12 BASIC STEP IN THE PRODUCTION OF YEAST BREADS
1. Scaling ingredients
2. Mixing
- Straight Dough Method- Mix all the ingredient
- Fresh yeast : mix 2x weight in water
- Active dry yeast : mix 4x weight in water
- Blend fat, sugar, egg and flavoring first
- Soften the yeast in liquid
- Add the liquid
- Add flour and yeast
- Sponge Method
- Combine part of liquid or all liquid, all yeast and part of flour and sugar. mix into thick batter or soft dough. let ferment until double in bulk
- Fold and add the rest of the flour and remaining ingredients.
3. Bulk fermentation
4. Folding and punching
- To expel carbon dioxide in the dough
5. Scaling or portioning of dough
6. Rounding
7. Benching, bench proofing/ intermediate proofing
8. Make up and panning
9. Proofing
- French bread : long proof
- Rich dough : under proof
10. Baking
- Large units bake low temperature rather than small rolls
- Rich dough and sweet dough baked lower temperature because fat, sugar, and milk contain make them brown faster.
- French bread no added sugar baked at high temperature. Steam injected to oven for hard crusted bread and rye bread for 10 minute.- Lean bread : 205c - 220c
- French bread : 220c - 245c
- Rich product : 175c -205c
11. Cooling
- Soft crust brush with melted shortening or butter before cooling
12. Storing
BREAD SHAPE
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