Yeast Bread ProductionBy Rachael Picard

Introduction To Yeast Bread Bread can be a complex baked good to make

and it is important to know the basics of gluten development and yeast to make it correctly. Warm temperatures make yeast come alive which will make them make them more active while baking. The longer you let them sit, the more your bread will rise. Gluten causes dough to become elastic and forms through kneading it. The stronger the gluten becomes, the more gas it holds. It is important for both gluten and yeast to form to make a good bread.

3 Mixing MethodsConventional•Even distribution of fat and sugar•Soften yeast in separate container•Fat, sugar, salt, milk, flavorings•Eggs•Liquids•Flour and yeast

3 Mixing MethodsSponge Dough•Two stages•Liquid, yeast, part of flour•Let ferment until double size•Punch down•Add rest of flour and ingredients

3 Mixing MethodsStraight Dough•Combine all ingredients and stir•Most frequently used in homes•Usually fermented for 1-3 hours

STEP 1: Scaling Ingredients•Important all are weighed accurately•Water, milk, and eggs by volume unless of

large quantity•Carefully measure out spices and other

ingredients

STEP 2: Mixing•Create a uniform and smooth dough•Evenly distribute yeast•Develop gluten, don’t mix too much•3 methods: Straight, Conventional,

Sponge

STEP 3: Fermentation•Yeast produces CO2 when acting on

sugars and starches•Gluten Smooth and elastic•Young and old dough•Yeast action until temperature of dough is

140◦F

STEP 4:Punching•Deflating dough•Gets rid of CO2 •Relaxes gluten•Equalizes temperature in dough•Rearranges yeast

STEP 5: Scaling•Use a baker’s scale•Divide dough into pieces of same weigh•Must allow 1 1/2 to 2 oz dough for each

1lb bread•Quick, avoid overfermenting

STEP 6: Rounding•Shape into smooth, circular balls•Stretches gluten and forms skin•Makes shaping easier and keeps gases in

STEP 7: Benching•Rounded dough sits for 10-20 minutes•Shaping becomes easier as fermentation

continues•Placed in proofer or areas where dough is

covered

STEP 8: Makeup and Panning•Shaped into Rosettes (next slide) and put

on pans with corn starch•All gas bubbles should be gone after

makeup•Make sure to tuck ends of rosettes in

middle

Shaping Rosettes•After dough sits in the next step, you can

shape your bread•Roll out about 15 inches wide•Divide each dough piece into 16 pieces•Make a long, skinny pencil shape about

12 inches long•Make a loose knot and tuck the loose ends

around and into the middle

STEP 9: Proofing•Increases volume of shaped dough•Higher than fermentation temp.•Rich doughs slightly underproofed•French bread long proof because of

strong gluten

STEP 10: Baking•Oven spring- quick rising because of

trapped gases in oven•Yeast active but killed when temperature

of dough is 140 degrees•Dough gets firm and forms its shape

STEP 11: Cooling•Bread removed and cooled on racks•Moisture and alcohol is released•For soft crust, melted shortening can be

brushed on bread

STEP 12: Storing•To avoid staling, wrap in moisture proof

bags •Freeze it for longer periods of time•Hard-crusted breads shouldn’t be

wrapped

ConclusionAfter completing the proper steps to make the Rosette rolls, you should have a golden brown, firm bread. The yeast should have been able to react enough to create

Sources•http://www.exploratorium.edu/cooking/bre

ad/activity-gluten.html•http://www.greatknives.com/Pastryfolder/

mixing_methods.htm