1. American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Section Four Unit 9 Yeast-Leavened Dough

2. 2 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Objectives Describe the ratios of yeast dough formulation by percentage Demonstrate how to control dough temperature Shape a variety of bread and rolls Describe typical bread and roll variations Discuss how to mix, condition, shape, and bake a variety of rye bread and rolls Troubleshooting bread making

3. 3 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Terms to Know Specific terms to know from this unit: Kaiser Rope Pumpernickel Sour dough starter

4. 4 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Lean Dough Basic ingredients of water, yeast, salt, and hard flour Sugar and shortening amounts < 10% Crispy crust and light crumb Steam injection helps to develop thin crust Poor shelf life (dries out very quickly)

5. 5 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Lean Dough Ingredients Flour 60% from hard wheat flour High gluten flour gives dough elasticity and improves volume Liquid Water or water with egg whites (no egg yolks) No more than 10% egg whites

6. 6 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Lean Dough Ingredients (continued) Yeast Fresh, active, dry, or instant Less yeast than rich dough Salt Inhibits yeast growth Prevents formation of rope (a mold condition not destroyed by baking that ruins bread) Important for gluten development

7. 7 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Lean Dough Ingredients (continued) Sugar Adds moisture, softness, sweetness, and flavor Improves crust color through carmelization < 5% of the flour Granulated or brown, can substitute honey or maple Shortening/Oil Use vegetable oils (soy, corn, etc.), do not use hydrogenated oils Shortens gluten strands Sweet dough uses emulsified butter or margarine

8. 8 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Lean Dough Ratios Percent RatioIngredient Weights EnglishMetric 100% Flour (60% from hard wheat) 5 lb2270 g 60% to 65% Liquid (water and up to 10% egg whites) 3 lb1360 g 2% to 4%Salt1-½ to 3 oz40 g to 90 g 3% to 5%Yeast (fresh)2-½ to 4 oz70 g to 110 g 3% to 5%Water2-½ to 4 oz70 g to 110 g 0% to 10% Sugar (granulated, brown, honey, or maple) 0 to 8 oz0 g to 230 g 0% to 10% Shortening (vegetable oil is preferred) 0 to 8 oz0 g to 230 g

9. 9 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Rich Dough Basic ingredients of water, yeast, salt, and hard flour Sugar and shortening amounts between 10% - 30% Medium crust and crumb Longer shelf life

10. 10 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Rich Dough Recipes Dinner rolls

11. 11 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Rich Dough Recipes Dinner Rolls % RatioIngredients Weights Notes EnglishMetric 100%Bread flour5 lb2270 g Use straight dough mixing method Bake at 400°F (200°C) 63%Water3 lb, 2 oz1420 g 3%Yeast2-½ oz70 g 2-½%Salt2 oz60 g 12%Sugar10 oz280 g 6%Milk powder6 oz170 g 12%Shortening10 oz280 g

12. 12 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Rich Dough Recipes Mediterranean lean dough

13. 13 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Rich Dough Recipes Mediterranean Lean Dough % RatioIngredients Weights Notes EnglishMetric 50%Bread flour2-½ lb1130 g Use straight dough mixing method Bake at 425°F (220°C) 50%High-gluten flour2-½ lb1130 g 60%Water3 lb1360 g 2-½%Salt2 oz60 g 3%Yeast2-½ oz70 g

14. 14 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Rich Dough Recipes Hard or Kaiser rolls

15. 15 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Rich Dough Recipes Hard Roll Dough (Kaiser) % RatioIngredients Weights Notes EnglishMetric 100%Bread flour5 lb2270 g Use straight dough mixing method Bake at 425°F (220°C) 58%Water 2 lb, 14-½ oz 1320 g 2%Yeast1-½ oz40 g 1%Sugar1 oz30 g 2%Salt1-½ oz40 g 1%Shortening1 oz30 g

16. 16 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Rich Dough Recipes Braided egg bread

17. 17 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Rich Dough Recipes Braided Egg Bread % RatioIngredients Weights Notes EnglishMetric 100%Bread flour5 lb2270 g Use straight dough mixing method Bake at 375°F (190°C) 60%Water3 lb1420 g 3%Yeast2-½ oz70 g 2-½%Salt2 oz60 g 7%Sugar6 oz170 g 7%Vegetable oil6 oz170 g 7%Egg yolks6 oz170 g 7%Eggs6 oz170 g

18. 18 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Rich Dough Recipes Whole wheat bread

19. 19 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Rich Dough Recipes 100% Whole Wheat Bread % RatioIngredients Weights Notes EnglishMetric 100% Whole wheat flour 5 lb2270 g Use straight dough mixing method Bake at 420°F (220°C) 68%Water3 lb, 7 oz1420 g 3%Yeast2-½ oz70 g 3%Salt2-½ oz60 g 3%Shortening2-½ oz280 g 6%Sugar5 oz170 g 3%Milk powder2-½ oz280 g

20. 20 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Rich Dough Recipes Wheaten bread (50% whole wheat)

21. 21 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Rich Dough Recipes Wheaten Bread (50% Whole Wheat) % RatioIngredients Weights Notes EnglishMetric 50% Whole wheat flour 2-½ lb1130 g Use straight dough mixing method Bake at 425°F (220°C) 50%High-gluten flour2-½ lb1130 g 67%Water3 lb, 6 oz1530 g 3%Yeast2-½ oz70 g 3%Salt2-½ oz70 g 3%Shortening2-½ oz70 g 6%Sugar5 oz140 g 3%Milk powder2-½ oz70 g

