Creative Breads - Red Star Yeast
Contents
1. Dill weed Dried herbs Fresh herbs Materials and Equipment List All methods Hand method Mixer methods Bread Optional machine method Baking pans Large bowl Hand mixer Bread machine Aprons Bread knife Large sturdy Stand mixer Freezer mixing spoon Cooling rack Medium bowl Food processor Plastic wrap Dry ingredient Mixing bowl Refrigerator measuring cups Liquid ingredient Medium bowl Resealable measuring cups plastic food storage bags Measuring Rolling pin spoons Microwave oven Timer or stove Oven Oven mitts or hot pads Rubber spatula Sturdy work surface Thermometer Thermometers especially designed for yeast bread baking are available for educators from RED STAR Yeast P O Box 737 Milwaukee WI 53201 Cost is 5 1 00 Function of Bread Ingredients Yeast is a single celled living plant organism that is a rich source of B vitamins The yeast used in bread making is saccharomyces cerevisiae sack rah my sees sar ah vis see ay It is able to convert fermentable carbohydrates as maltose glucose fructose and sucrose into carbon dioxide and alcohol In bread dough yeast provides leavening as it ferments flour sugar molasses or honey Tiny carbon dioxide gas bubbles are trapped within elastic dough forming a honeycomb like structure that causes dough to stretch and expand to rise During this fermentation process heat is generated and2. if dough is dry add liquid tablespoon at a time Increase sugar amount Decrease flour amount Have liquids at 80 F all other ingredients at room temperature Yeast inactive or not added Loaf is short and dense e Check dough consistency after 5 minutes into kneading cycle if dough is dry add liquid tablespoon at a time e Use bread flour e Certain flours as whole wheat and rye create heavier products than white flour Bread has coarse texture e Decrease liquid amount e Increase salt amount Bread has doughy center e Decrease liquid amount e Check yeast activity e Refer to user s manual bread machine may be malfunctioning Bread has unbrowned top e Select smaller recipe size e Increase sugar amount Bread has mushroom top e Check dough consistency after 5 minutes into kneading cycle if dough is wet add flour tablespoon at a time e Decrease liquid amount e Decrease yeast amount
3. in pre programmed bread machines Ingredient Substitutions for Bread Making Ingredient Active dry yeast Bread flour Salt Sugar Vegetable oil Water Amount 2 1 4 teaspoons 1 cup 1 teaspoon 1 tablespoon 1 tablespoon 1 cup Substitutions 1 package active dry yeast 2 teaspoons instant yeast 2 3 ounce 0 6 oz cake yeast 1 cup 1 teaspoon all purpose flour 1 cup whole wheat flour 1 cup stone ground flour 1 cup graham flour 1 1 4 cups spelt flour 1 teaspoon sea salt finely ground 1 teaspoon potassium chloride 2 teaspoons corn syrup 2 teaspoons honey 2 teaspoons maple syrup 2 teaspoons molasses 1 tablespoon packed dark brown sugar 1 tablespoon packed light brown sugar 2 tablespoons sifted powdered sugar 1 tablespoon butter 1 tablespoon canola oil 1 tablespoon corn oil 1 tablespoon cottonseed oil 1 tablespoon margarine no water variety 1 tablespoon olive oil 1 tablespoon peanut oil 1 teaspoon prune puree 1 tablespoon safflower oil 1 tablespoon sunflower oil 1 cup buttermilk Y cup dry buttermilk 1 cup water 2 large eggs water to measure 1 cup Ye cup evaporated milk 1 2 cup water 1 4 cup fruit juice 3 4 cup water 1 cup milk 1 3 cup powdered milk 1 cup water 1 cup potato water Y cup vegetable juice 3 4 cup water 1 cup yogurt If using bread machine reduce instant yeast to 1 1 2 teaspoons Bread Making Processes Mixing Dough In t
4. not over 90 F e Use ripe test to prevent over rising Bread is heavy and compact e Decrease flour amount e Use ripe test to assure dough has risen enough e Add vital wheat gluten when using flours having low gluten content Bread is wet with a thick coarse grain e Use a probe thermometer to be certain bread is completely baked e Use ripe test to assure dough has risen enough Bread does not brown on sides e Choose dull or dark pans bright pans reflect heat away from sides e Provide more space between loaves while baking Bread smells and tastes of yeast e Decrease rising time e Use ripe test to prevent over rising e Make sure rising place is not over 90 F Bread is dry with coarse grain e Decrease flour amount e Increase kneading time to develop gluten better e Use ripe test to prevent over rising e Use hotter oven temperature Bread collapses in oven e Decrease rising time e Use ripe test to prevent over rising Improving Breads Bread Machine Method Crust is too thick e Remove bread from machine immediately after Bake cycle is completed e Remove bread from machine 5 minutes before the end of Bake cycle Bread collapses during baking e Use a thermometer to accurately measure liquid temperature e Check dough consistency after 5 minutes into kneading cycle if dough is wet add flour tablespoon at a time e Use less liquid e Use cooler water Bread does not rise e Check dough consistency after 5 minutes into kneading cycle
