Yeast Bread By: amanda kazlauciunaite

Mix Dough
  • Mixing the dry and wet ingredients together to create a dough
  • Traditional: Dissolve yeast in water
  • Mixer: Yeast is mixed with dry ingredients
  • One rise: Use fast rising yeast
  • Cool rise: Refrigerate dough
Knead Dough
  • Fold push turn motion
  • Develops Gluten
  • Press with heels of hand
  • Avoid too much flour
  • Dough sits until double in size
  • Fermentation takes place which forms alcohol and carbon dioxide
  • Gently push 2 fingers on dough to test it
  • Punchdown to release Carbon Dioxide
  • Firmly push your fist into center of dough
Shape Dough

Shape dough according to recipe directions for more appealing look

Bench Proof dough
  • Letting shape dough rise
  • Double in size
  • Let rise in warm, draft free place
  • Baking times and temperature will vary depending on shape and dough
  • Dough rises in the first few minutes of baking
  • Alcohol evaporates
  • Carbon dioxide makes bread rise
  • All- purpose flour is mostly used
  • Purpose: Structure
  • Flour develops gluten to support the carbon dioxide produced by the yeast
  • Plain water, Potato water or milk is usually used as a liquid in yeast breads
  • The temperature of liquid affects yeast cells
  • warm liquids used in traditional yeast breads
  • Too hot kills yeast
  • too cold stops or slows down yeast production
  • 24c- 29c
  • Purpose: Moisture and activate the yeast
  • Purpose: Flavor and regulates the yeast
  • Inhibits the action of certain enzymes in the flour
  • Without salt the dough would be sticky and hard to handle
  • Purpose: Adds flavor and richness
  • They also add color and improve structure
  • When added to a bread machine recipe or whole grain flour, it can help improve the structure and volume of finished product


  • Proof: Dough doubles in size and fermentation takes place
  • Fermentation: Forms carbon dioxide and alcohol because the alcohol evaporates during baking and the carbon dioxide causes bread to rise
  • Gluten: A composite of storage proteins termed prolamins an glutelins found in wheat and related grains
  • Oven Spring: A good indicator of the crumb of your bread: more oven spring means a light and airy interior and little oven spring indicates a dense, compact crumb.
  • Carbon dioxide: Helps bread rise
  • Knead: Fold push turn motion and develops gluten with the press of the heels of your hand

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