cuul 1124

1. On Cooking: A Textbook of Culinary
Fundamentals
Sixth Edition
Chapter 32
Yeast Breads
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved

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Learning Objectives
After studying this chapter, you will be able to:
32.1 Select appropriate types of yeast and use yeast properly
32.2 Perform the 10 steps involved in yeast bread production
32.3 Mix yeast doughs using the straight dough method and the
sponge method
32.4 describe and use basic shaping techniques
32.5 Prepare rolled-in yeast doughs for making sweet or savory
products
32.6 Bake a variety of breads from lean, rich and rolled-in yeast
doughs

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Yeast
• Yeast is a living organism, one-celled fungus
• Yeast feeds on carbohydrates converting them into
carbon dioxide and ethanol -
– This is the process called fermentation
• During the baking process, yeast releases gas that is
trapped in the dough

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Temperature and Yeast
• Understanding the effect of temperature on yeast
important when making yeast bread
• Yeast remains dormant at temperatures below 34°Fahrenheit
• Yeast grows rapidly between 75°Fahrenheit and 95°Fahrenheit
• Yeast dies at 138°Fahrenheit

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Types of Yeast
• 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

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Natural Yeast Leavener
• Sourdough starter is a natural yeast leavener
• It is made by combining equal parts flour and water
• Grapes, apple peels or orange rinds may be added to
seed the mixture with yeast spores
• Over time, the starter develops flavor, acidity and yeast
activity so that is can leaven dough

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Production Stages of Yeast Breads (1
of 2)
There are ten stages in the production of yeast breads
1. Scaling the ingredients
2. Mixing and kneading the dough
3. Fermenting the dough
1. This is called the first rise
4. Punching down the dough
1. Folded down to expel the gases
5. Portioning the dough
1. Cutting into the correct portions

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Production Stages of Yeast Breads (2
of 2)
6. Rounding the portions
1. Stretching and smoothing the outer layers
7. Makeup: shaping the portions
8. Proofing the products
1. This called the second rise
9. Baking the products
1. Washes
2. Scoring and docking
3. Steam in the oven
10.Cooling and storing the finished products

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Straight Dough Mixing Method
• There are several mixing methods used to make yeast
doughs
• Straight dough method
– This is the simplest and most common
– All ingredients are simply combined and mixed
– Once combined, the dough is kneaded until smooth
and elastic

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Sponge Methods
• Sponge method (also called the 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

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Controlling Fermentation
• 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

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Gauging Bread Doneness
• Bread is done when it meets these criteria:
• The bread has a uniform, rich, burnished gold to brown
crust color
• It has a hollow sound when tapped on the bottom
• Internal temperature reaches:
– Lean dough - 190°Fahrenheit to 210°Fahrenheit
– Rich dough - 180°Fahrenheit to 190°Fahrenheit

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Rolled-In Doughs
• Rolled-in dough is also known as laminated dough
• Used to make:
– Croissants
– Danish pastries
– Puff pastry (a non yeast-leavened laminated dough)

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Making Rolled-In Dough
• Mix dough and allow to rise
• Prepare the butter or shortening
• Roll out dough and top with butter
• Fold dough around the butter and enclose completely
• Roll out the dough into a rectangle
• Fold the dough in thirds
• Roll out and fold, in the same manner a second and third
time

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Making Rolled-In Dough (1 of 2)
• Clockwise from top left:
• Roll out the butter
between two sheets of
plastic wrap.
• Fold the dough around the
butter, which has been
placed in the center.
• Brush the excess flour
from the rolled-out dough.
• Fold the dough in thirds.

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Making Rolled-In Dough (2 of 2)
• Clockwise from top left:
• The finished croissant dough.
• Cut the dough into triangles.
• Baked croissants.

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