Bread and Hot Rolls
Lesson Objectives
• Identify and explain the functions of the
primary ingredients for yeast dough.
• Understanding the differences of a lean and
rich dough.
• Introduce a straight and sponge dough
method.
• Ability to explain the preparation process
for dough to include raising, scaling,
rounding, benching and proofing.
• Able to discuss the proper baking of yeast dough
and the handling and storage of baked breads.
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Introduction
In order to properly prepare bread and hot
rolls, it is necessary to understand the basic
ingredients and how the finished product
outcome depends on the proper procedures
followed in preparation.
Each ingredient plays an important role in
contributing to the flavor and texture of the
finished product.
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Bread Ingredients
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Flours
Water
Salt
Yeast
Sugar
Shortening
Milk
Eggs
Spice and Flavorings
Flour
Flour Types
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Bread wheat flour - referred to as “strong/hard wheat
flour.”
All purpose flour – normally used for all-around cooking
but will produce a satisfactory loaf.
Special flours such as rye, corn, barley, graham, sot bean,
rice and buckwheat can be used in combination with
white or whole wheat flour to produce a variety of flavor
and texture when making breads. Alone, special flours
lack the sufficient gluten to produce a quality bread
product.
Rye flour - medium color rye is available for Navy use.
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Water
Functions
• Determines consistency of dough (elasticity)
and gas retaining properties.
• Regulates dough temperature during mixing.
• Dissolves salt and sugar and aids in distributing
these ingredients uniformly throughout the
dough.
• Enzymes act on flour and yeast to cause
fermentation.
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Water (continued)
• Undesirable effect may occur when soft water
is used. Add the proper amount of dough
conditioner (or mineral yeast food). Soft water
makes a soft, sticky dough because gluten is weak.
• Hard water effects may be corrected by boiling
or adding vinegar. Hard water makes the gluten
too firm to be elastic. In this base the gas formed
in the dough cannot expand to produce good bread.
• In some bread recipes potato water or milk can
be used to replace water. Milk produces a richer
bread with a tender crust, and less grainy taste.
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Salt
Functions
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Controls fermentation.
Large amounts of salt kills the yeast and no
fermentation occurs.
Small amounts promote faster fermentation.
No salt - finished product is coarse.
Strengthens and tightens the gluten making the
dough more elastic.
Critical to the texture, flavor and color of the
bread and whitens the crumbs by producing
bread to a finer cell structure.
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Yeast
• Microscopic one celled plant.
– Found everywhere in nature where sugar is
present and aids in the process of
fermentation.
• Types used in the Army
– Active dry
• Functions
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Leaving agent
Fermentation
CO2 and alcohol are produced
Effects depend upon amount used and
temperature of the water.
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Yeast Foods (Dough Conditioners)
• Major purpose
– To condition the water
– To assist in the proper fermentation of the
dough
• The use of yeast food is often determined
by the strength of the flour and
fermentation period required.
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Yeast Foods (Dough Conditioners)
Yeast foods contain three
types of functional ingredients:
• Ammonium salts - to supply yeast with a supply of
nitrogen for growth
• Calcium salts - to produce the correct amount of
hardness in dough water and to firm the gluten
• An oxidizing agent - to give a firmer, less sticky
dough
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Sugar
• Type
– Refined granulated sugar
• Functions
– Flavor
– Color
• Characteristics change when heated
– Tenderizer
– Taste
– Feeds the yeast
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Shortening
• Type – Hydrogenated (solid)
• Functions
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Provides volume
Freshness
Flavor
Texture
Color, depending upon sugar content
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Milk
• Type - Conventional non-fat dry milk
• Functions
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Provides volume
Flavor
Texture
Color
Sugar content
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Eggs
• Type
– Shell eggs
– Frozen whole eggs (bakery type)
– Dehydrated eggs
• Provides
– Richness
– Flavor
– Improved texture
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Spices and Flavors
• Function
– Adds flavor or variety to the baked product
– Too much may retard fermentation
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Lean and Rich Dough
Lean Dough
• Bread formulas and yeast raised
products that contain few or no
enriching ingredients.
