Step #1: Mix Dough - 5 different methods. Traditional method dissolves yeast in water. Mixer method yeast is mixed with the dry ingredients. One rise method fast rising yeast is used. Batter method requires no kneading because the batter is a liquid. Cool rise method takes place in the refrigerator.
Step #2: Knead the dough in a push-fold-turn motion using the heels of your hands. This develops gluten. Gluten is a substance responsible for the elastic texture of the dough. Avoid adding to much flour on the counter and to the dough when kneading. Kneading is the action of mixing a mixture by pressing, folding, and stretching it.
Step #3: Proofing - The dough is to rest until it has doubled in size. This is the process in which fermentation occurs. Fermentation is when alcohol and CO2 is produced, the alcohol will evaporate during baking. Carbon dioxide and alcohol makes the dough rise.
Step #4: Punch Down - Punching the dough releases carbon dioxide. This step ensures the dough will rise evenly.
Step #5: Dough is to be shaped according the the recipe directions
Step #6: Bench Proofing - Dough is lightly covered and put in a warm draft free place to rise for a second time before being baked
Step #7: Bake - Dough is to be baked, the times and temperature will vary depending on the type of dough and shape. The dough will dramatically rise during the first few minutes of baking, this is called "oven spring".
Basic ingredients needed to make a yeast bread: flour, liquid, salt, yeast.
Some yeast bread recipes may include: fat, sugar, eggs, leavening.
Flour is used for structure and makes gluten. Bread flour is used for yeast raised breads because the dough it produces has more gluten. Sufficient gluten produces a light loaf with good volume. Slices hold together, rather than crumble.
Liquid is used to active yeast, form gluten and provide moisture. The temperature of the liquid has a big impact in what it will do to the dough.
Salt gives the dough flavor and regulates the action of the yeast. The salt inhibits certain enzymes in flour. It tightens the gluten structure and adding strength to your dough. It helps the loaf to hold on to the carbon dioxide gas that is formed during fermentation, supporting good volume.
Yeast makes bread rise by producing carbon dioxide. Yeast cells thrive on simple sugars. As the sugars are metabolized, carbon dioxide and alcohol are released into the bread dough, making it rise
Fat in yeast bread aids in tenderness and flavor. Fats enhance the flavor as well as contributing its own flavor, as in the case of butter. In most recipes fats are optional but solid fats will always be used.
Sugar in small amounts helps yeast begin producing gas for raising yeast dough. Sugar in large amounts slows yeast fermentation; in a very sweet dough the rising time is longer. Sugar tenderizes dough helps the baked product to brown.
Eggs add flavor, color, richness, and contribute to structure by incorporating air when beaten. Eggs provide liquid, fat, and protein, and emulsify fat with liquid ingredients.
Leaving agents include baking soda, baking powder, cream of tartar, ans yeast. The agents create bubbles, which are caused by a chemical reaction, and therefore allows the finished product to increase in volume from the production of carbon dioxide.