1. Yeast Bread

2. What is made with YEAST DOUGH? “Sandwich” Bread and…

3. Dinner Rolls

4. Cinnamon Rolls

5. Pizza Crust

6. Bagels

7. Croissants

8. Soft Pretzels

9. Yeast Breads vs. Quick Breads YEAST BREADS are NOT quick to make like QUICK BREADS because they do NOT use quick-acting baking soda or baking powder as a leavening agent.

10. Ingredients in Yeast Dough Yeast Flour Water or other Liquid Fat (butter or oil) Salt Sugar

11. YEAST A living organism A single celled fungi (fungus)
During fermentation, it breaks down sugars into carbon dioxide gas
The gas bubbles push the dough up to make it rise

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

13. Yeast Granules
Salt
Controls the growth of the yeast. It will kill yeast if added directly on top of it.

14. FLOUR FLOUR FUNCTION Provides structure
FLOUR FLOUR FUNCTION Provides structure. Protein is called GLUTEN & gives bread it’s texture. Its formation is controlled by mixing and kneading.

15. WATER Softens the yeast
Warms the yeast, causing it to multiply and grow
Binds dry ingredients together
Affects rising
Affects gluten development

16. FAT
Adds tenderness
Adds flavor
Affects gluten,
provides flakiness

17. SALT Controls the growth of the yeast by slowing down fermentation
Adds flavor
Gives strength to dough during
Gluten development

18. SUGAR
Adds flavor
Provides food for the yeast, CO2 converts to energy so yeast grows
Contributes to golden brown crust
through caramelization

19. STEPS FOR MAKING YEAST DOUGH
Mixing
Kneading
Fermenting
Punching
Rounding
Bench Rest
Shaping
Panning
Final Proofing
Baking

20. MIXING Yeast is dissolved in WARM liquid
Mix in all other ingredients in a
single step

21. KNEADING Dough is “worked” until smooth and elastic
Ensures even yeast distribution
Develops the gluten
Helps create uniform mixture

23. FERMENTING Yeast converts sugars into carbon dioxide
Coat dough with thin film of oil
Cover dough
Fermentation is complete when the dough has doubled in size.

24. PUNCHING GENTLY pressing the dough
Turn the sides of the dough into the middle and turning dough over
Why?
Maintains the dough temperature
Releases carbon dioxide
Introduces oxygen
Develops gluten

26. ROUNDING Shape the dough into a smooth ball
Provides the dough with a “skin” to prevent the loss of too much carbon dioxide
Keeps the dough from rising and baking unevenly

27. RESTING The dough, not the chef! Allows gluten to relax
Dough becomes lighter, softer, and easier to shape

28. SHAPING Form the dough into the desired shape Loaves Pretzels Braids
Rolls
Sticks
And more…!

29. PANNING Place dough in correct size pan
Each recipe specifies the size and type of pan to be used and indicates how the pan should be prepared.

30. FINAL PROOFING The final fermentation stage
Allows the leavening action of the yeast to achieve its final strength before yeast cells are killed by the hot oven temperature
Fully proofed items are slightly less than double in size

31. BAKING How it looks and sounds!
Should be evenly brown on top and bottom, although appearance is NOT the best test for doneness
A better gauge is the THUMP TEST!
Tap the top of the loaf
If it sounds hollow, it’s done