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Yeast Breads
What are yeast breads?
Yeast Breads
Breads that contain yeast as the leavening agent.
What are some examples of yeast breads?
Yeast Breads
Sandwich Breads Rolls Bagels Pretzels Pizza Dough
How does Yeast work? living organism that
releases CO2
must be hydrated and warmed (“bloom”)
105-115 degrees too hot heat kills yeastToo cold – no rise too much yeast = poor
flavor & texture
Yeast Bread Ingredients
All must contain: flour liquid salt yeast
Some yeast breads contain: sugar fat eggs
Flour
main ingredient in bread all-purpose or bread flour
(which is higher in protein) provides structure due to
gluten *(remember the bubble gum
example)
Liquid
Usually water, potato water, or milk (for a softer crust)
must be 105º-115º F for yeast to bloom dissolves dry ingredients,
causes gluten to form produces steam when heated
Salt & Fat
Saltregulates yeast growthenhances the flavor of other ingredient
Fat (solid or oil) increases tenderness
Sugar & Eggs Sugar
Usually granulated (white) May also use brown sugar, honey, molasses
Provides food for yeast growthBrowns crusts, adds flavor, improves texture
EggsEmulsifies, adds color, and nutritional valueProduces steam, moistens dry ingredients
Mixing Methods for Yeast Breads Traditional Method Quick-Rise Method
Traditional Method
1. Dissolve yeast in water 105º-115ºF 2. Add remaining liquid, sugar, fat, salt, 3. Add flour 4. Knead until smooth and elastic. 5. Allow dough to rise in a warm place. 6. Punch down and shape. 7. Place into pan, allow to rise again 8. Bake.
You Need to Knead Correctly!
Knead: press dough with heals of hands, fold it , & turn it
Develops gluten Don’t use too much flour (it will become tough) Don’t over work the dough (it will become tough)
Fermentation
Yeast acts upon sugars to form alcohol and carbon dioxide
Alcohol burns off in baking Carbon dioxide causes rise Dough should double in volume Indentation test (should leave a fingerprint)
After Fermentation
Punch down dough to release some carbon dioxide
Shape dough 2nd Rise Bake
oven spring: dough rises dramatically during the first few minutes of baking
cool on cooling racks
Quick-Rise Method
Use fast-rising yeast Don’t punch down, bake after 1st rising.
Storing Bread Products
Room Temperature: for a few days (in a bag)Plastic will soften the breadPaper will allow it to become crisp
Freezer: long term storage Refrigeration makes them stale
Signs of a Good Loaf! large volume smooth rounded top golden brown crust texture is fine and uniform (no tunnels) tender
Time Savers
Cool-Rise Dough Refrigerator Dough Freezer Dough Bread Machines
Variety
Use different flours Add different flavorings Make different shapes & sizes
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