tailieunhanh - Lecture Professional baking (6/E): Chapter 8 - Gisslen

After studying this chapter you will be able to understand: Identify the economic forces that effect the channel of distribution, identify the political forces that effect the channel of distribution, identify the legal restrictions that effect the channel of distribution, identify the technological advances that effect the channel of distribution. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Lean Yeast Doughs 8 Crisp-Crusted Bread Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 8 Thin, crisp crusts are achieved by using formulas with little or no sugar and fat, and by baking with steam. Lean Yeast Doughs Makeup Techniques Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 8 The objective of yeast dough makeup is to shape the dough into rolls or loaves that bake properly and have an attractive appearance. Lean Yeast Doughs Makeup Techniques Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 8 Use of Dusting Flour May use light rye flour or bread flour to prevent the dough from sticking to the bench and hands. Use as little dusting flour as possible. Excessive flour makes seams difficult to seal and shows up as streaks in the baked product. Lean Yeast Doughs Makeup Techniques Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 8 Round Rolls . | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Lean Yeast Doughs 8 Crisp-Crusted Bread Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 8 Thin, crisp crusts are achieved by using formulas with little or no sugar and fat, and by baking with steam. Lean Yeast Doughs Makeup Techniques Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 8 The objective of yeast dough makeup is to shape the dough into rolls or loaves that bake properly and have an attractive appearance. Lean Yeast Doughs Makeup Techniques Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 8 Use of Dusting Flour May use light rye flour or bread flour to prevent the dough from sticking to the bench and hands. Use as little dusting flour as possible. Excessive flour makes seams difficult to seal and shows up as streaks in the baked product. Lean Yeast Doughs Makeup Techniques Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 8 Round Rolls Holding the palm of the hand fairly flat, roll the dough into a tight circle on the workbench. As the ball of dough takes on a round shape, gradually cup the hand. The finished ball of dough should have a smooth surface except for a slight pucker on the bottom. Lean Yeast Doughs Makeup Techniques Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 8 French, Italian, and Vienna Loaves Flatten the rounded, relaxed dough into an oval with the hands or a rolling pin. Stretch the oval with the hands to lengthen it. Roll up tightly and seal the seam well. Roll the loaves on the bench under the palms of the hands to even out the shape. Lean Yeast Doughs Makeup Techniques Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 8 French, Italian, and Vienna Loaves Place seam side down on pans dusted with cornmeal. Proof the baguettes in these special pans to maintain their shape. Proof, wash with water, and slash with diagonal cuts or one lengthwise cut. Lean Yeast .