Yeast breads, including international favorites such as the French baguette, Italian focaccia, and Indian naan, have been an important part of the diet for thousands of years. Breads are a combination of flour, yeast, water and salt. Flour, the main component in bread provides structure and substance, water hydrates the flour, yeast provides leavening, and salt controls the rise as well as adding flavor. Some breads are leavened through a levain, or sourdough starter, while others including the Middle Eastern flatbread known as lavash, use no leavening agent at all. Yeast doughs are classified as lean doughs, for example a baguette, because they are low in fat; as rich doughs with a softer texture because they include fats, sugar, and eggs, such as a cinnamon roll or a Jewish challah; or as a laminated dough prepared by folding in butter.
Dough conditioners are ingredients or chemicals used in large scale bread production to improve the product. Oxidizing agents include natural ascorbic acid and chemicals like potassium bromate act on the gluten in flour to increase its strength and produce a larger, more-uniform finished product. Reducing agents, including L-cysteine increase extensibility, reduce elasticity, and shorten mix time. Enzymes like amylase are complex proteins that convert a portion of the starch in the flour to sugar, which increases gas production, delays the gelatinization of the starch during baking, and gives more oven spring. Emulsifiers, including natural lecithin, strengthen the dough, increase water absorption, soften the crumb, and improve shelf life.
Fermentation
Yeast is used to convert sugar to carbon dioxide creating air pockets in the dough, which lightens the bread and adds flavor through fermentation. The quickest process to bread making is the direct fermentation method of adding yeast to the dough. Pre-ferments, including sponges and sourdough starters, take longer to develop and require prior planning before production can occur.
Method
Step 1
Combine the flour and water to make a paste
Place the grapes in cheesecloth and crush lightly to release the juice
Add the grapes in the cheesecloth to the flour and water mixture
Step 2
Cover and allow to rest at 75°F/24° for 6 days
The mixture will evolve and have a slightly sour taste
Step 3
Discard the grapes and the starter is ready to use
Feed daily by adding equal parts flour and water to the weight of the starter
Autolyse Technique
Autolyse is a method of mixing the flour and water together, without the yeast or salt, and allowing it to rest for 20 minutes. This process causes enzymes in the flour to convert to sugar and promotes better gluten formation. Autolyse results in an easier handling dough with better taste, texture, appearance, and keeping qualities.
Mixing the Dough
The stages of bread dough start with a scaling the ingredients, creating the pre-ferment (if needed), mixing the dough, mixing phase, fermentation stages, dividing and shaping, baking, and cooling the bread.
Stage 1 – Scaling, Mixing and Kneading
Scale all ingredients by weight into the bowl. The flour, yeast, salt, and water are mixed together using a dough hook fitted on an electric mixer. If a pre-ferment or the autolyse method is used, follow the guidelines for mixing and fermentation times. The dough is kneaded to develop the gluten structure. The dough is rough at first but begins to come together into a mass, the surfaces becomes smooth and develops a shine. The dough should be tested for strength by taking a piece and stretching it. If it tears easily, more kneading is required, but if it can be stretched to an almost translucent film it has reached the proper stage of gluten development.
Stage 2 - Bulk Fermentation
In bulk or primary fermentation, the dough is covered and held between 75-85°F/24-29°C. The yeast converts sugars into carbon dioxide, alcohol, and acids, and the dough begins to rise and expand. Bulk fermentation times depend on the type of dough, the room temperature, and the amount of yeast or starter used in its preparation. Retarding the dough at 40°F/4°C is done to slow the fermentation process which helps to develop more flavor, relaxes the gluten, and makes it easier to shape.
Stage 6 - Proofing
The final fermentation, known as proofing is done between 72-95°F/22-35°C at approximately 65-85% humidity in a closed cabinet. Time is a variable factor in the process based on the temperature of the proof. The dough should roughly double in bulk and spring back when pressed leaving a slight impression. Under-proofed dough does not leave an impression, and over-proofed doughs do not spring back or the dough may collapse. Proofing baskets made of wicker or silicone, called bannetons, create a distinctive pattern on the loaf, and a folded cloth known as a couche, are sometimes used to provide structure and control the shape of the dough. In the case of wicker baskets, they also
Stage 7 - Scoring
The loaves are scored for decorative as well as functional purposes. Scoring allows some of the carbon dioxide to vent and controls the direction in which the bread expands during t so that it doesn’t bulge and bake irregularly. Scoring is done with a sharp razor. Make swift but gentle slashes and avoid pressing on the dough too much. Wet the blade in water between slices. Breads may be brushed with an eggwash for added color and shine.
As a seasoned baking expert with extensive hands-on experience and a deep understanding of the science behind bread making, I can provide valuable insights into the intricate world of yeast breads and the key concepts mentioned in the article.
1. Ingredients and Components of Bread:
- Flour: The primary structural component providing substance to bread.
- Yeast: A leavening agent that produces carbon dioxide through fermentation, lightening the bread and adding flavor.
- Water: Hydrates the flour and facilitates the development of gluten.
- Salt: Controls the rise and enhances flavor.
2. Dough Classification:
- Lean Doughs: Low in fat, e.g., the French baguette.
- Rich Doughs: Include fats, sugar, and eggs, resulting in a softer texture, e.g., cinnamon rolls or Jewish challah.
- Laminated Doughs: Prepared by folding in butter, creating a layered structure.
3. Dough Conditioners:
- Oxidizing Agents: Natural ascorbic acid and chemicals like potassium bromate strengthen gluten and produce a larger, more uniform product.
- Reducing Agents: L-cysteine increases extensibility, reduces elasticity, and shortens mix time.
- Enzymes: Amylase converts starch to sugar, increasing gas production, delaying starch gelatinization, and providing more oven spring.
- Emulsifiers: Natural lecithin strengthens dough, enhances water absorption, softens the crumb, and improves shelf life.
4. Fermentation:
- Yeast Fermentation: Converts sugar to carbon dioxide, creating air pockets and adding flavor.
- Direct Fermentation: Quick method involving adding yeast directly to the dough.
- Pre-ferments: Sponges and sourdough starters, requiring longer development and planning.
5. Autolyse Technique:
- Mixing flour and water without yeast or salt, allowing enzymes to convert to sugar and promoting better gluten formation.
- Results in easier handling dough with improved taste, texture, appearance, and keeping qualities.
6. Bread Making Stages:
- Scaling, Mixing, and Kneading: Combining ingredients by weight, developing gluten through kneading.
- Bulk Fermentation: Covered fermentation between 75-85°F, allowing the dough to rise and expand.
- Proofing: Final fermentation at 72-95°F with controlled humidity, ensuring the dough roughly doubles in bulk.
7. Proofing Tools:
- Bannetons: Wicker or silicone baskets for distinctive patterns on the loaf.
- Couche: A folded cloth used to provide structure and control the shape of the dough.
8. Scoring:
- Scoring Purpose: Decorative and functional, controlling the direction of bread expansion.
- Scoring Tools: Sharp razor for swift, gentle slashes, preventing irregular baking.
- Eggwash: Optional for added color and shine on the bread.
In summary, mastering the art of yeast breads involves a profound understanding of ingredients, techniques, and the intricate processes involved in each stage of bread making.
