This document discusses different types of yeast breads and their production processes. It begins by introducing various yeast bread categories like lean, rich, and rolled/laminated dough products. Examples are provided for each category. The document then goes into detail about the stages of yeast bread production including mixing, fermentation, shaping, proofing and baking. Specific French and Italian bread varieties are also outlined. Laminated dough preparation for pastries like puff pastry and croissants is explained.

1. BREADS
Select and use yeast properly
Identify stages of bread production
Identify different kinds of yeast breads

2. INTRODUCTION
⦿Bread making is an art that dates back to
ancient times. The basic ingredients of bread
– flour, water, salt and leavening – can
produce a variety of breads.
⦿There are different kinds of yeast breads
each has its own kind of production
techniques and flavor.

3. TYPES OF YEAST BREAD
⦿Lean Yeast Dough Products
⦿Rich Yeast Dough Products
⦿Rolled-in Yeast Dough Products

4. LEAN DOUGH PRODUCTS
⦿It is a type of dough that contain little or no
sugar or fat.
⦿Examples are French and Italian breads,
white and whole wheat bread, dinner rolls
and rye breads.

5. RICH DOUGH PRODUCT
⦿It is a type of dough that contains higher
proportions of fat, sugar and sometimes
eggs.
⦿It bakes into softer products with tender
crust and interior crumb.
⦿Examples are rich dinner rolls, brioche,
challah and sweet rolls.

6. ROLLED-IN YEAST DOUGH
PRODUCT
⦿It is a type of dough that is made by
incorporating layers of fat and flour in the
dough by using rolling and folding procedure.
This technique gives the dough a flaky
texture.
⦿It is also called laminated dough.
⦿Examples are croissant and Danish pastries

7. STEPS IN YEAST DOUGH
PRODUCTION
1. Scaling ingredients
2. Mixing
3. Fermentation
4. Punching
5. Scaling
6. Rounding
7. Bench proofing
8. Make up and panning
9. Final proofing
10. Baking
11. Cooling

8. SCALING INGREDIENTS
⦿It is important to scale or measure
ingredients accurately and to have all
ingredients at the proper temperature when
making yeast bread.

9. MIXING
⦿ The way ingredients are combined affects the
outcome of the bread.
⦿ Purpose of kneading:
1. To combine all ingredients into a uniform,
smooth dough
2. To distribute the yeast evenly throughout the
dough
3. To develop gluten
⦿ Mixing methods for bread dough
1. Straight dough method
2. Pre-fermentation method – which includes
several stages such as sponge method, old
dough method and sourdough method
3. Rolling-in method

10. MIXING METHODS
Straight Dough Method
⦿With this method, all ingredients are simply
combined and mixed. Once the ingredients
are combined, the dough is kneaded until
smooth and elastic.
Pre-fermentation Method
⦿It employs a two step process. A batter,
dough or starter is prepared to allow the
yeast to begin fermentation. Then this
mixture is turned into a finished dough. This
is done to improve the flavor, texture, crust
and color of bread.

11. ⦿ Sponge Method – the yeast, liquid and half of the
flour are combined to make a thick batter called
sponge. The sponge is allowed to rise until bubbly
and doubled in size. The remaining ingredients are
added. The dough is kneaded and allowed to rise
again. This method is done to improve texture of
heavy doughs.
⦿ Old Dough Method – it is a piece of dough saved
from a previous batch of bread and added to a new
batch to improve the aroma and flavor of the
bread.
⦿ Sourdough Starter Method – it is a method that
have 3 stages: First, a sourdough culture or mother
is prepared. A second-stage mixture called levain
is prepared to add more yeast food and encourage
yeast activity. In the third stage, the final dough is
mixed.

12. ⦿ Mixing is done in two stages:
1. Pick up stage – the ingredients are combined on a
low speed until a rough dough is formed,
approximately 2 to 3 minutes. At this point, the
baker makes adjustment to the formula, adding
more flour or liquid depending on the flour’s
absorption.
2. Mixing stage – the dough is kneaded at medium
speed approximately 5 to 10 minutes. The goal is
to properly develop the gluten and warm the
dough to the ideal temperature. The dough should
look smooth and will clear away from the machine
bowl.
⦿ Window pane test – a procedure to check the
yeast dough has been properly kneaded. This is
done by getting a piece of knead dough and is
pulled to see if it stretches without breaking
apart.

