Yeast Bread Basics
The 12 Steps of Bread Production
Yeast dough production can be successfully accomplished using the following 12 steps.
- Scaling- accuracy is vital to preparing a quality product. Eg. too little salt would affect the rate of fermentation and could prevent the product from rising.
- Mixing- The three main purposes of mixing are to combine the ingredients into a smooth uniform dough, to distribute the yeast evenly throughout the dough and to develop gluten. Three mixing methods that are used include the straight dough method, the modified straight dough method, and the sponge method.
- Proofing (Fermentation)-Fermentation is the process when yeast acts on the sugar and starches to produce carbon dioxide and alcohol. Dough should be placed in a greased bowl large enough to allow the dough to double in size. Cover and allow the dough to rise in a warm place. This process can be slowed down by refrigerating the dough overnight. Gluten becomes smoother and more elastic during fermentation, so it can stretch and hold more gas. Dough that is under fermented will not develop the proper volume and the texture will be poor. A dough that ferments too long or at too high of a temperature will become sticky, slightly sour, and be hard to work with. Yeast action continues until the cells are killed when the temperature reaches 140F in the oven.
- Punching- this technique is used to expel carbon dioxide, redistribute yeast, relax the gluten and equalize the temperature in the dough.
- Scaling-dividing the dough into portion sizes necessary for individual items (breads, buns etc) using a bench scraper. This process should be done quickly and efficiently so that the dough does not overferment.
- Rounding- dough is shaped into smooth round balls and helps to retain the gas produced by the yeasts
- Benching- the rounded dough is left covered and allowed to relax for 10-20 minutes. This relaxes the gluten and makes shaping the dough easier.
- Panning- the dough is shaped into the desired shape (rolls, freeform loaves, standard loaves etc). Dough is placed on baking sheets or in pans seam side down.
- Proofing-this is a continuation of fermentation. The best condition for proofing is at 90F and 85% humidity. The dough should again double in size. To test, touch lightly; if the dough springs back slowly, it is done. If it is still firm and elastic, it needs more proofing. If the dent remains or dough deflates, the dough is over-proofed. Under-proofing results in poor volume and dense texture. Over-proofing results in coarse texture and loss of flavor.
- Baking- The heat of the oven will cause the dough to rise rapidly as gases are produced and expand. This is called oven spring. Once the dough reaches 140F, the yeast dies. At this point, the coagulation of proteins and gelatinization of starches occurs so that the dough holds its shape and the final browning occurs. Oven temperature will depend on the size and type of dough being baked. Breads will be cooked at lower temperatures for longer periods (400-425F) than smaller rolls. Sweet doughs are cooked at lower temperatures (350-400F) as their fat, egg, sugar and milk content makes them brown faster. French bread is made with no sugar and has a long fermentation time and needs to be cooked at a very high temperature (425-475F) to achieve the desired crust. Hard crusted bread such as frenchbread is slashed on the top immediately before putting in the oven. This allows the bread to rise further when it is exposed to heat.
- Cooling- after baking, bread must be removed immediately from pans and placed on a cooling rack to avoid developing soggy crusts. Small rolls may be left on baking sheets to cool if desired.
- Storing- Bread should be cooled completely at room temperature before bagging in plastic. Breads left on the rack must be used within eight hours.
Preparing Yeast Doughs
The three basic methods of mixing dough are:
A. Straight Dough Method:
The straight dough method consists of one step: Combine all ingredients in the mixing bowl and mix. Unfortunately by using this method, there is the possibility that the yeast may not be evenly distributed in the dough. It is therefore safer to mix the yeast separately with a little of the water.
1) Soften the yeast in a little of the water. Ideal temperature is 110 F.
2) Combine the remaining ingredients, including the rest of the water, in the mixing bowl. Add the dissolved yeast, taking care not to let it come in contact with the
salt.
3) Mix to a smooth, developed dough.
B. Modified Straight Dough Method:
For rich sweet doughs, the straight dough method is modified to ensure even distribution of fat and sugar.
