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PRINCIPLES OF YEAST BREADSGoal 7: Principles of yeast breads.
SCALING INGREDIENTS
formulas not recipes accurate measurements use a baker’s scale to weigh all ingredients
that are denser than water (eggs, flour, yeast, shortening, honey, molasses, malt, oil)
scale each ingredient separately weight and volume are not the same unit of
measure a small miscalculation can produce a poor
product often given in percentages
MIXING METHODS
Straight-Dough Method- mixing all ingredients together in a single step/basic breads/yeast activates immediately/gluten develops during mixing and kneading
Modified Straight-Dough Method-breaks the straight dough method into individual steps
Sponge- crusty hearth breads/sweeter doughs/ allows the yeast to develop separately before it is mixed with other ingredients/2 stages/intense flavor/lighter, airy texture/soft, moist, absorbant dough
preferment- remove a portion of dough/keep dormant for 8-24 hours/added to next days dough/enhances fermentation, color, taste
MIXING AND KNEADING
mixing ingredients thoroughly ensures gluten development and uniformity
overmixing can lead to let down (the ingredients completely breakdown)
after mixing comes kneading (work dough until it is smooth and elastic)
CONTINUOUS BREADMAKING
commercial baking mixing and kneading done in a spiral mixer 4 stages:
pick up- low speed to mix water and yeast/sometimes oil/then dry ingredients/then solid fats and shortenings/turn mixer to med
cleanup- ingredients come together into a ball around the dough hook/bowl look clean/all liquid is absorbed into flour
development- longest stage of mixing and kneading/oxygen is incorporated/ gluten developed/dough uneven in color and tears easily
final clear- proper gluten has developed/test by stretching a small piece of dough-should stretch so liht can be seen through it without breaking
FERMENTATION
process/yeast converts the sugars in the dough to alcohol and carbon dioxide/gases that are trapped in the gluten cause the dough to rise
Process- Shape kneaded dough into a ball. Coat with thin film of oil. Cover the dough to keep it from drying out.(Do
not pop bubbles) Place in a proofing cabinet or proofer.
Use a probe thermometer to make sure the dough does not get too cold or too hot (cold-slow yeast action/hot speed up yeast action)
should double in size test- insert 2 fingers up to the knuckles into
the dough then remove them/should leave a slight impression around which the dough closes slowly
PUNCHING DOUGH
turning the sides of the dough into the middle and turning the dough over
pressing gently and firmly not hitting or kneading
accomplishes 4 important actions: maintains dough temperature/cooler dough to
the middle/evens the dough’s temp releases carbon dioxide- lessen the
concentration introduces oxygen develops gluten- adds strength
DIVIDING THE DOUGH
commercial bread give portions by weight use a bench scraper to cut into uniform
pieces the weigh (scaling) must work quickly because fermentation
continues keep cut pieces covered so they will not dry
out
ROUNDING DOUGH
shaped into smooth balls provides dough with a skin to prevent loss of
too much carbon dioxide allows it to bake evenly always use the same order when rounding
and panning (1st one rounded should be the 1st one panned)
Steps;1. Put dough on the bench.2. With your palm, cup the dough in a circular
motion working the dough with your finger tips.
BENCH REST
covered container in which dough can be placed before shaping
proofing stage after rounding allows gluten to relax dough becomes lighter, softer, and easier to
shape
SHAPING DOUGH form dough Principles:
work quickly- fermentation continues keep dough covered- will dry out shape pieces in order-start with first piece you
rounded use very little flour- too much will dry it out place seams at the bottom-(places where edges
meet)/weakest part of the dough/seam should be straight/if it opens product will ruin
shaping loaves-pan (in a pan) or free-form- formed with your hands and placed on a flat pan/placed directly in a hearth
shaping rolls- uniform in size
PANNING DOUGH
placing dough in the correct pan dust lean doughs with cornmeal for soft and medium doughs, use sheet pans
lined with parchment paper or lightly greased
FINAL PROOFING
final fermentation stage for regular yeast dough leavening action of the yeast achieves final
strength before the oven kills them off requires higher temperatures and humidity
levels 85 F-95 F humidity levels of 80%-90% finger pressure leaves and indentation that
slowly closes around the center but does not collapse
slightly less than double the size short proof time for rich, sweet doughs young dough-underproofed bread old dough- overproofed bread
WASHING
affect baking quality and eye appeal applying a thin glaze of liquid to the dough’s
surface before baking can lighten or darken the crust’s color make it shiny, glossy apply with a pastry brush avoid puddling/dripping /cause uneven
browning or burning
BAKING WASHES
crisp crust glossy, firm crust deep-colored, glossy
crust deep-colored, soft,
glossy crust deep-colored, soft
crust
water egg white/water whole egg/water
whole egg/milk
milk
desired effect type of wash
SLASHING
making shallow cuts in the surface of an item just before baking
also called stipling adds visual appeal helps gas escape from hard crusted breads higher rising and more tender crumb improperly done- burst or break along the
sides
SLASHING GUIDELINES
1. Steady the item with one hand while you cut with the other hand.
2. Use a clean, sharp, unserrated knife or razor. (utility knife)
3. Make shallow, slightly angled cuts, just under the surface of the dough.
4. Make all cuts in equal length, overlapping cuts by 1/3 of their length.
5. Make the slash on the full surface of the dough in a symmetrical pattern.
DOCKING
making small holes in the surface of an item before baking
rich doughs allows steam to escape promotes even baking keeps rich doughs from rising too much use skewer or or tined fork
BAKING WITH STEAM
Baking with steam-creates a thin, crispy crust/keeps crumb soft/adds a glossy shine (sugars caramelize to form the crust)
Some ovens inject a stream of steam
OVEN TEMPERATURE AND BAKING TIME ARE DETERMINED BY 5 FACTORS:
Dough type- young doughs require cooler oven temperatures, higher humidity, and longer baking times than old doughs
Dough richness-lean dough require higher temperatures and shorter baking times than rich doughs
Portion size- smaller items bake faster than larger items
Desired color- higher temperature and longer baking produce darker color
STAGES OF BAKING
1. oven spring- first 5 minutes/dough rises and expands rapidly/the final leavening effort, occurring before internal temperatures become hot enough to kill the yeast cells/will not occur if there is too much salt, not enough yeast, or if the dough was overproofed/at this stage the dough will collapse
2. Structure Develops- internal temperature rises from 130 F/starch granules in the dough begin to absorb moisture and swell up/150 F the starches gel and become the final structure of the bread/165 F the gluten begins to dry out and coagulate as the starch gel replaces it/crumb forms
3. Crust Forms- 165 F crust begins to form/ as the starches and sugar on the surface of the dough brown and thicken/looks done/still need alcohol that is given off the yeast to evaporate/ remove now will have a funny taste
4. Finished Product- temperature reached 176 F /alcohol has evaporated/220 F
TEST FOR DONENESS
Tap the top of the loaf/hollow sound tells you it is filled with air not moisture
evenly brown on top and bottom
COOLING
Remove yeast products immediately from pans.
Place them on cooling racks at room temperature.
You can leave rolls baked on sheets. Cool completely before slicing or wrapping.
STORING
Add malt syrup at the mixing process to slow staling.
Proof adequately. Underproofed items stale faster.
Avoid refrigeration. Speeds up the staling process.