5. thick cell walls Tough Dull sheen Dry and crumbly Doughy Streaks or dark patches Heavy and compact Bland Too yeasty Sour vinegar like taste Improving Breads Traditional Methods Crust is too thick e Decrease flour amount e Lengthen rising time e Use ripe test to check dough e Raise oven temperature Loaf crumbles easily e Increase mixing time e Make sure rising place in not over 90 F e Use ripe test to prevent over rising e Raise oven temperature Bread has sour taste e Make sure the rising place is not over 90 F e Use the ripe test to prevent over rising Dough does not rise e Use thermometer for accurate liquid temperature e Decrease flour amount e Use unheated oven or microwave for rising place e Check activity of yeast Bread has dark streaks e Increase mixing and kneading times e Use less oil to grease rising bowl e Keep dough covered during rising time to prevent drying Bread has holes e Completely press air out of dough before shaping e Use the ripe test to prevent over rising Bread is doughy on bottom e Remove bread from pan immediately after baking and cool on rack Bread has excessive break on side e Roll dough tightly and pinch edges securely to seal e Use ripe test to be sure dough has risen enough e Decrease oven temperature Top of loaf cracks e Keep warm bread out of draft while cooling e Decrease flour amount e Increase kneading time Bread does not rise in oven e Make sure rising place is
6. up to four weeks To thaw place in refrigerator overnight When ready to use partially unwrap and let set at room temperature for fifteen to twenty minutes Punch down and proceed with shaping and the second rising Frozen dough may also be moved directly from the freezer to room temperature for a shorter thawing time though the edges will thaw faster than the center so the dough will have to be worked some as it thaws Dough can be frozen after being formed into the desired shape before the second rising Place shaped dough in the freezer one hour to harden Remove from freezer wrap closely in plastic wrap or foil then place in a recloseable plastic bag and return to freezer To thaw unwrap and lightly oil the top Cover tightly with plastic wrap or foil and thaw overnight in a refrigerator Remove thawed dough partially unwrap and bring to room temperature Let rise until an indentation remains after a light fingertip touch to the risen dough Bake according to recipe directions Basic Bread Recipe Substitute 1 to 3 ingredients Refer to Ingredient Substitutions for Bread Making Ingredients 1 loaf Amounts My Ingredients 2 loaf Amounts My Ingredients Water 1 cup 2 1 4 Cups Vegetable oil 1 tablespoon 2 tablespoons Sugar 4 teaspoons 3 tablespoons Salt 1 4 teaspoons 1 tablespoon Bread flour 3 Cups 6 7 cups Active Dry Yeast 2 1 4 teaspoons 4
7. 1 2 teaspoons Why did you choose them What effect do you expect the change to have on the finished loaf How to Make Bread Traditional Hand Method Use 2 loaf quantities In a large bowl combine yeast 2 cups flour sugar and salt Combine liquids and heat to 120 to 130 F Add warmed liquids to flour mixture Using a large sturdy spoon stir to combine ingredients Beat until batter is smooth Gradually stir in enough remaining flour to make a firm dough that becomes too stiff to mix by hand Scrape dough out of bowl and onto a lightly floured work surface turning it over several times to make it easier to handle Knead dough To knead fold dough in half toward you Using the heel of your hand push dough down and away firmly but lightly in a rolling motion Give dough a quarter turn Repeat folding pushing and turning Add remaining flour as needed Continue kneading until dough is smooth and elastic about 5 to 7 minutes During the kneading process periodically stop and check the progress of the gluten development by performing a Gluten Window test Continue with Rising Shaping and Baking instructions Traditional Mixer Method Use 2 loaf quantities In large bowl combine yeast 2 cups flour and other dry ingredients Combine liquids and heat to 120 to 130 F Add to flour mixture Blend at low speed until moistened beat 3 minutes at medium speed Using a large sturdy spoon gradually stir in enough remaining f
