A method of deflating dough to expel carbon dioxide is?
Folding or Punching
A dough that is low in fat and sugar?
A dough that is high in fat, sugar and sometimes eggs?
The rapid rise of a yeast dough in the oven due to the production and expansion of gases?
The process by which yeasts acts on carbohydrates to produce alcohol and carbon dioxide?
A dough that has not fermented long enough?
Refrigerating a yeast dough to slow down the fermentation?
A bread dough that is made with a large quantity of yeast and given no fermentation time except for a short rest after mixing?
The process of shaping scaled dough into smooth, round balls?
A dough in which fat is incorporated into the dough in many layers by using a folding and rolling procedure?
A liquid that is brushed onto the surface of a product, usually before baking?
A bread that is baked directly on the bottom of the oven ,not in a pan?
A yeast dough mixing method in which all ingredients are combined at once?
Straight Dough Method
A yeast dough mixing method in which flour and other ingredients are mixed into a yeast batter or dough that has already had some fermentation time?
The continuation of the yeast action as described after the dough has been shaped into loaves or other products resulting in increase in volume?
A machine that can be set to retard dough and then automatically to begin proofing the dough at a present time?
French bread should be what?
Wrapped and Refrigerated
Dinner rolls should be proofed at what temps?
75 - 80 F
Hard rolls should be proofed at what type of humidity to prevent for soggy crusts?
Hearth breads are baked with seams where?
on the bottom
Salt weakens what?
What doughs required longer proofing?
What are the 12 steps in production of yeast dough?
(1) Scaling the ingred
(3) Bulk Fermentation
(5) Scaling the portions
(8) Make up and Panning
A handmade bread made according to traditional method without chemical additives and with pre-ferments?
French Term for sourdough starter?
The type of bacterica most common in sourdough starter?
A French term for a yeast pre-ferment made of equal weights of flour and water?
Italian term for a stiff yeast pre-ferment?
The process of hydrating flour before mixing with yeast and salt?
French term for yeast pre-ferment?
A dough leavened by a sourdough starter?
A fermented dough that is used to leaven a larger batch of dough?
French term for yeast?
A thin or wet sourdough starter?
French term for scrap dough?
What are the two types of yeast pre-ferment?
Biga and Poolish
What is the purpose of Autolyse?
This is to give the yeast a head start so that fermentation will be faster. A resting period early in the mixing procedures of yeast dough during which the flour fully absorb the water.
How are Artisans bread generally fermentated?
They are done at lower temp than commerical breads.
European - style breads are use what type of flour that a typical North American breads?
High Extraction four is what color?
it is darker
Define mixed fermentation?
this refers to the use of both a pre-ferment and additional yeast to ferment a dough.
A coarse heavy bread made with rye meal is?
A rectangular load made in a pan with a lid?
A scaled unit of dough to be put inot a dough divider?
A french regional bread made in the shape of a trellis or ladder?
A disk-shapped yeast product made from a soft dough and cook on a griddle?
A type of Italian yeast bread made from a slack dough deposited on pan and minimal shaping?
An Italian flour bread simialar to a thick pizza dough?
French name for country - style bread?
Pain de Campagne
Bagels need to be what before baking?
A yeast dough made with a sponge or starter that has fermented so long that is has becomce very acid or sour?
Sour Dough or Wild Yeast
A disk - shaped yeast product make from a batter and cooked in a metal ring on a griddle?
A quantity of grains that have been soaked in water to hydrate them before incorporating them in a bread dough?
What are the three parts of grains?
The starchy inner portion of grain kernels.
Whaty are the three mixing method?
(3) Modified Straight Method
What temps does Yeast die?
Why do you Salt bread?
(1) Slow down yeast
(2) Condition Guilten
Define lean dough ingred?
Flour, Water, Yeast, Salt
What bread resembles an old slipper?
What temp does yeast grow better?
70 - 90 F