1. Yeast Breads

2. Types of Yeast Dough Lean dough Enriched Dough
Dough with little or no added fat (baguettes)
Enriched Dough
Ingredients are added beyond basic lean dough ingredients (cinnamon rolls)

3. Mixing Methods Straight Dough Method Modified Straight-Dough Method
Simplest and most common method for mixing
All ingredients are simply combined and mixed
Modified Straight-Dough Method
Similar to the straight dough method
Fat and sugar are mixed together to ensure uniform distribution used for rich dough

4. Mixing Methods Sponge Method Has 2 stages
Stage 1: yeast, liquid, and approximately half the flour are combined to make a thick batter known as a sponge – the sponge is allowed to rise until bubbly and doubled in size.
2. Stage 2: the fat, salt, sugar and remaining flour are added. The dough is kneaded and allowed to rise again.
These 2 fermentations give sponge method breads a somewhat different flavor and lighter texture than breads made with the straight dough method

5. Types of Flour Used in Bread Making
All-purpose flour
Does not form as much gluten as bread flour, but gives satisfactory results
Unbleached flour
Flour that has not been chemically bleached/whitened. Has an off-white color
Bread Flour
Produces the strongest, most elastic structure and is used in bread made commercially

6. Types of Flour Used in Bread Making
Whole Wheat Flour (graham flour)
Is made by milling the entire wheat kernel, including the bran and germ
Has a nutty, sweet flavor and brown, flecked color
Products made with whole wheat flour are denser and have less volume
Reduced shelf life because fats in the germ can become rancid during storage