yeast breads by: robyn kraft

basic ingredients

flour - used as structure

salt - provides flavor and regulates yeast

leavening agent - makes bread rise

liquid - moisture to form gluten

seven steps to yeast breads

  1. Mix the dough- combine the ingredients and dissolve yeast in hot water.
  2. Knead the dough- use the fold-push-turn method, this stage develops gluten. remember to use the heels of your hands, and do not use to much flour
  3. Proofing- this is where the dough doubles in size, and fermentation happens.
  4. Punch Down- this step releases carbon dioxide
  5. Shape- shape the dough according to direction
  6. Bench Proof- let the dough rise until double in size in a warm place with a towel over it.
  7. Bake- this step is where we bake the yeast bread in a moderately hot oven, dough will rise like crazy in the first few minutes.

vocab

  • Proofing - rest period and the final rise of shaped dough before baking.
  • Fermentation - stage in which the bread develops its taste.
  • Gluten - chain-like protein that trap carbon dioxide and expand once they get warm.
  • Oven Spring - final burst of rising in the oven before the crust hardens.
  • Carbon Dioxide - colorless and odorless gas that is produced during baking.
  • Knead - working dough in your hands to form gluten.

Credits:

Created with images by daoro - "Pain" • Crystl - "Flour" • andreas160578 - "bowl salt wood" • CeresB - "Water"

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