On Cooking Yeast Breads

1. C H A P T E R THIRTY-ONE
YEAST BREADS
“ Bread deals with living things, with giving life, with growth,
with seed, the grain that nurtures. It is not coincidence that
”
we say bread is the stuff of life.
– Lionel Poiláne, France’s most celebrated baker (1945-2002)
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

2. After studying this unit 2
YEAST BREADS
 You will be able to:
– Select and use yeast properly
– Perform the 10 steps involved in yeast bread
production
– Mix yeast dough using the straight dough
method and the sponge method
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

3. Yeast 3
YEAST BREADS
 Is a living organism, one-celled fungus
 Yeast feeds on carbohydrates converting them
into carbon dioxide and ethanol - fermentation
 During the baking process, yeast releases gas that
is trapped in the dough
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

4. Temperature and Yeast 4
YEAST BREADS
Understanding the effect of temperature on yeast
important when making yeast bread
 Yeast remains dormant at temperatures below
34°F
 Yeast grows rapidly between 75°F and 95°F
 Yeast dies at 138°F
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

5. Types of Yeast 5
YEAST BREADS
 Compressed
– Also known as fresh yeast
– Must be rehydrated
 Active dry yeast
– All moisture has been removed so that this yeast does
not need to be refrigerated until it is opened
– Must be rehydrated
 Instant dry yeast
– Gained popularity because it can be added to the dry
ingredients without rehydration
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

6. Production Stages of Yeast
Breads 6
YEAST BREADS
1. Scaling the ingredients
2. Mixing and kneading the dough
3. Fermenting the dough
 The first rise
4. Punching down the dough
 Folded down to expel the gases
5. Portioning the dough
 Cutting into the correct portions
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

7. Production Stages of Yeast
Breads 7
YEAST BREADS
6. Rounding the portions
 Stretching and smoothing the outer layers
7. Makeup: shaping the portions
8. Proofing the products
 The second rise
9. Baking the products
 Washes
 Scoring and docking
 Steam in the oven
10.Cooling and storing the finished products
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

8. Mixing Methods 8
YEAST BREADS
 Straight dough method
– Simplest and most common
– All ingredients are simply combined and mixed
– Once combined the dough is kneaded until
smooth and elastic
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

9. Mixing Methods 9
YEAST BREADS
 Sponge method (two-stage method)
– First stage: yeast, liquid and half of the flour are
mixed to make a sponge
The sponge is allowed to rise
– Second stage: the remaining ingredients are added
– The dough is kneaded and allowed to rise again
– This method gives the bread a slightly different
flavor and lighter texture
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

10. Controlling Fermentation 10
YEAST BREADS
 Adding more yeast or more sugar, which feeds
yeast, speeds fermentation
 Using warmer water and letting the dough rise in a
warm room will speed fermentation
 Using cold water and letting the dough rise in a
cool pace will slow fermentation
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

11. Gauging Bread Doneness 11
YEAST BREADS
 Uniform, rich, burnished gold to brown crust color
 Hollow sound when tapped on the bottom
 Internal temperature
– Lean dough - 190ºF to 210ºF
– Rich dough - 180ºF to 190ºF
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

12. Rolled-In Doughs 12
YEAST BREADS
 Also known as laminated doughs
 Used to make:
– Croissants
– Danish pastries
– Puff pastry (a non yeast-leavened laminated
dough)
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

13. Making Rolled-In Dough 13
YEAST BREADS
1. Mix dough and allow to rise
2. Prepare the butter or shortening
3. Roll out dough and top with butter
4. Fold dough around the butter and enclose completely
5. Roll out the dough into a rectangle
6. Fold the dough in thirds
7. Roll out and fold, in the same manner a second and third
time
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

14. Making Rolled-In Dough 14
YEAST BREADS
1 Rolling out the 2 Folding the
butter between two dough around the
sheets of plastic butter, which has
wrap. been placed in the
center.
3 Brushing the 4 Folding the
excess flour from dough in thirds.
the rolled-out
dough.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

15. Making Rolled-In Dough 15
YEAST BREADS
5 The finished 6 Cutting the
croissant dough. dough into
triangles.
7 Baked croissants.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel