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12 steps of yeast dough production

scaling, mixing , fermentation, punching, scaling, rounding, benching, makeup & panning, proofing, baking, cooling, storing

1) scaling

Ingredients purchased & measured

Mixing

straight dough method: Pickup period, clean-up period, Development period, final gluten development.

Fermentation

The process in which yeast acts on sugars and starches in the dough to produce carbon dioxide and alcohol

Punching

deflating the dough that expels co2, redistributes yeast

scaling

divide dough into same wight pieces, according to the recipe

rounding

shaping into round, smooth spheres

benching

allowed to rest 10-20 min. relaxes the gluten

Makeup and Panning

Shaping into the proper loaves and rolls

proofing

continuation of fermentation

baking

Coagulation of the proteins and gelatinization of starches

Cooling

Remove from pans an place on racks

storing

wrap in moisure proof bags after the product has cooled

hard flours

straight flour, patent flour, clear flour, bread flour, durum

soft flours

cake flour, pastry flour

determining water temperature

step 1) desired dough temp. x 3 Step 2)Flour temp + room temp + 20 step 3) step 1 - step 2 = water temp.

allspice

dried berry of the pimiento tree

anise and caraway seeds

from the parsley family

cardamom

plant in the ginger family

cinnamon

stripped dried bark of an evergreen

cloves

dried buds of tropical evergreen tree

mace

lacy membrane covering the nutmeg seed

nutmeg

seed of the nutmeg tree

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