Maria Fernanda Cepero Period 4 3-15-21

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Number one is Brioche, number two is Challah, number three is Stollen, and number four is Kuchen.

One of the best ways to tell if you've sufficiently kneaded your bread dough. If you can stretch the dough without

it breaking, that means the gluten is well developed and the dough is ready to rise.

Yeast-bread garnishes are ingredients that stay separate from the dough's structure while maintaining a

distinctive flavor. Blueberries and chocolate chips are garnishes added to pastries before the dough rises.

1. Scaling the ingredients

2. Hydrating the yeast

3. Pickup stage

4. Gluten development and Kneading

5. Bulk fermentation

6. Folding the dough