YEAST BREAD VISUAL

By:Austin Parker

Kneading & Punching down

Kneading is when you are folding the dough, pushing down the dough, getting all the air bubbles out.

Punching down is when you punch the dough down to get out the carbon dioxide

Mixing

When making the dough you have to mix in the yeast with warm water. after it is all mixed together put the flour dough in the mixer with the yeast

Gluten

Bread flour creates the most gluten, it is then very strong and elastic

Baking soda

Baking soda is a leavening agent with yeast bread it produces gas.

Temperature

When making yeast dough, you mix the dry and liquid ingredients together and the correct temperature to do so is 120 to 130

Temperature

While preparing yeast breeds using the traditional method you should heat the liquid to 105 to 115 in order to dissolve the yeast

Oven Spring

It makes the yeast dough rise. Be sure to let it rise for about 15 minutes, so then you can bake it.

Bread machine

Yeast dough made with bread machines have to be made at room temperature

Braided

This design is the most difficult for beginners

Flour

When measuring the flour for the yeast dough, use a spoon to put the flour in a dry measuring cup

Defrosting

To defrost yeast bread in the microwave you should first microwave 1 cup of water for 3 to 5 minutes until water boils