12 Steps of Yeast Dough Production
This step expels CO2, redistributes yeast and equalizes temperature throughout the dough.
What is Folding or Degassing?
This ingredient inhibits gluten development but increases fermentation.
What is Sugar?
Yeast is killed at this temperature.
What is 60 degrees Celcius?
This mix creates bread with the most flavour and aroma.
What is Short Mix?
Using too much of this ingredient while shaping causes streaking.
What is Flour?
After dividing, this step simplifies later shaping of dough.
What is Pre-shaping or Rounding?
Yeast fermentation results in the production of these 2 by-products.
What is Carbon Dioxide (CO2) and Alcohol?
The words in the acronym DDT.
What is Desired Dough Temperature?
This method is used for doughs like brioche and challah.
What is the Modified Straight Dough Method?
The last procedure performed before placing a hard crusted dough into the oven.
What is Scoring?
The step before final molding and panning.
What is Intermediate Proof or Benching?
Fermentation is controlled by a balance of these 3 factors.
What are Time, Temperature and Yeast Quantity?
The factor that is easiest to control to achieve DDT.
What is Water Temperature?
An intensive mix dough has this maximum bulk fermentation time and this number of folds.
What is 30 minutes and zero (folds)?
The French names for the 3 most common dough shapes.
What are Boule, Batard and Baguette?
This step can be retarded by placing made up products in the refrigerator.
What is Proofing?
This procedure slows fermentation with the use of a refrigerator.
What is Retarding?
The temperature rise created by mixing dough on a mixer.
What is Friction Factor?
A short mix straight dough without pre-ferments has this fermentation time range and this type of crumb structure.
What is 4-5 hours and open & irregular?
The descriptive word for a dough that is overworked and difficult to roll out to shape.
What is Tenacious (tenacity)?
The step where gluten development stops and 10 -13% weight loss occurs.
What is Baking?
These can be added to doughs in places with soft or extremely alkaline water.
What are Dough Conditioners?
The DDT for doughs that will be baked the next day.
What is 24 degrees Celcius?
This dough does not have good flavour or texture, and is made with a great quantity of yeast.
What is a No-Time dough?
Another name for pain de mie or sandwich breads that were traditionally baked in a long rectangular lidded pan.
What is a Pullman loaf?