Vocabulary
Making shallow cuts in the surface of the item before baking
Scoring
What is the chief ingredient in yeast breads?
Flour
What is the step called where bread is cooled on racks that allow the air to circulate around them and prevent the crusts from becoming soggy.
Cooling
True or False: The recipe always states the correct amount of flour to use for a recipe.
False, you might need more depending on the humidity in the air.
Name the characteristics of a lean dough
No fat. Only uses flour, yeast, salt, water and a little sugar (for activation)
The process that is the beginning activation of the yeast in dough
Fermentation
What is the name of the ingredient that feeds the yeast and helps it grow?
Sugar
What is the step where ingredients are combined into a smooth, uniform dough; the yeast and other ingredients are evenly distributed through the dough, the gluten is developed, and fermentation is initiated.
Mixing
How do you know if you're kneaded bread is done being kneaded?
Name the characteristics of a rich dough
Full of fat. Uses eggs, milk, butter, etc.
The action of deflating the dough after the first rising
Punching
What is the name of the ingredient that prevents it from over-rising?
Salt
Through the process of fermentation, what is being produced that allows your bread to rise?
How do you check for "doneness" with cooked yeast breads?
By tapping the crust which should sound hallow
How long has yeast been used to make bread?
5,000 years ago
The process that changes dough into bread or rolls through heat
Baking
What forms the structure of yeast dough?
Gluten
Explain the scaling step
This step concludes when all ingredients are accurately measured and lined up in order of use, as well as all tools and equipment are ready for the second step in the bread-making process.
What are the 3 characteristics that yeast breads should have after it's been kneaded?
Smooth, elastic and shiny
Where was the first commercial yeast made in the US?
Cincinnati, OH
A process which allows the leavening action of yeast to reach its final strength before hot oven temperatures kill yeast cells
Proofing
Name another ingredient needed to make yeast breads. Please explain what do you need to do to this ingredient before mixing it with yeast?
Liquid. Heat it to 105-115 degrees
Explain the proofing or the final fermentation step
The dough goes through one final fermentation. The dough should be placed in a temperature and humidity controlled environment to allow the bread to rise to the desired volume before baking. Optimum rise for this stage is 80 to 85 percent of the dough’s overall volume.
What is the best way to ensure a soft crust on a yeast bread?
By brushing melted butter on it
Name 2 examples of a lean dough and 2 examples of a rich dough that we've made in class
Lean- loaf bread, garlic knots
Rich- cinnamon rolls, English muffins, Challah bread