Rich Dough
• Bread formulas and yeast raised
products that use a high percentage of
ingredients like eggs, fats, and sugars
Formulas for bread and
yeast raised products
Straight dough method
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Combine yeast with a portion of water
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Remainder of water, salt, sugar and non-fat dry milk is
placed in a mixing bowl
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Flour is added and mixed one minute
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Yeast solution is added and mixed for one minute
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Shortening is added last and mixed 10 to 15 minutes until
dough is smooth and elastic.
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Proceed with the steps of rising, punching, folding,
benching and forming the dough.
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Formulas for bread and
yeast raised products (cont’d)
Sponge dough method
• Yeast is dissolved with full amount of liquid adding a part of
the sugar and flour, mixing to a thick batter/very soft dough
• The yeast dough is covered and allowed to ferment until
double in size
• The yeast dough is then punched and the rest of the
ingredients added to form a smooth dough
• The bread dough is now ready for fermentation (Fermenting
dough for 5 – 6 hours at 75° or lower improves the flavor
and texture of your final bread product)
• Proceed with the steps of rising, punching, folding, benching
and forming the dough.
Bread Production
Combining ingredients
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Yeast is suspended in water at about 105-110° F.
Shortening should be held back for a few minutes
or until the flour has become wet.
Not a good practice to add shortening to dry flour
because of the waterproofing effect.
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Dough Temperature
During Mixing
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Use water to control the dough temperature
Use water to regulate the temperature to offset
any adverse temperature
Sometimes it is necessary to use ice to lower the
water temperature sufficiently in order to control
the dough temperature
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Mixing the Dough
Functions
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Agitate the mass until all the ingredients are
dispersed evenly.
Stretch the mass until the gluten is formed and
distributed as widely and as evenly as
possible.
Dough temperature after mixing should be
between 78-82° F.
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Fermentation Period
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Set aside for a period of time according to the
AFRS for conditioning and allowing the dough
to ferment.
Fermentation occurs best at about 80°
Relative humidity should be about 78%.
The rise of the dough is dependent on the type of
yeast used, fat content, and temperature
The fermentation room should be maintained at
80-85° degrees and relative humidity at 74-78%
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Fermentation Period (cont’d)
Changes during fermentation:
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Sugar is converted to serve as food for the yeast
Starches are converted into sugar
Produces CO2 and alcohol
Enzyme proteins cause the gluten to become soft
and stretchable
As the dough ferments, acidity is developed in
the dough, which also helps give it the ability to
stretch
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Fermentation Period (cont’d)
Fermentation effects need to be balanced
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Over fermentation causes sticky dough, pale
crust color and poor shape
Be sensitive to the development of too much acid
A reduction of sugar may be necessary
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Fermentation Period (cont’d)
Factors effecting the speed of fermentation
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Amount of yeast - 1-1/2 to 3%
Higher yeast content - faster fermentation
Increasing salt slows fermentation
Decreasing salt speeds fermentation
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Fermentation Period (cont’d)
Proof-box temperatures
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During the critical stage, called the proofing
stage
Room or cabinet temperature should be about
80° F.
Length of proofing time should be 50-75 minutes
If humidity is determined by a wet and dry bulb
thermometer, the spread should be about 6°
degrees F.
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Relative Humidity
Amount of moisture in the air in comparison
with the total moisture the air is capable of
holding.
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Final Dough Temperature
Temperature of the dough, when it goes to
makeup, should be 6 - 7 degrees higher
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Makeup of Dough for Loaves
(follow AFRS)
Divided into uniform pieces
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Must be the same weight
Rounding the dough
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Rounded for intermediate proof by tucking in the
raw edges and forming a round piece of dough
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Intermediate Proof
• The rounded pieces of dough is allowed to
rest between the time the dough is divided
and rounded and the time it is formed for
panning.
• Requires 12 -15 minutes.
• Advantages of intermediate proof:
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Achievement of uniform shape
Facilitates panning
Makes texture uniform
Stretches gluten slowly
Expel excess gas
Forms a skin on the surface of the dough
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Molding and Panning
Molding
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Pieces of dough are shaped so that they can
rise in the pan and form a shaped loaf of
bread.
