Module in FSERV 3- Baking and Pastry Production with Cake Decoration BIT FST 2B

MODULE 6. YEAST BREADS

Learning Objectives:

1. Understand the 10 steps involved in the yeast bread production.

2. Identify, select and use different kinds of yeast properly.
3. Mix yeast doughs using the straight dough method and sponge method.

Introduction

Bread is one of the most popular and best sold baked products, not only in our country but in
other countries as well. Many countries have bread as their staple food.

There are different kinds of bread. Whatever kind of bread is eaten, people remember it for its
quality. It is by maintaining good quality that popular bakeries or bread houses keep their customers.

The quality of bread is affected by the type of ingredients used, the manner the dough is mixed or
prepared, and the temperature maintained during baking.

DEFINITION OF TERMS:

Acidity Sourness is the taste caused by the presence of acids in solution. Different
types of fermentation produce different acids. When milk sours, lactic acid is
formed, and when vinegar is made from apples or grain, ascetic acid is formed.
Sour rye bread is made by the addition of sours or ferments containing
bacteria, which produce various acids, but mostly lactic and ascetic.
Alcohol The alcohol formed during the fermentation of sugar by yeast is ethyl alcohol,
the same alcohol found in beer and whisky (chemically known as ethanol).

Batch A given quantity determined by the amount needed.

Coagulation The process by which proteins become firm, usually when heated.
Dredge To sprinkle thoroughly with sugar or some other dry powder.
Dough A soft, thick mass or mixture of dry ingredients and liquid that is kneaded,
shaped, and baked into bread or pastry.
Dust Is to sprinkle the surface with flour to avoid mixture to stick to it.

Egg wash Consists of beaten eggs sometimes mixed with a liquid, usually water or
milk, which is brushed onto the bread or pastry.

Elasticity The property whereby dough’s regain their original shape after having been
stretched or otherwise distorted.
Fermentation The process by which yeast changes carbohydrates into carbon dioxide gas
and alcohol.
Gluten An elastic substance, formed from proteins present in wheat flours that give
structure and strength to baked goods. The protein of wheat flour which
combines with water forming a rubbery mass which retains the gas and steam
in baking and gives volume to the product.
Grease To brush pan with shortening.
Knead To press, stretch, and fold the dough until gluten is developed. To
manipulate dough by folding and pressing until the required consistency is
obtained.
Line To put a grease proof paper on the baking pans or sheets.
Lump A firm irregular mass.
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 Module in FSERV 3- Baking and Pastry Production with Cake Decoration BIT FST 2B

Lukewarm A temperature of about 105°F, which feels neither hot nor cold.
Moulding Manipulation of dough to provide a desired size and shape.
Punch down/ To deflate the dough to expel carbon dioxide produced during the
Punching fermentation process to give it a second chance to rise.
Proof/ Prove The rise of yeast dough’s during proving, usually referred to as the amount
of increase in volume of the product after being shaped and before going to
the oven: half prove = 50% increase in volume three-quarter prove = 75%
increase full prove = doubling in volume.

Also to dissolve yeast in a warm liquid and set it in a warm place for 5 to 10
minutes until it expands and becomes bubbly.

Prover A cabinet into which yeast goods are placed before baking.
Rounding A method of molding a piece of dough into a round ball with a smooth
surface or skin.

I. PRODUCTION STAGE FOR YEAST BREAD

1. Scaling the ingredients- it is important to scale or measure ingredients accurately and to have all
ingredients at the proper temperature when making a yeast bread.

2. Mixing and kneading the dough

Straight method - This method combines all the ingredients together at one time to make the
dough. The dough is kneaded and set aside to rise.

Straight Dough Method

1. Scale ingredients. Adjust water temperature and rehydrate yeast if necessary.

2. Combine all ingredients in the bowl of a mixer fitted with a dough hook on low speed to
moisten; this is the pickup stage.
3. Adjust the mixture with more water or flour if needed to correct dough consistency.
4. Knead the dough on medium speed to properly develop the dough, approximately 5 to 10
minutes.
5. Ferment the dough until double in bulk, then punch down to release gases.
6. Scrape the dough onto the workbench, then divide and scale into uniform pieces. Round
each piece into a smooth ball, the rest before rolling into desired shapes. Pan the formed
dough as desired.
7. Proof the dough. Brush with egg wash an score the dough, if necessary.

