Yeast Breads

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Yeast Breads
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What are yeast breads?
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Yeast Breads

• Breads that contain yeast as the leavening agent.

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What are some examples of yeast breads?
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Yeast Breads

• Sandwich Breads
• Rolls
• Bagels
• Pretzels
• Pizza Dough

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How does Yeast work?

• living organism that releases CO2
• must be hydrated and warmed (bloom)
• 105-115 degrees
• too hot heat kills yeast
• Too cold no rise
• too much yeast poor flavor texture

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Yeast Bread Ingredients

• All must contain
• flour
• liquid
• salt
• yeast
• Some yeast breads contain
• sugar
• fat
• eggs

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Flour

• main ingredient in bread
• all-purpose or bread flour (which is higher in
  protein)
• provides structure due to gluten
• (remember the bubble gum example)

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Liquid

• Usually water, potato water, or milk (for a
  softer crust)
• must be 105º-115º F for yeast to bloom
• dissolves dry ingredients,
• causes gluten to form
• produces steam when heated

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Salt Fat

• Salt
• regulates yeast growth
• enhances the flavor of other ingredient
• Fat (solid or oil)
• increases tenderness

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Sugar Eggs

• Sugar
• Usually granulated (white)
• May also use brown sugar, honey, molasses
• Provides food for yeast growth
• Browns crusts, adds flavor, improves texture
• Eggs
• Emulsifies, adds color, and nutritional value
• Produces steam, moistens dry ingredients

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Mixing Methods for Yeast Breads

• Traditional Method
• Quick-Rise Method

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Traditional Method

• 1. Dissolve yeast in water 105º-115ºF
• 2. Add remaining liquid, sugar, fat, salt,
• 3. Add flour
• 4. Knead until smooth and elastic.
• 5. Allow dough to rise in a warm place.
• 6. Punch down and shape.
• 7. Place into pan, allow to rise again
• 8. Bake.

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You Need to Knead Correctly!

• Knead press dough with heals of hands, fold it ,
  turn it
• Develops gluten
• Dont use too much flour (it will become tough)
• Dont over work the dough (it will become tough)

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Fermentation

• Yeast acts upon sugars to form alcohol and carbon
  dioxide
• Alcohol burns off in baking
• Carbon dioxide causes rise
• Dough should double in volume
• Indentation test (should leave a fingerprint)

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After Fermentation

• Punch down dough
• to release some carbon dioxide
• Shape dough
• 2nd Rise
• Bake
• oven spring dough rises dramatically during the
  first few minutes of baking
• cool on cooling racks

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Quick-Rise Method

• Use fast-rising yeast
• Dont punch down,
• bake after 1st rising.

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Storing Bread Products

• Room Temperature for a few days (in a bag)
• Plastic will soften the bread
• Paper will allow it to become crisp
• Freezer long term storage
• Refrigeration makes them stale

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Signs of a Good Loaf!

• large volume
• smooth rounded top
• golden brown crust
• texture is fine and uniform (no tunnels)
• tender

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Time Savers

• Cool-Rise Dough
• Refrigerator Dough
• Freezer Dough
• Bread Machines

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Variety

• Use different flours
• Add different flavorings
• Make different shapes sizes