour to mixture to make a soft dough
Knead in flour until dough is smooth and elastic
Allow to rise (fermentation) until doubled in size
Punch down, divide and shape
Allow to rise again (proofing)
Bake

5. Fermentation occurs when the yeast grows because it has the right temperature, a food source and water.
During fermentation, the dough is developing flavor.
The dough rises because during fermentation the yeast is producing carbon dioxide gas, and the gas inflates the dough.
This dough has seriously over risen. Bad things can happen when you leave your dough alone too long.

6. Mixer Method to speed mixing time and shorten kneading time.
You can (and should) use a mixer
to speed mixing time and shorten kneading time.
Don’t over work the bread. Bread that has been kneaded too long will be tough. 10 minutes is O.K. – 20 minutes is too long.
When ready, the dough should be smooth, elastic and still soft.

7. Batter Method Batter bread is made with a very wet dough.
Gluten is formed by stirring or mixing – not by kneading
It is the only method that doesn’t require kneading.
Batter breads are often multi-grain.

8. One-rise bread Requires the use of fast-rising yeast
After kneading dough, cover and let rest
Shape dough and allow to rise
Bake
The need for 2nd rising is removed.
Sacrifice flavor for speed.
Must use all-purpose flour
Bread flour requires a second rise

9. Bread Types

10. Bread Types Hard, Lean Dough
French and Italian bread, baguettes, sourdough
Consists of 0-1% fat and sugar
Most basic yeast dough
Made solely of flour, water, yeast and salt
Have a relatively dry, chewy crumb, and hard crust

11. Bread Types Soft Medium Dough
Dinner rolls, Parker House rolls, Pullman bread
Consists of no more than 9% fat and sugar
Elastic and tears easily
Have a soft crumb and crust

12. Bread Types Sweet Rich Dough
Coffee cakes, cinnamon buns, and doughnuts
Incorporates up to 25% fat and sugar
Structure is soft and heavy
High gluten allows the dough to support the additional fat and sugar

13. Bread Types Rolled –in Fat Yeast Dough Croissants and Danish pastries
Through a folding action and cold butter, dough yields many thin, alternating layers of fat and dough
As the dough bakes, the heated fat releases moisture making steam and lifts the dough