1. Educator Forum Fundamentals of Bread Baking

2. 4 Basic Bread Dough Ingredients WHEAT FLOUR Backbone & Structure Absorbing agent SALT Regulates fermentation Strengthens gluten Imparts flavor Prevents bacteria growth YEAST Fermentation & aeration WATER Controls dough temperature Forms gluten.

3. Other Bread Dough Ingredients Added to change the texture or characteristics of the bread. SUGAR Tenderizes Adds sweetness Crust color SHORTENING Shortens gluten strands Tenderizes Improves crust and grain DMS (Dry Milk Solids) Crust color Flavor Adds nutritional value Improves texture

4. Basic Yeast Doughs HARD / LEAN Thin to Thick Crispy Crust 0% to 2% added fats or sugars SOFT / MEDIUM Softer crust & crumb 2% to 8% added fats or sugars SWEET / RICH Very soft & cake like 8% to 20% or higher added fats or sugars

5. Flour Wheat Flour Gluten

6. Three Parts of a Wheat Kernel Bran – 13% Hard outer portion of the wheat berry Fiber and B vitamins Germ – 2% Fatty portion of the wheat berry Vitamin E Seed portion Endosperm – 85% Contains starch particles, carbohydrates, and gluten forming proteins

7. Classifications of Wheat Flours 1. Hard Flour 11-14% High protein content Less starch Creamy color Does not pack Dusts well Granular to the feel Makes the best bread Bread Flour, High Gluten Flour 2. Soft Flour 6-10% Low protein content Higher starch content Whiter in color Packs easily Does not dust well Makes the best cakes and pastries Cake Flour, Pastry Flour

8. Gluten Protein found in wheat flour Two Components of Gluten 1. Glutenin Provides strength & structure Retains gasses 2. Gliadin Provides elasticity and stretchability When wheat flour is combined with liquid, gluten is formed. The components of gluten are developed thru a means of mechanical or hand mixing.

9. Gluten: Wheat Protein Only found in large amounts in Wheat. Forms tough, rubbery and elastic dough if mixed enough and well developed. Developed more fully in yeast doughs. Lesser amount in quick breads & pastries.

10. Yeast Yeast Fermentation

11. Compressed Yeast: Wet Yeast Tan in color, fresh smell & firm. Storage: 38°F - 40°F Up to 4 weeks. Deteriorates rapidly at room temperature. 70% water content Protein, fat & ash

12. Dry Active Yeast Dry granulated form. Same strain as compressed. Moisture content: 7.5% to 8.5% Less protein content. Use 50% less of Wet: 1# Wet = 8 oz. Dry Rehydrate: water temp. 105° - 110°F

13. Instant Yeast: SAF More potent Longer shelf life Less than 5% moisture Use 1/3 of wet (100% wet=33% instant) Less sensitive to temperatures Usually add to dry ingredients Less Taste & aroma

14. Conditions for Yeast Fermentation FOOD - WARMTH - MOISTURE Yeast + Sugar = Co2 and Ethyl Alcohol FOOD: Starches, carbohydrates & sugars must reduce to simple sugars (glucose and levulose) WARMTH: Friction, Water, Room & Flour MOISTURE: Dough covered at all times & proper amount of water to the formula.

15. Yeast Fermentation Yeast converts sugar into Co2 & Alcohol. Cell Division: “BUDDING”. Co2 is trapped in the Gluten. Dough rises. Starts at the mixer and end in the oven. Dough thrive at: 78 – 82F Thermal Death Point (T.D.P.) 138˚F Fermentation ceases. Alcohol evaporates in the oven.

16. TEN STEPS OF BREAD MAKING Scaling Mixing Floor Fermentation Divide Round Bench Rest Shape Pan Final Proof Bake

17. Step 1: Scaling Proper measurement of all ingredients equals accurate & successful products. Dry: Baker’s scale Wet: Volume measure Pint to pound Syrups: Baker’s Scale

18. The 240 Factor Determining water temperature Ideal dough Temperature: 80f Room:78˚F Friction Factor: 240 Flour:68˚F Variable: -176 Friction:30˚F Water Temp: 64˚F 176˚F Dough mixed on 2nd speed: 20-30F

19. Step 2: Mixing Three Objectives 1. Uniform mixture of all ingredients 2. Gluten Development 3. Initiate fermentation through yeast nourishment

20. Straight Dough Method Simplest form of dough mixing All ingredients are mixed in one operation Scale ingredients in a STRAIGHT line: WaterYeast Dry Ingredients

21. Straight Dough Method Scale Ingredients Mise en Place Tare scale Scale all ingredients 240 Factor water Liquids: volume Dry: scale Accuracy is important

22. Straight Dough Method Dissolve yeast and water in bowl. Add flour to water Add salt to the flour. Do not add salt to water & yeast.

23. Straight Dough Method Mix on first speed. Mix till incorporated. Mix till clean-up. Add fats slowly.

24. Straight Dough Method Develop the gluten on 2nd speed. Tacky & smooth. Cover dough & keep away from drafts. Floor ferment till double in volume.

25. Straight Dough Method

26. Straight Dough Procedure Mise en place all ingredients & equipment. Soften the yeast in the water. Combine the remaining ingredients in the bowl. Mix to a smooth developed dough. CLEAN-UP: Flour absorbed into water. 1st. Speed: achieve CLEAN-UP. 2nd. Speed: Develop gluten Smooth & Elastic. Well developed.

27. Step 3: Floor Fermentation First PROOFING STAGE Dough MUST be covered Should double in size Temperature affects fermentation time “PUNCH” down dough: Expels Co2 Evens dough temp

28. Floor Fermentation; Punching Large amount of Co2. Yeast can’t thrive in “OLD” Co2. Expel out the “OLD”. Make room for the “NEW” Co2. Evens temperature. Strengthens gluten strands.

29. Step 4: Dividing Must be done quickly & as accurately as possible. Always use Dough Cutter or Bench Scrapper. Never rip dough, causes “BLEEDING ”

30. Step 5: Rounding Gather dough into a tight but smooth mass Do not over work Place dough pieces in a floured bench box Keep covered F.I.F.O.

31. Step 6: Bench Rest; Intermediate proofing Stage 2nd PROOFING STAGE Short Resting Period; 15-20 minutes Keep covered on work table or in dough box Relaxes Gluten Double in size Check for over fermentation.

32. Step 7: Shaping After proper resting dough must be shaped quickly as possible Punch out old Co2 Seams must be sealed straight & tight Seams must be placed on the bottom of any molded item

33. Step 8: Panning Prepare accordingly to the style of bread soft dough Egg wash soft dough & place on parchment paper hard dough Water wash hard dough & place on surface with cornmeal

34. Step 9: Final Proof Achieves maximum fermentation Warm & Humid environment: Proof Box Temperature: 80˚-95˚F Humidity: 80-90% Double in volume, light & airy to the touch

35. Step 10: Baking Dough changes into an appetizing & desirable product. Baking times & temperature depend on Types of dough size of units richness of dough crust color desired weather

36. Effects of Steam Injection on Yeast Raised Doughs Oven Spring: Blooming or blossoming of the dough in the first few minutes of the bake GOOD Moisture is needed in the oven to achieve GOOD oven spring Low moisture steam: 15-20 psi. 5-10 min Develops excellent crust color Achieves excellent thin crispy crust Too much steam: Soggy & chewy crust

37. S teps 11 & 12: Cooling & Storage Carry over baking Keep well ventilated Hard Dough: crispy crust & paper bags Soft Dough: Paper or plastic. Soft crust Sweet Dough: glaze when hot. Lightly bagged or boxed