TAILIEUCHUNG - Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 7

Learning objectives of this chapter include: Describe the methods used to plan and organize the purchasing activities of a hospitality operator, recognize the issues involved in administering purchasing activities, explain the advantages and disadvantages of centralized purchasing. | 7 Yeast-Raised Breads and Rolls Learning Objectives Describe direct fermentation. Explain the straight mixing method. Discuss and identify the stages of gluten development. Explain the stages of mixing bread dough. Identify different types of yeasts and how to substitute one for the other. Discuss desired dough temperature and how it relates to total temperature factor and British thermal units. Explain the steps in bread-making, including bulk fermentation, retarding, and folding. Describe scaling and the different preshaping and final shaping techniques. Discuss final-fermentation. Describe finishing techniques, including scoring and washes. Explain considerations in baking bread. Identify enriched doughs and explain how they are unique. 1 Yeast is combined with flour, water, and salt and mixed until the dough is supple and elastic. Simplest and fastest method for producing a lean dough; however, a lack of pre-ferment limits the quality of the finished product by limiting fermentation time. The more time allotted for fermentation, the better the development of flavor and internal structure. Direct fermentation Instant dry yeast is combined with flour. The remaining ingredients are then added to the flour-yeast mixture and blended on low speed until just combined. Increase the speed to medium and blend to full development. The Straight Mixing Method Direct fermentation (cont’d) If active dry or compressed fresh yeast is used, the yeast should first be blended with the water and allowed to fully dissolve. Next the flour should be added and all remaining ingredients should be placed on top of the flour. 3 Stage of Gluten Development How to Know Short Development Homogenous mass that falls apart when worked with your hands. Partial (or Improved) Development Dough holds together, but tears when you check for a gluten window. Intense Development The dough doesn’t tear and holds a thin membrane. Stages of Gluten Development If you overmix the dough, the gluten will .

• Ẩm thực
• Pastry industry
• Pastry baking
• Pastry industry professionals
• Breakfast pastries
• Decor techniques
• Professional baker
• Pastry chef