Yeast Bread Preparation Danielle Stecyna

7 Steps For Traditional Meathod

1. Mix Dough: Dissolve the yeast in hot water. Combine together all dry ingredients and then combine with wet ingredients.

2. Knead the Dough: Using the push - fold - turn method, knead the dough for however long your recipe calls for. This will develop gluten in your dough. Gluten is what is formed during the kneading process. Gluten gives the bread it's structure.

3. Proofing: Let the dough sit for the designated amount of time, or until "double in bulk". This is when fermentation occurs. Fermentation is the production of alcohol and carbon dioxide during the baking process. You know the proofing is done when you use the finger method. This is when your push two fingers into the center of the dough; if the imprint reminds it is all good to go.
4. Punch Down: Using your fist, easily punch down your fist into the middle of the already proofed dough. Doing this is to release all the built up carbon dioxide.
5. Shape: Shape the dough into whatever shape or size the instructions indicate on your recipe.
6. Bench Proofing: This is when the already shaped dough will sit and allows the dough to rise. Let the shaped dough rise until it is double in size. When letting the dough sit, place it in a warm, draft free area.
7. Bake: Place shaped, risen dough in the oven. Times and temperatures will vary depending on kind and shape of dough. The dough will rise dramatically during the first few minutes of being placed in the oven. This is called oven spring.


Flour, liquid, yeast, and salt are the four basic ingredients that are included in EVERY yeast bread recipe. Flour is the structure of the bread. Liquid (usually water or milk) is the moisture of the bread. It is important because the temperature is what forms gluten and what activates the yeast. If the temperature is too cold or hot, the yeast will not activate. Yeast is the leavening agent of the bread; it is what makes the bread rise. Finally, salt not only gives flavor to the bread, but it also regulates the yeast.
Sugar is food for the yeast. It also improves the browning and texture of your bread.
Fat is an optional ingredient in yeast breads. It will improve the tenderness of your bread.
The egg in your recipe will add flavor, richness, and color to the bread. It could also be included in the liquid portion of your recipe. Also, an egg acts as a binding agent in the bread dough.

Enjoy Your Yeast Breads!!


Created with images by daoro - "Pain" • RBerteig - "oven" • carabou - "Wild yeast baguette"

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