Baking 2 - Artisan Breads

Not enough yeast, fermenting; too much salt; improper molding

3 ("4") causes of dense texture

Internal appearance Flavor Aroma Keeping properties

4 qualities of bread

Sponge method

A portion of flour, the water and the yeast is mixed. They are left to ferment. Then, the rest of the ingredients are added and kneaded Use when using high protein flour

Autolyse

A resting technique during kneading that improves the handling and baking of qualities of yeast dough. Allows the flour to absorb water. Knead flour and water briefly before resing. Then add salt and yeast. Fully knead.

Straight dough method

All ingredients are placed in the bowl of a mixer and kneaded

Bun

Any type of small, sweet or savory yeast roll

Water

Bakers adjust what in the bread dough to ensure that the dough reaches the ideal temperature for yeast activity after is kneaded?

Flavor

Bread with a dark, browned crust will have more ___ than light, pale crust because of the ash content.

High

Breads using (high/low) protein flour should use the sponge method

Wild yeast

Candida Milleri

Dough too soft

Cause of a free-form loaf spreading, flattening

Underproofing

Cause of side of loaf cracking?

Kaiser roll

Crisp sandwich roll with curved pattern stamped on its surface

No time

Dough to which additional yeast and dough conditioner are added to speed fermentation time

Temperature rises

During machine mixing, bread dough __ (2) because of the friction caused by kneading

Artisan bread

Focus on QUALITY of bread that uses TRADITIONAL ingredients without additives or preservatives High protein flour Natural

Flattened, collapse

How do you know if your bread is overproofed?

Bread dough, 3 Room temp, flour temp, friction factor

How to calculate proper water temperature: 1. Multiply desired ___ (2) temperature by ___ 2. Subtract ____ (3 factors)

More gluten

If a bread dough is made with a high percentage of whole grains/rye may require what?

Add more flour to formula while mixing

If it's really humid, what might be necessary when making yeast bread?

Sourdough starter

Kind of dough that is mixed and allowed to ferment for an extended period of time

Baguette

Long, thin, crisp loaf of French bread

Bread box

Once bread is formed, it is place in a __(2) to rise where heat and humidity are controlled

Club roll

Oval-shaped crusty roll

Baker's yeast

Saccharomyces cerevisiae

Pullman loaf

Sandwich loaf baked in a long, rectangular pan with a lid

Sponge

To improve the texture of bread from a heavy dough made with HIGH protein flour, use a ___ in the mixture

Poolish

Type of sponge; a thin yeast starter made with equal parts flour and water, plus commercial yeast Ferment at room temp 2-3 hours

Oven temp too high, too much sugar

What are 2 causes of a dark crust?

Oven temp too low, overproof, underbake, too much steam

What are 4 causes of a pale crust?

Prepare a sourdough starter. Let ferment Feed. Let ferment Mix final dough

What are the 3 steps for the sourdough mixing method?

Divide into three pieces. Roll into ropes of equal length. Braid

What are three steps for forming a bread into a braided loaf before baking?

Poor volume and texture during baking

What are two indicators that bread was underproofed?

Sugar, starch

What does yeast feed on while fermenting?

Banneton

What is used to hold the shape of bread dough while proofing before baking?

Fats

What make a loaf soft but shiny?

Water

What material can be used to help bread develop a crisp crust during baking?

Yolk and dairy

What two ingredients give shine and color with a soft crust to bread once it is baked?

Compressed, active

What two types of yeasts should be mixed with water before using?

French baguette

What type of bread is an example of old dough method?

Sourdough

What type of bread uses a pre-ferment?

Kneading`

Wheat bread dough that is properly developed stretches apart without tearing, smooth, and elastic after ___

No

Will a bread made with compressed yeast have a different flavor than active dry yeast?

Fermentation

Yeast converts carbs to CO2 and ethanol Flavor, gluten are developed, dough lightens

Wet

Yeast is more active in a ___ starter than dry.

Biga

Yeasted starter, dry, long fermentation

Levain

the French term for leavening; it refers to a dough made from a sourdough culture that forms the basis for French-style sourdough bread

Oven spring

the quick expansion of dough during the first 10 minutes of baking, caused by expanding gases