YEAST BREAD VISUAL
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
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
Bread flour creates the most gluten, it is then very strong and elastic
Baking soda is a leavening agent with yeast bread it produces gas.
When making yeast dough, you mix the dry and liquid ingredients together and the correct temperature to do so is 120 to 130
While preparing yeast breeds using the traditional method you should heat the liquid to 105 to 115 in order to dissolve the yeast
It makes the yeast dough rise. Be sure to let it rise for about 15 minutes, so then you can bake it.
Yeast dough made with bread machines have to be made at room temperature
This design is the most difficult for beginners
When measuring the flour for the yeast dough, use a spoon to put the flour in a dry measuring cup
To defrost yeast bread in the microwave you should first microwave 1 cup of water for 3 to 5 minutes until water boils