Busy. Please wait.
or

show password
Forgot Password?

Don't have an account?  Sign up 
or

Username is available taken
show password

why


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.


Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
Know
remaining cards
Save
0:01
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
Retries:
restart all cards
share
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

Yeast Dough

The 12 basic steps.

StepDefinition
1. Scaling Accurately weighing all ingredients.
2. Mixing Combine all ingredients into a uniform/smooth dough. Distribute yeast evenly, and develop gluten.
3. Bulk Fermentation Yeast reacts with sugars and starches to create gas. Gluten develops further.
4. Folding Happens when the dough doubles in bulk. Helps yeast grow more, develops gluten, and equalizes temperature.
5. Dviding Using a scale, divide the dough into pieces of the same weight.
6. Preshaping Form the dough into a smooth, regular, piece that can easily be turned into it's final shape.
7. Bench-proofing Pre-shaped dough rests for 10-20 minutes. The dough relaxes and can be shaped easier.
8. Makeup and Panning Dough is shaped into it's final form, and panned if necessary.
9. Proofing Yeast continues to ferment and dough increases in volume.
10. Baking Product is cooked. It rises, the yeast is killed, a crust forms.
11. Cooling Bread is cooled on racks to allow moisture to escape
12. Storing Soft breads that are cooled can be wrapped in moisture proof bags. Hard breads are wrapped if frozen.
Created by: w0nderturk3y