Baking Breads

1. Quick and Yeast

2.  All-purpose
◦ Bleached
◦ Unbleached – Preferred!
 Bread flour – yeast breads
 Whole-wheat – fiber/texture
 Cake flour
 Self-rising – leavening/salt

3.  What are the two leavening agents?
◦ Baking powder
◦ Baking soda
 Which one requires an acid-containing
ingredient elsewhere in the mix?
◦ Baking soda

4.  How does it work???
◦ It’s a mix
 Double-acting: Releases leavening gases on
contact with moisture and again during
baking.

5.  Quick, quick, quick
 Avoid over handling and over mixing

6.  Classified by thickness of mixture
◦ Pour Batter
◦ Drop Batter
◦ Soft Dough

7.  Leavened with yeast
 Fermentation/proofing
 Why is temperature important?
◦ Too hot – kills yeast
◦ Too cool – slows rising

9. Croissant – pastry/higher fat content

11.  Fried Bread with sugar coat
Cake – baking powder
Yeast Doughnut