Sponge and dough method - This method mixes part of the liquid, flour, and all of the yeast to
make a soft mixture which is set aside to rise until bubbly. Then, the remaining ingredients are added and
the mixture is treated as straight dough.

Sponge Method

1. Scale ingredients. Adjust water temperature and rehydrate yeast if necessary.

2. Mix the sponge from a portion of the flour, the water and the yeast. Usually half the total
flour weight is used.
3. Ferment the sponge until bubbly and approximately double in bulk, approximately 1
hour.
4. Add remaining ingredients, then knead the dough on medium speed until properly
developed, approximately 5 to 10 minutes.
5. Ferment the dough until double in bulk, then punch down to release gases.
6. The dough is now ready for scaling, shaping, proofing and baking.
BACHELOR IN INDUSTRIAL TECHNOLOGY MAJOR IN FOOD SERVICE TECHNOLOGY
 Module in FSERV 3- Baking and Pastry Production with Cake Decoration BIT FST 2B

Bread products can also be prepared using batter instead of dough. Preparation of this type of
bread is faster since there is no dough to knead and shape. However, the texture of the finished product is
not as fine as that of kneaded dough.

Kneading- Once the ingredients are combined, the dough must be kneaded to develop gluten, the
network of protein that gives bread its shape and texture. Kneading achieves certain key results.

Kneading can be done by hand or by an electric mixer with its dough hook attachment. The goal is to
create dough that is smooth and moderately elastic.

Kinds of Dough in Baking Bread

Dough used in baking bread is classified into two:

 Lean dough. The Basic ingredients for bread which include flour, yeast, salts, a little sugar, and
shortening make up the lean dough. This dough is made up into Pan de sal, Pan Amerikano,
French bread, and other crusty bread varieties.

 Rich dough. Aside from the basic ingredients for bread, rich dough has butter, nuts, fruits, eggs,
and condiments. Milk is often used, too. Rich dough also uses more sugar. This dough is
used in making rolls, coffee cakes, and the sweet bread varieties.

3. Fermenting the Dough

Fermentation also refers to the period when yeast dough is left to rise- that is, the time it takes
carbon dioxide gas to form and become trapped in the gluten network.

Bulk fermentation- refers to the rise given to the entire mass of yeast dough before the dough is
shaped and proofing refers to the rise given to shaped yeast products just prior to baking.
Fermentation is complete when the dough has approximately doubled in size and no longer springs back
when pressed gently with two fingers. Generally lean dough will ferment 1 to 3 hours until it is roughly
doubled in bulk.

4. Punching the Dough

After fermentation, the dough is gently folded down to expel and redistribute the gas pockets
with a technique known as punching down. The procedure reactivates the yeast cells, encouraging more
yeast activity. Punching down dough also helps even out the dough’s temperature and relaxes the gluten.

5. Portioning the Dough

The dough is now ready to be divided into portions. For loaves, the dough is scaled to the
desired weight. For individual rolls, the dough can be rolled into an even log from which portions are cut
with a chef’s knife or dough cutter. Weighing the cut dough pieces on a portion scale ensures even-sized
portions.

6. Rounding the portions

The portions of dough must be shaped into smooth, round balls in a technique known as
rounding. Rounding stretches the outside layer of gluten into smooth coating. This helps hold in gases and
makes it easier to shape the dough.

7. Make-up: Shaping the portions

Lean dough and rich doughs can be shaped into variety of forms: large loaves, small loaves,
free-form or country style rounds or individual dinner rolls.
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 Module in FSERV 3- Baking and Pastry Production with Cake Decoration BIT FST 2B

8. Proofing the Products

Proofing is the final rise of shaped or panned yeast products before baking. For most bread, the
temperature should be between 80 ˚F and 115 ˚F (27 ˚C and 46 ˚C), slightly higher that the temperature
for fermentation.

