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)

  1. Rounding

7. Benching - 5-10' rest

  1. Scale to size/ dividing
  1. Panning
  1. Punching

9. Proofing - increase volume

3. bulk Fermentation

  1. Baking
  1. Mixing - window panel check
  1. Cooling
  1. Scaling
  1. 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