Unit 6: Yeast Breads

The yeast bread basic principles and techniques.
The differences between lean dough and enriched dough.
The role of yeast and the fermentation process in bread making.
The impact of different ingredients on the texture and flavor of bread.

Prepare a lean dough for pizza and an enriched dough for white bread.
Measure and mix ingredients accurately.
Safely operate a stand mixer toKnead dough to develop gluten.
Observe and describe the fermentation process.
Bake and evaluate the finished products.

• Lab preparation and baking of pizza from lean dough and white bread from enriched dough.

• Participation in discussions and activities related to the fermentation processand dough preparation techniques.

• Written reflection or quiz on the principles and techniques of yeast bread baking.