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Week 6 Understanding Yeast Doughs - Fermentation

This document discusses various types of yeast dough processes including straight dough, short-fermentation straight dough, no-time dough, and long-fermentation dough. It also covers sponge processes and controlling fermentation through time, temperature, yeast quantity, and retarding. The key steps of fermenting, punching, and proofing yeast doughs are outlined.

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Anya Oganova
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221 views12 pages

Week 6 Understanding Yeast Doughs - Fermentation

This document discusses various types of yeast dough processes including straight dough, short-fermentation straight dough, no-time dough, and long-fermentation dough. It also covers sponge processes and controlling fermentation through time, temperature, yeast quantity, and retarding. The key steps of fermenting, punching, and proofing yeast doughs are outlined.

Uploaded by

Anya Oganova
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Understanding Yeast Doughs

Notes on Fermentation
Types of Dough-Making
Processes
• Straight Dough
– All ingredients mixed in one operation

• Short-fermentation straight dough


– 1 to 2 ½ hour fermentation time

• No-time dough
– Made with large quantity of yeast, taken at a higher temp., given a
few minutes of rest (fermentation) before being scaled and made
up

• Long-fermentation dough
– Fermented for 5 or 6 hours or longer, sometimes overnight at a
temp. of 75°F. or lower
– Advantage
• Long fermentation = enhanced flavor
– Disadvantage
• Fermentation harder to control; dough overfermented
Types of Dough-Making
Processes
• Sponge Processes
• Two-stage mixing method
– First stage
• Sponge made of water, flour, and yeast and allowed to ferment
– Second stage
• Dough is made by mixing remaining ingredients

• Advantages of the Sponge Method


– Shorter fermentation time of the finished dough
– Scheduling flexibility – sponges held longer than finished
dough
– Increased flavor, developed by long fermentation of sponge
– Stronger fermentation of rich doughs
– Less yeast is needed
Controlling Fermentation
• Time
– Fermentation times vary; use as a guideline only
– Punch dough not by the clock but by appearance and feel of
the dough
– To vary fermentation time control dough temp. and amount
of yeast

• Temperature
– Water temp.
• Dough must be at the proper temp. 78° to 80°F. to ferment at
the desired rate
– Temp. of dough affected by
• Shop temp.
• Flour temp.
• Water temp. – easiest to control
Controlling Fermentation
• Yeast quantity
– If other conditions constant
• Fermentation time can be increased or decreased by
increasing or decreasing quantity of yeast
• In general use no more yeast than is needed
– Excessive yeast results in inferior flavor

• Other factors
– Salt
– Minerals in water
• Soft water = lack of minerals to ensure proper gluten
development and dough fermentation
– To fix use proper use of salt
• Hard water = alkaline = high mineral content inhibits the
development of the dough
– To fix add a very small amount of mild acid to the water
– Dough conditioners or improvers
Controlling Fermentation
• Retarding
– Slowing the fermentation or proof of yeast doughs
by refrigeration

– Retarded Fermentation
• Dough retarded in bulk, given partial fermentation
• Flattened on sheet pans, covered w/ plastic wrap and
placed in retarder
• When needed dough allowed to warm before molding

– Retarded Proof
• Made from young dough
• After make-up immediately placed in retarder
• When needed dough allowed to warm and finish their
proof
Straight Dough Method
• Soften yeast in a little of the water
– Fresh yeast : Mix with 2 times its weight
• Ideal water temp: 100° F (38° C)
– Active dry yeast: Mix with 4 times its
weight
• Ideal water temp: 105° F (40° C)
• Combine remaining ingredients in
mixing bowl
• Add dissolved yeast
• Mix until a smooth dough develops
Modified Straight Dough Method
• Soften yeast in part of the liquid
• Combine fat, sugar, salt, milk solids, and
flavorings and mix until well combined
• Gradually add the eggs
• Add liquids and mix briefly
• Add the flour and yeast
• Mix until smooth
Sponge Method
• Combine part or all of the liquid, all of
the yeast, and part of the flour (and,
sometimes, part of the sugar).
• Mix into a thick batter or soft dough
• Let ferment until double in bulk
• Punch down
• Add the rest of the flour and remaining
ingredients
• Mix to a uniform, smooth dough
Fermenting Yeast Doughs
• Place dough in a container large enough for
expansion
• Cover the container and let dough rise at
temperature of about 80°F.
• Slightly oil surface of the dough if needed
• Fermentation complete when dough is doubled in
volume.
– A dent remains or fills very slowly after fingers are
pressed lightly into the top of the dough,
fermentation is complete
• If dough springs back, fermentation not complete
Punching Dough
• Pull up dough on all sides
• Fold it over the center
• Press down
• Turn dough upside down in the container
Proofing Yeast Dough Items
• For lean doughs:
– Place panned products in proof box at 80° to 85°
F (27° C to 30°C) and 70 to 80% humidity, or as
indicated in the formula
– Proof until double in bulk
• For rich doughs:
– Proof at a lower temp (77° F or 25°C) so butter
does not melt out of dough
• Test-proof by:
– Sight – the unit doubles in bulk
– Touch – dough springs back slowly
• Still firm and elastic: needs more proofing
• If dent remains in dough: dough is overproofed

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