Yeast Breads

Yeast Breads

1. Ingredients

   • Flour
   • Yeast
     • 32-43C
     • DORMANT @ 2C
     • DEAD @ 59C
     • Sugar → CO2 + alcohol
   • Salt
     • Flavour
     • Stronger/+ elastic gluten
     • Inhibits yeast growth
   • Liquid

2. Types of Dough

   • Lean
     • Little-to-no sugar/fat
     • French/Italian bread
   • Rich
     • High sugar/fat
     • Cinnamon rolls, brioche

3. Stages

   • Scaling
   • Mixing & Kneading
     • Gluten
   • Fermentation
   • Punching
   • Portioning & Rounding
   • Proofing
     • Breaks large air bubbles
     • Redistributes gas
     • Relaxes gluten
     • Equalizes temperature
   • Baking

4. Mixing Methods

   • Straight Dough
     • All ingredients combined
     • Kneaded until smooth & elastic
   • Sponge
     • Yeast, liquid, & 1/2 flour combined
     • Sponge rises
     • Fat, salt, sugar, eggs, rest of flour added
     • Kneaded