On Baking: Chapter 7: Artisan and Yeast Breads

You can use this procedure to check that yeast dough has been properly kneaded.

window pane test

Using _________________ will help bread develop a crisp crust during baking.

steam

rounding

kneading dough into loose balls before shaping

proofing

allowing formed dough to rise immediately before baking

retardation

placing dough in a cool place before forming

oven spring

sudden rise yeast beads experience when first baked

scoring

slashing the surface on bread before baking to improve its appearance

bagel

yeast dough which is boiled before baking

English muffin

baked on a lightly greased griddle

baguette

long think crisp loaf of French bread

T/F: Breads are allowed to bench rest in order to make the shaping process easier.

True

T/F: Fermenting the dough in a warm environment will slow yeast activity.

False

T/F: Dough saved from a previous batch and added to a new batch of dough to improve the flavor and aroma is the old-dough method.

True

When preparing bread dough, what ingredient controls yeast growth?

salt

A natural yeast leavener, which also contributes a distinctive flavor and was the primary leavening agent prior to commercial yeast.

sourdough starter

Dry yeast is _________ as strong as fresh yeast.

Twice

Yeast dies at temperature above __________ degrees F.

138

What is another name for fresh yeast?

Compressed yeast

Prevents the dough from dying and forming a crust during proofing.

Humidity

What bread is baked until the gluten structure is set and yeast activity has stopped without browning?

par-baked

This is the production or incorporation of gasses in a baked product. It is the process by which yeast converts sugar into alcohol and carbon dioxide gas which leavens the bread.

Fermentation

Baker's yeast is available in three forms:

fresh, active dry, and instant

_______________ is very sensitive to temperature and moisture.

yeast

yeast breads can be divided into two major categories:

lean and rich

Lean breads have dough that contain little or no sugar and fat. Name two types:

French and Italian

Rich breads have dough which contain significantly more sugar and fat. Name two types:

brioche and challah