22. 22 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Rich Dough Recipes Rye breads - soft rye rolls

23. 23 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Rich Dough Recipes Soft Rye Rolls % RatioIngredients Weights Notes EnglishMetric 25%Rye flour1 lb, 4 oz570 g Use straight dough mixing method Bake at 425°F (220°C) 75%Clear flour3 lb, 12 oz1700 g 56%Water2 lb, 13 oz1280 g 3%Yeast2-½ oz70 g 5%Salt4 oz110 g 5%Caraway seeds4 oz110 g 1%Caramel color¾ oz20 g

24. 24 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Rich Dough Recipes Special occasion rye bread

25. 25 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Rich Dough Recipes Special Occasion Rye Bread % RatioIngredients Weights Notes EnglishMetric 50%Clear flour2-½ lb1130 g Use straight dough mixing method Bake at 425°F (220°C) 50%Rye flour2-½ lb1130 g 66%Water3 lb, 5 oz1500 g 3%Yeast2-½ oz70 g 5%Salt4 oz110 g 5%Caraway seeds4 oz110 g 1%Caramel color¾ oz20 g

26. 26 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Rich Dough Recipes Pumpernickel bread

27. 27 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Rich Dough Recipes Pumpernickel Bread (Sponge Dough) % RatioIngredients Weights Notes EnglishMetric 15%Rye flour1 lb280 g Use sponge dough mixing method Set sponge at 80°F (27°C) for 2 hours 33%Water2 lb910 g 2%Yeast2 oz60 g 8%Rye flour10 oz285 g Add to sponge and develop at slow speed Bake at 425°F (220°C) 25%Rye meal1-½ lb680 g 50%Clear flour3 lb1360 g 33%Water2 lb910 g 2%Salt2 oz60 g 2%Caramel color2 oz60 g

28. 28 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Rich Dough Recipes Pumpernickel Bread (Straight Dough) % RatioIngredients Weights Notes EnglishMetric 30%Rye meal1 lb450 g Use straight dough mixing method Bake at 410°F (210°C) 30%Rye flour1 lb450 g 40%Clear flour1-½ lb680 g 65%Water2 lb, 2 oz970 g 3%Yeast2 oz60 g 3%Salt2 oz60 g 2%Caramel color2 oz60 g

29. 29 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Roll / Bread Working Roll configurations Knots (single and double) Clover leaf Bread configurations Loaf Bun Braided Classic shapes are based on type of bread

30. 30 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Sour Dough Bread Use sour dough starter Acidic taste Use non-metallic container Sour Dough Starter % RatioIngredients Weights Notes EnglishMetric 15%Yeast2-½ oz70 g Dissolve yeast in water at 65°F (18°C), then add rye flour and mix into smooth paste 75%Water12 oz340 g 100%Rye flour1 lb450 g

31. 31 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Sponge vs. Straight Dough Type of DoughOven TemperatureBaking Time Lean dough 400°F to 440°F (200°C to 230°C) 18 minutes / pound Rich dough 400°F to 440°F (200°C to 230°C) 20 minutes / pound

32. 32 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Testing for Doneness Check for look, feel, and “listen” Color should be golden brown Spring in outer surfaces Hollow sound when tapped “Shrink” away from the sides of the pan

33. 33 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Bread Storage Bread needs to retain its moisture, tenderness, and freshness Store in a cool, dry environment Securely wrap Crusty breads do not need air-tight wrapping (will cause dry and chewy bread) Do not wrap when warm

34. 34 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Troubleshooting Bread Problems ProblemSolution Crust Tough crustDecrease sugar, increase shortening Crust crackingPrevent dough from crusting over before baking Thick crustPrevent dough from over-fermenting or aging Color Lack of crust colorIncrease sugar, avoid over-fermenting of dough Dark crumbAvoid excess steam in proofer, allow dough to age longer Texture and Grain Lumps and streaksDecrease amount of dusting flour Poor grain Proof correctly, decrease dough temperature, ensure oven is heated properly Holes in breadFold over properly, add flour to dough Dry crumb Insufficient ingredients to add moisture (milk, shortening, sugar), old dough, over-baked, dough is too stiff, cooling bread too fast

35. 35 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Troubleshooting Bread Problems ProblemSolution Volume Poor volumeMix dough longer, soften dough, allow dough to age properly Volume too largeHeat oven properly, add salt, decrease proofing Flavor and Taste Poor flavor Check formula balance, check condition of flour, decrease dough mixing time Poor taste Check quality of ingredients, correct fermentation, use clean baking pans Keeping Quality Poor qualities Under-baked bread, oven temperatures too low, dough is too warm, wrapping bread when still warm

36. 36 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Summary Basic ingredients of water, yeast, salt, and flour Keep ingredients in the proper ratios Lean dough has a crispy crust and light crumb Rich dough has a heavier feel and texture The perfect loaf of bread is golden brown, has a slight spring, and sounds hollow when tapped Bread should be stored in a cool, dry environment (properly wrapped)

37. 37 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Exercises Review of bread and roll types: Lean dough (French) White breads Whole wheat breads Rye breads Sour dough starter breads Whole wheat vs. wheaten bread Sponge dough vs. straight dough Breads of the world

38. 38 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Equipment Needed Mixers Pans and bowls (as needed) Baking ovens and proofers Racks Refrigerators Ingredients (as needed)