Yeast BreadYeast Bread

BriocheBrioche Made in muffin pan or fluted panMade in muffin pan or fluted pan

BraidedBraided Most difficult for beginnersMost difficult for beginners

CloverleafCloverleaf Make in muffin panMake in muffin pan

Parker HouseParker House Cut out with biscuit cutter, then fold Cut out with biscuit cutter, then fold

overover

CrescentCrescent Flatten dough, cut into triangles and Flatten dough, cut into triangles and

then roll upthen roll up

FlourFlourProtein and starch- nutrients Protein and starch- nutrients

that give bread their structurethat give bread their structureBread flour produces the Bread flour produces the

strongest and most elastic strongest and most elastic glutengluten

Whole grain - 2 parts bread Whole grain - 2 parts bread flour to 1 part whole grain flour to 1 part whole grain flourflour

Issue Reason

Product is dry and crumbly Oven temperature too low

Heavy texture Too short proofing time

Too much volume (rounded & bumpy)

Too little salt

Low volume and rough top Too much salt

Cracked on top Too much moisture (when fruit is added sometimes-extra moisture)

Tough bread Over kneading (only 5-10 min max)

Additions Adjustments

If adding eggs to recipe Decrease the amount of liquid by ¼ cup

If adding fruit or other items Increase the rising time

If using bread flour Requires a second rising

When mixing liquids (oil & fats) together with dry (one-rise & mixer)

Temperature for liquids (oil) 120-130 degrees F

2 teaspoons of baking powder Substitute - 1 t. baking soda + 1 t. cream of tartar

Characteristics High Quality Low Quality

•Moist •Rough crust

•Fine •Interior has chunks of flour

Even grain

TemperatureTemperature105 – 115 F for yeast and liquids 105 – 115 F for yeast and liquids

in the Traditional methodin the Traditional methodRoom temperature for bread Room temperature for bread

machinesmachines120-130 F liquids and fat 120-130 F liquids and fat

together for one-rise & mixer together for one-rise & mixer methodmethod

FermentationFermentation Cause to double in sizeCause to double in size Punch down to release some carbon Punch down to release some carbon

dioxidedioxide Form alcohol – evaporates during Form alcohol – evaporates during

bakingbaking Cover – put in warm place (may put Cover – put in warm place (may put

in pan of water at 98 F)in pan of water at 98 F) May cause gas bubbles (may need to May cause gas bubbles (may need to

burst before baking)burst before baking)

Time-saving TechniquesTime-saving Techniques Cool-Rise – mix, knead, shape Cool-Rise – mix, knead, shape

and let rise in refrigeratorand let rise in refrigerator Refrigerator – mixed, put into Refrigerator – mixed, put into

refrigerator to rise, shape, rise refrigerator to rise, shape, rise again, then bake.again, then bake.

Freezer dough – mix and knead Freezer dough – mix and knead dough, freeze, thaw, shape, let dough, freeze, thaw, shape, let rise then bakerise then bake

ProofingProofing Place the yeast in a small bowl with a Place the yeast in a small bowl with a

pinch of sugar and enough warm pinch of sugar and enough warm water to dissolvewater to dissolve

Set aside for 5 to 10 minutesSet aside for 5 to 10 minutes Mixture puffs it foams (yeast is alive)Mixture puffs it foams (yeast is alive)

BakingBaking Gas cells formed during fermentation Gas cells formed during fermentation

are released and expand (leavening are released and expand (leavening agents-baking soda, baking powder agents-baking soda, baking powder (double-acting), active dry or rapid (double-acting), active dry or rapid rise)rise)

First few minutes in the oven, dough First few minutes in the oven, dough will rise dramatically, this is called will rise dramatically, this is called oven spring. oven spring.