8. Dear Educator We are in the midst of a growing national passion for bread with outstanding locally owned bakeries and franchised bread shops commonplace in both metropolitan and suburban areas Our fondness for bread is apparent Fine European breads unknown to most Americans a few years ago are now readily available Non traditional trendy American creations feature olives onions cherries cranberries blueberries chocolate macadamia nuts flax seed cracked wheat rosemary Asiago and cheddar cheese jalapeno peppers pesto peppercorns pumpkin and sun dried tomatoes Ignited with a new appreciation of bread the craft of baking is experiencing a rebirth with culinary schools even vocational and technical schools are offering artisan bread making courses Bread making competitions have expanded beyond county fairs to statewide regional and national competitions Creative Breads addresses this growing interest in bread and bread making Written to assist educators with beginning novice and even experienced bakers it provides ingredient nutrient and substitution information baking and storage know how and systematic directions for all types of traditional and bread machine baking Using a foundational basic bread recipe Creative Breads offers participants an opportunity to experiment replacing vital ingredients for others that serve identical functions Information gained is transferable to real life situations whether to add variety
9. RNING TEACHING STRATEGY e Utilize ingredient substitutions in a basic recipe Integrate knowledge and bread making skill Process information analyze and reflect on bread making experience Share results and observations Generalize to connect with everyday baking experiences ASSESSMENT DEVICE e Improving Breads information APPLICATION e Creating new breads e Emergency substitutions e Dietary restrictions e Everyday cooking OTHER RESOURCES e Breads for Youth Groups Red Star Yeast e Home Baking Association website www homebaking org foreducatores educatornotes e RED STAR Yeast website www redstaryeast com e The Science of Yeast Red Star Yeast Basic Bread Active dry yeast Bread flour Sugar Salt Vegetable oil Water GROCERY LISTS Substitutions Instant yeast Cake yeast All purpose flour Spelt flour Whole wheat flour Brown sugar Confectioners sugar Honey Molasses Salt substitute KCI NaCl Sea salt Butter Olive oil Canola oil Shortening Potato water Yogurt Milk Non fat dry milk Buttermilk Powdered buttermilk Evaporated milk Pumpkin puree Eggs Optional Additions Dried blueberries Dried cherries Dried cranberries Dried vegetable pieces Dried onions Raisins Sun dried tomatoes Grated Swiss cheese Grated cheddar cheese Almonds Walnuts Pecans Spanish olives Ripe black olives Kalamata olives Jalapeno peppers Cracked wheat Flax seeds Sesame seed Caraway seeds Peppercorns
10. and whole grain spelt this ancient variety of wheat contains a high degree of protein producing gluten needed to make good bread Recipes using this flour need to be adjusted however as spelt does not absorb liquids as well as wheat Other Grains traditionally used in bread making are barley corn millet oats and rye Breads made with these low gluten producing grains are usually mixed with white or whole wheat flour Liquids dissolve yeast hydrate flour to form gluten to make an elastic workable dough and provide a moist environment for yeast to grow and multiply Liquids represent approximately 40 of total dough volume Water and milk are the most common liquids used in bread making Yeast thrives in a slightly acidic environment with an optimum pH range at 4 5 5 5 Milk products fit within that range giving bread a softer crumb and crust than one made with water Cultured milk products as buttermilk yogurt and sour cream produce moist breads with a flavor similar to sourdough bread Acidic fruit and vegetable juices and purees can be used successfully in limited amounts in bread making Berries brussels spouts grapefruit kiwi lemons lentils oranges pineapple strawberries and tomatoes are acidic Alkaline liquids tend to neutralize the normal acidly developed during yeast fermentation Therefore choosing purees and juices from alkaline fruit and vegetables must be chosen judiciously Apples apricots asparagus beans beets br
