How to make fresh bread

1. How To Make Fresh
Bread
Prepared by :
John Denver C. Begino
Joycen Ilao

2. How To Make Fresh Bread
Yeast breads encompass a wider range
of information than quick breads due
to added levels of complexity.
Preparing yeast breads is a purer form
of baking that requires understanding
of yeast, kneading, and the 10 steps to
yeast bread baking. In this topic, we
will cover yeast, the types of yeast,
production stages for yeast breads,
using washes, slashing, and
determining doneness. The process of
how to make fresh bread does not

3. There are 3 different types of yeast that
we will deal with when it comes to
baking. They are:
•Compressed Yeast (Fresh)
•Active Dry Yeast
•Instant Dry Yeast
Yeast

4. • Compressed yeast is a fresh yeast that must be kept
refrigerated to retain its moisture and freshness. It is
considered active.
• Active dry yeast is the most common yeast and it differs from
compressed due to the moisture being completely removed.
This renders the yeast dormant and must be activated using
warm water prior to combining.
• Instant dry yeast is popular due to its ease of use and is
added directly to the dry ingredients without rehydrating. You
can activate it using water if you so choose and many bakers do
just that.

5. Make fresh bread
Active dry yeast
• Yeast becomes dormant,
active, and destroyed under
certain temperatures and it
is good to know what these
temperatures are so you are
aware of potential dangers.
Yeast is quite sensitive to
temperature, and proper
care must be used when
activating or storing.

6. Yeast Development
• 2C (34F) – Inactive
• 16-21C (60-70F) – Slow Action
• 21-32C (70-90F) – Best temperature for growth of fresh
yeast
• 41-46C (105-115F) – Best temperature for growth of
active dry yeast
• 52-54C (125-130F) – Best temperature for activating
instant yeast
• 59C (138F) – Yeast dies

7. When coming across a formula/recipe that calls for a
certain yeast, you’ll want to know the different ratios to
use when converting from compressed to active, or
instant to compressed, and so on. These ratios are:
• Compressed x 0.54 = Active dry yeast
• Compressed x 0.33 = Instant yeast
• Active dry x 2 = Compressed yeast
• Active dry x 0.75 = Instant yeast
• Instant yeast x 3 = Compressed yeast
• Instant yeast x 1.33 = Active dry yeast

8. • The flavors of dry and compressed yeast are virtually
indistinguishable, however dry yeasts are about twice
as strong. Because using too much yeast can destroy a
bread, always remember to reduce the specified weight
of compressed yeast when substituting for active
dry/instant. The former is also true when substituting
active dry/instant for compressed. Yeast amounts do
not create that much desired yeasty flavor, it is the
development of that yeast that is most important.
When you learn how to make fresh bread, you will gain
a better understand of yeast and its relationship to
breads.

9. The 10 Stages of Yeast Production
Rounded dough
•These 10 stages are tried and true and should be
memorized so you never forget a step in the
baking process. This list separates those who are
amateurs from the professionals, and goes all the
way to Mise En Place and organization. Having
and applying the best practices taught in the
culinary arts will make you heads above anyone
else without similar education.

10. These are the 10 stages of yeast production:
•Scaling the Ingredients
•Mixing and Kneading the
Dough
•Fermenting the Dough
•Punching Down the
Dough
•Portioning the Dough
• Rounding the Portions
• Shaping the Portions
• Proofing the Products
• Baking the Products
• Cooling the Products

11. • Scaling – Gathering your
mise en place and scaling
out your ingredients
prior to beginning is the
foundation to all cooking

12. • Mixing and Kneading – This stage
defines how your bread will turn out.
There are two mixing methods that
can be applied to this stage. Straight
Dough Method and Sponge Method.
The straight dough method is just
combining all ingredients and
mixing. The sponge method has two
stages; in the first stage, yeast,
liquid and approx 1/2 of flour are
combined to create a thick batter
which is allowed to rise. The second
stage involves adding the fat, salt,
sugar and remaining flour and is
kneaded and allowed to rise again.

13. • Fermenting the dough –
Fermenting is allowing
the yeast to develop
enough CO2 to give rise
to the dough. This is
called the First Rise.
Fermentation is
completed when the
dough has doubled in
size.

14. • Punching down the dough –
Once the dough has
doubled in size, you’re
going to literally punch out
all the excess air that has
built up inside the dough.
This helps to remove
cavernous air pockets that
can affect the final baked
product.

15. • Portioning the Dough –
Once punched down, the
dough is then portioned
out into the sizes you
require.

16. • Rounding the Portions –
The portions are then
rounded into smooth,
round balls. This helps
stretch the gluten to help
hold in the gasses and give
a smooth surface.
Unrounded rolls rise
unevenly and have rough,
lumpy surfaces.

17. •Shaping the portions –
If you are further
shaping the dough into
ribbons, twists, or other
shapes, you will shape
them at this point.

18. • Proofing the products –
After the portions have
been rounded, they are left
to proof in either a proofing
oven, an oven that has
proofing, or covered with
plastic and placed in a
warm spot. This is also
called the Second Rise. You
want to allow the product
to double in size like it did
in the First Rise.

19. • Baking the products –
When the rounded dough
has been proofed, it is put
into the oven where you
will see one final rise
called the Oven Rise. The
intense heat will make
the dough rise again due
to moisture and steam
adding their leavening
power to the dough. At
this point, the yeast dies.

20. • Cooling the products – After
baking, the products are
placed on an elevated wire
rack so that moisture does
not create a soggy texture
underneath the products.
Not removing from pans, and
or leaving them without a
perforated surface can cause
the products to have water
condensation appear under
the bottom.

21. Egg Washes and Dough Washes
Egg washing dough
• Right before your baking product
goes into the oven, you have the
option to wash the surface in order
to gain certain attributes such as
sheen, browning, or texturizing.
This is achieved by using what is
called an Egg Wash, and can be
used for any baked product. Do not
apply egg washes to your fresh
bread after baking, as the egg will
be raw.

22. Here are the various washes and the effects that are
produced:
• Whole Egg + Water = Shine and Color
• Whole Egg + Milk = Shine, Color, and Soft Crust
• Egg White + Water = Shine with Firm Crust
• Water = Crisp Crust
• Flour = Texture & Contrast
• Milk or Cream = Color with Soft Crust
Typically baguettes are steam injected with water to create a very firm
crust. This is achieved by using a spray bottle to add moisture while the
item is in the oven baking.

23. Slashing / Scoring Dough
Scored dough
• You can change the appearance of most baked items by
slashing the top of the bread with a knife prior to
baking. This gives the product a distinct look and
texture. Some breads require slashing, especially those
with hard crusts. Slashing these breads will allow the
bread to continue to rise with a hard crust without
cracking down the sides or top.