Scribd Logo
Upload

Welcome to Scribd!

  • On Baking: Artisan and Yeast Breads

    Uploaded by

    Mellanie Garcia
    38 views18 pages

    Original Title

    UTF-8''OnBakingUpdate_3e_CH07

    Copyright

    © © All Rights Reserved

    Available Formats

    PPT, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as ppt, pdf, or txt
    38 views18 pages

    On Baking: Artisan and Yeast Breads

    Uploaded by

    Mellanie Garcia

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as ppt, pdf, or txt
    of 18

    On Baking

    THIRD EDITION UPDATE

    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

    • After studying this chapter, you will be


    able to:
     select and use yeast properly.
     perform the 10 steps involved in yeast
    bread production.
     understand artisan bread-making
    techniques.

    continued on next slide


    On Baking, Third Edition Update Copyright © 2016, 2013, 2009 by Pearson Education, Inc.
    Labensky | Martel | Van Damme All Rights Reserved
    Chapter Objectives

    • After studying this chapter, you will be


    able to:
     prepare a variety of yeast breads,
    bagels, flatbreads and other bread
    varieties.

    On Baking, Third Edition Update Copyright © 2016, 2013, 2009 by Pearson Education, Inc.
    Labensky | Martel | Van Damme All Rights Reserved
    Yeast

    • A living organism, one-celled fungus,


    with various strains present virtually
    everywhere.
    • Yeast feeds on carbohydrates present
    in starches and sugars in bread dough,
    converting them to carbon dioxide and
    ethanol during fermentation:
     Yeast + carbohydrates = alcohol +
    carbon dioxide

    On Baking, Third Edition Update Copyright © 2016, 2013, 2009 by Pearson Education, Inc.
    Labensky | Martel | Van Damme All Rights Reserved
    Yeast Basics

    • Carbon dioxide is trapped in the dough


    made with yeast, leavening the bread
    while the alcohol evaporates.
    • Yeast is very sensitive to temperature
    and moisture.
    • Salt inhibits the growth of yeast and
    controls the dough's rise.

    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

    • Production is divided into 10 stages:


    1. Scaling the ingredients
    2. Mixing and kneading the dough
    3. Fermenting the dough
    4. Punching down the dough
    5. Portioning the dough
    6. Rounding the portions

    continued on next slide


    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

    • Production is divided into 10 stages:


    7. Make-up: shaping the portions
    8. Proofing the products
    9. Baking the products
    10.Cooling and storing the finished
    products

    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.

    continued on next slide


    On Baking, Third Edition Update Copyright © 2016, 2013, 2009 by Pearson Education, Inc.
    Labensky | Martel | Van Damme All Rights Reserved
    Mixing and Kneading

    • 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

    • Enhances the taste and texture of the


    finished bread
    • Takes place during two periods:
     Bulk fermentation, where the entire
    mass rises before shaping
     Proofing, the rise given to shaped yeast
    just prior to baking

    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

    • Punching down dough, a gentle method


    of folding:
     Expels gas pockets encouraging more
    yeast activity.
     Evens out dough temperature.
     Relaxes gluten.
    • Dough is divided then rounded before
    forming and placing in pans.

    On Baking, Third Edition Update Copyright © 2016, 2013, 2009 by Pearson Education, Inc.
    Labensky | Martel | Van Damme All Rights Reserved
    Proofing

    • Proofing is the final rise.


    • Dough proofs in pans, linen canvas or
    baskets:
     in a heated proof box with added
    humidity.
     at room temperature.

    On Baking, Third Edition Update Copyright © 2016, 2013, 2009 by Pearson Education, Inc.
    Labensky | Martel | Van Damme All Rights Reserved
    Baking Yeast Bread

    • Chemical changes take place during


    baking that add to yeast bread's
    appeal.
    • Washes applied before baking effect
    bread's appearance.
    • Scoring (slashing) or docking dough
    before baking improves bread's
    appearance.

    continued on next slide


    On Baking, Third Edition Update Copyright © 2016, 2013, 2009 by Pearson Education, Inc.
    Labensky | Martel | Van Damme All Rights Reserved
    Baking Yeast Bread

    • Steam in the oven allows dough to fully


    expand, contributes to crust formation
    and color.
    • Learning how to recognize when bread
    is fully baked is essential.

    On Baking, Third Edition Update Copyright © 2016, 2013, 2009 by Pearson Education, Inc.
    Labensky | Martel | Van Damme All Rights Reserved
    Evaluating Qualities of Bread

    • Bread is judged by:


     Even crumb without being sticky or
    large irregular cell structure in artisan
    bread.
     Flavor.
     Aroma.
     Good keeping properties.

    On Baking, Third Edition Update Copyright © 2016, 2013, 2009 by Pearson Education, Inc.
    Labensky | Martel | Van Damme All Rights Reserved
    Convenience Products

    • Bread bases are dry blends of specialty


    ingredients that must be added to a
    scratch formula or a mix.
    • Frozen dough enables restaurant
    operators to offer freshly baked bread.
    • Parbaked bread is solidified, unbrowned
    flash-frozen bread dough.

    On Baking, Third Edition Update Copyright © 2016, 2013, 2009 by Pearson Education, Inc.
    Labensky | Martel | Van Damme All Rights Reserved

    You might also like