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Yeast Bread
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What part does each play in the making of bread?
GLUTEN – provides dough with elasticity and strength. YEAST – makes dough rise and gives it it’s porous texture Under developed gluten Developed gluten
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Define HYDRATION To Add water DEHYDRATION To remove water
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Hydration of dry active yeast
Dry active yeast must be hydrated with warm water, not too hot. The proper temperature helps the yeast give off the correct amount of carbon dioxide. 85° Too Cold F.Y.I.
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In order to grow yeast needs:
Moisture -- Milk or water Warmth -- @ 110° F Food -- sugar OR
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How does each affect the growth of yeast?
Sugar Provides food for the yeast to grow. Salt Controls the growth of the yeast.
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Four main processes for making yeast dough:
MIXING KNEADING & RISING SHAPING & RISING BAKING mixing Kneading and rising
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Shaping dough Baking
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Yeast Growth As yeast grows CARBON DIOXIDE develops causing the dough to rise. Once multiplying begins
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How do you know the bread has risen enough?
Should double in size Push two fingers into the dough, if the holes remain but the top stays smooth and satiny.
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Why is the milk scalded then cooled?
To destroy enzymes that make dough sticky To allow yeast to grow at optimum temp. Too hot of temperature will kill the yeast!
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What does kneading do? Develops the gluten so the dough will stretch and expand. 1 4 How to knead 2 3
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When judging bread look for:
Appearance Uniform golden brown Smooth rounded top Creamy white inside Crumb Cut surface is moist and springy to touch
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Continue … Texture Flavor Fine grain Porous
Sweet, nut-like wheaty taste
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Ways to shape dough Cloverleaf Rolls Crescent Rolls Parker House Rolls
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Baguette Focaccia Brioche – dough is in fluted pan Braided Bread-most difficult to form
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