11. d flour Bread flour is milled from the endosperm of hard wheat varieties Hard wheat has a greater percentage of gluten therefore bread flour has a greater gluten strength than all purpose flour Protein content of bread flour varies from 12 to 14 percent In bread dough a strong gluten network is of utmost importance for the retention of gases produced during fermentation Bread flour has a high liquid absorption quality and a long mixing tolerance Commercial bakers and home bakers using stand mixers food processors or bread machines favor bread flour as it can withstand treatment from machinery Whole wheat stone ground and graham flours are all milled from the entire wheat kernel containing the endosperm germ and bran Wheat germ is the embryo portion of the wheat kernel rich with B complex vitamins and nutrients and oil The oil content of whole grain flour makes them more perishable than white flours requiring refrigeration or freezing to preserve the natural oils and prevent rancidity Bran is the kernel s outer insoluble fiber covering providing fiber needed for our body s digestive system In a dough system bran reduces gluten development resulting in heavier denser loafs than those made with white flour Whole grain wheat flours can be used interchangeably in bread making They differ in coarseness though minimally in nutrient value Spelt is often tolerated by individuals who are wheat sensitive Available as white spelt
12. dients in pan in the order listed Select Basic cycle and Medium crust Check the dough s consistency after 5 minutes of kneading making adjustments in flour or liquid if necessary When cycle is completed remove bread from pan and allow to cool on a wire rack Gluten Window Test To check gluten development break off a small walnut sized ball of dough Stretch the dough ball much like stretching a balloon or piece of bubble gum A well kneaded dough will stretch and not tear easily and a translucent gluten mesh membrane will be visible when held up toward a light Ripe Test To check if dough has risen enough gently stick two fingers in the dough up to the second knuckle remove If the holes remain the dough is ripe and ready for punch down If not cover again and let rise longer until dough tests ripe Shape Crust Texture Flavor Creative Bread Assessment Good Symmetrical form Even rich golden brown color Sides lighter than top but evenly baked Tender Even thickness Uniform smooth break and shred Fine to medium size cells Even with thin cell walls Tender and soft Silky sheen Slightly moist Evenly baked Even color Often wheaty or nut like Pleasing mild yeasty flavor Poor Small or low ends Too small for pan size Too large for pan size Pale dark gray uneven color Burned or white spots Tough Thick crust Ragged or rough break and shred Coarse large air holes Uneven with
13. does not eliminate a first rise time it will shorten rising time as much as 50 When used in traditional baking 21 4 teaspoons instant yeast is recommended for up to 4 cups flour When used in a bread machine the recommended amount is 1 2 teaspoon for each cup flour or 1 1 2 teaspoons for 3 cups flour For one hour bread machine cycles however yeast amounts must be increased to double or more RED STAR and SAF instant fast acting yeast is known as Bread Machine Yeast when packaged in 4 ounce jars and as Quick Rise Yeast and SAF Gourmet Perfect Rise Yeast when packaged in 3 packet strips Flour is the product obtained by grinding then sifting a grain Grinding grain for food has been traced to the Far East Egypt and Rome Grain was ground with rocks as early as 6700 B C The use of grain grinding water mills began about 85 B C in Asia Minor An upgrade windmills began to be used between 1180 and 1190 in Syria France and England The grain of choice for centuries has been wheat in fact the term flour is used interchangeably with wheat flour today Wheat differs from other grains as it contains a high percentage of gluten forming protein complex that is insoluble in water Mixed with liquid a rubbery mass forms creating an elastic network that provides structure to dough as it stretches Wheat is a storehouse of nutrients considered essential in the human diet It is an excellent source of complex carbohydrates deriving at
