Lean Dough
This type of dough has little to no added fat or sugar, often used for crusty breads such as baguettes and focaccia.
What is Lean dough?
This type of yeast is sold dried, must be rehydrated in warm water or used directly when mixed with flour depending on its form, and is often labeled as active dry or instant.
What is commercial baker’s yeast?
This dough category includes higher amounts of butter, eggs, milk, or sugar and is often used for brioche, challah, and enriched rolls.
What is rich (or enriched) dough?
This technique creates many thin layers of dough and fat to produce flaky pastries like croissants and puff pastry. What is the name of the process?
What is Lamination (or laminated dough process)?
These are two common characteristics of lean doughs in terms of crumb and crust.
What Is Crusty exterior, open/chewy crumb (larger irregular holes), and often a thinner crumb with more chew?
These proteins in flour form gluten when hydrated and developed, giving bread its structure and elasticity.
What are gluten-forming proteins (gliadin and glutenin)?
Fat shortens and coats gluten strands reducing strength and elasticity, producing a finer, softer crumb and tender texture.
How does added fat (butter or oil) affect gluten development and final crumb texture in rich doughs?
Mini Danish, Pinwheels, Vol-au-vents and Beef Wellington.
What are some items that can be made with Puff Pastry?
The development of gluten is especially important in lean doughs and examples of mixing method that promotes gluten formation.
What is gluten provides elasticity and structure to trap gas?
These items help soften gluten strands to create a tender dough and provide richness to the flavor.
What are fats?
When incorporating butter into a yeast-enriched dough like brioche, this is a common method bakers use to achieve even distribution without overworking the dough.
What is add softened or cold butter in stages after initial gluten development; use slow mixing at low speed to incorporate butter gradually, or use the lamination-like method (for brioche spéciale) to fold butter in without breaking the dough; avoid overheating?
This is a yeast laminated dough item that is used in may applications( sandwiches, desserts, breakfast pastry, appetizers).
What are Croissants?
During fermentation, lean dough is sometimes given a long, slow cold proof. Two benefits of refrigeration (retarding) for lean dough.
What are (a) Slows yeast activity for more complex flavor development; (b) Allows enzymes more time to break down starches into sugars, improving browning and taste; also improves dough handling?
If this is too hot ,it will kill the yeast. If its to cold, the yeast will grow slowly.
What is Liquid(Water or Milk)?
High sugar reduces water activity and can slow yeast; bakers can use more yeast, delayed sugar addition, or prefer longer fermentation at controlled temperatures (or use preferments) to balance activity.
What are sugar concentration influences yeast activity in rich doughs and one technique bakers use to ensure proper fermentation when sugar levels are high?
A Croissant that has batons of chocolate encased in it.
What is Pan Au Chocolate?
This is a step-by-step explanation of how enzyme activity and yeast metabolism interact during a long, cool fermentation to improve flavor in a lean dough. Include the role of amylase and how sugars are made available to yeast.
What is the amylase breaks?
Tomatoes, Fresh Herbs, Onion, Potato.
What are some items used to garnish focaccia?
Dinner Rolls, Sandwich Bread, Doughnuts and Kolaches
What are things made with a rich dough?
This is the technique used to encase the fat into the dough.
What is Roll and Fold?