This chapter will help you: Distinguish between fermented and distilled beverages, select the types and price ranges of spirits, define “proof” and relate it correctly to alcohol content, understand the variables in distillation and their importance to the finished product,. | Chapter 5: Bread Baking and Quick Bread Making Tools and Techniques Learning Objectives Explain the steps for direct fermentation. Identify the different methods for indirect fermentation. Discuss the steps for making a basic yeast dough. Explain the methods for mixing bread dough. Discuss the basic shaping methods for breads. Explain the finishing techniques used for bread. Identify the specialty tools used for bread baking. Explain the mixing method used for quick breads. Identify the specialty tools used for making quick breads. Breads Process Occurs as yeast eats the sugars present in bread dough Carbon dioxide is then released, which causes the dough to expand. Carbon dioxide acts to leaven a dough or batter as the gas is trapped in the web of protein (gluten) strands. The fermentation process is important in building the internal structure and flavor of the dough. Fermentation: Key Points Breads The simplest and fastest method for producing a lean dough. The first fermentation period, bulk fermentation, develops the flavor of bread. It is especially important for the direct fermentation method. After bulk fermentation and the dividing and preshaping of the dough, it is allowed to ferment again. This period has various names: bench rest, table rest, or secondary or immediate fermentation. After shaping, the dough undergoes one final fermentation. Fermentation: Direct Fermentation There are several types of fermentation, all of which have different purposes and yield different results. 4 Breads Some portion of the dough is allowed to ferment on its own before being mixed with the remainder of the formula’s ingredients. The time requirement for each type of preferment is slightly different. The different types of preferments include pâte fermentée, sponge, poolish, biga, and sourdough starter. A sourdough starter takes longer to develop than other preferments. Fermentation: Indirect fermentation Breads Basic Yeast Dough Steps 6 Mixing Bread Dough Stages Mixing . | Chapter 5: Bread Baking and Quick Bread Making Tools and Techniques Learning Objectives Explain the steps for direct fermentation. Identify the different methods for indirect fermentation. Discuss the steps for making a basic yeast dough. Explain the methods for mixing bread dough. Discuss the basic shaping methods for breads. Explain the finishing techniques used for bread. Identify the specialty tools used for bread baking. Explain the mixing method used for quick breads. Identify the specialty tools used for making quick breads. Breads Process Occurs as yeast eats the sugars present in bread dough Carbon dioxide is then released, which causes the dough to expand. Carbon dioxide acts to leaven a dough or batter as the gas is trapped in the web of protein (gluten) strands. The fermentation process is important in building the internal structure and flavor of the dough. Fermentation: Key Points Breads The simplest and fastest method for producing a lean dough. The first fermentation .
