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Chapter 31
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
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