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7
Yeast-Raised
Breads and Rolls

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• Yeast is combined with flour, water, and salt and mixed
until the dough is supple and elastic.
• Simplest and fastest method for producing a lean dough;
however, a lack of pre-ferment limits the quality of the
finished product by limiting fermentation time.
• The more time allotted for fermentation, the better the
development of flavor and internal structure.
DIRECT FERMENTATION

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• Instant dry yeast is combined with flour.
• The remaining ingredients are then added to the flour-yeast
mixture and blended on low speed until just combined.
• Increase the speed to medium and blend to full development.
The Straight Mixing Method
DIRECT FERMENTATION (CONT’D)

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Stage of Gluten
Development
How to Know
Short Development Homogenous mass
that falls apart when
worked with your
hands.
Partial (or Improved)
Development
Dough holds together,
but tears when you
check for a gluten
window.
Intense Development The dough doesn’t tear
and holds a thin
membrane.
STAGES OF GLUTEN
DEVELOPMENT

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Stage 3: Initial Dough
Development
Gluten begins to develop and
dough pulls away from the bowl.
Mixer should be running at medium
speed.
Stage 1: The Pickup Stage
Ingredients are blended on low
speed, until just combined.
The dough is wet, sticky, and rough.
Stage 4: Final Dough
Development
Gluten is fully developed, and
dough is smooth and elastic.
Check development with gluten
test.
Stage 2: The Cleanup Stage
Preliminary development of the
dough.
Dough is mixing at moderate speed
and will appear somewhat rough.
STAGES OF MIXING BREAD DOUGH

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• Dough temperature is important because it directly affects
fermentation.
• Suggested temperatures for certain ingredients are based on the
desired dough temperature (DDT).
• The temperature of a directly fermented dough immediately
after mixing is influenced by three factors:
1. The temperature of the ingredients when added
2. The ambient (room) temperature
3. The friction created by the mixer during mixing
DESIRED DOUGH TEMPERATURE AND
BRITISH THERMAL UNITS

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• The typical desired dough temperature for most yeast doughs is
75°F/24°C; however, an acceptable temperature for a finished
dough may be from 65° to 85°F/18° to 29°C.
• Water temperature is critical, because it is the easiest factor to
control with precision.
• Ice water may be used to cool a dough.
• To calculate the quantity of ice, British thermal units or Btus are
used.
DESIRED DOUGH TEMPERATURE AND
BRITISH THERMAL UNITS (CONT’D)

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BULK FERMENTATION
• The first fermentation period, where the flavor of the bread is
developed.
• In direct fermentation (where no pre-ferments are used), this is
the only time to develop flavor through fermentation.
• The alcohol produced during fermentation tenderizes the gluten
strands, making them more elastic so they expand, allowing the
bread to rise properly.
• The properly mixed dough is transferred to a lightly oiled bowl
or tub, covered with a moist cloth or plastic, and left to rest until
it has doubled in size.

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• Retarding dough means to purposely cool the dough, typically at
temperatures of around 40°F/4°C, in order to slow the
fermentation process.
• Helpful when organizing work to meet production or employee
schedules.
• Allows the gluten to relax, resulting in dough that is easier to
shape.
• Prolonged fermentation at lower temperatures helps produce
more flavor in the final dough.
Retarding Dough
BULK FERMENTATION (CONT’D)

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• Can be done during bulk
fermentation, bench rest, or final
fermentation
• Dough is folded over to:
– redistribute food for the yeast
– equalize dough temperature
– expel gas
– develop gluten
Folding Over the Dough
BULK FERMENTATION (CONT’D)

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FIBER-ENRICHED DOUGHS
• Flavor, texture, and nutrition from whole wheat flour and flour
made from grains such as:
– rye, barley, buckwheat, rice, oats, millet, corn, and soy
• These flours make a bread heavier and denser, and so bread flour
is often added to the mix to develop a light, open crumb.
• Bran in whole-grain flours interferes with the development of
gluten.

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• Scaling must be done
accurately and quickly (no
more than 15 to 20 minutes).
• Carbon dioxide escapes as
the dough is cut, deflating
the dough.
• Preshaping comes right after
scaling.
SCALING AND PRESHAPING

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RESTING OR INTERMEDIATE
FERMENTATION
• After bulk fermentation, dividing, and preshaping, the dough is
allowed to ferment again.
• This period is also known as bench rest, table rest, or secondary
fermentation.
• This stage allows the dough to relax in preparation for final
shaping.
• Normally lasts about 10 to 20 minutes.

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• After the secondary
fermentation, the dough is
given its final shape.
• Boule and bâtard are the
most common shapes.
• Brush with egg or water
wash and add seeds or
garnishes.
FINAL SHAPING

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FINAL FERMENTATION (PROOFING)
• Proofing: last fermentation period.
• Cover dough to prevent a skin, if not using a proof box.
• Proof boxes are temperature and humidity controlled (about 80
percent humidity).
• The ambient temperature for the final proof should be between
80° and 90°F/27° and 32°C for maximum yeast activity—but
the ideal temperature is 85°F/29°C.

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• Scoring allows for full, controlled expansion, so the loaf does
not become misshapen.
• By scoring the dough, the baker can control the final shape of
the bread by determining where the product expands during
baking.
• Some breads, such as baguettes, are scored with traditional
patterns that are used as a way to label the breads.
Scoring
FINISHING TECHNIQUES

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• Washes control the crust development during baking.
• Water is often brushed or sprayed on shaped breads before
baking to ensure a crisp crust and to promote the gelatinization
of the starch on the surface of the bread.
• Whole eggs, milk, or cream are all suitable washes.
Washes
FINISHING TECHNIQUES (CONT’D)

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BAKING
• Oven spring continues until the dough reaches an internal
temperature of 140°F/60°C.
– Yeast dies at this temperature.
• Most breads are steamed for extra volume and color.
• The length of time bread bakes is determined by:
– Type of bread
– Weight of the loaf
– Type of oven (hearth, rotating, convection, etc.)
– Oven temperature humidity

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BAKING (CONT’D)
Lean Doughs 440° to 500°F/227° to 260°C
Enriched Doughs 350° to 400°F/177° to 204°C
• Other factors that may affect the specific baking temperature
are the type of oven, the size and shape of the product, and the
desired crust and color development.
• Once the loaves are baked, it is important that they be cooled
on racks to preserve the crust and structure of the bread, as
well as to allow for final development of flavor.

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• Enriched doughs contain
fat or sugar.
• The additional fat shortens
the gluten strands and
increases the elasticity.
• Final products will have a
more tender crumb and a
soft crust.
• Additional sugars promote
quick fermentation and
browning of the crust
during baking.
ENRICHED DOUGHS