Yeast Bread Production

1. Yeast Bread Production By Rachael Picard

2. Introduction To Yeast Bread Bread can be a complex baked good to make and it is important to know the basics of gluten development and yeast to make it correctly. Warm temperatures make yeast come alive which will make them make them more active while baking. The longer you let them sit, the more your bread will rise. Gluten causes dough to become elastic and forms through kneading it. The stronger the gluten becomes, the more gas it holds. It is important for both gluten and yeast to form to make a good bread.

3. 3 Mixing Methods Conventional • Even distribution of fat and sugar • Soften yeast in separate container • Fat, sugar, salt, milk, flavorings • Eggs • Liquids • Flour and yeast

4. 3 Mixing Methods Sponge Dough • Two stages • Liquid, yeast, part of flour • Let ferment until double size • Punch down • Add rest of flour and ingredients

5. 3 Mixing Methods Straight Dough • Combine all ingredients and stir • Most frequently used in homes • Usually fermented for 1-3 hours

6. STEP 1: Scaling Ingredients • Important all are weighed accurately • Water, milk, and eggs by volume unless of large quantity • Carefully measure out spices and other ingredients

7. STEP 2: Mixing • Create a uniform and smooth dough • Evenly distribute yeast • Develop gluten, don’t mix too much • 3 methods: Straight, Conventional, Sponge

8. STEP 3: Fermentation • Yeast produces CO2 when acting on sugars and starches • Gluten Smooth and elastic • Young and old dough • Yeast action until temperature of dough is 140◦F

9. STEP 4:Punching • Deflating dough • Gets rid of CO2 • Relaxes gluten • Equalizes temperature in dough • Rearranges yeast

10. STEP 5: Scaling • Use a baker’s scale • Divide dough into pieces of same weigh • Must allow 1 1/2 to 2 oz dough for each 1lb bread • Quick, avoid overfermenting

11. STEP 6: Rounding • Shape into smooth, circular balls • Stretches gluten and forms skin • Makes shaping easier and keeps gases in

12. STEP 7: Benching • Rounded dough sits for 10-20 minutes • Shaping becomes easier as fermentation continues • Placed in proofer or areas where dough is covered

13. STEP 8: Makeup and Panning • Shaped into Rosettes (next slide) and put on pans with corn starch • All gas bubbles should be gone after makeup • Make sure to tuck ends of rosettes in middle

14. Shaping Rosettes • After dough sits in the next step, you can shape your bread • Roll out about 15 inches wide • Divide each dough piece into 16 pieces • Make a long, skinny pencil shape about 12 inches long • Make a loose knot and tuck the loose ends around and into the middle

15. STEP 9: Proofing • Increases volume of shaped dough • Higher than fermentation temp. • Rich doughs slightly underproofed • French bread long proof because of strong gluten

16. STEP 10: Baking • Oven spring- quick rising because of trapped gases in oven • Yeast active but killed when temperature of dough is 140 degrees • Dough gets firm and forms its shape

17. STEP 11: Cooling • Bread removed and cooled on racks • Moisture and alcohol is released • For soft crust, melted shortening can be brushed on bread

18. STEP 12: Storing • To avoid staling, wrap in moisture proof bags • Freeze it for longer periods of time • Hard-crusted breads shouldn’t be wrapped

19. Conclusion After completing the proper steps to make the Rosette rolls, you should have a golden brown, firm bread. The yeast should have been able to react enough to create

20. Sources • http://www.exploratorium.edu/cooking/bread/activity-gluten.html • http://www.greatknives.com/Pastryfolder/mixing_methods.htm