Podcast
Questions and Answers
What are the building blocks of all breads?
What are the building blocks of all breads?
- yeast and sugar
- butter and eggs
- flour, water, and yeast (correct)
- sugar, salt, and milk
Success in bread making depends largely on your understanding of which two basic principles?
Success in bread making depends largely on your understanding of which two basic principles?
- temperature control & mixing techniques
- baking time & oven temperature
- gluten development & yeast fermentation (correct)
- sweetness & texture
What is lean dough?
What is lean dough?
One that is low in fat and sugar.
What are examples of lean dough products?
What are examples of lean dough products?
What characterizes other white and whole wheat breads and dinner rolls?
What characterizes other white and whole wheat breads and dinner rolls?
What type of bread is most commonly made with rye flour?
What type of bread is most commonly made with rye flour?
What do rich doughs contain?
What do rich doughs contain?
What are rich dough products?
What are rich dough products?
What are sweet rolls?
What are sweet rolls?
What are rolled-in doughs or laminated doughs?
What are rolled-in doughs or laminated doughs?
What are laminated doughs?
What are laminated doughs?
What defines artisan breads?
What defines artisan breads?
The 12 steps of yeast dough production include scaling ingredients, mixing, bulk fermentation, ..., baking, cooling, and storing.
The 12 steps of yeast dough production include scaling ingredients, mixing, bulk fermentation, ..., baking, cooling, and storing.
What is the purpose of scaling ingredients?
What is the purpose of scaling ingredients?
What are the three main purposes of mixing yeast doughs?
What are the three main purposes of mixing yeast doughs?
What occurs during the pickup stage?
What occurs during the pickup stage?
Flashcards are hidden until you start studying
Study Notes
Bread Making Fundamentals
- Essential components in bread include flour, water, and yeast.
- Success hinges on understanding gluten development and yeast fermentation.
Types of Doughs
- Lean Dough: Low in fat and sugar; primarily used for hard-crusted breads like French and Italian loaves.
- Lean Dough Products: Include kaiser rolls, pizza, and some white and whole wheat breads; soft crusts arise from higher fat and sugar content.
- Rich Dough: Higher proportions of fat, sugar, and sometimes eggs; results in more decadent baked goods.
Lean Dough Products
- Common varieties:
- Hard-crusted breads (French, Italian, kaiser rolls).
- Riche breads: Slightly sweeter with soft crusts often made with eggs and milk solids.
- Rye breads: Made from various flours (light, dark, pumpernickel) with flavorings like molasses and caraway seeds.
Rich Dough Products
- Nonsweet items: Rich dinner rolls and brioche, characterized by high fat and low sugar.
- Sweet items: Include coffee cakes and breakfast rolls, typically laden with sugar and eggs.
Laminated Doughs
- Incorporate layers of fat through rolling and folding to create a flaky texture.
- Sugar content varies, with croissants at about 4% and Danish at over 15%.
- Main products are croissants and Danish doughs, differing from puff pastry due to yeast fermentation.
Artisan Breads
- Defined by characteristics such as homemade, handmade, small batch production, and lack of preservatives, often using traditional techniques.
Yeast Dough Production Steps
- Follow a structured process:
- Scaling ingredients accurately is crucial.
- Mixing ensures even dough and yeast distribution while developing gluten.
Mixing Phase
- Aims to create a uniform dough, evenly distribute yeast, and develop gluten texture.
Hydration of Ingredients
- Initial hydration of dry ingredients is key during the mixing process, impacting gluten formation and overall dough structure.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
