Yeast Bread Vocabulary

yeast

a microscopic single celled plant that produces the leavening gas carbon dioxide through the process of fermentation (available in three forms: compressed active dry yeast and quick rise yeast)

starter

a mixture of flour yeast sugar and warm liquid that begins the leavening action. A portion of the starter is used to leaven dough

kneading

a process of working with dough with your hands to thoroughly mix ingredients and develop gluten motion is rhythmically repeated until dough is smooth and elastic

brioche

a type of yeast that is baked in a special fluted pan

peel

a wooden board that a baker uses to slide breads onto the oven floor or hearth

freezer dough

after dough is mixed and kneaded it is frozen either before or after shaping

baking soda

an alkali that releases CO2 when added to flour and heated

leaven

causes dough to rise

croissants

crescent shaped flaky yeast rolls

cool rise dough

dough that is prepared in recipe that is designed to rise slowly in the refrigerator

gluten

elastic substance that forms when a certain proteins in what flour combine with liquid

quick rise yeast

highly active yeast strains that are dried they are made into granules smaller than those in active dry yeast allowing them to act more quickly

crumb

internal texture of a bread roll

regular yeast dough

mad by combining yeast and other recipe ingredients into one mixture

compressed yeast

made from fresh moist yeast cells that has been dried and made into granules

baking powders

made of a dry acid or acid salt backing soda and starch or flour most are double acting; they release some CO2 when moistened but release more CO2 when heated

Traditional Mixing Method

method of mixing yeast bread ingredients then warm requires fast rising yeast yeast mixed with some of the dry ingredients then warm liquid (120 deg to 130 deg) is added to the dry ingredients

Quick Rise Mixing Method

method of mixing yeast breads ingredients which requires fast rising yeast yeast mixed with some of the dry ingredients then warm liquids is added to dry ingredients

crust

outer surface of bread roll cake muffin

refrigerator dough

prepared from recipes designed to slowly rise in the refrigerator

fermentation

process that takes place when yeast cells act upon sugars to produce CO2 and alcohol. Results in dough rising (leavening)

batter mixing methods

recipe uses less flour so yeast mixture is thinner than dough

oven spring

the dramatic rising that takes place in dough during the first minutes of baking

rolled in Fat yeast dough

the fat is combined into dough with a rolling and folding action. Dough is made of many this alternating layers of fat and dough

mixer method

yeast is added to dry ingredients and then warm liquid is added and mixed using the electric mixer the remaining flour is stirred by hand

active dry yeast

yeast made from an active yeast strain that has been dried and made into granules