Information sheet 2

Yeast
Yeast is a living organism; a one-celled fungus. Various strain of yeast are present virtually
everywhere. Yeast feeds on carbohydrates present in the starches and sugar in bread dough, converting
them into carbon dioxide and ethanol, an alcohol, in an organic process known as fermentation.

When yeast releases a carbon dioxide gas during bread making, the gas become trapped
in the dough’s gluten network. The trapped gas leavens the bread, providing the desired rise and texture.
The small amount of alcohol produced by fermentation evaporates during baking.

As with the most living things, yeast is very sensitive to temperature and moisture. It prefers
temperatures between 75⁰F and 95⁰F (24⁰C and 35⁰C). At temperatures below 34⁰C, it becomes dormant;
above 138⁰F (59⁰C), it dies. Table shows below.

TEMPERATURE FOR YEAST DEVELOPEMENT

Fahrenheit Celsius
34⁰F 2 ⁰C In active
60⁰F-70⁰F 16⁰ C – 21⁰ C Slow action
75⁰F -95⁰ F 21⁰ C – 32⁰ C Best temperature for yeast activity
85⁰ F – 100⁰ F 29⁰ C- 38⁰ C Best water temperature for hydrating instant yeast
100⁰ F – 110⁰ F 38⁰ C-40⁰ C Best water temperature for hydrating active dry yeast
138⁰ F 59⁰ C Yeast dies

Salt is used in bread making because it conditions gluten, making it stronger and more
elastic. Salt also affects yeast fermentation, because salt inhibits the growth of the yeast, it helps control
the dough’s rise. Too little salt and not only will the bread taste bland, it will rise too rapidly. Too much salt,
however, and the yeast will be destroyed. By learning to control the amount of the food for the yeast and
the temperatures of fermentation, bakers learn to control the texture and flavour of yeast-leavened
products.

TYPES OF YEAST

Compressed Yeast

is a mixture of yeast and starch with moisture content of approximately 70%. Also referred as
fresh yeast, compressed yeast must be kept refrigerated. It should be creamy white and crumbly with a
fresh yeasty smell. Do not use compressed yeast that has developed a sour odor, brown color or slimy
film. Compressed yeast is softened in twice its weight in warm water at 100⁰ F (38⁰ C) before being added

to bread dough. Some bakers even add directly to dry mix. Under proper storage conditions, compressed
yeast has a shelf life of 2-3 weeks. When fresh, it may be frozen and stored for one month. Frozen
compressed yeast will lose about 5% of its activity when thawed.
Active Dry Yeast

It differs from compressed yeast In that virtually all the moisture has been removed by hot
air. The absence of moisture renders the organism dormant and allows the yeast to be stored without
refrigeration for several months. When preparing doughs, dry yeast is generally rehydrated in a lukewarm
water before being added to other ingredients 43⁰C (110 F⁰).Its available in vacuum sealed bag approx.
500gms. to 1kg., should be stored in a cool and dry place.

Instant Dry Yeast

Has gained popularity because of its ease of use; it is added directly to the dry ingredients
in a bread mixture without rehydrating. The water in the formula activates it. Like all yeast, instant dry
yeast is a living organism and will be destroyed at temperatures above 138⁰F or 59⁰C. When doughs are
mixed briefly or are very firm, such as bagel or croissant dough, instant dry yeast may not fully dissolve
during mixing. In such cases the yeast is moisten in four to five times its weight of water.

Substituting Yeast

The flavours of dry and compressed yeast are indistinguishable, but dry yeast are at least
twice as strong (concentrated), too much yeast can ruin the bread, always remember to reduce the
specified weight for compressed yeast when substituting dry yeast or active yeast in a formula/mixture.
Likewise if the recipe requires dry yeast then compressed is available then increase the weight to use.

Natural Yeast Leaveners –Sour Dough Starter

Prior to commercial yeast production, bakers relied on natural yeast leaveners also called
starters to make bread rise. Early starter is a simple mixture of flour and liquid (water, potato broth, milk)
left to capture wild yeast and beneficial acid-production bacteria from the environment. Once the mixture
fermented, it is used to leaven bread and contribute a distinctive flavor, from mild and buttery to sharp and
tangy, to the finished product. Only a portion of starter will be used at a time. The rest will be kept for latter
use, replenish periodically with additional flour and liquid so that yeast activity could continue.

The making of natural starter begins by combining equal parts of water into a wet mixture.
A small amount of grapes, apple peels or orange rinds may be added to seed the mixture with natural
yeast spores. After several hours, bubbles will appear on the surface, indicating that yeast activity should
be noticeable and the mixture will double or triple in volume. Overtime the starter will develop a mellow
flavour with some noticeable acidity.

