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Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved
Lean Yeast Doughs8
Crisp-Crusted Bread
Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved
8
Thin, crisp crusts are achieved by using formul...
Makeup Techniques
Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved
8
The objective of yeast dough makeup is to shape
t...
Makeup Techniques
Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved
8
Use of Dusting Flour
• May use light rye flour or...
Makeup Techniques
Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved
8
Round Rolls
• Holding the palm of the hand fairly...
Makeup Techniques
Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved
8
French, Italian, and Vienna Loaves
• Flatten the ...
Makeup Techniques
Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved
8
French, Italian, and Vienna Loaves
• Place seam s...
Makeup Techniques
Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved
8
Round Loaves
• Flatten the rounded, relaxed dough...
Makeup Techniques
Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved
8
Oval Loaves
• Flatten the rounded, relaxed dough ...
Makeup Techniques
Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved
8
Round and Oval Loaves
• You may proof breads in a...
Makeup Techniques
Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved
8
Fougasse
• Roll out the dough into a large, thin ...
Lean Yeast Doughs
Breadsticks (grissini) are generally pencil-
sized sticks of crisp, dry bread originating in
Turin and t...
Lean Yeast Doughs
Lean Yeast Doughs
A pretzel is a type of baked
bread product made from
dough most commonly found in
a unique knot-like sha...
Lean Yeast Doughs
A bagel is a bread product,
traditionally shaped by hand into
the form of a ring from yeasted
wheat doug...
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Day 75 lean dough ch08

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Transcript of "Day 75 lean dough ch08"

  1. 1. Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved Lean Yeast Doughs8
  2. 2. Crisp-Crusted Bread Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved 8 Thin, crisp crusts are achieved by using formulas with little or no sugar and fat, and by baking with steam. Lean Yeast Doughs
  3. 3. Makeup Techniques Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved 8 The objective of yeast dough makeup is to shape the dough into rolls or loaves that bake properly and have an attractive appearance. Lean Yeast Doughs
  4. 4. Makeup Techniques Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved 8 Use of Dusting Flour • May use light rye flour or bread flour to prevent the dough from sticking to the bench and hands. • Use as little dusting flour as possible. • Excessive flour makes seams difficult to seal and shows up as streaks in the baked product. Lean Yeast Doughs
  5. 5. Makeup Techniques Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved 8 Round Rolls • Holding the palm of the hand fairly flat, roll the dough into a tight circle on the workbench. • As the ball of dough takes on a round shape, gradually cup the hand. • The finished ball of dough should have a smooth surface except for a slight pucker on the bottom. Lean Yeast Doughs
  6. 6. Makeup Techniques Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved 8 French, Italian, and Vienna Loaves • Flatten the rounded, relaxed dough into an oval with the hands or a rolling pin. • Stretch the oval with the hands to lengthen it. • Roll up tightly and seal the seam well. • Roll the loaves on the bench under the palms of the hands to even out the shape. Lean Yeast Doughs
  7. 7. Makeup Techniques Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved 8 French, Italian, and Vienna Loaves • Place seam side down on pans dusted with cornmeal. Proof the baguettes in these special pans to maintain their shape. • Proof, wash with water, and slash with diagonal cuts or one lengthwise cut. Lean Yeast Doughs
  8. 8. Makeup Techniques Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved 8 Round Loaves • Flatten the rounded, relaxed dough into a circle. Fold the sides over the center, then round again. Shape the dough into a seam-free ball. • Place on prepared pans. Proof, wash with water, and slash in a crosshatch pattern. Bake with steam. Lean Yeast Doughs
  9. 9. Makeup Techniques Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved 8 Oval Loaves • Flatten the rounded, relaxed dough into a circle. Fold the sides over the center, then round again. Roll the dough under the palms of the hands into a smooth oval loaf. • Place on pans sprinkled with cornmeal or flour. Proof, wash with water, and dredge with flour. Score. Lean Yeast Doughs
  10. 10. Makeup Techniques Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved 8 Round and Oval Loaves • You may proof breads in a special basket called a banneton. • Dust the banneton with flour and push dough firmly into the basket. Lean Yeast Doughs
  11. 11. Makeup Techniques Copyright©2013byJohnWiley&Sons,Inc.AllRightsReserved 8 Fougasse • Roll out the dough into a large, thin oval. • Oil a sheet pan with olive oil. Place the dough on the sheet pan and brush with olive oil. • Press fingertips into the dough, as for focaccia. • Cut slits in the dough. • Stretch the dough to open the slits. Lean Yeast Doughs
  12. 12. Lean Yeast Doughs Breadsticks (grissini) are generally pencil- sized sticks of crisp, dry bread originating in Turin and the surrounding area in Italy. Sometimes dusted with seeds, cheese, or Kosher Salt.
  13. 13. Lean Yeast Doughs
  14. 14. Lean Yeast Doughs A pretzel is a type of baked bread product made from dough most commonly found in a unique knot-like shape. Pretzels originated in Europe. The traditional pretzel shape is a distinctive symmetrical looped form, with the ends of a long strip of dough intertwined then, twisted back into itself in a certain way ("a pretzel loop"). Now, pretzels of various shapes are available around the world. Pretzels are often seasoned and flavored with various salts, sugars or other various seeds or nuts
  15. 15. Lean Yeast Doughs A bagel is a bread product, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand- sized, which is first boiled for a short time in water and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Often tossed in poppy or sesame seeds. Some may have salt sprinkled on their surface.
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