BASIC STEPS IN YEAST

DOUGH
PRODUCTION
 1. SCALING INGREDIENTS
• All ingredients must be weighed accurately. Water, milk,
and eggs may be measured by volume. They are scaled at
1 pt. per pound, or 1 kg per liter.
• Special care must be taken when measuring spices and
other ingredients used in very small quantities. This is
particularly important with salt, which affects the rate of
fermentation.
• Weighing the ingredients, any excess or lack in any of the
ingredients will affect the bread being made.
• Accuracy of measurement and proper selection of
ingredients are essential to produce a balance and
workable formula, creating consistency in quality and
controlling the cost.
2. MIXING
• Even mixing the ingredients results in good
quality gluten, which in turn results in fine bread.
The order in which the ingredients are combined
and the way they are mixed together influenced
both flavor and texture of the baked bread.
• Mixing yeast dough has three main purposes:
• • To combine all ingredients into a uniform,
smooth dough.
• • To distribute the yeast evenly throughout the
dough.
• • To develop the gluten.
 METHOD OF MIXING YEAST/RAISED
BREAD INGREDIENTS
• Straight Dough Method
In its simplest form, the straight dough method
consists of only one step: Combine all ingredients
in the mixing bowl and mix together
simultaneously with a single fermentation period.
This method is faster, involves less labor coast
and requires less space for fermentation. Many
bakers make good- quality products by using this
procedure. However, the yeast may not be evenly
distributed in the dough. It is therefore safer to
mix the yeast separately with a little of the water.
 METHOD OF MIXING YEAST/RAISED
BREAD INGREDIENTS
• Sponge and Dough Method
This process has two mixing stages and fermentation
periods. The first stage is the sponge stage where the
baker mixes 80% of the flour, 100% of the yeast and
55% of the water. The resulting dough is fermented for
30 minutes to one hour. After fermentation the mass is
returned to the mixer and the following ingredients are
added: 20% of the flour, 45% of the water and all other
ingredients such as sugar, shortening, salt and
powdered milk. After thorough mixing, the dough is
fermented again – called the dough stage. Breads
made with this method are lighter in weight and white
in color.
 METHOD OF MIXING YEAST/RAISED
BREAD INGREDIENTS
• No-Time Dough Method
This method has no fermentation stage. After
mixing the ingredients, the dough is directly
placed in the oven where fermentation
process takes place. While this method is
faster than the two methods, the resulting
bread is harder, drier and fewer.
3. Kneading.
After the ingredients are combined, the gluten
in the dough must be developed through
kneading. It is a process of distributing the
yeast cell evenly throughout the dough to
have a proper nutrition, expanding the dough
uniformly. Improper use of yeast will
definitely damage the expansion, where the
bread will not rise after baking.
4. Fermentation Stage
• Fermentation is the process by which yeast
acts on the sugars and starches in the dough
to produce carbon dioxide gas (CO2) and
alcohol. At this stage, the volume of the dough
increases (doubled in size), the result of the
carbon dioxide released by the yeast trapped
in the gluten.
4. Fermentation Stage
Gluten becomes smoother and more elastic during
fermentation, so it stretches farther and holds more
gas. The gluten is conditioned and softened, so the
dough will be easy to knead. If the fermentation is
correctly done, the resulting bread will have a high
volume, soft and fine-grained, and taste delicious as
well.An under fermented dough will not develop
proper volume, and the texture of the product will be
coarse. A dough that ferments too long or at too high a
temperature becomes sticky, hard to work, and slightly
sour.An underfermented dough is called a young
dough.An overfermented dough is called an old dough.
5. Punching Down the Dough
When the dough is light and ready should be
punched down
• to release excess gas,
• break up some of the large air pockets and
• bring in fresh supply of oxygen for the yeast.
 5. Punching Down the Dough
• Punch down the dough by plunging your fist into
it. Fold the edges into the center, forming it into
big log size, smooth dough, and then let the
dough rest for about 10 minutes depending in its
volume/size. This also prevents the dough from
developing sour flavor.
• Punching is not hitting the dough with your fist. It
is a method of deflating the dough that expels
carbon dioxide, redistributes the yeast for further
growth, relaxes the gluten, and equalizes the
temperature throughout the dough. Additional
fermentation and punching may or may not be
necessary, depending on the product.
6. Make Up Operation (Portioning).
The dough is shaped into loaves or rolls and then
placed in pans or on baking sheets. Hearth
breads—breads baked directly on the bottom of
the oven— may be placed in floured baskets or
other molds after makeup. Proper makeup or
molding is of critical importance to the finished
baked product. All gas bubbles should be expelled
during make up operation. Bubbles left in the
dough will result in large air holes in the baked
product.
 This stage has the following steps:
• Scaling – refers to the cutting of the dough into desired
weight as a means of avoiding wastage. Scaling uses the
dough cutter and weighing scale.
• Rounding– the pieces of the cut dough have irregular
shapes; some fermentation gases may have escaped. By
rounding, the edges of the cut dough become smooth. It is
