Section 27.1 Yeast Dough Basics

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• Section 27.1 Yeast Dough Basics
• Section 27.2 Yeast Dough Production

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Section 27.1 Yeast Dough Basics

• Breads are usually a part of every meal.
• Learn about the characteristics of quality yeast
  products to plan a variety of menu accompaniments.

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• leavens
• peel
• starter
• hard lean dough
• crust
• chemical dough conditioners
• soft medium dough
• sweet rich dough
• rolled-in fat yeast dough
• gipfels
• Danish pastry dough

• tempted
• notable

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Yeast Dough Ingredients

• Yeast breads are made from dough
• Successful yeast doughs
• balance the leavening agent with gluten, water,
  and flour.
• are handled properly while being prepared.

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Yeast Dough Ingredients

• Make sure which form of yeast is called for in
  the formula.
• Too much or too little yeast will affect the
  breads fermentation.
• The unique flavor and texture of breads like
  sourdough come from a starter.

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Regular Yeast Doughs

• Regular yeast doughs are prepared by combining
  yeast with the other ingredients in one mixture.

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Regular Yeast Doughs
Describe the three most common types of regular
yeast doughs.
Yeast Dough
Description
Hard Lean Doughs
Consists of 0-1 fat and sugar yields products
with a relatively dry, chewy crumb and hard crust
Soft Medium Doughs
Consists of 6-9 fat and sugar produces products
with a soft crumb and crust dough is elastic and
tears easily
Sweet Rich Doughs
Consists of up to 25 fat and sugar produces
items with a soft, heavy structure dough is
moist and soft
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Rolled-In Fat Yeast Doughs

• Rolled-in fat yeast doughs are used to make rolls
  and pastries.
• Two popular kinds of rolled-in fat yeast dough
  products are croissants and Danish pastries.

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Rolled-In Fat Yeast Doughs

• Croissants
• crescent-shaped flaky rolls
• dough is a soft, wet mixture of bread flour,
  yeast, cold milk, salt, butter, and sugar
• baked croissants should be light golden brown,
  flaky, layered

How could you use croissants as part of a meal?
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Rolled-In Fat Yeast Doughs

• Danish pastry dough
• usually eaten for breakfast or dessert
• dough is rich in eggs, and may include milk
• fat percentage can range from 10 to 50

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Section 27.2 Yeast Dough Production

• Yeast dough production requires proper mixing and
  careful preparation.
• A baker must learn to avoid common causes of
  failure when preparing yeast doughs.

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• straight-dough method
• modified straight-dough method
• sponge method
• preferment
• let down
• continuous bread- making
• punching
• rounded
• bench box

• critical
• correspond

• bench rest
• shaping
• seams
• pan loaf
• free-form loaf
• pan
• proof
• wash
• slash
• dock
• oven spring

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Yeast Dough Preparation

• Steps to making most yeast breads
• scaling ingredients
• mixing and kneading
• fermentation
• dividing dough
• rounding dough
• bench rest

• shaping dough
• panning dough
• final proofing
• baking dough
• cooling dough
• packaging dough

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Yeast Dough Preparation
Describe the three basic methods for mixing yeast
dough.
Mixing Method
Description
Straight-Dough Method
Mix all ingredients together in a single step,
either by hand or by a bench mixer
Modified Straight-Dough Method
Breaks the straight-dough method into steps used
to prepare rich doughs
Sponge Method
Allows yeast to develop separately before being
mixed with other ingredients has a more intense
flavor and airy texture
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Stages of Making Yeast Dough

• Scaling
• accurate measurement of all ingredients
• use a bakers scale
• scale each ingredient separately
• weight and volume are not the same unit of
  measurement

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Stages of Making Yeast Dough

• Mixing and Kneading
• ensures even yeast distribution, gluten
  development
• do not overmix, or dough will break down

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Stages of Making Yeast Dough

• Mixing and Kneading
• Four stages to continuous breadmaking
• Pickup mix water and yeast add dry ingredients
  add fats and shortenings last
• Cleanup ingredients come together in a ball
  around the dough hook

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Stages of Making Yeast Dough

• Mixing and Kneading
• Four stages to continuous breadmaking
• Development oxygen is incorporated into the
  dough gluten is developed dough will be uneven
  in color and tear easily
• Final Clear dough should stretch so that light
  can be seen through it remove dough from the
  mixer

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Stages of Making Yeast Dough

