12 Steps of Production in Yeast Doughs :P

12 Steps of Production in YEAST Doughs

1. Scaling Ingredients

2. Mixing

3. Fermentation

4. Punching

5. Scaling

6. Rounding

7. Benching

8. Makeup & Panning

9. Proofing

10. Baking

11. Cooling

12. Storing

Scaling (list step no. & info.)

Step no. 1

• Accurately weighing ingredients

• Water, Milk, & Eggs may be measured by volume (plastic meas. cup)

  —> More accurate for large liquid quantities

Mixing (list step no. & info.)

Step no. 2

• Combines all ingredients into a uniform, smooth dough

• Distributes yeast evenly throughout the dough

• Develops the gluten

  —> Properly developed dough should feel smooth & elastic

  —> Shouldn’t be sticky

  —> Pass windowpane test

Fermentation

Step no. 3

Yeast acts on sugars & starches in the dough to produce CO2 & alcohol

• Gluten becomes smoother & more elastic

• Stretches farther & holds more gas

!!Fermentation continues into punching, scaling, rounding, benching, & makeup/molding!!

Punching

Step no. 4

Deflating the dough with the palms of your hands — Do not literally punch the dough…

• Expels CO2

• Redistributes the yeast for further growth

• Relaxes the gluten

  • Equalizes the temperatures throughout the dough

Scaling (2nd time)

Step no. 5

Evening dividing the dough into pieces of equal weight according to the product being made

• Should be done rapidly & efficiently to avoid overfermentation

Rounding

Step no. 6

Shaping the dough into sooth, round balls

Also forms a kind of skins by stretching the gluten on the outside into a smooth layer

• Simplifies the later shaping of the dough

• Helps to retain gases produced by the yeast

Benching, Bench Proofing, OR Intermediate Proofing

Step no. 7

Allowing your ROUNDED pieces of dough to rest for 10-20 minutes

• Dough should be covered in some way —> using plastic wrap is good

Makeup & Panning

Step no. 8

Shaping the dough & placing in pans or on baking sheets

* Important to how to finished product looks

• All gas bubbles should be expelled

• Bubbles left in the dough will result in large air bubbles in the baked product —> notable in the crumb

Proofing (2nd time)

Step no. 9

Continuation of the yeast fermentation process that increases the volume of the shaped dough

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Under proofing may result in poor volume & dense texture

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Over proofing may result in coarse texture & some loss of flavor

Baking

Step no. 10

• “Oven spring“ the rapid rising in the oven due to production & expansion of trapped gases by the oven heat

  —> Yeast active @ first but killed @ 140*F

• Coagulation of proteins & gelatinization of starches

• Formation & browning of the crust

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Finished products should have a golden brown color & sound hollow when thumped

Cooling

Step no. 11

Remove bread from pans & allow to cool on racks to allow excess moisture & alcohol to escape

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For a soft crust, brush bread with melted fat before cooling

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Do not cool bread in a draft, this may cause the crust to crack due to the drastic change in temperature

Storing

Step no. 12

• Breads serves within 8 hours may be left on racks

• Longer storage wrap cooled breads

• Freezing wrapped products maintains quality for longer

• Hard crusted breads should NOT be wrapped unless frozen (Crust will become soft)

Step no. 2 Mixing Differences

Straight Dough Method

• Combined all ingredients in the mixing bowl & mix

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Sponge Method

• Prepare in TWO stages, giving yeast action a head start

• First stage is known as “sponge“, it’s a yeast starter or a yeast pre-ferment