Bread Making

Active dry yeast

Activated by putting it in water

Straight dough

All ingredients combined, kneaded

Rolled in dough

Butter incorporated through turning process (croissants)

Salt

Controls yeast, adds flavor

Cooling

Cool on wire rack

Slashing

Cutting, allows gas to escape

Shaping process

Depends on bread type, use floured work surface

Yeast tips

Don't keep past expiration, test by adding 1/2 tsp sugar to it and water, will foam

Kneading

Dough develops gluten for shape and structure

Rapid rise yeast

Eliminates step of putting in water

Proofing

Final rise, dough doubles before baking, often in a proof box

Fat

Flavor, tenderness

Kneading process

Fold, push, turn, repeat

Sugar

Food for yeast, adds sweetness, colors crust

Wash

Glaze of eggs and water

Resting straight dough

In bowl, covered in a warm place

Yeast

Living organism, produces co2

Fast mixing method

Mix yeast with dry stuff, add heated liquid and fat, add eggs and flour

Water/milk

Moisten, combine, activates yeast (115° for 8-10 minutes until foams)

Gluten

Protein from flour and water, elasticity

Testing dough

Put fingertips in, if the impression stays, the dough doubled

Bread/all purpose flour

Structure, base of bread

Sponge dough

Yeast combined with liquid, half flour and sugar, let rise, then add remaining ingredients

Fermentation

Yeast converts sugar into alcohol and co2, at room temperature