UPPER CAPE VOCATIONAL
LESSON PLAN
CULINARY ARTS
SUBJECT: YEAST BREADS
STUDENTS: FRESH, SOPH, JUNIOR, SENIOR
LESSON (TITLE)/ OBJECTIVES / OUTCOMES:
Name two basic categories of yeast doughs

Select and prepare ingredients used to prepare yeast doughs

Prepare a yeast dough

Scale and shape prepared dough to produce loaves, rolls, and other
shapes

INTRODUCTION:
Yeast doughs may be divided into two categories: lean doughs and enriched doughs. Lean doughs can be
produced with only flour, yeast, salt, and water; in fact, those are the ingredients for a classic French
baguette. Other ingredients, such as spices, herbs, special flours, and/or dried nuts and fruits, can be
added to vary this dough, but they will not greatly change the basic texture.
ACTIVITIES / STRATEGIES:
1. Student will watch video on ipad of lean dough and shaping bread
2. Student will make bakeshop recipe provided
ASSESSMENT:
- STUDENTS WILL BE GRADED ON FOLLOWING THE PROPER PROCEDURES
- STUDENTS WILL BE GIVEN A WRITTEN TEST
NOTES/ RESOURCES
Breads and rolls made from yeast raised doughs and batters have a
distinct aroma and flavor, produced by the biological process of the
yeast’s fermentation. The effects vary from the simplicity of a hearth
baked pizza to a delicate egg and butter enriched brioche.
*The professional chef chapter 32 “yeast breads
lean and enriched doughs
Lean doughs contain only relatively small amounts of sugar
and fat, if any. Breads made from lean dough tend to have a
chewier texture, more bite, and a crisp crust.
Types: Hard rolls, French and Italian-style breads, and whole
wheat, rye, and pumpernickel breads are considered lean.
BAKING THE BREAD : Lean doughs should be baked in a hot oven
(400° to 450°F/204° to 232°C) with steam
Enriched doughs are produced by the addition of ingredients
such as sugar or syrup, butter or oil, whole eggs or egg yolks,
and milk or cream.
Types: soft rolls, brioche, and challah.
BAKING THE BREAD: enriched doughs should be baked at a slightly
lower temperature (approximately 375°F/191°C)
washes
Use beaten eggs as a wash to create a glossy, shiny crust and
seal in the moisture in the bread. Milk or cream is often used
for breads baked at lower temperatures.
garnishing
Garnishing the top of loaves or rolls adds flavor as well as
appeal. Herbs, salt, olives, and seeds as well as flours such as
semolina or rye may be applied after shaping, but before the
final fermentation. Use a bit of water on the surface to adhere
the garnish if the dough is not moist enough on its own to
make it stick.
Wheat flour (all-purpose or bread flour, for instance) is the basis of
yeast-raised doughs. Wheat flours contain a high percentage of protein,
which gives a good texture to lean doughs. A portion of the wheat flour
called for in a recipe may be replaced with other flours such as rye,
pumpernickel, or oat.
Yeast is a biological leavener that must be alive in order to be
effective. Bring the yeast to room temperature if necessary before
preparing the dough. Water, milk, or other liquids used in a bread formula
should fall within a temperature range of 68° to 76°F/20° to 24°C for
compressed (fresh) yeast. The ideal water temperature for instant dry yeast
is 105° to 110°F/41° to 43°C.
The viability of yeast may be tested by proofing. To do so,
combine the yeast with warm liquid and a small amount of flour or
sugar. Let the mixture rest at room temperature until a thick surface
foam forms. The foam indicates that the yeast is alive and can be
used. If there is no foam, the yeast is dead and should be discarded.
Salt develops flavor in bread and also helps to control the action of the
yeast. If salt is omitted, breads do not develop as good a flavor or texture.
Pan preparation depends on the type of dough to be baked. Because of
their higher browning point, lean doughs should be baked directly on the
hearth. If this is not possible, either line the pan with parchment paper
or dust it with cornmeal or semolina flour; cornmeal is especially
well suited to free-form loaves such as baguettes or round loaves.
For doughs with a higher percentage of milk, sugar, and fat, grease the pan
or line it with parchment paper.
The simplest and fastest method for producing a lean dough is direct
fermentation: Commercially produced yeast is combined with flour, water,
and salt and mixed until the dough is supple and elastic, with well-developed
gluten.
The straight mixing method is most often used with formulas that rely
on direct fermentation. For this mixing method, the ingredients are added in
a different order depending on the type of yeast used. If instant dry yeast is
used, the yeast should first be blended with the flour, then all the remaining
ingredients should be added to the flour-yeast mixture. If active dry or
compressed fresh yeast is used, the yeast should first be blended with the
water and allowed to fully dissolve. Next the flour should be added and all
the remaining ingredients should be placed on top of the flour.