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26 Cards in this Set
- Front
- Back
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What are two types of dough mixing methods?
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What are straight dough method and pre-ferment (sponge) method?
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What temperature do most breads ferment?
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Breads between 75 - 78 degrees F do best at what?
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How do we calculate what the water temperature needs to be when added at the beginning of mixing the straight dough method?
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What does this calculation tell us?
Desired dough temperature (DDT) multiply by 3. Minus flour temperature of 72 Minus room temperature of 68 Minus friction factor of 26 |
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How do we calculate what the water temperature needs to be when added at the beginning of mixing the pre-ferment (sponge) method?
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What does this calculation tell us?
Desired dough temperature (DDT) multiply by 4. Minus flour temperature of 72 Minus room temperature of 68 Minus friction factor of 26 |
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What is the friction factor based on?
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What factor is based on an average of between 24 and 28 degrees? Based on mixing 3 minutes on speed 1 and 4 minutes on speed 2. If your dough comes out 2 degrees too cool decrease the friction factor by 2 degrees. If your dough comes out 2 degrees too warm increase the friction factor by 2 degrees.
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What are the steps in folding the bread?
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1. Generously flour the bench.
2. Turn the dough onto the work surface with the top of the dough touching the floured surface. 3. Take one side of the dough and lift up about 1/3 of the bulk and turn it vigorously into the body of the dough. 4. With spread fingers pat down the dough to degas it. Brush off any excess flour. 5. Take 1/3 of the dough from the other side and fold it in towards the center overlapping the first fold. Press again to degas. 6. Now reach across the dough and bring the dough about 1/3 towards you. 7. Now take the edge nearest you and fold it towards the center. 8. Turn the dough over so that the seems are underneath. Slide your hands under the dough and replace it to the dough container. |
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What are the benefits of folding the bread?
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1. It removes the excess carbon dioxide that can interfere with fermentation.
2. It equalizes the dough temperature. 3. It increases in dough strength. By folding, the gluten strands are again stretched and aligned and an instant strengthening of the dough is felt. |
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What are the 12 steps in making yeast breads?
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1. Select the raw ingredients.
2. Weighing the ingredients. 3. Mixing and kneading the dough. 4. Fermentation. 5. Punching down the dough. 6. Portioning. 7. Bench proofing. 8. Shaping. 9. Panning. 10. Final proofing. 11. Baking. 12. Cooling. |
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Why is the dough punched down (flattening the dough and kneading it gently for a few seconds) after it has reached its maximum volume during the proofing/fermentation stage?
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The yeast cells are redistributed allowing them to find a new food supply and the trapped gas is expelled, which equalizes the temperature and prevents the dough from developing a sour flavor.
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What does yeast need in order to grow?
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Yeast needs sugar to grow.
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What happens when too much sugar is added to dough?
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It can slow the process to the point where it stops altogether.
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What is used in yeast bread to add color and flavor, and to retard the action of the yeast just a little?
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Salt.
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At what temperatures is yeast fermentation damaged?
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115 F
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At what temperature is yeast killed?
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145 F
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At what temperature is yeast slowed but not damaged and when does it become nonexistent?
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Yeast is slowed at temperatures below 65 F and is nonexistent at 40 F.
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What is the ideal temperature for yeast to develop?
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Between 78 and 82 F, with 85% humidity.
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What temperature should you have the water when starting?
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Between 105 to 115 F.
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What are 3 types of yeast?
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1. Fresh (compressed)
2. Active dry 3. Instant |
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How is fresh (compressed) yeast used?
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It goes directly into the cold water of a recipe.
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How is active dry yeast used?
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It is added to a small amount of the water from the recipe that has been heated to 100-110 F. Sit aside for awhile and the yeast will rise to the surface when ready.
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How is instant yeast used?
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It goes directly into the dry ingredients.
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What form do the 3 types of yeast come in?
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Fresh (compressed) yeast comes in a beige "cake" block.
Active yeast comes in pellets. Instant yeast comes in smaller grains. |
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What is the conversion factor from fresh (compressed) yeast to active dry yeast?
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100% of fresh yeast = 50% of active dry yeast.
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What is the conversion factor from fresh (compressed) yeast to instant yeast?
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100% of fresh yeast = 1/3 amount of instant dry yeast.
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What are the basic ingredients for breads?
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Flour, salt, water, yeast.
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What friction factor do we use for this class?
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24
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