rolled on the bench and applied with a little amount of oil.
• Molding - involves the forming or molding of the dough
according to the design or type of bread to be made.
• Panning - the molded pieces of dough are transferred to
the cooking containers like loaf pans, sheet and muffin
pans. These containers are greased with oil or margarine
so the dough will not stick to the pan while being baked.
Dough should be allowed to rest before these containers
are placed in the oven.
7. Final proofing.
Proofing is a continuation of the process
of yeast fermentation that increases the
volume of the shaped dough. The dough
is left to rise in the proofing cabinet (or in
a humid place) so the bread will be fine-
grained and achieve the right size,
expanding without the formation of hard
crust on the surface of the dough. This
lasts for 45-60 minutes.
8. Baking.
The application of heat (standard oven
temperature for bread is 375 – 400oF) at
the proper rate transform the well-risen
dough into a pleasant, porous and
digestible product. As a rule: the bigger
the volume of the dough, the higher the
temperature will be applied.
Many changes take place in the dough
during baking. The most important
changes are:
1. Oven spring, which is the rapid rising in the oven
due to production and expansion of trapped
gases as a result of the oven heat. The yeast is
very active at first but is killed when the
temperature inside the dough reaches 140°F
(60°C).
2. Coagulation of proteins and gelatinization of
starches. In other words, the product becomes
firm and holds its shape.
3. Formation and browning of the crust.
9. Cooling & Storing.
It is essential that the bread be allowed to
cool completely before it is sliced or stored.
Setting the bake product for display, storage
and packaging required a certain amount of
time, if it will be packed hot, it will moisten
the packaging, resulting an early spoilage and
wastage.
 Understanding Yeast Dough
1. Mixing and Gluten Development
Gluten as we discussed, is a substance made up of
protein present in wheat flour, giving structure and
strength to bake goods. Development of gluten
starts with composition of liquid and flour and
progress while in the process of kneading. The
gluten forms long, elastic strands. Addition of
leavening agents, this strands capture the gases in
tiny pockets or cell allowing the bake product to rise.
When proteins are heated, they coagulate, becoming
firm and solidify, as in the case of egg, which are
liquid when rough, but firm when cooked.
 Controlling Gluten
• Selection of Flour – flour classification is one factor, wherein
either strong or weak flour based on its protein content.
• Shortening– any fat in baking is shortening. It is also a
tenderizer. It is called shortening because it shortens gluten
strands, surrounding the particles and lubricating them so
they do not stick together.
• Liquid– although gluten requires liquid absorption before they
can be developed, it can also affect the toughness or
tenderness in a baked product if it is not properly proportion
to the mixture.
• Mixing Method– in general, the more a dough or mass is
mixed or kneaded, the more the gluten developed. Thus,
bread dough requires kneading for a longer time to develop
gluten while quick bread and party crust and batter are mixed
for a limited time and strokes.
 Understanding Yeast Dough
2. YEAST FERMENTATION
• An under fermented dough will not develop proper
volume, and the texture of the product will be coarse. An
under fermented dough is called a young dough.
• A dough that ferments too long or at too high a
temperature becomes sticky, hard to work, and slightly
sour. An over fermented dough is called an old dough.
• Dough with weak gluten, such as rye dough and rich
dough are usually under fermented or “taken to the
bench young.” Yeast action continues until the yeast cells
are killed when the temperature of the dough reaches
140°F (60°C) in the oven.
Controlling Fermentation
• Proper fermentation—that is, fermentation that produces dough that is neither
under ripe (young) nor over ripe (old)—requires a balance of time,
temperature, and yeast quantity.
• TIME
• Fermentation times vary, so the time to punch the dough is indicated not by
clock but by the appearance and feel of the dough. Fermentation times given in
the formulas in this book are guidelines only. To vary the fermentation time,
you must control the dough temperature and the amount of yeast.
• TEMPERATURE
• Ideally, dough is fermented at the temperature at which it is taken from the
mixer. Large bakeries have special fermentation rooms for controlling
temperature and humidity, but small bakeshops and restaurant kitchens
seldom have this luxury. If a short-fermentation process is used, however, the
• Fermentation is completed before the dough is greatly affected by changes in
shop temperature. Dough must be at the proper temperature, usually 78° to
80°F (25.5° to 26.7°C),in order to ferment at the desired rate. The temperature
of the dough is affected by several factors:
• Shop temperature
• Flour temperature
• Water temperature
RETARDING
• Retarding means slowing the fermentation or
proof of yeast dough by refrigeration. This
may be done in regular refrigerators or in
special retarders that maintain a high
humidity. If regular refrigerators are used, the
product must be covered to prevent drying
and the formation of a skin.
 CLASSIFICATION OF BREAD
I. YEAST OR RAISED BREAD– made from flour,
water, salt, shortening and other ingredients
leavened with yeast, with a long period of
preparation before it can be baked.
• Yeast Product Types

