Mastering the Art of Yeast Breads: Techniques and Tips

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Understanding the role of yeast in breadmaking is essential for achieving perfect loaves. Explore the process from kneading to proofing, and learn about key ingredients and mixing methods. Discover expert tips on fermentation, shaping, and baking to create delicious homemade bread every time.

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YEAST BREADS FOODS 2 Anderson County High School

What is Yeast? 1. Microscopic Plant 2. Favorite food is sugar 3. carbon dioxide forms as yeast ferments Bakers yeast is a one-celled fungus that multiplies rapidly at the right temperature in the presence of a small amount of sugar and warm moisture.

Ingredients o Flour (structure) o Liquid (moisture) o Yeast (Leavener) o Salt (controls yeast) o Fat (Tenderizer) o Eggs (Color, crust tenderizer) o Sugar (Food)

Terms to know: o Kneading- only add enough flour to keep the dough from becoming sticky. If you add too much it will slow fermentation time, leaving the final product dry and streaked or heavy. o Fermentation (rising)- Placing dough in a covered bowl (helps to maintain humidity and prevent drying) in a humid warm place. The dough will double in size as CO2 is produced by the yeast.

Terms cont. o Punching down- The dough is punched down directly in the bowl with a clenched fist. Evens out temps, redistributes sugars, yeast, gluten, breaks large air bubbles. The bread would have large holes without this step. o Proofing- The final rising that occurs in the pan or on the baking sheet.

Terms cont. o Shaping- Bread can take on a wide variety of shapes: braids, rolls, doughnuts, coffee cake. o Oven spring- Sudden dramatic rise of yeast dough that takes place during the first few minutes of baking. o Test for doneness- The bread should be above 195*. Top should be golden brown. Easy to remove from pan. Tap bottom to hear hollow sound.

Terms cont. o Cooling- Take out of pan and put on a rack. The crust will get soggy if left in the pan. o Care- Most homemade bread can be frozen if sealed. Homemade bread spoils faster than store-bought.

Mixing Methods 1. Standard- Dissolve yeast in water. THEN add milk, sugar, and fat. 2. Rapid mix- Mix yeast with dry ingredients. THEN add liquids. 3. Cool-rise- Mix, knead, and shape. THEN refrigerate to rise. 4. Batter method- No handling or kneading 5. Frozen dough method- Mix and knead, shape into pan, cover and freeze.

Yeast Temperatures 105*-115* o When yeast is dissolved directly into liquid o (standard method) 120*-130* o When un-dissolved yeast is added to dry ingredients. o (Mixer method)

Shaping (See hand-out) http://tbn0.google.com/images?q=tbn:2H0NCVaha4_pWM:http://muerggu.ch/baguette.jpg o Baguette o Couronne rosace http://tbn0.google.com/images?q=tbn:jocjNAEvScDkXM:http://realfoodliving.files.wordpress.com/2008/03/bread-9.jpg o Twist http://tbn0.google.com/images?q=tbn:lPJZ2_agjU63xM:http://farm3.static.flickr.com/2277/2221795776_8d5d66d7e3.jpg o Crescents http://tbn0.google.com/images?q=tbn:xtXzMdGmbHWJNM:http://bp1.blogger.com/_t7DDuKVslM0/RtmpF8uzrxI/AAAAAAAAAp0/k1qy1aUxu7w/s400/100_1624.JPG o Braided loaf http://tbn0.google.com/images?q=tbn:XaJ4aiRCrnyu9M:http://www.stonehousebread.com/products/epi.jpg o Epi

Crust Treatment Egg wash- Gives the crust a super shine. Butter- Less shine but deep golden brown color. Good flavor. Milk- Slightly soft or tender crust, with a dull shine. Toppings- brush the unbaked loaves with egg wash then sprinkle with: - Poppy seeds - Caraway seeds - Oregano - Garlic flakes -sesame seeds -basil - Onion