13. FERMENTATION
⦿Fermentation is a natural process by which
yeast converts sugar into alcohol and carbon
dioxide. It also refers to the period when
yeast dough is left to rise.
⦿Dough develops characteristics during
fermentation that will enhance the taste and
texture of the finished bread. The gluten
strengthens, ensuring the bread to hold its
structure when baked.
⦿Fermentation is complete when the dough
approximate doubled in size and no longer
springs back when pressed with 2 fingers.

14. FACTORS IN CONTROLLING
FERMENTATION
1. Ingredients – dough with more yeast and more
yeast food will ferment more quickly.
⦿ No time dough – refers to formula in which the
quantity of yeast is increased to such an extent
that fermentation time is reduced
significantly.
⦿ Dough conditioners – are added to these
formulas to ensure that the dough ferments
properly in the brief time allowed.
2. Dough temperature - using warm water in the
dough and fermenting it in a warm
temperature speed up fermentation process.
3. Room temperature – bakeries often extend the
fermentation time by putting it on a retarder.

15. PUNCHING
⦿Is a method of deflating the dough to expel
carbon dioxide, redistributes the yeasts for
further growth, relaxes gluten and equalizes
the temperature throughout the dough.

16. SCALING
⦿A method of dividing the dough into equal
portions.
⦿For loaves, the dough is scaled to the desired
weight,
⦿For individual rolls, the dough can be rolled
into an even log from which portions are cut
with a chef’s knife or dough cutter. Weighing
the cut dough pieces on a scale ensure
uniform sizes.
⦿Work quickly when scaling to prevent the
dough from drying out.

17. ROUNDING
⦿A method wherein the portioned dough is
shaped into a smooth, round balls.
⦿Rounding stretches the outside layer of
gluten into a smooth coating. This helps hold
in gases and makes it easier to shape the
dough.

18. BENCH PROOFING
⦿Is a method done to relax the gluten which
makes the shaping process easier.
⦿The rounded portions of the dough are
allowed to rest for 10 to 20 minutes. The
dough should be covered to prevent a skin
from forming.

19. MAKE UP AND PANNING
⦿The dough is shaped into loaves or rolls and
placed in pans or baking sheets. Proper
molding is important to the shape of a
finished bread. All gas bubbles should be
expelled during molding. Bubbles left in the
dough will result in large air holes in the
baked products.

20. FINAL PROOFING
⦿It is the final rise of shaped or panned yeast
products before baking. This is done to
continue the process of yeast fermentation
that increases the volume of the shaped
dough. Under proofing results in poor volume
and dense texture. Over proofing result in
coarse texture and loss of flavor.
⦿Put in a proofer to prevent the dough from
drying out or forming a crust.

21. BAKING
⦿The application of heat at the proper rate
transforms the well-risen dough into a
pleasant and digestible product.
⦿Factors to consider during baking process
1. Oven temperature and baking time
2. Washes
3. Cutting and scoring
4. Loading the ovens
5. Steam

22. COOLING
⦿After baking, breads must be removed from
pans and cooled on racks to allow the escape
of the excess moisture and alcohol created
during fermentation. Allow loaves to cool
completely before slicing. This allows the
internal structure to settle and evaporates
any excess moisture remaining after baking.

23. STORING
⦿Breads to be served within 8 hours may be
left on the racks.
⦿Once cool yeast products should be stored at
room temperature or frozen for longer
storage. Do not refrigerate yeast breads, as
refrigeration promotes scaling. Do not wrap
crisp-crusted breads as this causes the crust
to soften.

24. QUALITIES OF BREAD
⦿Bread is judged by its external and internal
appearance, flavor, aroma and keeping
properties.
⦿Qualities should include:
1. Uniform brown surface color
2. The crust is neither too thick or thin
3. The crust should be crisp or tender
4. The interior should be even and moist
without being sticky
5. A good bread has good keeping properties

25. COMMON FRENCH BREADS
⦿ Brioche – is a rich,
tender bread made with
a generous amount of
eggs and butter. The
high ratio of fat makes
the dough difficult to
work with, but the
flavor is well worth the
extra effort.
⦿ Baguette – the
traditional, long thin
French bread known for
its crisp crust and light
chewy interior.