Most products are proofed until dough doubles in size and springs back slowly when lightly
touched. Underproof results in poor volume and texture.

9. Baking the Products

As yeast breads bake, a variety of chemical and physical changes turn the dough into an edible
product.

Washes
The appearance of yeast breads can be altered by applying a glaze or wash to the dough
before baking. The crust is made shiny, hard or soft, darker or lighter by the proper use of washes.
The most commonly used wash is an egg wash, composed of whole egg and water, usually
one part water to three parts egg. Yeast goods are glazed to add eye appeal and enhance the flavour
of the finished product. Glazing can be simple; using sugar syrup; or elaborate using icings roasted
nuts and brightly coloured fruits.

10. Cooling and Storing the Finished Products

 The quality of even the finest yeast products suffers if they are cooled or stored improperly.
 Yeast products should be cooled on racks at room temperature.
 Allow loaves to cool completely before slicing. This is to allow the internal structure to settle
and evaporates any excess moisture remaining after baking.

II. Qualities of Bread

Product characteristics that customers look for come from the following:

1. Colour of the product when it is finally removed from the oven is important to the visual appeal
of the product. Colour stimulates the senses and encourages the customer to purchase.
2. Appearance is about form and shape. It is important that all pieces have the same appearance.
3. Consistency and texture is about how it feels in the mouth when the customer is consuming the
product.
4. Moisture content adds to the shelf life and mouth feel of the product.
5. Mouth feel and eating properties.

Characteristics of a Well-Made Bread:

Bread of high quality is characterized by the following:

1. It is large for its weight, well-rounded top, and free from cracks and bulges.
2. The crust is thin with an even golden brown color.
3. It has fine and even grain, elongated cells, and thin cell wall making the crumb smooth,
soft, elastic, and creamy white with a silken sheen.
4. It does not crumble easily.
5. It has a sweet and nutty odor, not sour.

BACHELOR IN INDUSTRIAL TECHNOLOGY MAJOR IN FOOD SERVICE TECHNOLOGY

 Module in FSERV 3- Baking and Pastry Production with Cake Decoration BIT FST 2B

Troubleshooting Chart
Problem Cause Solution
Dense, leaden dough Too much flour forced into the dough Gradually add water, adjust formula
Crust too pale Oven temperature too low Adjust oven
Dough over proofed Proof only until almost doubled, then
bake immediately
Too much steam Adjust steam
Crust too dark Oven too hot Adjust oven
Too much sugar in the dough Adjust formula or measure sugar
carefully
Top crust separates from load Dough improperly shaped Shape dough carefully
Crust not scored properly Score dough to a depth of ½ (1.2cm)
Dough dried out during proofing Cover dough during proofing; increase
humility in proof box
Sides of loaf are cracked Bread expanded after crust formed in Score top of loaf before baking
oven
Bread underproof Proof until loaf almost doubled
Dense texture Not enough yeast Adjust formula or measure yeast
carefully
Not enough fermentation time Let dough rise until doubled or as
directed
Improper molding technique Handle dough gently
Too much salt Adjust formula or measure yeast
carefully
Ropes of undercooked dough Insufficient kneading Knead dough until smooth and elastic
running through product and passes windowpane test, or as
directed.
Insufficient rising time Allow adequate time for proofing
Oven too hot Adjust oven
Free-form loaf spreads and Dough too soft Adjust formula or measure carefully
flattens
Large holes in bread Too much yeast Adjust formula or measure yeast
carefully.
Over kneaded Knead only as directed.
Inadequate punch-down Punch down properly to knead out
excess air before shaping
Blisters on crust Too much liquid Measure ingredients carefully
Improper shaping Knead out excess air before shipping
Too much steam in oven Reduce amount of steam or moisture in
oven.

BACHELOR IN INDUSTRIAL TECHNOLOGY MAJOR IN FOOD SERVICE TECHNOLOGY