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what is yeast?
single celled fungus, and ubiquitous.
Why is fermentation a necessary step in baking bread?
It is the main step in making yeast breads and baked goods.
Why is sugar important in a bread recipe?
Feeds the yeast for fermentation.
What is fermentation?
Yeast cells consume sugar and produce ethanol and other derivative chemicals
what is fresh yeast aka?
Cake or block yeast (highest moisture content)
What happens to the yeast as it eats the sugars?
It releases carbon dioxide in the form of tiny air bubbles in the dough causing the bread to grow and rise.
Why is flour important in a bread recipe?
Gives bread a structure and gluten development.
What is proofing?
Final rise the dough undergoes, which takes place after being shaped into a loaf, and before its baked.
what is active dry yeast aka?
Has the longest shelf life and needs to be reactivated in water prior to adding into dough
What is the first proof?
Letting the dough or entire batch ferment as one mass, before dividing and shaping it into loafs. This is where the yeast does the majority of its work.
When kneading bread what characteristics should you look for?
Smooth and elastic.
What is the final proof?
Covering dough with a towel. The loafs should nearly double in size. This gives your loafs more flavor.
What is instant yeast?
Requires no blooming and activates more quickly than active dry. this means that it can be added directly into the dough.
At what temperature and how long should the first proof take
At a comfortable room temperature and should take about one and a half hour to two hours.
What will happen to yeast if you add water that is to hot?
The yeast will be killed.
Why do you punch the dough down after the first rise?
redistributes the yeast cells,sugar ,and moisture
Rising is a product of a process called?
Respiration
What should you do before final proof.
kneading, folding, and stretching your dough then portion dough into serving sizes and loafs.
How can you tell if your yeast has been activated?
It will bubble and foam.
What is over proofing?
Happens when fermenting dough has rested to long and its bubbles has grown so large they have popped.