this presentation is all about yeast bread and its procedures.
(links of information sources in the presentation are included at the end of the presentation)
2. BASIC
INGREDIENTS
1. FLOUR - The flour will form the basic
structure of the bread. The gluten in flour
help a yeast risen bread to become nice
and airy and hold onto air inside the
dough.
2. WATER - The water will bring those gluten
molecules together and it will ensure the
bread becomes soft.
3. YEAST - The yeast will contribute to the
flavor and it will form gas which will create
the desired air bubbles in bread. It does
this through fermentation.
3. STEPS/
PROCEDURES
1. MISE EN PLACE (SCALING)
Before starting the bread-making process, it is
important to gather all of your ingredients (mise
en place) and measure them accurately.
Measuring ingredients by weight is a much more
accurate way to measure and is the preferred
method for bread making.
OPTIONAL STEP: PROOFING YEAST
Some bread recipes include a step prior to mixing
the dough called “proofing the yeast.” This step
involves hydrating dry yeast in some or all of the
liquid used in the recipe and adding a pinch of
sugar.
The water wakes the dry yeast up from its
dormant state and the sugar gives the yeast
something to feed on. After mixed, you will allow
the mixture to sit for 5-10 minutes to check for
foaming. Bubbles and foaming are signs that the
yeast is alive, and you can add it to your dough.
4. STEPS/
PROCEDURES
2. MIXING
The order in which ingredients are combined
varies based on the types of bread. The straight
dough method, the modified straight dough
method, and the sponge method are the three
mixing methods for combining ingredients for a
bread dough.
3. KNEADING
After the ingredients for the bread dough are
combined the dough is kneaded. Dough can be
kneaded in a stand mixer using a dough hook, or
by hand. Knead the dough until it is smooth and
elastic.
The length of time dough is kneaded depends on
what kind of bread you are making. Doughs
without any fat (lean dough) will be kneaded
longer, while bread dough that contains fat
(enriched dough) will be kneaded for a shorter
period of time.
5. STEPS/
PROCEDURES
Kneading Dough: Kneading bread dough is an
important process to developing a gluten structure
which strengthens the bread. It also creates a
more even crumb for the final product and
improves the flavor of the bread.
4. BULK FERMENT (1ST RISE)
After the dough is mixed and kneaded, it is
allowed to rest and ferment. Fermentation occurs
when the yeast begins to feed on the starches and
sugar present in the dough. As the yeast feeds,
carbon dioxide is produced which makes the
dough rise and develops the texture and flavor of
the bread.
Punching the dough
When dough is light, punch it down to release the
carbon dioxide, then fold and turn dough to
smooth side. Sometimes the recipe will call for a
second rise at this time.
6. STEPS/
PROCEDURES
5. SHAPING
After the dough has bulk fermented, it is shaped into
rolls, loaves, or specialty shapes likes braids.
6. PROOFING OR PROVING (2ND RISE)
The term proofing also called proving, refers to the
rise that happens after the dough is shaped. The same
fermentation process is happening during this step as
it is in step 3, but this is where the shaped dough
gains the bulk of its volume. Typically, shaped bread
dough should rise until double in size.
7. BAKING
After the bread has proofed sufficiently it should be
baked. If you wait too long to bake the bread dough
after it has proofed, it can overproof which will cause
a sour taste and large holes in the final product.
Bread is cooked through when its internal
temperature reaches 190-200 F (99-94 C).