1. Yeast Bread
“Blues is to jazz what yeast is to bread. Without it, it's flat.” Carmen McRae, Jazz vocalist and pianist. ( )

2. James Beard ( )
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”
James Beard was an American chef and food writer. The central figure in the story of the establishment of a gourmet American food identity, Beard was an eccentric personality who brought French cooking to the American middle and upper classes in the 1950s. Many consider him the father of American-style gourmet cooking. His legacy lives on in twenty books, numerous writings, his own foundation, and his foundation's annual Beard awards in various culinary genres.

3. Julia Child
"How can a nation be great if its bread tastes like Kleenex?" Julia Child

4. Yeast Quick-rising Dry Yeast Active Dry Yeast
Compressed Yeast (use double if calls for Dry Yeast)
Sensitive to temperature
Above 138 F yeast dies

5. Bread
Dough is always
Flour
Water
Salt
yeast

6. Different Dough's Regular Yeast Dough’s Hard Lean Dough's
Dry, chewy crumb, hard crust
Ex: whole-grain breads, rye bread, sourdough
Soft Medium Dough's
Elastic and tears easily
Ex: sandwich bread, dinner rolls
Sweet Rich Dough's
Large amount of fats and sugar, soft and heavy
Ex: cinnamon buns, doughnuts

7. Rolled-In Fat yeast Dough's
Combine fat through rolling and folding
Thin layers of fat
Ex: Croissants
Danish Pastry

8. Production Scaling ingredients (measuring) Mixing and Kneading
Fermentation
Dividing dough
Rounding dough
Bench Rest
Shaping dough
Panning dough
Final Proof
Baking dough
Cooling dough

9. Kneading Work dough until smooth and elastic Forms Gluten
Gluten is part of the elastic, rubbery protein found in wheat, rye, barley and oats.
holds the carbon dioxide (CO2) produced by the yeast and expands during fermentation, and provides the elasticity and extensibility (stretch) in bread dough

10. Fermentation
Yeast converts sugars in the dough into alcohol and carbon dioxide

11. Punching
Turning the sides of the dough into the middle and turning the dough over
Maintain dough temperature
Releasing carbon dioxide
Introducing oxygen
Developing gluten

12. Oven Spring First five minutes of baking Suddenly rises and expands
Final leavening effort
Yeast dies