To maintain a natural starter, frequently replenish or feed it with more flour and water.
When making bread in production bakery, feed the starter as often as every hour to keep the yeast active.
The amount of flour and water necessary to feed a starter varies, but never add flour and water than
would double the mixture at one time. Yeast is more active in a wet starter than a dry one; add more flour
when the starter is not in used for an extended period of time. More water can be added to activate the
starter on the day when it is about to use.

PRODUCTION STAGES FOR YEAST BREADS

1. Scaling the ingredients

2. Mixing and kneading the dough
3. Fermenting the dough
4. Punching down the dough
5. Portioning the dough
6. Rounding the portion
7. Shaping the portion (make-up)
8. Proofing the products
9. Baking the products
10. Cooling and storing the product

Stage 1 . Scaling the Product

It is important to scale or weigh all the ingredients accurately and to be done at a proper
temperature. Most importantly the liquids like water or milk should be weighed properly to ensure accuracy
in a formula. When a minute quantity of an ingredient is required, such as salt and spices, a volume
measurement may be preferred.

Stage 2 . Mixing and Kneading the Dough

The way ingredients are combined affects the outcome of the bread. Yeast dough must be mixed
and kneaded properly in order to combine ingredients uniformly. Distribute the yeast and develop the
gluten. If the dough is not mixed properly, the bread’s texture and shape suffer.

Yeast bread is usually mixed by either straight dough method or sponge method. Another
methods use for rich, flaky doughs is rolled-in dough method.

Once the ingredients are combined, the dough must be kneaded to develop gluten, the network of
protein that gives bread its shape and texture. Kneading achieves certain key results. It helps the protein
hydrate, ensuring development of the gluten web in the bread dough, and it warms the dough to a
temperature conducive to keeping the yeast active.. Kneading can be done by hand or with electric mixer
fitted with a dough hook. The goal is to create dough that is smooth and moderately elastic.

Stage 3. Fermenting the Dough

 Fermentations begins the moment the dough is finished mixing and continues until the dough is
baked and reaches a temperature high enough to kill the yeast cells, 138⁰ F ( 59⁰ C) .

Fermentation also refers to period when yeast dough s left to rise—that is the time it takes for
carbon dioxide gas to form and become trapped in the gluten network. Fermentation is divided in two
stages. Bulk fermentation refers to the rise given to the entire mass of yeast dough before the dough is
shaped. Proofing refers to rise given to shape yeast products just prior to baking.

Dough develops characteristic during fermentation that will enhance the taste and texture of the
finished bread. As it feeds on sugars and starches in the dough, the yeast converts them to flavourful
enzymes and bacteria. The gluten strengthens during fermentation, ensuring a bread that will hold its
structure when baked. For fermentation place the kneaded dough into a container large enough to allow
the dough to expand, or scrape the dough onto a floured workbench. The surface of the dough may be
oiled to prevent drying. Cover the dough and place it in a draft-free place at a temperature between 75⁰ F
and 85⁰ F (24⁰ C and 29⁰ C).

Fermentation is complete when the dough has a approximately doubled in size and no longer
spring back when pressed gently with two fingers. He time necessary varies depending on the type of
dough.

Stage 4. Punching Down the Dough

After the fermentation the dough is gently folded down to expel and redistribute the gas pocket with
a technique known as punching down. The procedure reactivates the yeast cells, encouraging more
yeast activity. Punching down dough also helps even out the dough’s temperature and relaxes the gluten.

Stage 5. Portioning the Dough

The dough is now ready to divide into portions. For loaves, the dough is scaled to the desired
weight. For the individual rolls, the dough can be rolled into an even log from which portion are cut off with
a chef’s knife or dough cutter. Weighing the cut dough pieces on a portion scale ensures even-sized
portions. When portioning, work quickly and keep the dough covered to prevent it from drying out.

Stage 6. Rounding the Portions

The portion of dough must be shaped into smooth, round balls in a technique known as rounding.
Rounding stretches the outside layer of the gluten into a smooth coating. This helps hold in gases and
make it easier to shape the dough. Unrounded rolls rise unevenly and have a rough, lumpy surface.

Stage 7. Shaping the Portion

Lean dough and some rich doughs can be shape into variety of forms: large loaves, small loaves,
free-form or country style rounds or individual dinner rolls. Varieties of pan sizes are now available. Free-
form loaves are often place between the floured folds of heavy linen canvas—couch to hold their shape
while proofing. Or these loaves may be placed in linen-lined basket—banettons or coiled willow or plastic
baskets—brotform. These baskets hold the loaves’ shape and leave a distinctive imprint on the loaves
when they are removed from them before baking. Some shaping techniques are shown here. Other
doughs, particularly brioche, croissant, and Danish, are usually shaped in very specific ways. Those
techniques are discussed and illustrated with their specific formulas.

