A. All Ingredients Are Placed Into a Bowl at Once and Mixed

CHAPTER 24 YEAST BREADS

I. PREPARATION OF YEAST BREADS A. Ingredients 1. Flour 2. Liquid 3. Sugar 4. Salt 5. Yeast B. Mixing Methods 1. Straight dough method a. all ingredients are placed into a bowl at once and mixed 2. Sponge method a. yeast, water, and 1/3 of flour are mixed together and allowed to rise b. after 90 minutes, the remaining ingredients are added except the salt c. salt is added last once desired volume is obtained 3. Batter method a. all ingredients are combined at one time and placed into a mixer for kneading 4. Rapid mix a. bread machine C. Kneading 1. Purpose – development of gluten 2. Kneading surface and hands should be covered with a thin layer of flour 3. Kneading should be done in short presses and the dough turned a ¼ turn after each knead 4. Kneading can take up to 10 minutes D. Fermentation – First Rising 1. Dough should be rolled in a lightly greased bowl after kneading 2. The bowl should be covered with a moist towel and left to rise at room temperature (85 degrees F is optimal) 3. Time of rising depends upon a. type and concentration of yeast b. amount of available sugars c. temperature d. salt concentration e. mixing method 4. The first rise is completed when the dough has doubled in size 5. Allowing the dough to rise for too long will cause the gluten structure to collapse E. Punching Down – Second Rise 1. Purpose a. temperature distribution b. redistributes sugar, yeast, and gluten c. breaks large air bubbles d. allows excess CO2 to escape 2. The second rising takes ½ the time of the first 3. Dough should double in size F. Shaping G. Proofing- Final rising in pan or on baking sheet H. Decorating 1. Seeds 2. Scoring 3. Egg / milk wash I. Baking 1. First 10 minutes of baking should be at 400 degrees F (preheated oven) to congeal proteins (oven spring) 2. Final 35 minutes should be at 375 degrees F 3. Overfermented dough a. moth eaten appearance b. coarse texture 4. Underfermented dough a. dense loaf b. tough crust 5. Microwave baking is not recommended (no dry heat) 6. High altitude adjustments

II. VARIETIES OF YEAST BREADS A. Loaf Breads 1. Wheat / white bread 2. Whole-wheat bread 3. Sourdough breads 4. Malt breads B. Rolls C. Pita Bread 1. Dough is flattened into 9 inch circles 2. Baked at 500 degrees F for less than 1 minute 3. Bread collapses upon itself when removed from oven D. Bagels 1. Standard bread recipe plus egg whites 2. Dough is cut into 3 inch rounds and allowed to rise 3. Boiled in water 4. Baked E. English Muffins 1. Baked on a greased griddle or pan F. Pizza Crust 1. Made with hard wheat flour 2. One rising only 3. Baked at 400 degrees F G. Raised Doughnuts 1. Deep fried 2. Leavened H. Specialty Breads 1. Wood-burning oven breads 2. Steamed bread a. pumpernickle b. rye-meal 3. Stonemason bread

III. STORAGE OF YEAST BREADS A. Fresh 1. Best when consumed within 1-2 days 2. Staling begins immediately B. Refrigerated C. Frozen 1. Fresh bread can be kept frozen 2-3 months 2. Unbaked dough can be frozen up to 2 weeks