Understanding Yeast Doughs

Notes on Fermentation
 Types of Dough-Making
Processes
• Straight Dough
– All ingredients mixed in one operation

• Short-fermentation straight dough

– 1 to 2 ½ hour fermentation time

• No-time dough
– Made with large quantity of yeast, taken at a higher temp., given a
few minutes of rest (fermentation) before being scaled and made
up

• Long-fermentation dough
– Fermented for 5 or 6 hours or longer, sometimes overnight at a
temp. of 75°F. or lower
– Advantage
• Long fermentation = enhanced flavor
– Disadvantage
• Fermentation harder to control; dough overfermented
 Types of Dough-Making
Processes
• Sponge Processes
• Two-stage mixing method
– First stage
• Sponge made of water, flour, and yeast and allowed to ferment
– Second stage
• Dough is made by mixing remaining ingredients

• Advantages of the Sponge Method

– Shorter fermentation time of the finished dough
– Scheduling flexibility – sponges held longer than finished
dough
– Increased flavor, developed by long fermentation of sponge
– Stronger fermentation of rich doughs
– Less yeast is needed
 Controlling Fermentation
• Time
– Fermentation times vary; use as a guideline only
– Punch dough not by the clock but by appearance and feel of
the dough
– To vary fermentation time control dough temp. and amount
of yeast

• Temperature
– Water temp.
• Dough must be at the proper temp. 78° to 80°F. to ferment at
the desired rate
– Temp. of dough affected by
• Shop temp.
• Flour temp.
• Water temp. – easiest to control
 Controlling Fermentation
• Yeast quantity
– If other conditions constant
• Fermentation time can be increased or decreased by
increasing or decreasing quantity of yeast
• In general use no more yeast than is needed
– Excessive yeast results in inferior flavor

• Other factors
– Salt
– Minerals in water
• Soft water = lack of minerals to ensure proper gluten
development and dough fermentation
– To fix use proper use of salt
• Hard water = alkaline = high mineral content inhibits the
development of the dough
– To fix add a very small amount of mild acid to the water
– Dough conditioners or improvers
 Controlling Fermentation
• Retarding
– Slowing the fermentation or proof of yeast doughs
by refrigeration

– Retarded Fermentation
• Dough retarded in bulk, given partial fermentation
• Flattened on sheet pans, covered w/ plastic wrap and
placed in retarder
• When needed dough allowed to warm before molding

– Retarded Proof
• Made from young dough
• After make-up immediately placed in retarder
• When needed dough allowed to warm and finish their
proof
 Straight Dough Method
• Soften yeast in a little of the water
– Fresh yeast : Mix with 2 times its weight
• Ideal water temp: 100° F (38° C)
– Active dry yeast: Mix with 4 times its
weight
• Ideal water temp: 105° F (40° C)
• Combine remaining ingredients in
mixing bowl
• Add dissolved yeast
• Mix until a smooth dough develops
Modified Straight Dough Method
• Soften yeast in part of the liquid
• Combine fat, sugar, salt, milk solids, and
flavorings and mix until well combined
• Gradually add the eggs
• Add liquids and mix briefly
• Add the flour and yeast
• Mix until smooth
 Sponge Method
• Combine part or all of the liquid, all of
the yeast, and part of the flour (and,
sometimes, part of the sugar).
• Mix into a thick batter or soft dough
• Let ferment until double in bulk
• Punch down
• Add the rest of the flour and remaining
ingredients
• Mix to a uniform, smooth dough
 Fermenting Yeast Doughs
• Place dough in a container large enough for
expansion
• Cover the container and let dough rise at
temperature of about 80°F.
• Slightly oil surface of the dough if needed
• Fermentation complete when dough is doubled in
volume.
– A dent remains or fills very slowly after fingers are
pressed lightly into the top of the dough,
fermentation is complete
• If dough springs back, fermentation not complete
 Punching Dough
• Pull up dough on all sides
• Fold it over the center
• Press down
• Turn dough upside down in the container
Proofing Yeast Dough Items
• For lean doughs:
– Place panned products in proof box at 80° to 85°
F (27° C to 30°C) and 70 to 80% humidity, or as
indicated in the formula
– Proof until double in bulk
• For rich doughs:
– Proof at a lower temp (77° F or 25°C) so butter
does not melt out of dough
• Test-proof by:
– Sight – the unit doubles in bulk
– Touch – dough springs back slowly
• Still firm and elastic: needs more proofing
• If dent remains in dough: dough is overproofed