Bread Types

No. 4
 Bread Types

• Hard, Lean Dough

– French and Italian
bread, baguettes,
sourdough
– Consists of 0-1% fat
and little if any sugar
– Most basic yeast
dough
– Made solely of flour,
water, yeast and salt
– Have a relatively dry,
chewy crumb, and hard
crust
 Bread Types
• Soft Medium Dough
– Steak house (American)
dinner rolls, Parker House
rolls, Challah (Jewish
bread with egg in the
dough)
Parker
House – Challah is often braided
roll (the braid is the most
Dinner
roll
difficult shaping for
beginning bakers).
– Consists of –9% fat and
sugar
– Elastic and tears easily
– Have a soft crumb and
Challah crust
Brioche

Brioche is a French bread.

It is a soft medium dough
made rich with butter and
eggs.
It is baked in a special
fluted pan, like the one
shown at left or in a muffin
pan.
 Bread Types

• Sweet Rich Dough

– Coffee cakes,
cinnamon buns, and
doughnuts
– Incorporates up to
25% fat and sugar
– Structure is soft and
heavy
• High gluten allows the
dough to support the
additional fat and
sugar
Bread Types
• Rolled –in Fat Yeast
Dough
– Croissants and Danish
pastries
– Through a folding action
and cold butter, dough
yields many thin,
alternating layers of fat and
dough
– As the dough bakes, the
heated fat releases
moisture making steam
and lifts the dough
 Crescent Rolls

• Crescent rolls are the

American cousin of the
Croissant.
• Crescent rolls are made
with the rolled-in fat
method.
• They are cut in triangles
and then rolled up.
 Quality Control

• What are the features of

a high quality bread
product?
– Evenly browned crust
that is not too rough or
craggy.
– Uniform crumb (crumb is
the inside of the bread).
– Well-developed flavor.
– Light texture, high volume
 Quality Control
• If you don’t proof
your bread for long
enough, then you will
likely end up with a
final product that has
a heavy texture.
• One of the causes of
bread that is dry and
crumbly is an oven
temperature that is
too low.