yeast unit

It is importnsnt to allow yeast bread to cool in pan before moving it to a cooling rack

False

What two food items are needed for French bread dough to form properly

Yeast- rise

Flour- structure

how do you test the doneness a loaf of white bread

knock on it hollow

what is the purpose of punching down the yeast dough after the initial rise

to release CO2 and reactivate the yeast

explain why a bread recipe doesn’t always give you a specific amount of flour

environmental conditions

the leavening agent in french bread and cinnamon rolls

yeast

protein formed when flour is moistened and mixed; gives dough strength and eleasticy

gluten

when yeast acts on sugars in dough to form alcohol and carbon dioxide

fermentation

ideal tempature for dissolving and activating yeast

105-115

rapid rising during the first few minutes of baking

oven spring

to work the dough with the hands to develop gluten

knead

final rise of dough before baking to allow it to double in size

proofing

the combination of warm water, yeast and sugar will result in bubbly bloom

true

when making french bread, cake flour should be used to help in the development of gluten

false

Straight dough method

Bloom it then let us sit to ferment

Fast mixing method

Mixing everything together at once