1) Soften the yeast in part of the liquid, using a separate container.
2) Combine the fat, sugar, salt and flavorings and mix until well combined, but do not whip until light.
3) Add the eggs gradually, as fast as they are absorbed.
4) Add the liquid and mix briefly.
5) Add the flour and yeast. Mix to a smooth dough.
C. Sponge Method:
This method allows yeast to quickly and fully ferment and activate with part of the flour and water in the recipe and later incorporate with the remainder of the ingredients. Sponge dough is prepared in two stages. This procedure gives the yeast action a head start.
1) Combine the liquid, the yeast, and part of the flour (and sometimes part of the sugar). Mix into a thick batter or soft dough. Let ferment until double in bulk.
2) Punch down and add the rest of the flour and the remaining ingredients. Mix to a uniform, smooth dough.
A. Straight Dough Method:
The straight dough method consists of one step: Combine all ingredients in the mixing bowl and mix. Unfortunately by using this method, there is the possibility that the yeast may not be evenly distributed in the dough. It is therefore safer to mix the yeast separately with a little of the water.
1) Soften the yeast in a little of the water. Ideal temperature is 110 F.
2) Combine the remaining ingredients, including the rest of the water, in the mixing bowl. Add the dissolved yeast, taking care not to let it come in contact with the
salt.
3) Mix to a smooth, developed dough.
B. Modified Straight Dough Method:
For rich sweet doughs, the straight dough method is modified to ensure even distribution of fat and sugar.
1) Soften the yeast in part of the liquid, using a separate container.
2) Combine the fat, sugar, salt and flavorings and mix until well combined, but do not whip until light.
3) Add the eggs gradually, as fast as they are absorbed.
4) Add the liquid and mix briefly.
5) Add the flour and yeast. Mix to a smooth dough.
C. Sponge Method:
This method allows yeast to quickly and fully ferment and activate with part of the flour and water in the recipe and later incorporate with the remainder of the ingredients. Sponge dough is prepared in two stages. This procedure gives the yeast action a head start.
1) Combine the liquid, the yeast, and part of the flour (and sometimes part of the sugar). Mix into a thick batter or soft dough. Let ferment until double in bulk.
2) Punch down and add the rest of the flour and the remaining ingredients. Mix to a uniform, smooth dough.
Finishing the Dough
What’s In a Wash?
Many breads and buns are brushed with a wash prior to baking. Washes perform many functions, depending on the type of wash used.
Water is generally used for French Breads and other hard crust bread products. The water creates steam during the cooking process and prevents the crust from drying out too quickly and becoming too thick.
Starch Paste is used mainly for rye breads adds shine and keeps the crust from drying out.
Egg Wash helps to brown the crust and add shine to a product and is used on soft rolls and breads as well as Danish.
Many breads and buns are brushed with a wash prior to baking. Washes perform many functions, depending on the type of wash used.
Water is generally used for French Breads and other hard crust bread products. The water creates steam during the cooking process and prevents the crust from drying out too quickly and becoming too thick.
Starch Paste is used mainly for rye breads adds shine and keeps the crust from drying out.
Egg Wash helps to brown the crust and add shine to a product and is used on soft rolls and breads as well as Danish.
The Skinny on Staling.....
Staling is the change in texture and aroma of baked goods due to a change of structure (chemical staling) and a loss of moisture by the starch granules. Staling begins almost as soon as the baked good is removed from the oven. Even a well wrapped baked goods will undergo chemical staling. Chemical staling can be partially reversed by heating but must only be used if the product is to be served immediately as the result of heating will increase the loss of moisture in the baked good. Chemical staling is rapid at refrigerator temperatures but nearly stops at freezer temperatures.
There are three main techniques used to slow staling. They are protecting the product from air, adding moisture retainers (fats and sugars) to the formula and freezing.
There are three main techniques used to slow staling. They are protecting the product from air, adding moisture retainers (fats and sugars) to the formula and freezing.