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On Baking: Artisan and Yeast Breads
On Baking: Artisan and Yeast Breads
CHAPTER 7
Artisan and Yeast
Breads
On Baking, Third Edition Update Copyright © 2016, 2013, 2009 by Pearson Education, Inc.
Labensky | Martel | Van Damme All Rights Reserved
Chapter Objectives
On Baking, Third Edition Update Copyright © 2016, 2013, 2009 by Pearson Education, Inc.
Labensky | Martel | Van Damme All Rights Reserved
Yeast
On Baking, Third Edition Update Copyright © 2016, 2013, 2009 by Pearson Education, Inc.
Labensky | Martel | Van Damme All Rights Reserved
Yeast Basics
On Baking, Third Edition Update Copyright © 2016, 2013, 2009 by Pearson Education, Inc.
Labensky | Martel | Van Damme All Rights Reserved
Table 7.1 Temperature for Yeast Development
On Baking, Third Edition Update Copyright © 2016, 2013, 2009 by Pearson Education, Inc.
Labensky | Martel | Van Damme All Rights Reserved
Production Stages for Yeast Breads
On Baking, Third Edition Update Copyright © 2016, 2013, 2009 by Pearson Education, Inc.
Labensky | Martel | Van Damme All Rights Reserved
Obtaining Proper Dough
Temperature
• Yeast activity most beneficial when
dough reaches 75°F to 80°F (24°C to
27°C) after mixing.
• Moistens ingredients
• Develops the gluten web in wheat
dough
On Baking, Third Edition Update Copyright © 2016, 2013, 2009 by Pearson Education, Inc.
Labensky | Martel | Van Damme All Rights Reserved
Methods for Mixing and Kneading
Yeast Dough
• Straight-dough (direct) method
On Baking, Third Edition Update Copyright © 2016, 2013, 2009 by Pearson Education, Inc.
Labensky | Martel | Van Damme All Rights Reserved
Fermentation
On Baking, Third Edition Update Copyright © 2016, 2013, 2009 by Pearson Education, Inc.
Labensky | Martel | Van Damme All Rights Reserved
Punching Down and Forming Bread
On Baking, Third Edition Update Copyright © 2016, 2013, 2009 by Pearson Education, Inc.
Labensky | Martel | Van Damme All Rights Reserved
Proofing
On Baking, Third Edition Update Copyright © 2016, 2013, 2009 by Pearson Education, Inc.
Labensky | Martel | Van Damme All Rights Reserved
Baking Yeast Bread
On Baking, Third Edition Update Copyright © 2016, 2013, 2009 by Pearson Education, Inc.
Labensky | Martel | Van Damme All Rights Reserved
Evaluating Qualities of Bread
On Baking, Third Edition Update Copyright © 2016, 2013, 2009 by Pearson Education, Inc.
Labensky | Martel | Van Damme All Rights Reserved
Convenience Products
On Baking, Third Edition Update Copyright © 2016, 2013, 2009 by Pearson Education, Inc.
Labensky | Martel | Van Damme All Rights Reserved