26. ⦿ Croissant – a rich, buttery
pastry shaped like a
crescent, with crisp, flaky,
golden brown crust and
soft, semi-hollow interior.
They originated in Austria
during the war between
Austria and Turkey. The
bakers decided to make a
pastry shaped like the
crescent on the Turkish flag
which symbolizes Austria’s
defeat to Turkey.
⦿ Epi de ble – epi is a French
word for wheat, this refers
to a bread shaped that
resembles a sheaf of a
wheat. It is traditionally
made from French bread
dough and cut with scissors.

27. ⦿Fouace – is a rectangular
yeast bread, soft and
made with eggs, often
filled with bacon, onion
and herbs.
⦿Ficelle – the French
word for string, referring
to a French bread that
resembles a very thin
baguette.
⦿Gros pain – is a large
family size version of a
baguette.

28. ⦿ Le floron – is a bread
made of wheat, rye and
buckwheat flour.
⦿ Pain de campange – the
French term for “country
bread”, referring to a
rustic bread made with a
dough similar to baguette
dough but with whole
grains, such as whole
wheat, white rye or
cornmeal. The grain gives
the bread more character
and flavor, and
contributes to the
brownish-gold country-
style crust.

29. ⦿Pain aux noix – is bread
filled with nuts.
⦿Pain d’ epices – the
French term for “spice
bread”, referring to a
rich, breadlike cake
made with honey,
candied orange and
spices such as
cinnamon, ginger,
nutmeg and anise.

30. ⦿Pain de mie – the
French term for “bread
of the crumb”,
referring to white
breads including
Pullman loaves and
breads made from milk
dough, such as
sandwich bread and
hamburger or hotdog
buns.
⦿Pain ordinaire – French
term for “ordinary
bread”. Made with
white flour, salt, water
and leavening agent.

31. ⦿Pain a l’ancienne – the
French term for
“ancient bread”,
referring to a lean,
rustic bread with a
distinct natural
sweetness and nutlike
character.
⦿Pain au chocolate – a
chocolate filled
croissant. It is made by
rolling a rich, dark
chocolate bar in a
small, rectangular
square of croissant.

32. ⦿Pain au levain – a rustic
French bread made with
levain starter and
traditionally shaped into
a boule. It is
characterized by its
crisp crust, delicate
flavor and open cell
structure.
⦿Viennoise – is a thinner
baguette that contains
milk, fat and egg and is
softer and sweeter than
baguette

33. ⦿Boule de campagne – a
country style loaf that is
fat and round bread,
almost spherical. This
bread has nutty and
slightly sour flavor and
has chewy texture.
⦿Galette – a flat pastry of
varying size, made of
sweet flaky pastry
dough, yeast dough or
unleavened dough and
filled with fruit, nuts,
jam, or meat and cheese
depending on the region
of France.

34. COMMON ITALIAN BREAD
⦿ Focaccia – a square or
rectangular, rustic Italian
bread with a substantial
golden brown crust and
tender, large-holed crumb.
It is generally baked in a
flat sheet pan and its
characteristic dimple top
can be sprinkled with
coarse salt, olive oil,
herbs, cheeses and other
items.
⦿ Pane di Altamura – is a
crisp, fragrant bread with
a soft crumb and has the
color of straw.

35. ⦿ Pane di Siciliano – the
Italian term for
“Sicilian bread”,
referring to a rustic,
enriched bread made
with semolina flour,
which adds a slightly
sweet, nutty flavor
and pale yellow hue. It
is S-shaped and topped
with sesame seeds.
⦿ Panettone – a
traditional Italian
festive bread baked in
a tall cylindrical mold.
It is sweet and rich,
yeasted bread packed
with dried fruits and
almonds.

36. ⦿Pane di Segale
Bolzanese – a chewy,
caraway-scented
crunchy on the
outside bread from
Bolzano.
⦿Carasau – a bread
from Sardinia,
referring to a thin
circular crisp sheets
of pastry and keeps
for a long time.

37. ⦿Grissini – thin crisp
Italian breadsticks.
They originated in
Turin in the
Piedmont district of
Italy.
⦿Piadina – an Italian
unleavened
flatbread without
yeast. This is eaten
with a soft cheese or
prosciutto and best
served warm.