14. ed packages may be kept at room temperature once opened however the yeast package must be closed tightly and refrigerated or frozen to retain activity For traditional baking active dry yeast may be rehydrated in very warm 110 115 F water or may be mixed in with dry ingredients In the latter method termed mixer method liquids are heated to 130 F then added to a yeast flour mixture In this method fragile yeast cells are protected with an overcoat of dry ingredients The extra warmth of this method produces faster fermentation For bread machine baking 80 F liquid temperature is recommended RED STAR Active Dry Yeast and SAF Traditional Active Dry Perfect Rise Yeast are packaged in 4 ounce jars and in 3 packet strips A packet contains 1 4 ounce 7 g approximately 2 1 4 teaspoons This amount is sufficient to leaven up to 4 cups flour for traditional baking For bread machine baking 3 4 teaspoon active dry yeast is recommended for each cup of flour or 2 1 4 teaspoons for 3 cups flour Instant Yeast is a special strain of high activity fast acting yeast that has gone through a series of drying chambers to lower the moisture content to about 8 It is more stable than fresh yeast nevertheless it too is perishable Factory sealed packages may be kept at room temperature once opened however the yeast package must be closed tightly and refrigerated or frozen to retain activity Although this fast acting yeast
15. flavors produced Yeast activity is influenced by storage practices amount and pH of liquid food supply and temperature Of these points the most important is temperature At 86 F yeast doubles its numbers almost every two hours When liquid sugar and warmth 105 115 F are added yeast germinates and reproduces even more rapidly in a budding process Types of Yeast Used in Bread Making Fresh Yeast is a highly perishable yeast product with mere 8 weeks shelf life from the time of manufacture It needs constant refrigeration 88 F to 45 F and is available in limited markets where demand warrants its distribution Fresh yeast is sometimes referred to as Compressed Yeast or Wet Yeast During the manufacturing process the product is compressed leaving 65 water Packaged in small blocks for the home baker this form of yeast is also referred to as cakes A cake however is not a standard of measurement and yeast blocks sizes have changed through the years For traditional baking 1 ounce fresh yeast will raise approximately 6 cups flour in a bread machine 2 3 ounce 0 6 ounce of fresh yeast will raise 3 to 3 12 cups flour Other than when used in a bread machine fresh yeast is usually dissolved in lukewarm 80 F water before using Active Dry Yeast has gone through a series of drying chambers to lower moisture content to about 8 It is more stable than fresh yeast nevertheless it too is perishable Factory seal
16. he first stage of bread making all ingredients are thoroughly blended together Dough is wet sticky and lumpy Gluten development begins as flour absorbs liquids As mixing progresses lumpiness disappears and dough becomes more firm but still sticky to the touch Kneading Dough As dough continues to be worked kneaded it becomes less sticky and elastic Gluten developed during kneading forms an elastic network in the dough that traps gases produced during fermentation This elasticity enables kneaded dough to spring back to its original form when stretched Dough kneaded by a stand mixer will cling to the dough hook and clean the side of the bowl When kneaded on a work surface it becomes firm and elastic and does not stick to hands or work surfaces Raising Dough During fermentation yeast cells change simple and complex carbohydrates this action produces carbon dioxide gas When gas is trapped in an elastic kneaded dough dough will stretch and rise proof as fermentation progresses During this process yeast conditions the dough alcohol and heat are produced and flavor is developed To raise kneaded dough place in a lightly oiled large mixing bowl Turn dough over to oil the top so that it does not dry out Cover bowl loosely with plastic wrap or foil or even plastic grocery bags and let rise Many factors including the recipe environmental temperature altitude and humidity determine how long it will take dough to rise Fe
17. hes complex carbohydrates to simple sugars in the fermentation process or from a combination of both The best known no added sugar bread is traditional French bread Sugar that is not required to maintain yeast activity that remains unfermented is termed residual sugar When residual sugar levels are higher crust color is darker taste is sweeter and moisture retention improved due to the water holding properties of sugar French bread s light crust color is due to low residual sugar level In home bread making white sugar brown sugar honey molasses and maple syrup are used as fermentable sugar Sugar substitutes are not recommended for yeast bread making as they are unable to ferment do not provide food for yeast and will not contribute