Fermentation and Yeast
What living organism consumes carbohydrates in dough and produces alcohol and carbon dioxide during fermentation?
yeast
What process combines ingredients into a smooth mass with no dry spots or lumps?
Mixing.
What is the term for dividing dough by weight to create uniform loaves or rolls?
Scaling
What is the name for allowing yeast dough to rise after it is shaped and before it is baked?
Proofing.
What is the common liquid coating applied to risen dough that gives bread a deep brown color and glossy finish?
Beaten eggs (egg wash).
Before adding dry ingredients, yeast (fresh or granulated dried) must be mixed with what part of the recipe to hydrate it and distribute it evenly
The liquid ingredients (water/milk/other liquids)
What is the purpose of kneading dough after mixing?
To develop gluten and create structure/elasticity.
After portioning, most dough portions are first formed into what shape to create a smooth surface for even rising?
A ball (round).
What temperature (in °F) is commonly set in a proofbox to speed up proofing?
100∘F
Besides color and gloss, what practical purpose can an egg wash serve on rolls or breads?
To apply and help seeds (sesame, poppy) stick to the surface.
What is the optimum temperature range (in °F) for dissolving yeast in liquid so it activates without being damaged? Provide the numeric range
78∘F to 82∘F
Name the protein in flour that gives dough structure and elasticity and increases with kneading
Gluten
Give three different shapes or forms dough can take (other than a ball) before final proofing.
Cut and flattened, rolled into long loaves, tied into knots, braided, sculpted (any three).
Why is humidity or steam used in a proofbox during proofing?
The steam/humidity prevents a dry crust from forming so the dough can continue rising.
Why should crusty breads not be stored in the refrigerator? Give two reasons based on the text.
Refrigeration causes crusty breads to lose crispness and causes bread to become stale more quickly.
What is the term for the process in which yeast consumes carbohydrates and releases alcohol and carbon dioxide?
Fermentation
For larger quantities of dough, which piece of equipment is commonly used to knead the dough?
Mixer with a dough hook.
Name two specific loaf shapes listed in the source text
Baguette and Pullman (also Boule, Rye, Pan loaf listed).
During the start of baking, three things happen as the dough transforms into bread: yeast is killed, moisture evaporates, and what two components in the dough become firm?
Starches and gluten become firm.
After baking, at what condition should breads be allowed to reach before slicing or serving?
Cool to room temperature.
Explain why liquids at or above 138 °F should not be used to dissolve yeast.
Liquids at or above 138∘F138∘F can kill the yeast organism, rendering it ineffective.
According to recipes, why must directions for kneading time and speed be followed?
Because correct kneading time and speed produce the right gluten development and final texture.
Describe the purpose of stretching the surface of a dough ball when forming it.
Stretching the surface creates a tight smooth top so the dough rises evenly and retains its shape during proofing and baking.
What is docking, and two reasons bakers use it?
Docking is cutting small slashes in the surface of risen dough; it allows gases to escape during baking and creates a decorative pattern.
Describe two recommended storage options from the text for keeping baked bread longer term and the effect refrigeration has on staleness.
Freeze for long-term storage; store most bread at room temperature for short-term. Refrigeration accelerates staling and reduces crust crispness.