Transcript Presentation

Yeast Bread
What part does each play in the
making of bread?

GLUTEN – provides dough with elasticity
and strength.
Under
developed
gluten

Developed
gluten
YEAST – makes dough rise and gives it it’s
porous texture
Define

HYDRATION
– To Add water

DEHYDRATION
– To remove water
Hydration of dry active yeast


Dry active yeast must
be hydrated with
warm water, not too
hot.
The proper
temperature helps the
yeast give off the
correct amount of
carbon dioxide.
Too
Cold
85°
If the water is too hot,
the balloon doesn’t
inflate at all!
In order to grow yeast needs:

Moisture -- Milk or water

Warmth -- @ 110° F

Food -- sugar
OR
How does each affect the growth
of yeast?

Sugar
– Provides food for the
yeast to grow.

Salt
– Controls the growth of
the yeast.
Four main processes for making
yeast dough:
1.
2.
3.
4.
MIXING
KNEADING & RISING
SHAPING & RISING
BAKING
mixing
Kneading
and rising
Shaping dough
Baking
Yeast Growth

As yeast grows CARBON DIOXIDE
develops causing the dough to rise.
Once multiplying begins
How do you know the bread has
risen enough?
Should double in size
 Push two fingers into the dough, if the holes
remain but the top stays smooth and satiny.

Why is the milk scalded then
cooled?
To destroy enzymes that make dough sticky
 To allow yeast to grow at optimum temp.

– Too hot of temperature will kill the yeast!
What does kneading do?

1
Develops the gluten so the dough will
stretch and expand.
4
How to knead
2
3
When judging bread look for:

Appearance
– Uniform golden brown
– Smooth rounded top
– Creamy white inside

Crumb
– Cut surface is moist
and springy to touch
Continue …

Texture
– Fine grain
– Porous

Flavor
– Sweet, nut-like wheaty
taste
Ways to shape dough
Cloverleaf Rolls
Crescent
Rolls
Parker
House
Rolls
Tea rings
Pretzels
Snails
Twists
Cinnamon Rolls