38. ⦿Casatiello – a spicy
Italian cheese bread
flavored with freshly
ground pepper and
chunks of salami.
⦿Ciabatta – the Italian
word for “slipper”,
referring to a
slipper-shaped rustic
bread made from a
very wet dough. It
has golden brown
crisp and thin crust
and soft interior that
has big holes

39. LAMINATED DOUGH
Preparation of puff pastry, croissants
and Danish pastry

40. ROLLED-IN DOUGH
⦿Also called as laminated dough, these
pastries are so named because the fat is
incorporated into the dough through a
process of rolling and folding. Products made
with laminated dough have a distinctive flaky
texture created by the repeated layering of
fat and dough.

41. PUFF PASTRY
⦿Also known as pate feuilletee or mille
feuille, it is rich, buttery dough that bakes
into hundreds of light, crisp layer. The
classic way of making puff pastry produces
more than one thousand layers in the
finished dough; hence the name mille feuille
which means “one thousand leaves”.
⦿It is used for both sweet and savory
preparations.
⦿It is used as wrapper for beef wellington,
pate and almond cream , vol-au-vents,
bouchees

42. ⦿Detrempe- it is paste made with flour and
water during the first stage of preparing
laminated dough.
⦿Turns – the number of times that laminated
dough is rolled and folded.
⦿Roll-in – shorthand expression for the butter
or other fat used in layering laminated
dough.
⦿Single book fold/ three fold method; four
fold/double book method – methods for
folding and rolling-in fat for laminated dough

43. MAKING PUFF PASTRY
⦿ To make puff pastry, a détrempe is rolled out
and covered with a sheet of butter; margarine,
shortening, goose fat, lard, or oil may be used in
place of the butter but flavor will be sacrificed.
The quantity of rolled-in fat may range from 50
to 100% of the weight of the flour. The dough is
then folded, turned, rerolled, and folded again
repeatedly, with a minimum of 30 minutes rest
time, in the refrigerator, between each fold.
The dough may be folded a maximum of eight
times; the number of turns and folds determines
the number of layers, which can be over 1,000.
When the dough is baked at high temperature,
the fat melts and creates steam, which leavens
the dough to between six and eight times its
original thickness.

44. TYPES OF FOLD
Single book fold Double book fold

45. SHAPING PUFF PASTRY
⦿ Bouchees – are small
puff pastry shells often
used for hors d’ oeuvre
or appetizers.
⦿ Vol-au-vents – are
larger, deeper shells
often filled with savory
mixtures for a main
course.
⦿ Feuilletees – are square,
rectangular or diamond-
shaped puff pastry
boxes. They can be
filled with sweet or
savory mixture.

46. CROISSANTS AND DANISH PASTRY
⦿ Are made from yeast dough and is laminated by
fat.
⦿ Production stages:
1. Scaling ingredients
2. Preparing the roll-in fat
3. Mixing and kneading the dough
4. Fermenting the dough
5. Laminating the fat in the dough
6. Portioning the dough
7. Filling the dough
8. Proofing
9. Baking
10. Glazing, cooling and storing

47. SHAPING CROISSANT

48. SHAPING DANISH PASTRY

50. QUICK BREADS
Using chemical leavening agents properly
Prepare a variety of quick breads,
griddlecakes, pancakes and waffles

51. QUICK BREADS
⦿A category of breads, muffins, scones, and
biscuits that are quick to make because the
batter or dough uses chemical leavening
rather than yeast.
⦿Chemical leavenings used are baking soda
and baking powder.

52. MIXING METHOD
⦿Biscuit Method – a mixing method used to
make biscuits, scones and flaky dough. It
involves cutting cold fat into the flour and
other dry ingredients before any liquid is
added.
⦿Muffin Method – a mixing method used to
make quick batters. It involves combining
liquid fat with other liquid ingredients before
adding them to the dry ingredients.
⦿Creaming Method – a mixing method in which
softened fat and sugar and combined
vigorously to incorporate air.

53. QUICKBREAD MIXING TECHNIQUES
Mixing Technique Fat Result
Biscuit Method Solid (chilled) Flaky dough
Muffin Method Liquid (oil or melted
butter)
Soft, tender,
cakelike texture
Creaming Method Softened (room
temperature)
Rich, tender,
cakelike texture