Pan Greasing
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Purpose - to prevent the bread from sticking.
Avoid too much grease.
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Pan Proofing the Loaves
• Touch the loaf lightly with one finger tip
and press slightly
• If an impression made by the tip of the
finger remains - the loaf is proofed
• If the loaf is still too tight and compact, it
should be proofed for an additional period
of time
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Baking
• The oven temperature and the time
required depends on size and shape of the
loaf
• Effects of baking
– Low oven temperature - opens the grain of the
loaf
– Too high oven temperature - loaf may burst in
a rather violent manner
• Use of steam
– Steam of low pressure - under 10 lbs
– Excess steam is objectionable - produces a
shiny tougher crust
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Cooling of Baked Loaves
• When the internal temperature reaches
208 - 210° F., the bread is done.
• Place on bread racks at least 1” apart for
cooling.
• Cooling usually takes 1-1/2 to 2 hours.
• Cool in areas free from drafts.
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Storing and Serving
• Store under conditions that will not dry
the bread and where temperatures are
cool.
• Bread will remain fresh when stored in a
cool place and in a plastic wrapped bags
up to 96 hours.
• Bread will remain fresh for extended
periods of time when stored frozen in
plastic wrap or bags.
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Short Time Formula
• Developed to meet a critical areas with
limited bakery space.
• Eliminates both intermediate proof and
the final loaf-molding operation.
• Batch production time may be reduced
from a normal period of 5-6 hours to 2-2.5
hours for a standard bread formula.
• The baker can roll the rounded pieces into
a sausage shape and pan.
• Short-time formula is most useful during
constrained operating conditions.
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Rope and Mold
Development in Breads
• Rope - an infection of bread caused by the
development of spores of a specific type.
• Mold - a spore that infects bread under
certain conditions of temperature and
humidity.
• It is most important that the storage of the
bread be planned so that no more than 48
hours lapse before being consumed.
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Hot Roll Production
Production of bread rolls
• Less mixing is required.
• Dough is usually softer.
• Richer formula.
• Fat and sugar content
• General Purpose Flour
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Variety Bread Productions
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Rye
Whole wheat
Raisin bread
French bread
Hot dog buns
Hamburger buns
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Directions for
Hot Roll Production
• Steps are the same as those for bread
production.
• Fermentation - depends on the amount of
yeast and sugar used.
• Scaling and shaping - constitutes the
major steps in production.
• Proofing - proofing time is very critical.
• Following points should be controlled:
– Volume - until it is almost doubled
– Oven proofing - blistered on the surface and
flattened.
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Special Hot Roll
Production Processes
Short-time roll formula
• Prepare 1-1/2 white bread recipe (D-9)
• Two variations of hot roll:
– Wheat type rolls
– Brown and serve rolls
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Hard Rolls
• Must be thoroughly fermented or well
aged.
• Strong flour is necessary.
• Varieties:
– Round
– French
– Seed
• Bagels
– Follow directions from AFRS for makeup,
proofing and baking.
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Summary
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What are the basic ingredients of bread?
What the function of yeast in bread?
What is the temperature of dough after mixing?
What is being produced during fermentation?
What can be used to control dough temperature?
High oven temperature will cause the loaf of
bread to do what?
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Any Questions?
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Test for Lesson
1. What ingredient substitute will give bread
a tender crust?
2. What function does salt effect?
3. What type of yeast does the US Navy use?
4. Name one of the five functions of
shortening in bread.
5. How do you activate yeast?
6. What temperature should bread dough be
after mixing?
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Test for Lesson
7. What type of gas is produced during
fermentation?
8. Before panning the rounded pieces of
dough how long should they be allowed to
rest?
9. What determines temperature and time
when baking bread?
10. How long will bread last when stored in a
cool dry place and in plastic bags?
11. What is Rope?
12. What is Mold?
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Test for Lesson
Turn in Answer Sheet now.
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Any Questions?
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