Ten Stages of Yeast Bread Production
We all like fresh bread, especially a homemade bread. I have to say that the methods for making muffins, scones,(previous discussed in my last blog) was easier. You have to watch what you are doing, when it comes to yeast breads, timing is essential.
In this blog I will discuss the stages of production, keeping in mind one stage is not more important than other, they all are important. Over the years bakers have learned how to produce a variety of breads with just water, flour, salt and leavening.
Bagel made in my class, a little rough getting a finished product due to timing but they turned out great. First time using yeast, it was interesting to see rise as much as it did in the proofer.
The production stages are as followed:
1. Scaling- any chef or baker will tell you measuring or scaling ingredients is important. Make sure to have ingredients at room temperature when making a yeast bread. Flour in a yeast bread can vary depending on storage conditions, humidity, and accuracy of other ingredients, Liquids are scaled to assure accuracy in a formula. Having additional flour set to the side.
2. Mixing and Kneading the dough to combine ingredients uniformly and distribute the yeast. The shape and texture will not form if not kneading properly. Straight dough method, sponge method, the old dough method, and the sourdough method are ways yeast are mixed. Straight dough method- is where the dough is mixed in several stages. Sponge method, old dough method, and sourdough method are commonly used in artisan breads. Once dough is mixed, kneading if needed will develop gluten, this help with giving bread it's texture and shape. Kneading helps with the proteins being hydrated, warms the dough to a temperature to be conducive to keep yeast active.
Spicy meatball Calzone
3. Fermenting the dough- this is a natural process which yeast converts sugar to alcohol and carbon dioxide. This begins the moment the dough is finished and continues until the dough is baked and temperatures are high enough to kill yeast cells. Also, fermentation refers to dough is left to rise, in this stage carbon dioxide gas is formed and trapped in gluten network. There are two stage to fermentation, bulk fermentation is rise given to the entire mass of dough before shape is given. Proofing is rise given to the shaped yeast just prior to baking. Is complete when dough has doubled in size, no longer springs back.
4. Punching the dough - dough is folded down to expel and redistribute the gas pockets. This reactivates the yeast, help more to become active. This also evens out the temperature of the dough and relaxes the gluten.
5. Portioning the dough - The dough is scaled for loafs that are to baked. For rolls, its rolled into a long roll, and with a chef's knife cut into desired portion.
6. Rounding the portions- this is technique to smooth, round shape the dough. Wondering why this important, well this stretches the outer layer of gluten, helps to hold in gases, making shaping easier to do.
7. Make-up Shaping the portion- The texture its important to shaping. A softer dough being shaped is getting a tighter shape. Shaping a firm, elastic dough this dough may need shape more gently.
8. Proofing- Is where the dough gets rest in a bowl covered with a towel or plastic wrap, the temperature should between 80 and 115.
My sourdough starter on day one, this project makes me nervous. Keeping it at home, watching it, adding stuff to it everyday. Letting it breathe, following directions to a T. The part that it can explode, ok really that's a strong word the dough can expand that much and ruining. This is why paying attention to every step, and understanding why certain ingredients act the way they do.
Day 4
9. Baking the product - chemical and physical changes turn the dough into edible product.
10. Cooling and storing - Cooled on rack in room temperature this allows internal structure to settle and evaporate any moisture.
Following these steps and baker instructions, you will get a perfect dinner roll, homemade bread, whatever it is you are working will be tasty. Until next time bake on my friends.
In this blog I will discuss the stages of production, keeping in mind one stage is not more important than other, they all are important. Over the years bakers have learned how to produce a variety of breads with just water, flour, salt and leavening.
The production stages are as followed:
1. Scaling- any chef or baker will tell you measuring or scaling ingredients is important. Make sure to have ingredients at room temperature when making a yeast bread. Flour in a yeast bread can vary depending on storage conditions, humidity, and accuracy of other ingredients, Liquids are scaled to assure accuracy in a formula. Having additional flour set to the side.
2. Mixing and Kneading the dough to combine ingredients uniformly and distribute the yeast. The shape and texture will not form if not kneading properly. Straight dough method, sponge method, the old dough method, and the sourdough method are ways yeast are mixed. Straight dough method- is where the dough is mixed in several stages. Sponge method, old dough method, and sourdough method are commonly used in artisan breads. Once dough is mixed, kneading if needed will develop gluten, this help with giving bread it's texture and shape. Kneading helps with the proteins being hydrated, warms the dough to a temperature to be conducive to keep yeast active.
3. Fermenting the dough- this is a natural process which yeast converts sugar to alcohol and carbon dioxide. This begins the moment the dough is finished and continues until the dough is baked and temperatures are high enough to kill yeast cells. Also, fermentation refers to dough is left to rise, in this stage carbon dioxide gas is formed and trapped in gluten network. There are two stage to fermentation, bulk fermentation is rise given to the entire mass of dough before shape is given. Proofing is rise given to the shaped yeast just prior to baking. Is complete when dough has doubled in size, no longer springs back.
4. Punching the dough - dough is folded down to expel and redistribute the gas pockets. This reactivates the yeast, help more to become active. This also evens out the temperature of the dough and relaxes the gluten.
5. Portioning the dough - The dough is scaled for loafs that are to baked. For rolls, its rolled into a long roll, and with a chef's knife cut into desired portion.
6. Rounding the portions- this is technique to smooth, round shape the dough. Wondering why this important, well this stretches the outer layer of gluten, helps to hold in gases, making shaping easier to do.
7. Make-up Shaping the portion- The texture its important to shaping. A softer dough being shaped is getting a tighter shape. Shaping a firm, elastic dough this dough may need shape more gently.
8. Proofing- Is where the dough gets rest in a bowl covered with a towel or plastic wrap, the temperature should between 80 and 115.
My sourdough starter on day one, this project makes me nervous. Keeping it at home, watching it, adding stuff to it everyday. Letting it breathe, following directions to a T. The part that it can explode, ok really that's a strong word the dough can expand that much and ruining. This is why paying attention to every step, and understanding why certain ingredients act the way they do.
9. Baking the product - chemical and physical changes turn the dough into edible product.
10. Cooling and storing - Cooled on rack in room temperature this allows internal structure to settle and evaporate any moisture.
Following these steps and baker instructions, you will get a perfect dinner roll, homemade bread, whatever it is you are working will be tasty. Until next time bake on my friends.
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