Yeast Bread

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Yeast Bread
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Yeast

• Its a fungusits alive
• Warm water activates the yeast, when the yeast is
  dry it is in a dormant stateadding water wakes
  it up
• It is important that your water is not too hot or
  it will kill the yeast

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Yeast

• Yeast ferments when sugar is added to itits
  like food for the yeast, when the yeast eats
  sugar it produces carbon dioxide (this is what
  makes bread rise!)
• So you could say that the reason bread rises is
  because the yeast is burping

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Kneading Bread Dough

• Yeast breads need to be kneaded a lot!
• Kneading the bread dough develops the gluten
• Gluten is a protein which gives the bread
  structure
• If your bread was not kneaded enough it will be
  more crumbly
• Think of a tangled ball of stringthis is how the
  gluten is before you knead your dough. As you
  knead your dough it makes your gluten strands
  line up

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Knead
This is how your gluten looks before you knead
your dough
This is how your gluten looks after you knead
your dough and your gluten is developed
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Punching the Dough Down

• BE GENTLE!
• When a recipe says to punch the dough down it
  means to gently push the gas out of the dough.
• If you are rough with your dough when you punch
  it down your bread will be tough and not as
  tender as it should be.

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Shaping the Rolls

• You should try not to handle your dough too much
  when you shape it because it will make the dough
  tough.
• Shape it, coat with a little oil, and leave it
  alone so it can double in size again
• Putting oil on the top of the dough will make it
  so the skin of the roll doesnt dry outif it
  dries out it wont rise as well

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How Long Will it Take to Rise?

• If you leave it on the counter it will take about
  an hour to double in size
• In the refrigerator it will double in size
  overnight
• In the oven at 150 degrees it will take about 20
  to 30 minutes

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Scoring the Bread

• To score bread doesnt mean rating it on how good
  it looks or tastesit means to cut slashes about
  ½ inch deep across the top of the bread
• Scoring bread prevents the crust from cracking as
  the dough riseswith a basic bread dough you
  dont need to score it but with most artisan
  bread (bread with a very crunchy crust but a soft
  inside) you need to.

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Nutrition

• Breads provide a lot of carbohydrates
• Carbohydrates give your body quick energy
• Whole wheat bread is healthier than white bread
  because whole wheat flour uses all the parts of
  the grainthe whole grain
• White flour is made from only the endosperm of
  the grain kernel