toward browning Salt enhances flavor masks off flavors and strengthens the gluten protein in dough but its prime function is to control the fermentation rate of yeast Without salt bread rises faster air pockets enlarge and gluten strands forming the dough structure break down allowing holes to form and produce a coarse texture Traditional French bread with its large holes is a salt free bread Eliminating salt in a bread made in a pre programmed bread machine will cause dough to rise too much to over proof then collapse during the bake cycle Salt substitute mixtures those containing part sodium chloride have been used successfully in yeast bread making however they may not perform as well
18. least 80 percent of its calories from carbohydrates Depending on the flour type the percentage of calories from protein ranges from 9 to 15 percent Calories from fat are never more than 3 percent Wheat flour contains 3 grams cake flour to 15 grams whole wheat flour dietary fiber for each 1 cup serving Wheat contains B vitamins calcium folic acid iron magnesium phosphorus potassium zinc and other trace elements and minimal amounts of sodium There are six different classes of wheat Hard Red Winter Hard Red Spring Soft Red Winter Hard White Soft White and Durum The end products are determined by the wheat s characteristics especially protein and gluten content Hard wheat has more gluten producing protein and is especially suited to bread making Types of Wheat Flour Used in Bread Making All purpose flour is a blend of hard and soft wheat white flours It is milled from the endosperm the white protein rich 7 5 to 11 middle portion of a wheat kernel Other nutrients are carbohydrates iron and many B complex vitamins as riboflavin niacin and thiamine All purpose flour is enriched and may be bleached or unbleached It has a low liquid absorption quality and a short mixing time tolerance Different brands vary in performance As its name states all purpose flour fills a wide range of home baking needs from breads and biscuits to pies and cookies Breads made with all purpose flour do not raise as high those made with brea
19. lour to make firm dough that becomes too stiff to mix by hand Scrape dough out of bowl and onto a lightly floured work surface turning it over several times to make it easier to handle Knead dough To knead fold dough in half toward you Using the heel of your hand push dough down and away firmly but lightly in a rolling motion Give dough a quarter turn Repeat folding pushing and turning Add remaining flour as needed Continue kneading until dough is smooth and elastic about 5 to 7 minutes During the kneading process periodically stop and check the progress of the gluten development with a Gluten Window test Continue with Rising Shaping and Baking instructions Traditional Stand Mixer Method Use 2 loaf quantities In mixer bowl combine yeast 2 cups flour sugar and salt Combine liquids heat to 120 to 130 F Add warmed liquids to flour mixture With paddle or beaters mix for 4 minutes on medium speed Gradually add remaining flour and knead with dough hook s for 4 to 6 minutes until dough is smooth and elastic and leaves side of bowl During the kneading process periodically stop and check the progress of the gluten development with a Gluten Window test Continue with Rising Shaping and Baking instructions Traditional Food Processor Method Use 1 loaf quantities Divide water warm 1 4 cup chill 34 cup In a 2 cup liquid measuring cup dissolve yeast and 1 tablespoon sugar in 1 4 cup warm 110 115 F water Let
20. ng out cover loosely with oiled or non stick coating sprayed grocery store plastic bag or plastic wrap or a damp towel Final Rising of Dough Allow panned dough to rise again expanding to almost double its volume This final rising takes less time than the bowl rising To check if panned dough has risen sufficiently lightly touch dough If an indentation remains dough is ripe and ready for baking Left too long however dough will expand more than double its volume Panned over proofed dough placed in a hot oven will collapse on itself To prevent a fallen loaf return the panned over proofed dough back onto a work surface knead briefly reshape pan again and allow the dough to rise yet another time Baking Bread Bake bread on the center rack of a preheated 375 F to 400 F oven During the first few minutes in a hot oven a last burst of yeast activity occurs resulting in final expansion of the dough This oven spring sets as the bread bakes Yeast activity ceases at 140 145 F a firm crumb is produced at 140 180 F and bread is thoroughly baked at 190 F The time tested method of determining if bread has baked sufficiently is to look for a golden brown crust and to tap the crust lightly and listen for a hollow sound An even more accurate method is to insert an instant read thermometer available in most house wares departments into the center of the bread As bread bakes moisture baked out improves bread s structure and
