1. YEASTBREADS A BIOLOGICAL METHOD

2. WHAT IS YEAST? LIVING SINGLE-CELLED ORGANISM FUNGI USES SUGAR AS FOOD LEAVENING AGENT PRODUCES  CARBON DIOXIDE GAS  ALCOHOL

3. 5 BREAD PREPARATION STEPS MIXING KNEADING FERMENTING/RISING SHAPING COOKING, ETC. YEASTBREADPREP VIDEO

4. BASIC INGREDIENTS FLOUR LIQUID SUGAR SALT YEAST

5. MIXING METHODS CONVENTIONAL  DISSOLVE YEAST  HEAT FAT  ADD YEAST TO FAT  ADD FLOUR  MIX QUICK-MIX  DRY YEAST ADDED TO DRY INGREDIENTS  ADD WARM LIQUIDS TO DRY MIXTURE  MIX

6. KNEADING DEVELOPS GLUTEN  GLUTEN IS INTERTWINED STRANDS OF PROTEIN THAT GIVES BREAD ITS ELASTICITY TIME: APPROX. 10 MINUTES DEVELOPS GLUTEN SMOOTHES SURFACE OF DOUGH KNEADING TUTORIAL

7. FERMENTING/RISE DOUGH RISES TO DOUBLE IN SIZE FERMENTATION-YEAST PRODUCES ALCOHOL & CO2 BY BREAKING DOWN CARBOHYDRATES THE GASES LEAVEN THE BREAD PUSHING PROTEIN TO FORM GLUTEN BY-PRODUCTS OF THIS PROCESS ADD FLAVOR TO FINAL RODUCT

8. TYPICAL RISE AFTER 1 HOUR USE POKE TEST  DENTS SHOULD REMAIN  DOUGH IS SENSITIVE TO HUMIDITY/TEMPERATURE –FAVORS WARM, HUMID CONDITIONS

9. SHAPING DOUGH OFTEN DONE AFTER PUNCHING DOWN-EXCESS GASE ESCAPE DEPENDENT ON FINAL PRODUCT APPEARANCE

10. BREAD DESIGNS SCORING, BRAIDING, COLOR, SEEDING, HERBS

11. COOKING BAKING STEAMING FRYING GRILLING YEAST DIES LEAVING HOLES FROM CO2

12. PHYSICAL CHANGES APPEARANCE  (DOUGH EXPANSION/BROWNING) TEXTURE FLAVOR AROMA PROTEIN COAGULATES STARCHES SWELL FAT MELTS CRUST DEVELOPS

13. DONENESS COLOR-BROWNED EDGES, CRUST SMOOTH HOLLOW SOUND PULLING FROM SIDES

14. THE END!