What is the Term?
The final rise of shaped bread dough before baking.
Proofing
weighing ingredients or portions of dough to ensure uniformity.
Scaling
What is yeast?
single-celled fungi used in baking and brewing to ferment sugars and create leavening in dough.
What are Hard Rolls
Crusty and chewy with minimal fat or sugar.
What is Ph?
measures acidity or alkalinity on a scale from 0–14
Why is yeast important in baking?
Yeast helps leaven bread, adds flavor, and contributes to the texture.
A combination of proteins naturally found in grains like wheat, barley, and rye.
Gluten
gently deflating dough after it rises to redistribute gases and yeast.
Punching Down
How long should dough rise?
Dough typically rises for 1–2 hours, depending on the recipe and environment.
What are Soft Rolls?
Have a tender, soft texture due to added fat or milk.
what is number on the scale is neutral?
7
What does yeast do in bread-making?
Yeast ferments sugars, producing carbon dioxide and alcohol that cause the dough to rise.
the process of working dough to develop gluten and evenly distribute ingredients.
Kneading
shaping dough into smooth balls to create a uniform structure.
Rounding
How should yeast be stored?
room temperature in an airtight container for 2–3 days or freeze it for longer storage.
What are sweet rolls?
Contain higher sugar and fat, often flavored with spices or fruits.
What is gluten?
Gluten is a protein found in wheat that gives bread its structure and elasticity.
What are we making on Wednesday?
Pretzels
Cutting the top of the shaped dough in the pan before baking is called?
Scoring or Laming
hydrating yeast in warm water to activate it before mixing into the dough
Blooming
What is bread flour?
Bread flour is high-protein flour that produces more gluten, resulting in a chewy texture ideal for yeast breads.
What does kneading dough by hand do?
Slower but allows for more control over the dough texture.
How do you check if the dough has enough gluten?
Perform a windowpane test by stretching the dough gently. If it forms a thin, translucent sheet without tearing, the gluten is well-developed.
What commonly goes wrong with baking bread and yeast?
The rapid rise of bread in the oven during the first few minutes of baking due to the expansion of gases.
process where yeast converts sugars into carbon dioxide and alcohol, causing the dough to rise.
Fermentation
In the early days of bread production a piece of dough from yesterday’s bake was kept and added to the new day’s dough because it was found that the resulting dough was more consistent and fermented faster. What was the old piece of dough is called?
The starter or “leaven”.
what does kneading dough by a mixer do?
Faster and less physically demanding, often using a dough hook.
What are the types of yeast?
What is Ms. W's Auntie Anne's order? I have one for sweet and savory :)
Sweet: Cinnamon Sugar Bites with cream cheese frosting
Savory: Pretzel Bites with salt and hot salsa cheese