21. occoli cauliflower cherries grapes onions peaches and prunes are alkaline Excessive hardness and softness of water also greatly affect bread dough Water of medium hardness 120 180 ppm the most suitable Hard water is undesirable as it retards fermentation by tightening the gluten structure too much Soft water lacks gluten strengthening minerals and tends to produce dough that is soft and sticky Fat tenderizes bread and crust retards staling by providing moisture and acts as a lubricant on gluten strands enabling dough to stretch and expand freely making dough easier to handle and shape Fat is a generic term for vegetable oil butter margarine shortening lard and combinations of these Although not necessary in bread up to 5 percent fat is recommended for breads with a minimum of 0 7 to 1 percent fat needed for good slicing White pan bread has between 1 5 and 3 percent fat Traditional French bread has no fat Fat substitutes as purees of applesauce and prune produce heavy moist bread If substituting with one of these products use half the usual amount of fat Sugar provides food for the yeast To maintain yeast activity 3 to 3 5 percent fermentable sugar is required In bread sugar usage levels range from 0 to 15 percent Sweet breads an entirely different category of breads have more than 15 percent sugar Nevertheless added sugar is not necessary for fermentation as this food supply can come from the conversion of starc
22. ot stop it completely In fact the refrigeration time is often considered a rise time It will be necessary to squeeze out any gases one to two hours after refrigeration Once dough is completely chilled it will need punching down only once every twenty four hours Refrigerated dough will last about three days however it is best to use within forty eight hours To refrigerate kneaded dough place it in a tightly covered large mixing bowl or recloseble plastic bag and refrigerate To use punch down the chilled dough and allow to rest about five minutes before shaping Of course the final rising will be longer than the recipe indicates as the dough will be cool Bake according to recipe directions To refrigerate dough after it has been formed into the desired shape cover the loaf or rolls tightly with plastic wrap or foil and refrigerate up to twenty four hours Remove from refrigerator and partially unwrap to let moisture escape When an indentation remains after a light fingertip touch to the risen dough it is ready to bake according to recipe directions If the indentation begins to close let the dough rise longer Freezing Dough All yeast dough can be frozen for later shaping and baking After kneading divide the dough into sections required for the finished product Flatten each section into a 1 inch thick disk that allows even chilling and thawing Place the dough disk in a reclosable plastic bag and freeze Frozen dough can be kept for
23. rmentation is best achieved in an environment of warmth and humidity During rising the temperature should not exceed 90 F A slightly warmed oven is an ideal place to raise dough For an electric oven or a gas oven with electronic ignition heat the oven at the lowest setting for one minute then turn off In other gas ovens the pilot light will provide enough warmth A pan of very warm water positioned toward the back of the oven will provide humidity Place the bowl or pan of dough on the center rack and close the oven door The best way to decide whether dough has risen sufficiently and is ready to be punched down and shaped is to perform a ripe test Gently stick two fingers in the risen dough up to the second knuckle and take them out If the indentations remain the dough is ripe and ready for punch down If not cover and let rise longer Punching Dough Down After dough has risen the first time punch it down deflate to remove gas bubbles before shaping To do so use your fist and punch down in the center Remove dough from bowl and place on a lightly floured work surface and squeeze out any remaining gas bubbles Knead a few times then let it rest covered for approximately five minutes This rest period allows the elastic gluten strands to relax and makes shaping easier Shaping and Panning Dough After a short rest period shape dough as desired and place in a greased bread pan or baking sheet To prevent dough from dryi
