Bread Final

Using bullet points describe the proper way to to mix brioche dough from beginning to the end.

- mix all ingredients expect your butter on speed one (4 minutes) - make butter pliable - increase mixer to second speed and slowly add butter in chunks (4 chunks) -mix until you can form a window - wrap dough in plastic wrap and place in freezer 7/10

When converting fresh yeast to instant yeast at Johnson & Wales University we multiply the fresh yeast quantity by.

.33-.4

What is the bakers percentage of salt in yeasted bread?

1.8 - 2%

When calculating 1250g into pounds and ounces the correct answer is?

2# 12oz

How many commercially yeasted preferments are there?

4

What is the ideal temperature of a Danish dough during primary fermentation?

75-78 F

What is the ideal temperature at the end of mixing a yeasted dough.

75-80 Fahrenheit

The main reason to freeze the détrempe before we begin the lamination sequence is?

Achieve a similar consistency between dough and butter

The Croissant was:

All of the above Answers: Invented in the 1600's Originally a non laminated dough Laminated for the first time in France All of the above

Salt provides the following in yeasted dough.

All of the above Answers: Regulates fermentation. Increases flavor. Tightens the gluten formation. All of the above

Convert the following formula into bakers percentages. Bread flour 2300g Milk 1600g Eggs 200g Sugar 375g Yeast 42g Salt 55g

Bread flour 100% Milk 69.6% Eggs 8.7% Sugar 16.3% Yeast 1.8% Salt 2.4%

Please balance the following formula to give the new desired yield of each ingredient when making 50 baguettes at 390g Bread flour 1500g Whole wheat flour 250g Water 1100g Salt 40g Yeast 38g

Bread flour 10200g Whole wheat flour 1700g Water 7480g Salt 272g Yeast 258g

Convert the following weights from grams into pounds and ounces Bread flour 2500g Milk 800g Salt 30g Yeast 50g

Bread flour 5# 8.2oz Milk 1# 12.2oz Salt 1.1oz Yeast 1.8oz

Please convert the following formula into bakers percentage. Bread flour 5000g Whole wheat flour 450g Water 3750g Salt 50g Yeast 40g Poolish 1000g

Bread flour 91.7% Whole wheat flour 8.3% Water 68.8% Salt .9% Yeast .7% Poolish 18.3%

What is the term for the step of baking that takes place immediately after mixing.

Bulk or primary fermentation

compared to other preferments, what is the major difference in a poolish

It is the only preferment with a 1:1 ratio of flour and water

According to your reading assignment what is the origin of the acronym HACCP?

Pillsbury designed it for NASA's space program

Which preferment increase extensibility in dough?

Poolish

Which preferment uses salt?

Pâte Fermentée

Which mixing method will produce bread with the most creamy crumb, complex flavor and a long shelf life?

Short

Using bullet points, list and describe the three benefits of using preferments.

Strength Flavor Shelf life

What is the final proofing time for both a Croissant and a Danish in a proof box.

The final proofing time for a croissant is 3 hours and for danishes 2.5 hours.

What are the two gluten forming proteins found in wheat flour and what are the characteristics of each?

The two gluten forming proteins found in wheat flour would be glutenin and gliadin. Glutenin provides elasticity, while gliadin provides extensibility.

The extraction rate of flour refers to.

The yield of flour as it goes through at the end of the milling process.

A biga is a preferment that is hydrated between 50-60%

True

As the length of mixing on speed two increases the liquid temperature decreases.

True

Gluten development is achived by only mixing the dough on second speed.

True

Higher hydrated dough ferments more quickly than a dough with a lower hydration.

True

Lactic acid and carbon dioxide are by-products of fermentation

True

One of the many purposes of injecting steam in the oven is to ensure a more open crumb structure in breads.

True

Pâte Fermentée /Old dough is a preferment that uses all of the final-doughs ingredients as well as having full gluten development.

True

The maillard reaction is a test indicating the protein and starch level in flour.

True

When folding dough during the bulk fermentation process we are creating strength and expelling CO2.

True

When frying a doughnut at too low of a temperature, is that it will be excessively greasy.

True

List 2 functions of why we injecting steam into the oven?

Volume/Oven spring Shine on crust Delay of crust formation Dramatic opening of score marks

Fermentation of bread continues until:

When yeast dies in the oven at 138 F

The short mixing method is used for bagels and pretzels.

False

Please balance the following formula if I want to make 120 rolls at 80g each Flour 1200g Milk 550g Eggs 150g Sugar 250g Salt 20g Butter 300g Yeast 30g

Flour 4680g Milk 2145g Eggs 585g Sugar 975g Salt 78g Butter 1170g Yeast 117g

The four basic ingredients in yeasted bread are:

Flour, Water, Salt and Yeast

When we order artisan style bread flour what specifications are we looking for?

Hard Red Winter Protein 11.5-11.7

When using a higher percentage of whole grain it usually requires:

Higher hydration due to the bran.

The rubbing method can also be called the lamination method.

False

The rubbing method of mixing creates volume in biscuits and scones.

False

Compare and contrast five similarities or differences between a classic croissant dough and a Danish dough.

Danish: Enriched dough containing milk and eggs. Sweeter Can contain spices Flakier Different shapes Filling top and center Sweet or savory Croissant: Lean dough Classic shape

Identify the largest part of the wheat kernel that contains the most protein and carbohydrates

Endosperm

A biga was developed in England to help with pan bread production.

False

An approved method of achieving the desired dough temperature is to continue mixing until the desired temperature is achieved.

False

An approved method of obtaining the desired dough temperature, is to continue mixing the dough until it reaches the desired temperature.

False

Danish dough is mixed using the intensive mixing method.

False

Egg wash should always be store in the fridge alongside the glazes and fillings.

False

Fresh yeast and dry yeast are completely interchangeable in a yeast dough and can be used 1 to 1

False

Osmotolerant yeast is used; when the fat exceeds 10% of the flour.

False

Quick breads are commonly leavened through biological leavening.

False

Scoring bread is a mandatory step in yeasted bread production

False

Short, improved and whipped are three yeasted dough mixing methods.

False

Sugar provides strength to enriched dough.

False