Fundamentals of Baking - Lean and Rich Yeasted Breads

Function of Flour

1) Provides Structure

2) Along with eggs, it contributes to toughening/structure building in baked goods

3) Allows product to hold new, larger size and shape whilst gasses expand and leaves

4) Prevents product collapse once taken outta the oven

5) Made possible via properties of GLUTEN and STARCH

Glutenin and Gliadin (Wheat)

2 proteins that form gluten necessary for bread making

1) scaling

2) mixing

3) bulk fermentation

4) folding

5) dividing

6) pre-shaping

7) bench rest

8) shaping

9) final fermentation

10) scoring

11) baking

12) cooling

12 steps of baking bread

Scaling

Correct and accurate _____ is necessary in order to achieve 1) consistency and 2) uniformity of production

Mixing

Brings uniform distribution of ingredients so that they are evenly dispersed throughout the product

- Gluten is formed here

- Gluten molecules go from being scattered to becoming aligned and stretched in straight lines

Window pane

what well developed gluten looks like when it stretches well

- resists ripping and holds trapped gasses

Bulk Fermentation

The fermentation that begins once the mixer is turned off

- Organic acids are produced -> increase flavor

- CO2 produced

- Adding preferment good way to develop flavor

75-78F

Optimum temperature for proofing wheat breads

Folding

This degasses the dough. It increases dough strength and redistributes food to the yeast and also equalizes the temperature

Dividing

Bulk fermentation ends when dough is divided. Speed is important at this stage to avoid over aging the dough

Pre-Shaping

Transforms the dough into a more consistent shape.

- Lay down pieces in sequential order so they have same time to rest

Bench Rest

Pre-shaped rolls are covered with plastic and allowed to rest

Shaping

Bread can take hundreds of shapes.

- The final shape can be based on aesthetics, final use, personal preference, type of equipment, etc.

Proofing (Final Fermentation)

The phase between shaping and baking loaves.

85-90% its capacity

How much bread should be proofed before baking, so it has somewhere to go

Scoring

This step creates intentional weak sections on the surface of the loaf to encourage a controlled expansion of the bread.

- Without it, the bread has difficulty expanding to its fullest extent and bursts on any weak spots

- Most rolls and loaves with Ciabattas and challahs being the exception

Scoring weak vs. strong bread

Weak/overproofed = score it lightly (or bread flattens)

Well developed bread = scored more deep cuts to expand beautifully

**Egg wash: PRIOR to scoring

- Yolks give color

- Whites give shine

Baking

1) First change is "oven spring:, the last chance for fermentation

2) The yeast dies around 140F -> a second oven spring occurs with trapped gasses heating up and expanding

3) Cooked to 190F internally

Oven Spring

Intense burst of fermentation that expands and leavens the loaf

Yeast

A living organism; one-celled fungus; biological leavener

- Feeds on carbohydrates present in starches and sugars in bread dough, converting them into CO2 and ETHANOL via fermentation

Yeast + Carbs = alcohol and CO2

Yeast equation

Yeast and Fermentation

1) Yeast releases CO2 during bread making -> gas is trapped in dough's gluten network

2) Trapped gas leavens bread -> provides rise + texture

3) Alcohol evaporates during baking

Between 75F - 95F

Yeast PREFERS temps....

Below 34F

Yeast is dormant at temps...

Between 138F - 140F

Yeast DIES at temps...

Compressed (Fresh) Yeast

A mixture of yeast and starch with a moisture content of [70%].

- Should be kept refrigerated, but can also be frozen up to 1 month

Active Dry Yeast

Virtually all of the moisture has been removed by hot air.

- Moisture removed -> yeast becomes dormant -> yeast can then be stored w/o refrigeration for up to several months

Instant Dry Yeast

Can be added directly to dry ingredients w/o rehydrating

- Doesn't fully dissolve in breads w/ short mixing times (ex. croissants or bagels)

- Therefore -> Yeast must be moistened in 4/5 times its weight in water (while deducting your amount of water from liquid in recipe)

1) Compressed/Fresh Yeast

2) Active Dry Yeast

3) Instant Dry Yeast

Types of Yeast

Enriched (sweet) dough

This has a higher percentage of 1) Eggs 2) Milk 3) Fat 4) Sweeteners than traditional yeast bread

- The extra ingredients interferes w/ dough ability to develop gluten.

**Result = softer, more moist, and stickier dough

- Requires more yeast

- Ex. Brioche, danish, coffee cake

lactobacilli

Sourdough bacteria

Sourdough

Wild yeast carries lactobacillus, which produces a sour flavor

- Flavor/Intensity of sour depends on type of yeast & lactobacilli native to your part of the country

**Note: commercially produced yeast has NO bacteria in it