Stage 8. Proofing the Products

Proofing is the final rise of shaped or planned yeast products before baking. For most bread, the
temperature should be between 80⁰ F and 115⁰ F (27⁰ C and 46⁰ C), slightly higher than the temperature
for fermentation. Some humidity is also desirable to prevent the dough from drying or forming a crust.
Temperature and humidity can be controlled with a special cabinet known as proof box.

Most products are proofed until the dough double in size and spring back slowly when lightly
touched. Under proofing is a result in a poor volume and texture. Overproofing results in a sour flavour,
poor volume and paler color after backing. Some doughs made with low-protein flour from rye or
multigrain and some enriched yeast doughs may be proofed less, until expanded only 50 to 70 percent per
volume can result in loaves that collapse in the oven.

Stage 9. Baking the Products

As yeast breads bake, a variety of chemical and physical changes turn the dough into an edible
product. Due to the expansion of gases, yeast products experience a sudden rise, refered to as oven
spring, when first placed in a hot oven. As the dough’s temperature increases, the yeast dies, the gluten
fibers become firm, the starches gelatinize, the moisture evaporates and, finally, the crust forms and trns
brown. To assist the rise during baking and to improve their appearance when baked, loaves mau be
washed and/ or scored before baking.

Washes

The appearance of yeast breads can be altered by applying glaze to the dough before baking or known as wash.
The crust is made shiny or matte, hard or soft, darker or lighter by the proper use of washes, can be topped with plain
water, a mixture of egg and milk, plain milk or richer glazes containing sugar or syrup or added by flavouring. Even
a light dusting of white flour can be used to top the dough (commonly found in potato rolls). Rye breads are often
coated with a starch wash made from cornstarch cooked in water, which produces a dark shiny crust.

Washes are applied before or after proofing, if applied after proofing, be extremely careful not to deflate the
product. Avoid using too much wash, as it can burn or cause the product to stick the pan. Puddles or streaks of egg
wash on the dough will cause uneven browning.

Occasionally, a formula will specify that melted butter or oil be brushed on the product after baking. Do not,
however, apply egg washes to already baked products, as the egg will remain raw and the desired effect will not be
achieved.

Scoring and Docking

 The shape and appearance of some bread can be improved by cutting their tops with a sharp knife or razor
(lame) just before baking, or also known as scoring or slashing. Hard-crusted breads are usually scored to allow for
continued rising and the escape of gases after the crust has formed. Breads are not properly scored will burst or break
along the sides. Scoring can also be used to make an attractive design on the product’s surface. Some flatbreads such as
pizza and crackers may be docked or pricked with small holes to prevent the formation of irregular air bubbles in the
finished product.

Steam in the Oven

The crisp crust desired for certain bread and rolls is achieved by introducing moisture into the oven. Steam
revitalizes the yeast in the dough and keeps the surface of the dough soft so that it can rise fully in the oven. Steam is
introduced into the oven in the early baking stages only. Excessive steam will produce a crust that is pale and thick.
Profession al bakers oven have built –in steam injection jets to provide moisture as needed. Steam must not be present
during the final stages so the bread cam brown.

Determining Doneness

Baking time is determined by a variety of factors: the product’s size, the oven thermostat’s accuracy and
desired crust color. Larger items require a longer baking time than smaller ones. Lean dough products bake faster and at
higher temperatures than enriched dough products.

Bread loaves are commonly tested for doneness by tapping them on the bottom and listening for a hollow
sound. This indicates that air, not moisture, is present inside the loaf. If the bottom is damp or heavy, the loaf probably
needs more baking time. The texture and color of the crust are also good indication of doneness, particularly with
individual rolls. Browning (caramelization) on the outside of the bread flavours the entire loaf. A pale loaf will have a
less flavour than a well-brown one. The baking times indicated in these recipes are estimates only and may vary
depending on the equipment used. Experiment will teach how to determine doneness without strict adherence to elapsed
time.

Stage 10. Cooling and Storing the Finished Product

The quality of even finest yeast products suffer if they are cooled or stored improperly.
Yeast product should be cooled on racks at room temperature and away from drafts. Yeast breads
and rolls should be removed from their pans for cooling unless indicated otherwise. Allow loaves to
cool completely before slicing. This allows the internal structure remaining after baking.

Once cool, yeast products should be stored at room temperature or frozen for longer
storage. Do not refrigerate baked goods, as refrigeration promotes staling. Do not wrap crisp-
crusted breads such as Italian or French loaves, as these causes the crust to soften (of made of
paper material will do as it can be ventilated through the fiber of the paper.

MIXING METHODS

1) Straight Dough Method

The simplest and most common method, all ingredients are simply combined and mixed,
once completely mixed the dough will be kneaded until is smooth and elastic. Kneading time varies
according to the kneading method used (stroke/strength) and the dough being used.
 Procedure:

1. 1) Weigh the ingredients, adjust the water to the proper temperature and dehydrate the
yeast if necessary.

