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Published on : Jan 08, 2015
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Slide 1 - Mixing Methods for Yeast Breads
Slide 2 - Straight Dough Method Soften the yeast in warm water For compressed yeast water should be 80-85 degrees F. For active dry or fast rising yeast the temperature sure be between 110-115 degrees F.
Slide 3 - 2. Add the sugar, fat and salt to the milk The milk should be room temperature to lukewarm Cold ingredients will slow the rising action when added to the activated yeast.
Slide 4 - 3.Combine the yeast with the liquid mixture and add some of the flour. Beat the mixture until smooth, then add the remaining flour gradually to form a dough.
Slide 5 - Straight – Dough Method is good for refrigerator dough recipes---but often calls for extra yeast, sugar, and salt.
Slide 6 - When making a refrigerated dough , mix and knead then place in covered bowl in refrigerator to rise. Dough will double in bulk before it becomes chilled.
Slide 7 - Shape into bread or rolls and bake it the next day. Sometimes when refrigerated this method is called COOL-PROOFED OR COOL-RISE METHOD.
Slide 8 - Fast Mixing Method 1.Mix the yeast with some of the flour and all of the other dry ingredients.
Slide 9 - 2. Heat the liquid and fat together to a temperature of 120-130 degrees F. and add to dry ingredients.
Slide 10 - 3. Add eggs if required fir recipe and then add the rest of the flour to form a dough.
Slide 11 - Fast Mixing Method --works well with active dry or fast rising yeast --allows ingredients to blend easily -- eliminates the need to soften the yeast
Slide 12 - Sponge Method 1. Mix the liquid, sugar, yeast, and part of the flour together. This mixture is called a SPONGE
Slide 13 - 2. When the SPONGE becomes bubbly and light, add the cooled melted fat, the salt, and the rest of the flour to form a dough.
Slide 14 - Batter Method Some recipes are prepared by the batter, or “no mix” method. These recipes use less flour and thus the yeast mixture is thinner than a dough. This method is a modification of the straight-dough method that eliminates kneading. Stirring develops the gluten. It is the quickest mixing method.
Slide 15 - GLUTEN Forms the framework of the bread Is developed during mixing and kneading Holds the carbon dioxide produced during fermentation
Slide 16 - Carbon Dioxide gives bread volume.
Slide 17 - Successful Yeast Bread Depends: Careful measuring Sufficient kneading Controlled fermentation temperatures Correct pan size Correct baking temperature
Slide 18 - KNEADING KNEADING develops the gluten Means to press, fold, and turn the dough, then repeat….
Slide 19 - Too much flour added during kneading will make the dough stiff.
Slide 20 - Too much pressure at the beginning of kneading will make the dough sticky and hard to handle.
Slide 21 - Too much pressure toward the end of kneading can tear or mat the gluten strands that have already developed.
Slide 22 - Fermentation After kneading the dough must rest, during this time the yeast and the sugars act together to from alcohol and carbon dioxide….this process is called fermentation
Slide 23 - Fermentation During this process the dough should double in size…to test for proper doubling insert two fingers , if an indentation remains the dough has risen The temperature should be at 80 degrees F to promote good fermentation
Slide 24 - Punching the Dough When dough is light, punch it down to release the carbon dioxide, then fold and turn dough to smooth side….sometimes the recipe will call for a second rise at this time……
Slide 25 - Shaping Use a sharp knife for dough cutter to divide into portions Allow the dough to rest about 10 minutes to make it easier to handle Flatten then shape
Slide 26 - Text: Guide to Good Food page 364-5 shows these steps
Slide 27 - Characteristics of good yeast bread loaf: Large volume, smooth, rounded top Surface golden brown Texture is fine and uniform Crumb is tender and elastic Springs back when touched