Yeast Breads!

Bread making is an art that dates back to ancient times. Over the centuries, bakers have learned to manipulate the basic ingredients - flour, water, salt, and leavening - to produce a vast variety of breads. From crusty baguettes, to tender rolls or chewy bagels, they all begin with the same key ingredients. 

Yeast breads are made from dough prepared with yeast, which over time, leavens the dough, causing it to rise and become less dense.

There are ten stages in the production of yeast breads. I will describe each stage for a better understanding of how yeast breads are produced.

Stage 1: Scaling the Ingredients

 

As with any other bakery product, the ingredients for yeast breads must be measured out accurately. Liquids such as milk, eggs, or water must be weighed to ensure accuracy in a formula. The amount of flour can vary depending on the type of flour used, the humidity level, and the storage conditions of the flour. 

Stage 2: Mixing and Kneading the Dough

The way ingredients are combined affects the outcome of the bread. Yeast dough must be mixed and kneaded properly in order to combine the ingredients uniformly, distribute the yeast, and develop the gluten. Mixing is done in two stages. In the first stage (pick-up stage), the ingredients are combined on low speed. At this point, the baker makes any needed adjustments to the formula. 

Once the ingredients are combined, the dough must be kneaded. Kneading achieves certain  key results. It develops the gluten and hydrates the proteins giving the bread its shape and texture. This stage takes 10-15 minutes. Bakers can check to see if the bread dough is properly kneaded by performing what is known as the windowpane test. To do this, a small piece of dough is gently stretched using both hands. If it stretches without tearing and becomes nearly translucent it has reached its optimum development.

Step 3: Fermenting the Dough

Fermentation is the natural process by which yeast converts sugar into alcohol and carbon dioxide. Fermentation begins the moment the dough is finished mixing and continues until the dough is baked and reaches a temperature high enough to kill the yeast. This is divided into two stages; bulk fermentation and proofing. Bulk fermentation refers to the rise given to the entire mass of yeast before it is shaped, and proofing is the rise given to the shaped dough just before baking. Fermentation is complete when the dough is doubled in size and no longer springs back when gently pressed with two fingers.

Step 4: Punching Down 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.

Step 5: Portioning the Dough

The dough is now ready to divide into portions. Weighing the cut dough will ensure even portions.

Step 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 a smooth coating. This helps hold in gases and makes it easier to shape the dough.

Step 7: Make-Up or Shaping the Dough

Dough can be shaped into a variety of forms; loaves, baguettes, boule's, etc. In fact, there are a vast array of shapes that can be formed from the yeast dough.

Step 8: Proofing the Products

Now that the dough is shaped into the desired shapes, it is time to proof. This is the final rise of the shaped or panned yeast products before baking. For most bread, the temperature should be between 80 and 115 degrees. Some humidity is also desirable to prevent the dough from drying out. Temperature and humidity can be controlled in a special cabinet known as a proof box. Most products are proofed when they are doubled in  size and springs back slowly when touched.

Step 9: Baking the Product

Finally, it is time to bake! As yeast breads bake, a variety of chemical and physical changes turn the dough into an edible product. As the dough's temperatures rise, the yeast dies, the gluten fibers become firm, the starches gelantize, the moisture evaporates and the crust forms and turns brown due to the caramelization of the sugars.

Stage 10: Cooling and Storing the Finished Product

It is important that the yeast products are cooled and stored properly. They should be cooled on racks at room temperature away from drafts. Once cool, the yeast bread should be stored at room temperature or frozen for longer storage. Refrigerating them will cause staling.

From French bread, to pizza crust, or bagels.... yeast breads, if produced properly following these ten stages of production, will be a delicious treat that you will be proud of!  Happy Baking!