1. American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Section Four Unit 8 Baking Principles for Yeast Dough

2. 2 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Objectives Discuss the difference between stabilizers and tenderizers Identify dough types by ratio Discuss proper sequence in dough mixing Discuss the effect of time and temperature on dough Discuss the principles of leavening, organic, (yeast) and mechanical (steam) Discuss the effects of temperature on leavening during mixing and baking

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: Fold-over Lean dough Oven Spring Rich dough Stabilizers Tenderizers Sponge method Straight-dough method

4. 4 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Functions of Yeast Dough Ingredients Stabilizers bind liquids and become firm when baking Eggs Flour Tenderizers provide moisture and softness to the bread texture Sugar Fat Oils

5. 5 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved How Tenderizers Work Sugar Delays gelatinization of starch Liquids Soften the dough or batter to thin out coagulation and gelatinization Fats and Oils Soften gelatinization Shorten protein strands

6. 6 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Dough vs. Batter Compare the ratio of stabilizers to tenderizers Dough = Stabilizers > Tenderizers Batter = Tenderizers > Stabilizers Batters are more liquid, while dough is generally more firm

7. 7 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Dough Ratios Flour is always equal to 100% All other ingredients are compared to the amount of flour Lean dough < 10% shortening and sugar Rich dough 10 - 30% shortening and sugar Laminated dough > 30% shortening and sugar < 10% sugar

8. 8 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Dough Sequence Proper sequence is mandatory Straight dough mixing for lean dough: Liquid Yeast Flour Salt Two-step mixing for rich dough: Sponge method

9. 9 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Fermentation Yeast is a living organism Dough will double in volume every 20-30 minutes at room temperature Temperatures affect growth rates: Higher temperatures = faster growth rates Lower temperatures = retarded growth rates

10. 10 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Stages of Fermentation Stage one Stage two Stage three

11. 11 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Stages of Fermentation (continued) Stage four Stage five

12. 12 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Dough Mixing Procedures Straight dough mixing method Common for lean dough Water temperature is important Sponge dough mixing method Common for rich dough Water temperature is important

13. 13 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Mixing – Straight Dough Method Dissolve sugar, salt, and milk powder in 3/4 cup of water. Add eggs (if used). Add flour and hydrate. Dissolve yeast in remaining water; do not let sit for more than 15 minutes. Do not add yeast directly to salt solution. Mix until flour is incorporated and add shortening. Add yeast solution. Adjust dough consistency with flour or water. Mix dough to develop gluten; test by stretching

14. 14 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Mixing – Sponge Dough Method Dissolve yeast in 50% of water. Add 30% of flour and mix to spongy consistency. Let ferment for 45 minutes. Dissolve sugar, salt, and milk powder in 50% of water. Add eggs (if used). Add remaining flour and hydrate. Do not add yeast directly to salt solution. Mix until flour is incorporated and add shortening. Add yeast mixture. Adjust dough consistency with flour or water. Mix dough to develop gluten; test by stretching.

15. 15 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved The Baking Process Leavening activities and dough expansion Protein coagulates and the structure stabilizes Starches gelatinize, forming the texture and crumb of the product Carmelization and crust formation Cooling and stabilization

16. 16 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Sequence Measure ingredients Select proper dough temperature Activate yeast and hydrate flour Add the balance of ingredients Mix and then adjust consistency Develop the gluten by mixing at slow speed Allow for yeast activity and condition dough Fold over dough to release carbon dioxide and alcohol

17. 17 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Sequence (continued) Divide dough into proper sizes Shape and mold dough (<40 minutes) Distribute dough into pans or on sheets for proper baking Apply solution for browning and crust formation Place dough in proofer Bake at correct temperature and oven load Cool product on screen or rack

18. 18 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved The Effect of Temperature on Leavening Heat transfer is essential to dough development As temperature rises, so does yeast activity Initial steps only increase yeast strength (not used for leavening) Conditioned dough activity can be retarded by refrigeration Once shaped, maintain the best environment for yeast growth

19. 19 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Yeast Activity TemperatureYeast Activity 20° to 30°F (-7° to 1°C)None, dough is frozen 40° to 50°F (4° to 10°C)Very little 50° to 60°F (10° to 16°C)Activity starts 70° to 80°F (21° to 27°C) Best for conditioning and flavor development of the dough 90° to 100°F (32° to 38°C)Ideal temperature for leavening 100° to 130°F (38° to 54°C) Very active, leading to oven spring 130° to 140°F (54° to 60°C) Activity ends, coagulation begins

20. 20 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Leavening by Steam Due to the high percentage of water, internal steam is created during the baking process Flat breads used this principle as the only leavening process Hearth baking and steam injection allow for excellent oven spring and crust formation

21. 21 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Summary “Ovens don’t bake – bakers bake” Stabilizers and tenderizers are required for the baking process Baking formulas are based on percentages, with flour equal to 100% Lean dough has little shortening or sugar, rich dough has more, and laminated dough has the most Yeast dough requires specific mixing methods so that the yeast is effective

22. 22 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Summary (continued) Fermentation is the process by which yeast provides leavening and is controlled by time and temperature Leavening is the process by which the dough expands, either organically (yeast) or mechanically (steam) Proteins coagulate to form the structure for baked goods Moisture adds additional oven spring and saturation of surface starch, forming a thin crust

23. 23 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Exercises Temperature effects on yeast development Discovery of browning solutions

24. 24 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Equipment Needed Pans and bowls (as necessary) Baking equipment Ingredients (as necessary)