Yeast Bread

1
Yeast Bread

• Foods 2

2
Yeast

• Yeast is a microorganism
• Yeast is alive
• What does yeast need?
• Temperature 110-115
• Strong flour-high gluten content
• Moisture-water or milk
• Time-2 hours, overnight
• Food for yeast sugar is best
• Salt regulates yeast growth
• all of these things must be present in order for
  the yeast to release CO2 (carbon dioxide) for
  leavening.

3
12 Steps of Yeast Dough Production

• 1. Measure all ingredients
• 2. Mixing
• 3 goals of mixing
• Distribute yeast evenly
• Develop gluten in flour
• Smooth uniform dough

4
Steps to mixing (must be done in this order)

• 1. Proof the yeast (To proof the yeast and make
  sure it's active, add one packet active dry yeast
  to 1/4 c. warm water (between 110 and 115 degrees
  F) and stir to dissolve. (The water should feel
  like a pleasantly warm shower, or about the
  temperature you'd use for a baby's bottle. If it
  feels uncomfortably hot, it will probably kill
  the yeast.) Add one teaspoon of sugar and let the
  yeast sit for five minutes. If the yeast is foamy
  and smells like bread, it's active.)
• 2. Combine all the dry ingredients
• 3. Cut in any fats
• 4. Add yeasted water
• 5. Knead
• Steps to kneading
• 1. Push
• 2. Fold
• 3. Turn
• 4. Repeat

5
12 steps to yeast dough production

• 3. Fermentation
• What happens doubles in size, use bowl twice the
  size of dough, oil bottom of bowl and dough,
  flipping dough to cover both sides, cover bowl in
  plastic wrap.
• Must be a warm place (80 degrees is ideal)

6
Next day (steps 4-12)

• 4. Punching (deflating) why? To release gas.
• 5. Scaling( if you are making a lot at a time)
•   This is where the  dough  is  divided  into
  uniform pieces of the desired weight. When you
  are dividing the dough by hand, cut off the dough
  with the dough scraper and weigh the dough on a
  scale. Use the scraper to add or remove dough
  until the desired weight is obtained. This
  process is referred to as scaling. In a
  machine-operated  bakeshop,  the  baker  scales
   the  pieces by machine, making adjustments so
  that the pieces will be  the  desired  weight.
• 6. Rounding the Dough Why?
• 1. uniform shape
• 2. stretch skin surface
• After  scaling,  the dough is rounded by tucking
  the raw edges and forming a smooth round ball.
  This process seals the raw edges that are left
  after the dough is divided

7
12 steps to yeast bread production

• 7. Benching 15 minutes, second rising of yeast,
  let dough sit
• 8. Make up and panning-shape
• 9. Proofing warm sitting, 3rd rise of yeast
  (place at stovetop of preheating oven)
• 10. Baking final rise of yeast (dies at 130
  degrees)
• 11. cooling on a rack
• 12. storage-wrap and leave at room temperature,
  unless perishable, then refridge.

8
What will we make??

• Pizza
• Apple bread
• Cheddar garlic bread
• Cinnabon cinnamon rolls