Lesson 8: Yeast Breads

What is the ideal water temperature for yeast to ferment bread? What is the correlation between yeast amounts and proofing time? What is the role of gluten in bread formation? Does the protein content of flour affect the final product? How does salt control the rate of fermentation in yeast doughs? What happens when yeast bread undergoes its baking transformation?

Fermentation, Yeast, Carbohydrates, Alcohol, and Carbon Dioxide, Biological Leavening Agent, Gluten, Yeast Bread, Leavening Agent, Yeast, Knead, Lean Dough, Enriched Dough, Laminated Dough, Straight Dough, Method, Sponge Method, Sourdough, Pick Up Stage, Mixing Stage, Windowpane Test, Bulk Fermentation, Proof, Punch Down, Retardation, Round, Bench Rest, Couche, Banneton, Score, and Oven Spring

8.5 Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.
8.5.10 Prepare breads, baked goods and desserts using safe handling and professional preparation techniques.
8.5.11 Prepare breakfast meats, eggs, cereals, and batter products using safe handling and professional preparation techniques.
8.5.12 Demonstrate professional plating, garnishing, and food presentation techniques.

Students will recall the stages of yeast bread production.
Students will identify the effects of time and temperature on dough and the baking process.
Students will demonstrate ideal water temperature for yeast production and to control the dough temperature.
Students will prepare, mix, shape, score, bake, and garnish a variety of breads and rolls.

Students will be able to use one bread recipe for many different applications.

Students will be given modified or simple recipes to practice their skills. Students could be given convenience products to produce in lieu of preparing a product from scratch.

Exit Tickets, Hands on Lab Assessment, Written Summative Assessment, Yeast Bread Evaluation