Y2U82 Types of Dough Lean Dough Flour water yeast salt Chewy texture crisp crust French bread hard rolls Rich Dough Contain tenderizing ingredients Shortening butter sugar milk Parker House rolls brioche cinnamon bun Danish ID: 229835
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Slide1
Yeast Breads
Y2.U8.2Slide2
Types of Dough
Lean DoughFlour, water, yeast, saltChewy texture, crisp crustFrench bread, hard rolls
Rich DoughContain tenderizing ingredients
Shortening, butter, sugar milkParker House rolls, brioche, cinnamon bun, DanishSlide3
Two Basic Methods
Straight DoughCombine all ingredients at same time
KneadRise
SpongeYeast combined with ½ the flour, ½ the water for the first doublingThen combine with rest of ingredients
Knead
RiseSlide4
Preferment
Flour
Liquid
Poolish (100% hydration)
1 part
(33% total flour weight)
1 part
(50% total water weight)
Instant yeast 0.33%
Poolish
flour weight for 8 hours: See Yeast, adjust by time formula
.
Ex. 1.5%:3 hrs., 0.7%:
8 hrs., 0.1% 12 hrs.
Sponge uses all the total formula’s yeast for a shorter time
.
Biga (66.6 % hydration)
3 parts
(33% total flour weight)
2 parts
(33% total water weight)
Instant yeast 0.66% Biga flour weight for 8 hours: See Yeast, adjust by time formula.
Pâte Fermentée
Old dough, a piece of yesterday’s production (lean dough).Slide5
Sourdough
Leavened with a starterA starter is a mixture of flour, water, and yeast ( often originally wild) which is kept and regularly fed.A portion is used to start a batch of breadSlide6
10 Steps
0. PrefermentScaling: measure ingredients accurately, autolyze for hydration of proteins and protease development
Mixing/Kneading: combine ingredients, knead to smooth and elasticFermentation: yeast converts sugar into alcohol and carbon dioxide. Bulk fermentation before shaping. Proofing after shaping
Punching Down; expel and redistribute gasSlide7
10 Steps
5. Portioning: dividing into portions6. Rounding: helps hold gases in (smooth layer of gluten)
7. Shaping: hand shape and/or couche, brotform
, banneton8. Proof: final rise
9. Bake: score, oven spring, steam. Doneness: light for its weight, desired crust thickness, color, sounds hollow.
10. Cool and Store: cool on racks that allow for air circulation, place cooled breads in moisture-proof bagsSlide8
Type
Flour
Liquid
Fat
Egg
Sugar
Other
Bread, basic, lean (60% hydration)
5 parts bread
3 parts water
3.75% oil FW
Instant yeast
1.5%
FW.
Salt 1.25% FW.
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Substitute 33% whole wheat, rye, cornmeal: See flour characteristics.
French (66.6% hydration)
3 parts
bread
2 parts
water
Instant yeast 1% FW.
Salt 2% FW.
Ciabatta (75% hydration)
4 parts bread
3 parts
water
Instant yeast 1% FW.
Salt 2% FW.
Slide9
Type
Flour
Liquid
Fat
Egg
Sugar
Other
Soft Roll
3 parts
bread
2 milk or water w/ 10% NFDM
10% butter/
oil FW
10% FW
10% FW
Instant yeast 1.5% FW.
Salt 2% FW.
Rich Sweet
5 parts bread
2 parts milk
40% butter/
shortening
FW
(2 parts)
25% FW
(1.25 parts)
20 % FW
(1 part)
Instant yeast 2.5% FW.
Salt 1.5% FW.
Medium brioche: cut sugar to 5%.
Brioche
5 parts bread
1 part milk
70% butter FW
(3.5 parts)
50 % FW
(2.5 parts)
5% FW
(.25 part)
Instant yeast 1.75% FW.
Salt 2% FW.
Irish Soda
9 parts
all-purpose
8 parts
buttermilk
Baking soda 1.25% FW.
Salt 1.3% FW.
Bread Dough Notes:
Add up to 30% particulates (olive/onion/cheese) FW
Add up to 1.5% herb/spice FW
FW=Flour Weight : NFDM=Non-Fat Dry Milk