Making Yeast Bread

7 BASIC STEPS TO BREAD MAKING

1. MIXING, 2. KNEADING, 3. RISING/FERMENTATION, 4. PUNCHED DOWN, 5. SHAPING, 6. RISING/PROOFING, 7. BAKING.

DOUGH HOOK

A hook-shaped beater used on a mixer to knead yeast dough.

GLUTEN

A mixture of two proteins found in some cereal grains, especially wheat grain.

PUNCHED DOWN

Describes dough that has been pressed, punched, and folded to remove/release carbon dioxide bubbles in the dough that builds up during the rising process.

YEAST LEAVENS

Causes the dough to rise as it fills with CO2 bubbles.

CARBON DIOXIDE

Colorless, ordorless gas. A by-product created when yeast is growing.

SCALING

Dividing dough into equal pieces by cutting and weighing it.

ROLLED-IN-FAT YEAST DOUGH

Fat is rolled or folded into the dough through a rolling or folding process.

3 TYPES OF REGULAR YEAST DOUGH

HARD LEAN, SOFT MEDIUM, SWEET RICH.

KNEADING

Part of the bread making process that strengthen gluten strands. Take the dough and fold in half, pressing down with the heel of your hands. Turn dough 1/4 turn and repeat until dough is a uniform, smooth and soft mass.

FERMENTATION

Period when yeast feed on starch and sugar, giving off carbon dioxide (CO2) and causing the dough to rise.

PANNING

Placing the dough in pans for baking.

RETARDING

Refrigerating yeast dough before it rises to slow the growth of the yeast.

YEAST

Small single celled fungus that ferments sugar and other carbohydrates and reproduces by budding. Used for brewing, baking and food supplements.

PROOFING

The final rising of dough after shaping but before baking.

OVEN SPRING

The rapid rise of yeast dough at the beginning of the baking process.

EGG WASH

Usually a mixture of egg yolk or milk brushed on bread and rolls before baking.

RISE

When the bread dough expands.

REGULAR YEAST DOUGH

Yeast and other ingredients are mixed all together into one mixture/dough.