Yeast Doughs

Punch Down

release the carbon dioxide trapped in yeast dough by pressing on it

Lean dough

made with flour, yeast, water, salt, and very little to no sugar/fat

both active dry yeast and instant yeast need to be proofed before use

false

kneading

working dough into a uniform mixture by pressing, folding, and stretching

Yeast bread dough is kneaded to develop gluten

true

Gluten

a protein found in wheat that creates long elastic strands in bread dough

Cool the baked bread completely before removing it from the pan, so it holds its shape

false

Sponge method

a two step process for mixing yeast doughs

Instant yeast cannot be substituted for active dry yeast

false

what will kill yeast

high temperatures and a lot of salt

Shape

form dough into the desired shape for baking

instant yeast acts faster than active dry yeast, but they end up the same

true

Scale

measure ingredients accurately by weight

cinnamon rolls are an example of which dough

rich doughs

Which is not necessary for yeast to thrive

carbon dioxide

yeast bread will ______ in a cold environment

rise slowly

Portion

divide the dough into the correct sized pieces by weight

Sourdough

a type of bread leavened with a starter

Round

work individual pieces of dough into a smooth ball

Yeast

a living, microscopic fungus that produces carbon dioxide, which is trapped in the bread dough

Dough should be proofed until it rises to _____

double the size

Rich dough

has the addition of sugar, eggs, and fats which result in a more cake like texture

Straight dough method

used for all types of doughs; combine all ingredients at the same time

Proof

allow the yeast dough to rise just before baking

Leavener

the ingredient used in baking that caused dough to rise

french baguettes are made with ____ dough

lean dough

Fermentation

a dough’s first rise

store bread at room temp

true

oven spring

rapid expansion of dough during initial phase in oven

steps in making bread

1. scale

2. mix

3. fermentation

4. punch down

5. portion

6. rounding

7. shape

8. proof

9. bake

10. cool/store