1. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved
Lean Yeast Doughs:
Straight Doughs
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

2. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved
Lean Yeast Doughs:
Straight Doughs
Mixing Methods
Straight Dough Method: Combine all ingredients in bowl and mix.
Fresh yeast and active dry yeast should first be softened in a little of the water from the formula.
Modified Straight Dough Method: The fat, sugar, eggs, and flavorings are first blended until uniform before the dough is developed.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

3. Mixing Times and Speeds7
Lean Yeast Doughs:
Straight Doughs
Mixing Times and Speeds
Short mix: short mixing time, long bulk fermentation.
Improved mix: medium mixing and fermentation times.
Intensive mix: long mixing, short fermentation.
Adjust yeast quantities: short fermentation requires more yeast.
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Lean Yeast Doughs:
Straight Doughs
Dough Strength
Extensibility: the ability of a dough to be stretched.
Elasticity: the ability of a dough to spring back when stretched.
Tenacity: the resistance of a dough to being stretched.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

5. 7 Lean Yeast Doughs: Straight Doughs Controlling Fermentation
Requires a balance of time, temperature, and yeast quantity.
The temperature of the dough is affected by shop temperature, flour temperature, and water temperature.
The water temperature is the easiest to control.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

6. 7 Lean Yeast Doughs: Straight Doughs
Determining Water Temperature for Yeast Doughs
Multiply the desired dough temperature by 3.
Add together the flour temperature, room temperature, plus 20°F (11°C) to allow for friction caused by mixing.
Subtract the result of step 2 from that of step one. The difference is the required water temperature.
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Lean Yeast Doughs:
Straight Doughs
Retarding
Slowing the fermentation or proof by refrigeration.
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Lean Yeast Doughs:
Straight Doughs
Crisp-Crusted Bread
Thin, crisp crusts are achieved by using formulas with little or no sugar and fat, and by baking with steam.
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Lean Yeast Doughs:
Straight Doughs
Makeup Techniques
The objective of yeast dough makeup is to shape the dough into rolls or loaves that bake properly and have an attractive appearance.
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Lean Yeast Doughs:
Straight Doughs
Makeup Techniques
Use of Dusting Flour
May use light rye flour or bread flour to prevent the dough from sticking to the bench and hands.
Use as little dusting flour as possible.
Excessive flour makes seams difficult to seal and shows up as streaks in the baked product.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

11. 7 Lean Yeast Doughs: Straight Doughs
Scaling and Dividing Dough for Rolls
A dough divider cuts a large unit of dough, called a press, into small units of equal weight.
Scale the dough into presses of desired weight.
Round the presses and allow them to relax.
Divide the press using a dough divider. Separate the pieces using dusting flour to prevent sticking.
Make up the rolls as desired.
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Lean Yeast Doughs:
Straight Doughs
Makeup Techniques
Round Rolls
Holding the palm of the hand fairly flat, roll the dough into a tight circle on the workbench.
As the ball of dough takes on a round shape, gradually cup the hand.
The finished ball of dough should have a smooth surface except for a slight pucker on the bottom.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

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Lean Yeast Doughs:
Straight Doughs
Makeup Techniques
French, Italian, and Vienna Loaves
Flatten the rounded, relaxed dough into an oval with the hands or a rolling pin.
Stretch the oval with the hands to lengthen it.
Roll up tightly and seal the seam well.
Roll the loaves on the bench under the palms of the hands to even out the shape.
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Lean Yeast Doughs:
Straight Doughs
Makeup Techniques
French, Italian, and Vienna Loaves
Place seam side down on pans dusted with cornmeal. Proof the baguettes in these special pans to maintain their shape.
Proof, wash with water, and slash with diagonal cuts or one lengthwise cut.
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Lean Yeast Doughs:
Straight Doughs
Makeup Techniques
Round Loaves
Flatten the rounded, relaxed dough into a circle. Fold the sides over the center, then round again. Shape the dough into a seam-free ball.
Place on prepared pans. Proof, wash with water, and slash in a crosshatch pattern. Bake with steam.
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Lean Yeast Doughs:
Straight Doughs
Makeup Techniques
Oval Loaves
Flatten the rounded, relaxed dough into a circle. Fold the sides over the center, then round again. Roll the dough under the palms of the hands into a smooth oval loaf.
Place on pans sprinkled with cornmeal or flour. Proof, wash with water, and dredge with flour. Score.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

17. Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved
Lean Yeast Doughs:
Straight Doughs
Makeup Techniques
Oval Loaves
Flatten the rounded, relaxed dough into a circle. Fold the sides over the center, then round again. Roll the dough under the palms of the hands into a smooth oval loaf.
Place on pans sprinkled with cornmeal or flour. Proof, wash with water, and dredge with flour. Score.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved

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Lean Yeast Doughs:
Straight Doughs
Makeup Techniques
Pan Loaves
Start with the rounded, benched dough.
Stretch it into a long rectangle.
Fold into thirds.
Roll the dough into a tight roll that has the same length as the loaf pan. Seal the seam well and place in pan seam side down.
Copyright © 2017 by John Wiley & Sons, Inc. All Rights Reserved