YEAST BREAD

carbon dioxide

gives bread volume

fermentation

After kneading the dough must rest, during this time the yeast and the sugars act together to from alcohol and carbon dioxide

what successful yeast bread depends on

Careful measuring Sufficient kneading Controlled fermentation temperatures Correct pan size Correct baking temperature

why does yeast dough need to be punched

it releases some of the carbon dioxide

gluten

Forms the framework of the bread, Is developed during mixing and kneading, Holds the carbon dioxide produced during fermentation

shaping

Use a sharp knife for dough cutter to divide into portions, Allow the dough to rest about 10 minutes to make it easier to handle, Flatten.

fermemtation

a sign of this is if dough remains indented when pushed down gently with two fingers

kneading

develops the gluten. means to press, fold, and turn the dough, then repeat....

too much pressure at end of kneading

can tear or mat the gluten strands that have already developed.

traditional method

doughs prepared by this method are allowed to rise twice

sugar

feeds the yeast

bread flour

has more gliaden and glutenin, making stonger gluten for a bread machine

fast rising yeast

highly active yeast strains that are smaller and act more quickly

one-rise method

in this method, dough requires the use of fast rising yeast

mixer method

in this method, using an electric mixer helps develop gluten and shorten the kneading time

batter method

in this method, vigorous stirring, rather than kneading, helps develop the gluten

active dry yeast

made from active yeast strain and made into granulates

milk

makes a softer crust and helps bread stay more fresh

too much pressure in beginning of kneading

makes the dough sticky and hard to handle.

too much flour added when kneading

makes the dough stiff.

freezer doughs

start with formulated yeast bread recipe, then mix and knead dough. freeze the dough before shaping

salts

stops yeast from growing out of control

refrigerator doughs

time saving method- use batter method to prepare dough, then let rise slowly in the refrigerator

bread machines

time saving method-fastest, easiest way to produce homemade bread

cool-rise doughs

time saving method-prepared from recipes that are specifically designed to rise slowly in the refrigerator

why is yeast bread kneaded?

to develop most of the gluten