Although all yeast dough are made according to

essentially the same basic principles, it is useful
to divide yeast products into categories such as
the following:
LEAN DOUGH PRODUCTS
• Lean Type. These breads are heavy and are also known as
European bread. A lean dough is one that is low in fat and
sugar like Hard-crusted breads and rolls, including French
and Italian breads, Kaiser Rolls and other hard rolls, and
pizza. These are the leanest of all bread products. Other
Examples: pandesal, tasty bread, pan Americano, French
bread and cheese bread.
• • Other white and whole wheat breads and dinner rolls.
These have a higher fat and sugar content and sometimes
also contain eggs and milk solids. Because they are slightly
richer, they generally have soft crusts.
• • Breads made with other grains. Rye breads are the most
common. Many varieties of rye bread are produced, with
light or dark flours or with pumpernickel flour, and with
various flavorings, especially molasses and caraway seeds.
RICH DOUGH PRODUCTS
• Soft Type. These brands are soft, made of more sugar and
shortening than salt. Examples: hamburger bun, hotdog
roll, dinner roll, cloverleaf.
• There is no exact dividing line between rich and lean dough
but, in general, rich dough are those that contain higher
proportions of fat, sugar, and sometimes eggs.
• Non-sweet breads and rolls including rich dinner rolls and
brioche. These have a high fat content, but their sugar
content is low enough to allow them to
• be served as dinner breads. Brioche dough, made with a
high proportion of butter and eggs is especially rich.
• Sweet rolls including coffee cakes and many breakfast and
tea rolls. These have high fat and sugar content and usually
contain eggs. They generally have a sweet filling or topping.
• Sweet Type. These breads are sweet and are usually with
filling. They have more sugar, shortening and water.
Examples are ensaymada, cinnamon rolls, Swedish rings,
interlaced and Christmas log.

• ROLLED-IN YEAST DOUGH PRODUCTS

• Rolled-in dough are those in which a fat is incorporated into

the dough in many layers by using a rolling and folding
procedure. The alternating layers of fat and dough give the
baked product a flaky texture.
• Non-sweet rolled-in dough: croissants
• Sweet rolled-in dough: Danish pastry