F2 Obj. Yeast Breads Obj. 6.01-6.02 PowerPoint No. 2
Types of Flour
n Bread Flour – high protein, best for yeast breads. Generally milled in the North. Highest gluten content. Use of
bread flour means your dough will require a ______rise.
n All-purpose flour – middle protein content, O.K. for bread, O.K. for cake, biscuits and muffins. A ______that is for all purposes.
n Cake Flour – low protein content. Generally milled in the ______. Good for very tender baked
goods, like ______, biscuits and muffins.
Chemical Leaveners
n ______leaveners (Baking powder and baking soda)
______by ______gas which makes baked goods rise.
n Baking powder (often sold as Double Acting) ______the most gas when it is
______. Baking powder is baking soda with the addition of a dry acid like Cream of Tartar.
n If you have no baking powder, you can substitute. 1 ______baking powder is
replaced by 1/4 teaspoon baking ______and 1/2 ______cream of tartar.
The Science Part
n Bread is actually a combination of ______, science and heat.
n When yeast grows in bread dough, it produces two waste products – ______and
carbon ______gas.
n The carbon dioxide gas bubbles make ______bread ______.
You punch ______the dough and let the gas escape. Then you let the dough rise again. This process improves the flavor of your finished product. The punch down also redistributes the yeast to new
food sources, so it can continue to ______.
PowerPoint No. 3
Steps in bread making:
Scale or measure ingredients, ______ingredients, Knead, 1st ______(Fermentation), Punch down, Shape, 2nd Rise (______), Bake, Cool, Package
Traditional Method
Add warm water (______to ______F), sugar,and yeast to bowl and allow to sit till bubbly– called proofing the yeast. (You’re just proving it’s going to work.)
Add flour to mixture to make a ______dough
Knead in flour until dough is smooth and ______
Allow to rise (______) until doubled in size
Punch down, divide and ______
Allow to rise again (______)
Bake
Fermentation occurs when the yeast grows because it has the ______temperature, a food ______and water.
During fermentation, the dough is developing ______.
The dough rises because during fermentation the yeast is producing carbon dioxide gas. The ______inflates the dough.
Mixer Method
You can (and should) use a mixer to ______mixing time and shorten ______time.
Don’t over work the bread. Bread that has been kneaded too long will be tough. 10 minutes is O.K. – ______minutes is too long.
When ready, the dough should be ______, elastic and still soft.
Batter Bread
Batter bread is made with a ______wet ______. Gluten is formed by ______or mixing – not by kneading
It is the only method that doesn’t require kneading. Batter breads are often multi-grain.
One-Rise Bread
Requires the use of fast-rising ______. After kneading dough, cover and let rest
Shape dough and allow to rise. Bake. The need for 2nd rising is ______.
Sacrifice flavor for ______. Must use all-purpose ______because bread flour ______a second rise