1. Yeast Bread

2. 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

4. Define
HYDRATION
To Add water
DEHYDRATION
To remove water

5. 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.

6. In order to grow yeast needs:
Moisture -- Milk or water
Warmth -- @ 110° F
Food -- sugar OR

7. How does each affect the growth of yeast?
Sugar
Provides food for the yeast to grow.
Salt
Controls the growth of the yeast.

8. Four main processes for making yeast dough:
MIXING
KNEADING & RISING
SHAPING & RISING
BAKING
mixing
Kneading and rising

9. Shaping dough
Baking

10. Yeast Growth
As yeast grows CARBON DIOXIDE develops causing the dough to rise.
Once multiplying begins

11. 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.

12. 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!

13. What does kneading do?
Develops the gluten so the dough will stretch and expand. 1 4
How to knead 2 3

14. When judging bread look for:
Appearance
Uniform golden brown
Smooth rounded top
Creamy white inside
Crumb
Cut surface is moist and springy to touch

15. Continue … Texture Flavor Fine grain Porous
Sweet, nut-like wheaty taste

16. Ways to shape dough
Cloverleaf Rolls
Crescent Rolls
Parker House Rolls

17. Baguette
Focaccia
Brioche – dough is in fluted pan
Braided Bread-most difficult to form