Yeast
12 Steps
12 Steps
Bread types/shapes
Miscellaneous
100
Yeast is a microscopic _______________.
What is fungus?
100
This step develops and strengthens gluten in the dough.
What is mixing?
100
Storing bread in __________________ accelerates staling.
What is the refrigerator?
100
A long cylindrical crusty bread with a chewy texture.
What is a Baguette?
100
Give 2 examples of lean dough.
What are:
- French bread, baguettes
- Kaiser buns, rye bread
- whole wheat bread, pizza dough?
200
Yeast feeds on __________ and _____________.
What are sugars and carbohydrates/starches?
200
The ideal temperature to ferment/proof yeast dough.
What is 27°C?
200
Fermentation produces __________ and __________.
What is carbon dioxide and alcohol?
200
A loaf with a square/rectangular shape and a flat top.
What is a Pullman loaf?
200
Give 2 examples of rich dough.
What are:
- brioche
- cinnamon rolls/buns
300
Mix this type of yeast with the dry ingredients in a recipe.
What is instant yeast?
300
Do this after rounding the dough into balls, to relax the gluten.
What is benching?
300
This step comes after fermentation, and before portioning.
What is folding/punching?
300
An Italian-style flat bread usually containing olive oil and herbs.
What is Focaccia?
300
Combining all ingredients at the same time is called the __________ ___________ method.
What is the straight dough method?
400
Rehydrate this type of yeast with 4 times its weight of warm water (approximately 43°C).
What is active dry yeast?
400
Fermentation is complete when the dough has __________ in size.
What is doubled (in volume)?
400
Do this to release surface tension of loaves and prevent cracking during baking.
What is slash the loaf?
- Also used for decoration.
400
A loaf baked directly on the floor of a stone oven.
What is a Hearth bread?
400
Give 2 examples of "rolled-in yeast doughs" (laminated doughs).
What are croissants and Danish pastries?
500
Adding water that is too hot, or too cold will have this effect on yeast.
What is:
Water that is too hot may harm or kill the yeast,
Water that is too cold may cause decreased fermentation.
500
Include an extra ________ % of dough when portioning rolls and loaves to account for moisture evaporation during baking.
What is 10%?
500
Combining the liquid, yeast, and part of the flour, then fermenting the dough until doubled in volume. Then punching the dough and adding the remaining ingredients is called the __________ ___________.
What is the sponge method?
500
A roll or bun made of 3 small dough balls.
What is a Cloverleaf roll/bun?
500
The two proteins that form gluten.
What are Glutenin and Gliadin?