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Understanding Yeast Doughs
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Understanding Yeast Doughs
Yeast Product Types
A lean dough is one that is low in fat and sugar.
Rich doughs are those that contain higher proportions of fat, sugar, and sometimes eggs.
Rolled-in doughs or laminated doughs are those in which a fat is incorporated into the dough in many layers by using a rolling and folding procedure.
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3. 6 Understanding Yeast Doughs
Twelve Basic Steps in Yeast Dough Production
Scaling ingredients
Mixing
Bulk fermentation
Folding or punching
Scaling or portioning of dough
Rounding
Benching
Makeup and planning
Proofing
Baking
Cooling
Storing
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Understanding Yeast Doughs
Scaling
All ingredients must be weighed accurately.
Water, milk, and eggs may be measured by volume.
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Understanding Yeast Doughs
The Mixing Phases
The three main purposes of mixing are:
To combine all ingredients into a uniform, smooth dough.
To distribute the yeast evenly throughout the dough.
To develop the gluten.
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Understanding Yeast Doughs
Mixing
Pickup stage: Flour and other dry ingredients are hydrated or combined with liquid ingredients.
Cleanup stage: All the dry ingredients are hydrated and form a rough dough.
Development stage: The dough is further mixed and gluten is developed to the desired degree.
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Understanding Yeast Doughs
Bulk Fermentation
The process by which yeast acts on the sugars and starches in the dough to produce carbon dioxide gas and alcohol.
An underfermented dough is called a young dough.
An overfermented dough is called an old dough.
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Understanding Yeast Doughs
Folding or Punching
It expels carbon dioxide.
It helps develop gluten structure.
It equalizes the temperature throughout the dough.
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Understanding Yeast Doughs
Dividing the Dough
Using a baker’s scale, divide the dough into pieces of the same weight, according to the formula directions.
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10. 6 Understanding Yeast Doughs Preshaping or Rounding
Form the dough into a fairly smooth, regular piece that, after resting, can easily be made into the final shape.
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11. 6 Understanding Yeast Doughs
Benching, Bench Proofing, or Intermediate Proofing
Dough rests for 10 to 20 minutes.
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Understanding Yeast Doughs
Makeup and Panning
The dough is shaped into loaves or rolls.
Hearth breads: breads baked directly on bottom of the oven. May be placed in floured baskets or molds after makeup.
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Understanding Yeast Doughs
Proofing
Is a continuation of the process of yeast fermentation that increases volume of the shaped dough.
Lean doughs are usually proofed longer.
Rich doughs are usually underproofed.
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Understanding Yeast Doughs
Baking
Oven spring: the rapid rising in the oven due to production and expansion of trapped gases as a result of the oven heat.
Coagulation of proteins and gelatinization of starches.
Formation and browning of the crust.
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15. 6 Understanding Yeast Doughs Oven Temperature and Baking Times
Large units are baked at a lower temperature and for a longer time than small rolls.
Rich and sweet doughs are baked at a lower temperature because their fat, sugar, and milk content make them brown faster.
French breads made with no added sugar require a very high temperatures to achieve the desired crust color.
Loaves that are finished baking sound hollow when thumped and are a golden brown.
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Understanding Yeast Doughs
Washes
Water is used primarily for hard-crusted products.
Starch paste is used for rye breads.
Egg wash is used to give a shiny brown crust to soft breads and rolls.
Commercial aerosol washes provide a quick and easy way to give shine and help seeds adhere.
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Understanding Yeast Doughs
Cutting or Scoring
A break on the side of the loaf is caused by continued rising after the crust is formed. To allow for this expansion, the tops of hard crusted breads are cut or slashed before baking.
Slashes are made with a baker’s lame.
The term “docking” is sometimes used for this procedure.
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Understanding Yeast Doughs
Steam
Hard-crusted breads are baked with steam injected into the ovens during the first part of the baking period.
The steam keeps the crust soft during the first part of baking so the bread can expand rapidly without cracking or breaking.
Rich doughs do not form crisp crusts so they are usually baked without steam.
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Understanding Yeast Doughs
Cooling and Storing
Breads to be served within 8 hours may be stored on racks.
For longer storage, wrap cooled breads in moisture-proof bags to retard staling.
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20. 6 Understanding Yeast Doughs Standards of Quality for Yeast Goods
Good volume, well risen.
Even, regular shape.
Crust with no splits or bursts, except where scored.
Good taste; no off flavors.
Proper crumb texture.
Proper color for the flour used.
Properly browned crust.
No excessively thick or heavy crust.
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