• Fermentation
• yeast converts the sugars in dough into alcohol
  trapped gasses cause dough to rise
• punch dough to aid in fermentation
• fermentation is done when dough has doubled in
  size

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Stages of Making Yeast Dough

• Dividing Dough
• commercial formulas give portion size by weight
• use a bench scraper to cut dough
• work quickly, and keep large mass of dough
  covered to avoid drying

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Stages of Making Yeast Dough

• Rounding Dough
• shape divided dough into smooth balls
• avoids dough losing too much carbon dioxide
• without rounding, dough will rise and bake
  unevenly
• Bench Rest
• allows gluten to relax
• makes dough light, soft, easy to work with

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Stages of Making Yeast Dough

• Shaping Dough
• work quickly, shape pieces in order, use very
  little flour
• place any dough edges at the bottom of the
  product
• Panning Dough
• each formula specifies the size and type of pan,
  and how it should be prepared

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Stages of Making Yeast Dough

• Final Proofing
• requires higher temperature and humidity levels
  than for fermentation
• length of final proofing time depends on the type
  of dough

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Baking Yeast Dough

• Oven temperature and baking time are determined
  by
• dough type
• dough richness
• portion size
• desired color

What do you think could happen if you use the
wrong baking temperature?
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Baking Yeast Dough

• Stages of baking
• oven spring
• structure develops
• crust formed
• finished product

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Cooling, Storage, and Serving

• Once a yeast dough product is removed from the
  oven, it must be cooled and stored properly
• remove yeast products from pans immediately
• place yeast products on cooling racks or screens
  rolls may be left on baking sheets
• cool yeast products completely before slicing or
  wrapping

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Cooling, Storage, and Serving
Explain the causes of these common problems when
baking with yeast.
Problem
Explanation
Poor Shape
Too much liquid improper shaping incorrect
proofing too much steam in oven
Blisters on Crust
Too much liquid improper fermentation
Top Crust Separates from the Loaf
Poorly shaped top not slashed dough dried out
during proofing lack of moisture in oven
Large Holes in Crumb
Too much yeast dough overkneaded inadequate
punching
Poor Flavor
Improper fermentation inferior, spoiled, or
rancid ingredients
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Chapter Summary

• Section 27.1
• Yeast Dough Basics
• Yeast breads are made from dough, a mixture of
  flour, water, salt, yeast and other ingredients.
• Yeast dough products are classified according to
  the type of dough used to produce them.

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Chapter Summary

• Section 27.2
• Yeast Dough Production
• Regular yeast dough is first kneaded thoroughly,
  by machine or by hand, and then fermented.
• Lack of interaction between ingredients can cause
  failure.

