YEASTBREADS

A BIOLOGICAL METHOD

WHAT IS YEAST?

LIVING SINGLE-CELLED ORGANISM FUNGI USES SUGAR AS FOOD LEAVENING AGENT PRODUCES

CARBON DIOXIDE GAS ALCOHOL

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

YEASTBREADPREP VIDEO

BASIC INGREDIENTS

FLOUR LIQUID SUGAR SALT YEAST

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

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

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

TYPICAL RISE AFTER 1 HOUR

USE POKE TEST DENTS SHOULD REMAIN DOUGH IS SENSITIVE TO HUMIDITY/TEMPERATURE –FAVORS WARM, HUMID

CONDITIONS

SHAPING DOUGH OFTEN DONE AFTER PUNCHING DOWN-EXCESS

GASE ESCAPE DEPENDENT ON FINAL PRODUCT APPEARANCE

BREAD DESIGNSSCORING, BRAIDING, COLOR, SEEDING, HERBS

COOKING

BAKING STEAMING FRYING GRILLING

YEAST DIES LEAVING HOLES FROM CO2

PHYSICAL CHANGES

APPEARANCE (DOUGH EXPANSION/BROWNING)

TEXTURE FLAVOR AROMA PROTEIN COAGULATES STARCHES SWELL FAT MELTS CRUST DEVELOPS

DONENESS

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

THE END!