Ingredients
We have already learned about various types of flour...when working with Yeast Breads, which type of flour should we NOT use?
Cake Flour
What are the "three-step hand kneading techniques" and/or process used when we knead dough called?
2. Push
3. Turn
What does kneading do to yeast bread dough?
Develops gluten to give the dough shape and structure.
The "Direct Dough Method" is also called the "_________________________ Method".
Straight Dough
_________________ provides elasticity, shape, and texture for our breads.
Gluten
What is the primary function of salt in Yeast Breads?
Slows down the yeast and helps control fermentation
In this method, all ingredients are combined and the dough is kneaded and set aside to rise.
Straight Dough Method
What is the "ripe test" used to determine?
If the dough has doubled in size during fermentation
This method is a two step bread making process where yeast is added and fermentation takes place in the first step before the second step takes place, which is where the remainder of the ingredients are added.
Sponge Method
The type of hook we would use on an electric mixer for making yeast breads is called a __________ hook.
Dough
Yeast is a living organism. What three conditions are REQUIRED in order for yeast to grow?
1. Food (Sugar)
2. Warmth
3. Moisture
In this type of Mixing Method, we would be able to make croissants.
Rolled-in Dough
Which mixing method involves incorporating butter through a turning process?
Rolled-in Dough
Enriched Yeast Breads contain a higher percentage of these three ingredients compared to other Yeast Breads. _____________, _____________, & ___________________
1. Fat
2. Sugar
3. Eggs
_________________ is the rise given to the entire mass of yeast dough BEFORE shaping.
Fermentation
This ingredient traps air and causes the dough layers to separate.
Fat
Sourdough is a yeast batter that is leavened and contains a _________________ (a mixture of water, yeast, sugars, and flour).
Starter
During fermentation, what does yeast convert sugar into?
Alcohol and Carbon Dioxide
Enriched Yeast Bread Dough can ______________ easily if it is "overproofed".
Collapse
If we cut dough before baking, it allows gas to escape and allows us with the opportunity to make a "design" on our bread. What is this cut/process called?
Scoring/Slashing
What are the three main types of yeast?
1. Basic Instant (Bread Machine Yeast)
2. Active Dry Yeast
3. Fast Rising/"Rapid Rise" Yeast
This type of Mixing Method uses active dry OR fast rising yeast and eliminates softening of the yeast.
Fast Mixing Method
___________________ is the final rise given to shaped yeast breads before baking them.
Proofing
When proofing, a ____________ environment is NOT RECOMMENDED.
Hot
If we are unsure if our yeast has expired or not, and we want to test it to see if it's too old, we can tell if the yeast is alive or not because it will:
Foam within 5-10 minutes