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Do you remember the vocabulary terms from this
chapter? Use the following slides to check your
knowledge of the definitions. The slides in this
section include both English and Spanish terms
and definitions.
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leavens levanduras
Causes dough to rise.
Causan que la masa se expanda.
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peel pala de pan
A wooden board that a baker uses to slide breads
onto the oven floor or hearth.
Una tabla de madera que un panadero utiliza para
colocar pan dentro del horno o la chimenea.
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starter activador
A mixture of flour, yeast, sugar, and a warm
liquid that begins the leavening action.
Una mezcla de agua caliente, harina, levadura y
azúcar que comienza el proceso de fermentación.
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hard lean dough masa delgada y firme
A basic yeast dough often made solely from flour,
water, salt, and yeast.
Una masa básica de levadura, a menudo hecha sólo
de harina, agua, sal y levadura.
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crust corteza
The outer surface of a bread or roll.
La superficie exterior de un pan o pancito.
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chemical dough acondicionador conditioners quím
ico para la masa
Substances that are added to hard lean doughs to
strengthen the glutens that give hard lean dough
products their dense structure.
Una sustancia que se añade a la masa dura para
fortalecer los glútenes que le dan la estructura
densa.
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soft medium dough harina medio blanda
A dough that produces items with a soft crumb and
crust.
Una masa que produce productos con una corteza
blanda.
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sweet rich dough masa muy dulce
A soft, heavy dough that incorporates up to 25
of both fat and sugar.
Una masa suave, pero muy fuerte, ya que incorpora
hasta un 25 tanto de grasa como de azúcar.
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rolled-in fat yeast masa con grasa
dough enrollada
A dough made of many thin, alternating layers of
fat and dough.
Una masa hecha con muchas capas delgadas,
alternando capas de grasa y masa.
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gipfels gipfels
Tighter half circles made by Swiss and German
bakers in croissant dough.
Semi-círculos que preparan los panaderos suizos y
alemanes en masa de croissant son más apretados
que los croissants.
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Danish pastry dough masa para panecillo danés
Dough that is sweeter and richer than croissant
dough.
Masa que es más dulce y más sustanciosa que la
masa del croissant.
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straight-dough método básico para method masa
Mixing all the ingredients together in a single
step.
Mezclar todos los ingredientes en un solo paso.
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modified straight- método modificado dough
method para masa
Method that breaks the straight-dough method into
steps.
Método que divide en pasos el método básico de la
masa.
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sponge method método para esponjar
Dough preparation method that allows the yeast to
develop separately before it is mixed with the
other ingredients.
Método de preparación de una masa que permite que
la levadura se desarrolle por separado antes de
que se mezcla con los otros ingredientes.
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preferment pre-fermentado
The process of removing a portion of the dough.
It is kept dormant for 8 to 24 hours and then
added to the next days bread products.
El proceso de quitar una porción de la masa que
se deja reposar por 8 a 24 horas y luego se le
añade, al día siguiente, a los ingredientes con
los que se hace el pan.
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let down desinflada
A condition in which the ingredients in a dough
completely break down.
Una condición en la que los ingredientes en una
masa se descomponen completamente.
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continuous máquina para formar breadmaking cont
inuamente el pan
Also called commercial baking, mixing and
kneading are done in a spiral mixer.
También llamada mezcladora comercial, mezcla y
amasa con un mezclador espiral.
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punching doblar la masa
The action of turning the sides of the dough into
the middle and turning the dough over.
La acción de voltear los lados de la masa hacia
el centro y voltearla boca abajo.
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rounded redondeado
Dough shaped into smooth balls.
Masa en forma de bolas suaves.
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bench box recipiente para masa
A covered container in which dough can be placed
before shaping.
Un recipiente con tapa en el que la masa se puede
mantener antes de ser manipulada.
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bench rest reposo de la masa
A time when rounded portions of dough are placed
in bench boxes or left covered on the work bench.
masa El tiempo en que porciones redondeadas de
masa se colocan en recipientes o se ponen
cubiertas sobre la mesa de trabajo.
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shaping amoldar
To form dough into the distinctive shapes
associated with yeast products.
Dar a una masa la forma distintiva de los
productos de levadura.
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seams costura
The places where edges of the dough meet.
Los lugares donde los bordes de la masa se unen.
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pan loaf barras de pan
Bread loaves that are rolled and placed, seam
down, into prepared loaf pans.
Barras de pan que se enrollan y se colocan, con
la abertura hacia abajo, en un molde para hacer
pan ya preparado.
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free-form loaf panes sin forma definida
Bread loaves that are shaped by hand, then baked,
seam side down, on flat pans or paddles, or
directly on a hearth.
Panes que son hechos a mano, luego se hornean con
la costura hacia abajo, en superficies planas o
palas, o directamente al fuego.
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pan modelar
Placing dough in the correct type of pan.
Colocar la masa en el tipo de molde adecuado.
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proof esponjamiento
Final fermentation stage that allows the
leavening action of yeast to achieve its final
strength before yeast cells are killed by hot
oven temperatures.
Fase final de fermentación que permite que la
acción de la levadura alcance la última
resistencia antes de que las células de levadura
mueran debido a las altas temperaturas del horno.
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wash mojando
Applying a thin glaze of liquid to the doughs
surface before baking.
Glasear la superficie de la masa con una capa
delgada de líquido antes de hornearla.
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slash pequeños cortes
Making shallow cuts in the surface of an item
just before baking.
Hacer cortes superficiales en la superficie de un
artículo justo antes de hornearlo.
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dock picar
Process of making small holes in the surface of
an item before baking.
Proceso de hacer pequeños agujeros en la
superficie de un alimento antes de hornearlo.
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oven spring esponjado final
Final leavening effort, occurring before internal
temperatures become hot enough to kill the yeast
cells.
Expansión de la masa que ocurre justo antes de
que las células de levadura mueran debido a las
altas temperaturas.
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tempted tentado
Enticed.
Incitado.
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notable notable
Well known.
Muy conocido.
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critical crítico
Necessary.
Necesario.
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correspond corresponder
To compare closely to.
Que es comparable.
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End of
Chapter 27
Yeast Breads and Rolls