YEAST DOUGH

Dough
The thickened, uncooked mass of combined
ingredients for bread, rolls, puffs and usually applied for
bread. The dough is classified into four categories.
Such as,
1) Lean dough
2) Rich dough
3) Rolled-in dough and
4) Sour dough

1. Lean Dough
Lean dough is one that is low in fat and
sugar.
Ex; French bread, Hard rolls and Pizza base.

2. Rich Dough
Rich dough contains higher proportions of
fat and sugar and sometimes eggs also.
Ex; Brioche, Dinner rolls.
 3. Rolled-in Dough
The fat is incorporated into the dough in
many layers by rolling and folding
procedure is known as Rolled-in Dough.
Ex; Croissant, Danish and Puff pastry.

4. Sour Dough
The saved portion of sour is mixed with
more flour and water, and set aside to
leaven the next day’s bread. That dough is
called as sour dough. The ‘sour’ is built by
mixing in flour and water and allowing to
ferment naturally.

Dough should be never disturbed during the raising

period. Most bakers test the dough to determine when it is
ready by pressing the dough lightly with their finger tips.
When it is ready the dough is punched down.
The time required for dough to rise will vary by depending
on a number of factors, such as

i) Type of yeast,
ii) ii) Fat content and
iii) iii) Temperature.
PROOFING
The rising of dough is otherwise known as
Proofing. The final proofing must be done in a proofing
box or room with the temperature of 90*F. the relative
humidity of the proofing atmosphere should be 85% to
90%. Relative humidity refers to the amount of moisture in
the air. The best proofing temperature and relative
humidity varies from one product to another.

BAKING
The oven temperature and baking time varies
depending on size and shape and the type of the dough.
Rich dough need lower temperature whereas lean dough
need higher temperature for baking.

STORING
Proper cooling is as important to produce a
good bread or rolls. Once they are baked, they should be
removed from the pan, place it in cool area. Any bread is
best served within 8 hours of baking bread.
For longer
storage, bread or rolls must be wrapped in a moisture
proof and air tight plastic bag.
SOME OF THE YEASTED ITEMS

Breads
Bread Rolls
Danish
Croissants
Brioche
Buns
Dough nuts
Bread sticks
Pizza
Hard rolls