C H A P T E R THIRTY-ONE                                     YEAST BREADS                              “     Bread deals w...
After studying this unit                                                                                   2              ...
Yeast                                                                                                      3              ...
Temperature and Yeast                                                                                     4               ...
Types of Yeast                                                                                             5              ...
Production Stages of YeastBreads                                                                                          ...
Production Stages of YeastBreads                                                                                          ...
Mixing Methods                                                                                             8              ...
Mixing Methods                                                                                              9             ...
Controlling Fermentation                                                                              10                  ...
Gauging Bread Doneness                                                                                11                  ...
Rolled-In Doughs                                                                                      12                  ...
Making Rolled-In Dough                                                                                 13                 ...
Making Rolled-In Dough                                                                             14                     ...
Making Rolled-In Dough                                                                                              15    ...
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Chapter 31

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On Cooking
Yeast Breads

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Chapter 31

  1. 1. C H A P T E R THIRTY-ONE YEAST BREADS “ Bread deals with living things, with giving life, with growth, with seed, the grain that nurtures. It is not coincidence that ” we say bread is the stuff of life. – Lionel Poiláne, France’s most celebrated baker (1945-2002) Copyright ©2011 by Pearson Education, Inc.On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint]Labensky • Hause • Martel
  2. 2. After studying this unit 2 YEAST BREADS You will be able to: – Select and use yeast properly – Perform the 10 steps involved in yeast bread production – Mix yeast dough using the straight dough method and the sponge method Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  3. 3. Yeast 3 YEAST BREADS Is a living organism, one-celled fungus Yeast feeds on carbohydrates converting them into carbon dioxide and ethanol - fermentation During the baking process, yeast releases gas that is trapped in the dough Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  4. 4. Temperature and Yeast 4 YEAST BREADSUnderstanding the effect of temperature on yeast important when making yeast bread Yeast remains dormant at temperatures below 34°F Yeast grows rapidly between 75°F and 95°F Yeast dies at 138°F Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  5. 5. Types of Yeast 5 YEAST BREADS Compressed – Also known as fresh yeast – Must be rehydrated Active dry yeast – All moisture has been removed so that this yeast does not need to be refrigerated until it is opened – Must be rehydrated Instant dry yeast – Gained popularity because it can be added to the dry ingredients without rehydration Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  6. 6. Production Stages of YeastBreads 6 YEAST BREADS1. Scaling the ingredients2. Mixing and kneading the dough3. Fermenting the dough  The first rise4. Punching down the dough  Folded down to expel the gases5. Portioning the dough  Cutting into the correct portions Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  7. 7. Production Stages of YeastBreads 7 YEAST BREADS6. Rounding the portions  Stretching and smoothing the outer layers7. Makeup: shaping the portions8. Proofing the products  The second rise9. Baking the products  Washes  Scoring and docking  Steam in the oven10.Cooling and storing the finished products Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  8. 8. Mixing Methods 8 YEAST BREADS Straight dough method – Simplest and most common – All ingredients are simply combined and mixed – Once combined the dough is kneaded until smooth and elastic Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  9. 9. Mixing Methods 9 YEAST BREADS Sponge method (two-stage method) – First stage: yeast, liquid and half of the flour are mixed to make a sponge The sponge is allowed to rise – Second stage: the remaining ingredients are added – The dough is kneaded and allowed to rise again – This method gives the bread a slightly different flavor and lighter texture Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  10. 10. Controlling Fermentation 10 YEAST BREADS Adding more yeast or more sugar, which feeds yeast, speeds fermentation Using warmer water and letting the dough rise in a warm room will speed fermentation Using cold water and letting the dough rise in a cool pace will slow fermentation Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  11. 11. Gauging Bread Doneness 11 YEAST BREADS Uniform, rich, burnished gold to brown crust color Hollow sound when tapped on the bottom Internal temperature – Lean dough - 190ºF to 210ºF – Rich dough - 180ºF to 190ºF Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  12. 12. Rolled-In Doughs 12 YEAST BREADS Also known as laminated doughs Used to make: – Croissants – Danish pastries – Puff pastry (a non yeast-leavened laminated dough) Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  13. 13. Making Rolled-In Dough 13 YEAST BREADS1. Mix dough and allow to rise2. Prepare the butter or shortening3. Roll out dough and top with butter4. Fold dough around the butter and enclose completely5. Roll out the dough into a rectangle6. Fold the dough in thirds7. Roll out and fold, in the same manner a second and third time Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  14. 14. Making Rolled-In Dough 14 YEAST BREADS 1 Rolling out the 2 Folding the butter between two dough around the sheets of plastic butter, which has wrap. been placed in the center. 3 Brushing the 4 Folding the excess flour from dough in thirds. the rolled-out dough. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  15. 15. Making Rolled-In Dough 15 YEAST BREADS 5 The finished 6 Cutting the croissant dough. dough into triangles. 7 Baked croissants. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel

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