Transcript Yeast Breads - Eagan High School

Y EAST BREADS
Yeast is a microscopic single celled plant
that produces the leavening of gas carbon
dioxide and causes the dough rise.
FERMENTATION:
: The process that allows the dough to rest in a
warm place in which the yeast acts upon the
sugars in the bread dough to form alcohol
and carbon dioxide.
The alcohol evaporates during baking
Time depends on the amount of yeast,
temperature of the room and the kind of flour.
The dough should be at least double in volume.
To check…gently push 2 fingers into the
dough. If an indentation remains, the dough
has risen enough.
• GLUTEN: Forms during mixing and
kneading
-Will provide the framework of the bread
-Gives volume to the bread
KNEADING:
Press the dough with the heels of the hands,
fold it, and turn it. You need to repeat this
until the dough is smooth and elastic.
Kneading develops most of the gluten. Too much
pressure at the beginning of the kneading can keep
the dough sticky and hard to handle. Too much
pressure when kneading at the end can tear or mat
the gluten strands and make the bread dough tough!
• ALL YEAST BREADS MUST CONTAIN
FLOUR, LIQUID, SALT, AND YEAST. (MANY
ALSO CONTAIN SUGAR, FAT, AND EGGS)
YEAST: Leavens the Bread
INGREDIENTS:
• FLOUR: All-purpose flour develops enough gluten
to support the carbon dioxide
produced by the yeast.
LI QUID: Use plain water, or milk.
All liquids must be warmed in order to activate the
yeast (105%-115%).
Milk will add nutrients to the bread and gives bread
a softer crust than breads made with water.
INGREDIENTS:
• SALT: Regulates/slows the action of the
yeast and inhibits the action of certain
enzymes in the flour.
• Without salt the dough will be sticky and hard
to handle.
INGREDIENTS:
• SUGAR: Provides extra food for the
yeast so the dough will rise faster. Helps with
flavor and browning.
• FAT: Increases tenderness.
• EGGS: Add flavor and richness to yeast
breads.
- Add color and improve the structure.