24. shelf life Any residual sugar in dough caramelizes and browning occurs If crust browns too quickly covering with a loose tent of aluminum foil will prevent over browning Cooling Bread After baking remove bread from the pan and place on a wire rack to cool Cooling allows moisture to escape and the structure of the bread to firm up Bakers recommend slicing bread at 90 110 F since slicing bread while it is still hot breaks down the structure Once cooled slice with a serrated knife using a gentle sawing motion Storing Bread Bread is best when fresh Homemade bread contains no preservatives so it usually stays fresh for a short period of time To preserve freshness and retain a crisp crust store uncovered or ina paper bag at room temperature To retain a soft crust and prevent moisture loss store in a tightly wrapped plastic bag at room temperature Storing bread in a refrigerator prevents mold but also hastens staling as the crumb dries out For long storage wrap closely in foil to prevent air pockets place in plastic bag and freeze Thaw at room temperature If sliced before freezing individual slices thaw quickly Reheating thawed bread for 10 15 minutes in a 350 F oven will refresh its taste and texture Warming in a microwave takes but a few seconds and must be done with great care Saving Dough for Later Baking Refrigerating Dough All yeast dough may be refrigerated Chilling dough slows the activity of yeast but does n
25. this mixture stand until foamy about 5 minutes Insert dough blade in the processor s work bowl add flour remaining sugar and salt Process these dry ingredients to combine Add 3 4 cup very cold water and any other remaining liquids oil eggs etc to the yeast mixture With the processor running add the combined liquids through the feed tube in a steady stream only as fast as flour will absorb it Once the dough forms into a ball continue processing an additional 45 seconds to knead Check gluten development with a Gluten Window test Continue with Rising Shaping and Baking instructions Rising Shaping and Baking Place dough in a lightly oiled bowl turn to grease top Loosely cover with oiled plastic wrap let rise until dough tests ripe about 45 minutes Punch down dough to deflate If making two loaves divide into 2 parts On lightly floured surface roll or pat dough to a 14 x 7 inch rectangle Starting with shorter side roll up tightly pressing dough into roll with each turn Pinch edges and ends to seal dough With seam side down place shaped loaf in a lightly greased 9 x 5 or 8 x 4 inch bread pan s Loosely cover with plastic wrap and let rise until an indentation remains after lightly touching dough Bake in a pre heated 375 F oven for 30 to 40 minutes until golden brown Immediately remove from pans and cool on a wire rack Bread Machine Method Use 1 loaf quantities Have all ingredients at room temperature Place ingre
26. to bread making to create new flavor combinations or for kitchen emergencies when knowing the correct alternate ingredient is essential To assist you the Consumer Service staff at Lesaffre Yeast Corporation offers special educator prices for thermometers and our fine yeast products RED STAR Active Dry Yeast RED STAR QUICK RISE Yeast SAF Perfect Rise Yeast and SAF Gourmet Perfect Rise Yeast For information on ordering products or to discuss bread making please contact our consumer service staff by phone toll free at 1 800 445 4746 9AM 5 30PM CT or e mail us anytime at carol stevens redstaryeast com We welcome your comments and suggestions CREATIVE BREADS An Educator s Guide to Ingredient Substitution in Yeast Breads LEARNING OBJECTIVES e Achieve ability to make informed decisions on appropriate substitutions Identify function of ingredients in a dough system Recognize interdependence of ingredients in a yeast dough Demonstrate bread making skill Integrate knowledge of bread dough ingredients with bread making skill Demonstrate ability to create a quality product PERFORMANCE TASK e Apply knowledge of ingredients to create a bread recipe e Demonstrate bread making skill PROGRAM GOALS e Demonstrate knowledge of bread ingredient substitution e Acquire knowledge of ingredients functions e Apply knowledge of bread making e Gain skill in bread making traditionally and with a bread machine EXPERIENTIAL LEA
Download Pdf Manuals
Related Search