INGREDIENTS
This ingredient is a living microorganism that makes bread rise.
Yeast
This is the process of pressing and folding dough repeatedly.
What is kneading?
This gas makes the dough expand.
Carbon dioxide
The dough did not rise at all.
dead/expired yeast or water too hot
This is the step where we press and fold dough repeatedly.
Kneading
This ingredient strengthens gluten and controls yeast activity.
Salt
This step removes excess gas after first proofing.
Punching
This protein traps gas and forms bread structure.
Gluten
Bread is dense and heavy.
underproofed or not kneaded enough
too much flour
This is the final step where heat turns dough into bread.
Baking
This ingredient feeds yeast and helps browning.
Sugar
This is the final rising before baking.
Proofing
Ideal temperature to activate yeast (range).
20-32 Degree C
Crust is pale and soft.
low oven temperature or underbaked
too little sugar
A type of yeast that must be dissolved in lukewarm water.
Active dry yeast
This ingredient forms gluten when mixed and kneaded.
Flour
How do you know kneading is complete?
Window Pane Test
Poke the dough using your finger. It should springs back when touched.
What happens if yeast is mixed with very hot water?
The yeast will die
The dough feels very sticky and hard to handle.
Too much water / not enough flour
A type of dough that uses specialty ingredients such as egg and butter.
Rich dough
Too much of this ingredient can kill yeast if it is too hot.
Liquid/Water
Why must dough be covered during proofing?
to prevent the dough drying and forming a crust
What happens if too much salt is added to dough?
The yeast activity will slow down.
kills yeast activity
The bottom of the bread is burnt but the inside is undercooked.
Oven temperature too high
What kind of dough is a pizza dough?
Lean Dough