Ch09 rich yeast doughs

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Ch09 rich yeast doughs

  1. 1. Rich Yeast Doughs9 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
  2. 2. 9 Rich Yeast Doughs Rich Dough Formulas Doughs that contain a high percentage of fat andCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved sugar. •High percentages of fat and sugar inhibit yeast growth. •Sponge method is used, so most of the fermentation can take place before fat and sugar are added. •Sweet, non-laminated doughs are often mixed using the intensive mix technique. •Rich dough is generally underfermented.
  3. 3. 9 Rich Yeast Doughs Yeast Selection When sugar is 12% or great, osmotolerant yeast isCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved the preferred yeast. •Regular yeast becomes fairly inactive when sugar quantities are high. •If osmotolerant yeast is unavailable, multiply the yeast quantity by 1.3 to get the amount of regular instant yeast to substitute.
  4. 4. 9 Rich Yeast Doughs Makeup and Baking of Sweet Dough Products There are a number of techniques applicable toCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved rich dough products. •Egg wash: many sweet, unlaminated doughs and nearly all laminated doughs are eggwashed before baking. •Proofing: keep the proofing temperature at 80°F (27°C) or lower so as to not melt the butter in the dough. •Baking: some steam is beneficial at the beginning of baking; but too much steam can damage the eggwash coating.
  5. 5. 9 Rich Yeast Doughs Laminated Doughs • Croissant dough resembles a puff pastry dough withCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved the addition of yeast. • Danish dough, brioche style, is a richer dough containing eggs. It is also referred to as brioche feuilletée or flaky brioche. • Laminated doughs require much less mixing than sweet, nonlaminated doughs because the gluten continues to develop during the rolling-in process.
  6. 6. 9 Rich Yeast Doughs Basic Stages in Production of Laminated Doughs • Preparing the dough.Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • Selecting and preparing the fat for lamination. • Enclosing the fat inside the dough. • Rolling and folding the dough to develop the proper layers.
  7. 7. 9 Rich Yeast Doughs Fat for Laminated Doughs • Butter is the preferred fat because it:Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • Melts at body temperature. • Produces a better flavor and color. • Has better eating qualities. • Butter is more difficult to work with than specially formulated roll-in fats because it is hard when cold and very soft when a little too warm.
  8. 8. 9 Rich Yeast Doughs Rolling-in Procedure for Danish and Croissant Dough • Fold the remaining thirdCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved on top. • Rotate the dough 90 degrees on the countertop. Roll out the dough into a long rectangle.
  9. 9. 9 Rich Yeast Doughs Rolling-in Procedure for Danish and Croissant Dough • Fold the dough into thirdsCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved by first folding the top third over the center. • Then fold over the remaining third. This is the first turn, or first fold. Let the dough rest in the cooler for 30 minutes. Repeat this rolling and folding two more times for a total of three turns.
  10. 10. 9 Rich Yeast Doughs Laminated Dough Terms • Turns: the number of times that laminated dough is rolledCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved and folded. • Simple fold: three-fold (fold the dough in thirds). • Viennoiserie : the general term given to sweet yeast- raised dough goods, both laminated and non-laminated.
  11. 11. 9 Rich Yeast Doughs Makeup Techniques  Croissants  Cinnamon rollsCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved  Brioches  Danish spirals
  12. 12. • Vol-au-vents Makeup Techniques • Danish pockets • Snails9 Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
  13. 13. 9 Rich Yeast Doughs Makeup Techniques  Pinwheels  Coffee cakesCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved  Rosettes
  14. 14. 9 Rich Yeast Doughs Recipes • Kugelhopf (a) A BCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • Panettone (b) • Brioche • Croissant (c) C

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