2) Combine all the ingredients

3) Adjust the mixture add flour or water as necessary to correct the dough’s consistency
4) Knead the dough on medium speed to properly develop the gluten for 5-10 minutes.
5) Ferment the dough until double in bulk

6) Scrape the dough onto the workbench, then divide and scale into uniform pieces. Round
each piece into a small ball, then rest before rolling into desired shapes. Pan the
formed dough as desired.
7) Proof the dough. Apply egg wash and score the dough of necessary, then bake.

2) Sponge Method

It has two stages to make, during the first stage the yeast, liquid and approximately half the
flour are combined to make thick batter known as sponge. The sponge is allowed to rise until
bubbly and doubled in size. During the second stage, the remaining ingredients are added. The
dough is kneaded and allowed to rise again. These two fermentations give sponge method breads
a somewhat different flavour and a lighter texture than breads made with the straight dough
method.

Procedure:

2. 1) Weigh the ingredients, adjust the water to the proper temperature and dehydrate th
yeast if necessary.

2) Mix the sponge from a portion of the flour, the water and the yeast. Usually half the total
flour weight is used.

3) Ferment the sponge until bubbly and about double in size, approx. (1) one hour.\

4) Add the remaining ingredients, then knead the dough on medium speed until properly
developed, approx.5010 minutes.

5) Ferment the dough until double in bulk, then punch it down to release gases.

6) The dough is now ready for scaling, proofing and baking.

7) Rolled-in Dough

The dough is so named because the fat is incorporate through a process of rolling and
folding. Products made in rolled-in have a distinctive flaky texture created by repeated layering of
fat and dough. As dough bakes, moisture is released from the fat in the form of steam. The steam
is then trapped between the layers of dough, causing them to rise and separate.
 This method follows the ten stages; principal differences are:

3.1) the butter is incorporate thorough a turning process after the dough base is
fermented and punched down.
2) rolled in dough are portioned somewhat differently from yeast doughs and
3) the portions are shaped without rounding.

Butter is often used in rolled in products because of its flavour, unfortunately butter is hard
to work with because it cracks and breaks when cold and becomes too soft to roll at a room
temperature. Margarine, shortening or specially formulated high-moisture fats, however can be
used—sometimes in combination with butter—in order to reduce costs or to make it easier to work
with the dough. The dough base should not be kneaded too much, as gluten will continue to
develop during the rolling and folding process. An electric dough sheeter can be used to roll the
dough. This saves time and ensures more consistent product.

Procedure :

1) Mix the dough and allow it to rise

2) Prepare the butter or shortening

3) Roll out the dough evenly, then top it with the butter. The butter may be formed into a
rectangle to be enclosed in the dough or it may be softened and spread on the
dough.
4) Fold the dough around the butter, enclosing it completely.
5) Roll out the dough into rectangle, about ¼ to ½ inch thick. Always be sure to roll at
right angles, do not roll haphazardly or in a circle as you would pastry doughs.

6) Fold the dough in thirds. Be sure to brush off any excess flour from between the folds.
This completes the first turn. Chill the dough for 20 to 30 mins.
7) Roll out the dough and fold it in the same time a second and third time, allowing the
dough to rest between each turn. After completing the third turn, wrap the dough
carefully and allows it to rest, refrigerated, for several hours or overnight before
shaping and baking. (additional turns may be given to this dough, although four are
common .

Terms :

 Fermentation – (1) the process by which yeast converts sugar into alcohol and carbon dioxide; (2)
it also refers to the time that yeast dough is left to rise—that is, the time it takes for
carbon dioxide gas cells to form and become trapped in the gluten network.
 Sponge -It has two stages to make, during the first stage the yeast, liquid and approximately half
the flour are combined to make thick batter.

 Bulk fermentation- refers to the rise given to the entire mass of yeast dough before the dough is
shaped.
 Proofing- refers to rise given to shape yeast products just prior to baking.

 Washes-The appearance of yeast breads can be altered by applying glaze to the dough before
baking or known as wash. The crust is made shiny or matte, hard or soft, darker or lighter
by the proper use of washes, can be topped with plain water, a mixture of egg and milk,
plain milk or richer glazes containing sugar or syrup or added by flavouring.

 Oven spring- The rapid rise of yeast goods in a hot oven, resulting from the production and
expansion of trapped gases.

 Bagel- a dense, donut-shaped yeast roll; it is cooked in boiling water, then baked, which gives it a
shiny glaze and chewy texture.

 Bun- any of a variety of small, round yeast rolls; can be sweet or savory.

 Club roll- a small oval-shaped roll made of crusty French bread.

 Kaiser roll- a large round yeast roll with a crisp crust and a curved pattern stamped on the top,;
use primarily for sandwiches.