YEASTBREADS

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YEASTBREADS

• A BIOLOGICAL METHOD

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WHAT IS YEAST?

• LIVING SINGLE-CELLED ORGANISM
• FUNGI
• USES SUGAR AS FOOD
• LEAVENING AGENT
• PRODUCES
• CARBON DIOXIDE GAS
• ALCOHOL

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5 BREAD PREPARATION STEPS

• MIXING
• KNEADING
• FERMENTING/RISING
• SHAPING
• COOKING, ETC.
• YEASTBREADPREP VIDEO

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BASIC INGREDIENTS

• FLOUR
• LIQUID
• SUGAR
• SALT
• YEAST

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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

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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

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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

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TYPICAL RISE AFTER 1 HOUR

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

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SHAPING DOUGH

• OFTEN DONE AFTER PUNCHING DOWN-EXCESS GASE ESCAPE
• DEPENDENT ON FINAL PRODUCT APPEARANCE

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BREAD DESIGNS SCORING, BRAIDING, COLOR, SEEDING,
HERBS
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COOKING

• BAKING
• STEAMING
• FRYING
• GRILLING

YEAST DIES LEAVING HOLES FROM CO2
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PHYSICAL CHANGES

• APPEARANCE
• (DOUGH EXPANSION/BROWNING)
• TEXTURE
• FLAVOR
• AROMA
• PROTEIN COAGULATES
• STARCHES SWELL
• FAT MELTS
• CRUST DEVELOPS

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DONENESS

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

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THE END!