Breads
Types of Dough
12 steps of Yeast Dough Prodution - 3 rests
Rich dough/Sweet yeast products - baked at 170dC (Bun dough, orange pull apart,apple-cinnamon twist,danish, hot cross bun, brioche, doughnuts)
Sour dough - baked at 220dC or more(ciabatta, foccacia, dark rye sour dough)
Lean dough - baked at 220dC or more(sandwich, baguette, Vietnamese bread, hamburger, hot dog rolls, Vienna loaf, crusty cob loaf)
- Rounding
7. Benching - 5-10' rest
- Scale to size/ dividing
- Panning
- Punching
9. Proofing - increase volume
3. bulk Fermentation
- Baking
- Mixing - window panel check
- Cooling
- Scaling
- Storing
Yeast
Active Dry yeast (= fresh yeast/2)
Instant Dry yeast (= fresh yeast/3)
Fresh yeast
BREAD IMPROVER - Dough enhancer - Dough conditioner
SALT
Strengthens the struture of gluten in yeast breads
Slow down fermentation and even kill yeast
enhances flavor
a combination of acids, emulsifiers and enzymes that feed yeast and restructure gluten to retain CO2 more effectively
helps form a light, airy crumb without sacrificing its 'chew' and 'touchiness'
optimum fermrntation temp: 21-27dC