Yeast
Name the three most common types of yeast used for baking
Dry yeast
Fresh Yeast
Wild yeast in a sour dough starter
Why would someone choose to use a preferment?
Flavor profile
Sourdoughs have bacteria that are good for gut health
dough structure and strength of glutenkeeping quality
What is a lean dough and a give an example
Lean doughs are made of water, flour yeast and sugar. They have very little to no fat. The result is a chewy texture and a crisp crust. An example of a lean dough would be a baguette.
Define rise
When the dough increases in volume due to the yeast giving off CO2
what is the word for when the yeast activates and you can see it bubbling
What are two things that yeast needs to activate and live
carbohydrates and liquids
In general how is a poolish made?
Equal parts flour and water with a small amount of yeast. Mix and allow to bloom/ferment for up to 16 hours.
What is a rich dough? And give an example.
rich doughs are made from the same ingredients as lean doughs but with the addition of fats. These can be in the form of butter, milk, eggs and cream. By adding these fats the dough becomes softer and examples of rich dough are potato bread and Brioche dough.
Define windowpane
A method of testing the strength and development of gluten in the dough where the dough is spread thin and you can almost see through it.
An ingredient that makes things rise.
leavening agent
What is the temperature range that will quickly activate yeast?
100-120F
****Daily Double!!!!****
Name four types of preferments
Biga
Levain
Poolish
Sponge
Sourdough starter
Pate Fermente
What is a sourdough
is another type of bread made with yeast. This dough however is made with a yeast starter. Yeast starters are made from flour water and natural yeast that is found in the air! Once a starter has been made it needs to be periodically fed to keep it alive. Sour doughs usually have a unique sour aroma and flavor due to the longer fermentation process. An example of a sourdough is a miche.
Gluten
The protein found in wheat that gives bread its structure
What is the term for when you add all ingredients at to your mixer at once to mix your dough?
Straight mixing method
If you are mixing a dough to be used the next day what temperature (Generally) should your water be and WHY??
Usually you would choose to use a cool or room temperature water so that you do not activate your yeast too quickly. You want them to slowly wake and feed so that they haven't used up the majority of their strength before you are ready to proof and bake the bread.
When working with preferments why are bleached and bromated flours not a good choice?
The flour used needs to provide an extra nutritional boost. The flour should supply the needed nutrients for the growing colony.
Vital nutrients are lost during the bleaching process, making bleached flour unsuitable.
What gives bread a crispy exterior
steam, moisture
Proof
The second rise or last rise of the dough, just before baking
What is the term for when you activate your yeast in a portion of the ingredients before adding it to the rest of your dough?
Sponge method
When yeast is activated and ferments is creates both CO2 and
alcohol
what is a Preferment?
A preferment is a preparation of a portion of a bread dough that is made several hours or more in advance of mixing the final dough.
How do fresh yeast, dry yeast and wild yeast differ?
Fresh yeast is alive and ready to go, but it only lasts for about 10 days after purchase.
Dry active yeast is still living but due to being pressed dry to a specific moisture content it is dormant.
Dry yeast can last unopened and in the proper temperature for up to 2 years.
Wild yeast is in the air. To use it you must make and maintain a starter. using wild yeast starters require much more time for development of dough.
lactobacillus
bacteria found in sour dough starter
To press out all of the CO2 that has built up in the dough
punch down