1. Food Prep: Breads & Sweet Dough - CS1(SS) Foster

2. Learning Objectives  Discuss the different components of yeast dough  Explain the process of dough development  Discuss the baking process for yeast dough  Explore different products made with yeast doughs

3. Yeast Dough  Yeast Dough is always leavened by, you guessed it, yeast.  The Navy uses Active Dry Yeast, which can be stored at room temperature and has a long shelf life  The principles for yeast dough extend across all types: bread, rolls, buns, sweet dough, etc.  These doughs are divided into 2 sub-categories: 1) Lean Dough: contain little fat or ingredients containing fat/sugar (white bread, french bread) 2) Rich Dough: contain high ratios of eggs, fat, sugar, etc. (sweet dough, brioche)

4. Yeast Blooming Active Dry Yeast (pictured) is what we use in the Navy. It’s shelf stable; does not require refrigeration. It is bloomed in warm water (105°F – 110°F) and feeds on natural and added sugars. Blooming the yeast is key. Adding the yeast to warm water and allowing it to froth, or bloom, is a very necessary step. Never add salt directly to your blooming yeast, as this will retard the yeast development. Yeast feeds on the sugar and release carbon dioxide gas, which gives your baked bread it’s aerated crumb (the bubbles you see in bread).

5. Dough Ingredients  There are standard ingredients in yeast dough: - Flour: provides structure (Navy uses All-purpose [AP]) - Sugar: food for yeast (fuels fermentation), flavor, color, texture - Salt: regulates fermentation rate, enhances flavor - Fat (Butter, Shortening, Oils): “shortens” gluten (prevents from breaking), flavor, texture - Water and/or Milk (NFD): regulates dough temp., activates gluten development during mixing - Yeast (Active Dry): leavening (ferementation), produces CO2 - Eggs (depending on product): richness, flavor, color, texture

6. Dough Make-up  There are 7 steps in dough make-up: 1) Scaling 2) Mixing 3) Fermenting 4) Make-up/Rounding 5) Proofing 6) Baking 7) Cooling/Storing

7. Dough Make-up  Scaling must be precise! Everything can affect your dough: humidity, temperature of all ingredients, what you add (milk has sugar and fat), shortening does not have the water butter does, etc.  Take the time to let the dough bowl proof (fermenting step) and rest/proof after scaling and rounding. These steps are critical to the final product.  Proper baking temperatures and open oven vents are important, consult the specific recipe for direction.  Take note of the possibility of hard/soft water. Soft water can be corrected with water conditioner, Hard by boiling or the addition of vinegar  Avoid adding shortening directly to flour, will “water-proof”, hindering gluten development

8. Dough Mixing  There are 5 steps in dough mixing: 1) The Pick-up Stage 2) Clean-up Stage 3) Initial Dough Development 4) Final Dough Development 5) Gluten Window  Always pay special attention to the instruction for each recipe specifically. Mixing methods sometimes vary, and not following them can severely effect the end product.

9. Types of Mixing  Straight Dough Method - Combine yeast with a portion of water - Remainder of water, salt, sugar and NFD milk is placed in a mixing bowl - Flour is added and mixed 1 min. - Yeast solution is added and mixed for 1 min. - Shortening is added last and mixed 10 to 15 minutes until dough is smooth and elastic (gluten window). - Dough temperature after mixing should be between 78-82° F - Proceed with the steps of rising, punching, folding, benching and forming the dough.

10. Types of Mixing  Sponge Method - Yeast is dissolved with all liquid adding a part of the sugar and flour, mixing to a thick batter - Cover and allow to ferment until doubled in size - Dough is punched and the remainder of ingredients added to form a smooth dough - The bread dough is now ready for fermentation - Dough temperature after mixing should be between 78-82° F - Proceed with the steps of rising, punching, folding, benching and forming the dough.

11. Fermentation Period  Set aside for a period of time according to the AFRS for conditioning and allowing the dough to ferment.  Fermentation occurs best at about 80°F.  Relative humidity should be about 78%.  The rise of the dough is dependent on the type of yeast used, fat content, and temperature.  The fermentation room should be maintained at 80- 85° degrees and relative humidity at 74-78%. 11

12. Fermentation Period  Changes during fermentation:  Sugar is converted to serve as food for the yeast  Starches are converted into sugar  Produces CO2 and alcohol  Enzyme proteins cause the gluten to become soft and stretchable  As the dough ferments, acidity is developed in the dough, which also helps give it the ability to stretch 12

13. Dough Development This shows each step of dough development. Starting with pick-up, then initial and final dough development. The gluten window is shown above, where the dough becomes nearly translucent without tearing. Then scaling and rounding. This is when you would pan-proof and be ready to bake.

14. Sweet Dough  The only difference in sweet dough is it’s intended purpose. The same process applies, but slightly different ingredients are used for the different intended end use.  It has significantly more sugar, yeast and fat and also includes eggs.  It creates a much richer, sweeter dough that is better suited fo it’s purposes: Cinnamon Rolls, Kolaches, Donuts, etc.

15. Rounding/Shaping  Scale dough to desired weight (per AFRS card)  Round dough and let rest/proof  This prepares the dough to be shaped and panned  Grease/flour pans as necessary (muffin pans for cloverleaf rolls, sheet pans for dinner rolls, loaf pans for white bread, etc.)  Allow to pan-proof, or for the shaped dough to proof prior to baking. This creates the desired shape and expands creating your crumb

16. Baking  Follow the recipe card! Different types of breads require different temperatures, environments (steam, humidity, vent), cook times, etc.  Wash the dough prior to baking if required. Do not allow to pool or you will get burned black spots.  Score dough, if necessary, after proofing and before baking.  To test doneness, knock on dough (should sound hollow), check bottoms for golden brown color  Can also temp. breads (all starches fully cooked at 200°F)

17. Cooling/Storage  When possible, use cooling racks to cool breads/pastries  When not available, loaves can be rolled periodically on cool pans/counter-tops to prevent the bottoms from becoming wet from steam condensing  Store in a cool, dry place (keeps up to 96 hrs.)  Most breads can be frozen if necessary to extend shelf life

18. Questions?

19. Review  What type of yeast is used in the Navy? - Active Dry  Flour? - All-purpose  What function does water affect during mixing? - Gluten development  What is a lean dough? - Small amounts of fat, enriching ingredients

20. Review  What is a rich dough? - Large amounts of fat, eggs, sugar  How many steps are there in dough make-up? -7-7  How do you know when your dough is properly mixed? - Gluten Window  What type of dough is used in making cinnamon rolls? - Sweet Dough

21. Questions?