On Baking 3rd edition
Sarah R. Labensky, Priscilla Martel and Eddy Van Damme
Artisan and Yeast Breads
Chapter 7
Chapter Objectives
• After studying this chapter, you will be able to:
– Select and use yeast properly
– Perform the 10 steps involved in yeast bread
production
– Understand artisan bread-making techniques
– Mix yeast doughs using the straight dough method
and the sponge method
– Mix yeast doughs using prefermentation and
sourdough techniques
– Prepare bagels, flatbreads and other specialty
breads
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Yeast
• A living organism, one-celled fungus, with
various strains present virtually everywhere.
• It feeds on carbohydrates present in starches
and sugars in bread dough, converting them to
carbon dioxide and ethanol during fermentation:
– Yeast + carbohydrates = alcohol + carbon
dioxide
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Yeast Basics
• Carbon dioxide is trapped in the dough made
with yeast, leavening the bread while the alcohol
evaporates.
• Yeast is very sensitive to temperature and
moisture.
• Salt inhibits the growth of yeast and controls the
dough’s rise.
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Types of Yeast
• Bakers yeast is available in three forms:
– Compressed, a mixture of yeast and starch with
approximately 70% moisture content; it must be kept
refrigerated.
– Active dry, with virtually no moisture, is dormant and
can be stored without refrigeration for months.
– Instant dry can be added directly to dry ingredients in
a bread formula without rehydrating.
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Natural Yeast Leaveners
• Natural yeast starters used prior to the
development of commercial yeast
• Made by capturing wild yeast caught in a liquid
dough mixture
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Temperature for Yeast
• Temperature affects yeast activity
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Production Stages for Yeast Breads
• Production is divided into 10 stages:
1. Scaling the ingredients
2. Mixing and kneading the dough
3. Fermenting the dough
4. Punching down the dough
5. Portioning the dough
6. Rounding the portions
7. Make-up: shaping the portions
8. Proofing the products
9. Baking the products
10. Cooling and storing the finished products
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Obtaining Proper Dough Temperature
• Yeast activity most beneficial when dough
reached 75°F to 80°F ( 24°C to 27°C) after
mixing.
• Bakers use formula for adjusting temperature of
the water used to make bread dough.
– The formula takes into consideration: the friction
factor, how much machine mixing warms dough;
ingredient temperature; and room temperature
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Mixing (Kneading) the Dough
• Yeast breads are mixed by:
– The straight-dough (direct) method
or
– A pre-fermentation method, where dough is
mixed in several stages:
• Sponge
• Old dough
• Sourdough method
• Kneading
– moistens ingredients and develops the gluten web
in wheat dough
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Fermentation
• Fermentation enhances the taste and texture of
the finished bread
• Fermentation is divided into two stages:
– Bulk, where the entire mass rises before shaping
– Proofing, the rise given to shaped yeast just prior to
baking
• Fermentation time is controlled by three factors:
– Ingredients
– Dough temperature
– Room temperature
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Punching Down and Forming Bread
• Punching down is a method of gentle folding that
– expels gas pockets encouraging more yeast activity
– Evens out dough temperature
– Relaxes gluten
• Dough is divided then rounded before forming
• After forming, dough proofs in pans, linen
canvas or baskets
• Proofing, the final rise, may be done in a heated
proof box with added humidity
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Baking Yeast Bread
• Chemical changes take place during baking that
add to yeast bread’s appeal
– Washes applied before baking effect bread’s
appearance
– Scoring (slashing) or docking dough before baking
improves bread’s appearance
• Steam in the oven allows dough to fully expand,
contributes to crust formation and color
• Learning how to recognize when bread is fully
baked essential
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Artisan Yeast Breads
• A style and way of making bread that is not
easily defined.
• Artisan breads usually are:
– hand-crafted with high-quality, traditional
ingredients without additives or preservatives.
– made with natural yeast starters preferred to
contribute
– hand formed
– baked in hearth ovens
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Ingredients for Artisan Bread
• Natural yeast starter
– May be used alone or with additional yeast to
prepare bread
• Sourdough is a type of natural yeast starter with
a characteristic tangy taste although all starter is
not sour.
– Sourdough bread
• Three stages; sourdough starter, levain and final
dough
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Ingredients for Artisan Breads
• Preferment, a batter or dough prepared ahead
to add flavor to final dough
– Old Dough
– Poolish
– Biga
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Artisan Bread Production Stages
• Production Stages are the same as for all yeast
dough. Special attention at certain steps:
– During mixing autolyse resting technique used to
fully develop the dough without over mixing
– Fermentation usually over an extended period at
cool temperatures to aid development of flavor
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Qualities of Bread
• Bread is judged by:
– External and internal appearance
•
•
•
•
Pleasing evenly brown surface
Crust not too thick nor too thin
Crust crisp or tender with being leathery
Even crumb without being sticky or large irregular cell
structure in artisan bread
– Flavor
– Aroma
– Good keeping properties
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Convenience Products
• Bread bases are dry blends of specialty
ingredients that must be added to a scratch
formula or a mix.
• Powdered sourdough starters give bread a
tangy flavor.
• Frozen dough enables restaurant operators to
offer freshly baked bread.
• Parbaked bread is solidified, unbrowned flashfrozen bread dough.
Book
Title 3e
On
Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
© 2012
2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved