Yeast Bread
7 steps of mixing Yeast Bread
1. MIXING, 2. KNEADING, 3. RISING/FERMENTATION, 4. PUNCHED DOWN, 5. SHAPING, 6. RISING/PROOFING, 7. BAKING.
Activating Yeast
A small amount of room-temperature or slightly warm water works best. Let it sit for a minute or two and then stir it with a spoon or a fork until the yeast is completely dissolved. It should be smooth and silky. You do not need sugar to activate the yeast.
Bench Proof
Bench Proof. "Bench Proof" is a term used to describe an intermediate rising between the first rising (or "ferment", during which you allow the yeast to grow numerous enough eventually to leaven the dough) and the final rising in the pan or its shaped form (called the "proof.")
Sugar
Bread yeast breaks down starches and sugars found in flour or other ingredients.
Cool rise mixing method
Dough that is prepared from recipes designed to rise slowly in the refrigerator. You mix, knead, and shape the dough and lat rise slowly in the refrigerator for 2 to 24 hours.
Egg
Due to their protein, helps create a more tender and even texture.
Fat
Fats and sugars help prevent gluten formation.
Gluten formation
Gluten doesn't even exist until flour becomes wet. Water is what coaxes the two wheat proteins glutenin and gliadin to combine and form gluten. So by adding or withholding water from dough or batter, you can encourage or deter gluten's development.
Batter Mixing Method
It is used anytime you have the weight of the sugar in the batter is equal to or greater than the weight of the flour. This involves mixing all the dry ingredients first, then beating in cold, but softened butter. Then, the eggs and liquid ingredients are slowly added.
Kneading
Kneading the dough makes bread and rolls light, airy, and chewy. It's a crucial step in making yeast breads. Without well-developed gluten, your bread or rolls would be flat and tough. In this video, you'll learn how to knead dough by hand to strengthen the gluten strands that give bread structure.
Traditional Mixing method
Method of mixing yeast bread ingredients where yeast is dissolved in warm water (105 deg. To 115 deg.) before it is added with other ingredients. Dough prepared by this method with need to rise twice.
One-rise method
Method of mixing yeast bread ingredients, then warm liquid (120 deg. To 130 deg. F) is added to the dry ingredients. This method only requires one rising time.
Mixer Method
Method that is similar to quick rise method. Yeast is added to dry ingredients and then warm liquid (120 deg, To 130 deg.) is added and mixed using the electric mixer. Then remaining flour is stirred in by hand. This method works best with quick rise yeast.
Fermentation
The energy which is released is used by the yeast for growth and activity. In a bread dough where the oxygen supply is limited, the yeast can only partially breakdown the sugar. Alcohol and carbon dioxide are produced in this process known as alcoholic fermentation.
Liquid
The liquid helps starch in flour sets as it heats to add to and support the structure.
Oven spring
The sudden increases in the volume of a dough during the first 10-12 minutes of baking, due to increased rate of fermentation and expansion of gases.
Flour
Wheat flour is the most common type of flour used when baking with yeast. When wheat flour is mixed with liquid, proteins in the flour combine to form gluten.
Salt
Yeast cells thrive on simple sugars. As the sugars are metabolized, carbon dioxide and alcohol are released into the bread dough, making it rise.
Yeast
Yeast cells thrive on simple sugars. As the sugars are metabolized, carbon dioxide and alcohol are released into the bread dough, making it rise.
Gluten
a substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough.
Proofing
the final rise of shaped bread dough before baking.
