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Pastry 2A (CSCA)
Lean Breads
Term | Definition |
---|---|
SACCHAROMYCES CEREVISIAE | The species of yeast used to make baking yeast. Yeast is a one-celled microorganism of the fungus family. |
COMPRESSED YEAST | Also known as fresh yeast. Made up of yeast, starch and with 70% moisture content. Must be refrigerated. Self life of approximately 3 weeks. |
ACTIVE DRY YEAST | All moisture has been removed by hot air. Yeast is dormant and can be stored without refrigeration for several months. |
INSTANT DRY YEAST | Added directly to the dry ingredients without hydrating. The water in the bread formula activates the yeast. |
STARTER METHOD | Method of incorporating yeast by mixing one-half to one-third the total amount of flour and one-half the liquid with the yeast. This is then set aside and allowed to develop for as little as a few hours or for several days. |
DIRECT METHOD | Method of incorporating yeast with a little sugar and warm water, stirring and allowing the yeast to start to grow. After a few minutes it is then combined with the flour and other ingredients. |
RAPID MIX METHOD | Method of incorporating yeast by mixing the yeast directly in with the dry ingredients. |
FERMENTATION | The act of bread rising. Process of the yeast reproducing, creating CO2 & alcohol. Gas is trapped in the gluten framework,forms bubbles causing the dough to rise. There can be more than 1 fermentation of dough. Yeast + Carbohydrates (sugars) = Alcohol + C |
BENCHING | After punching down the dough allowing it to rest before shaping. |
PROOFING OR PROVING | The final rise after the dough has been shaped. |
OVEN SPRING | The final rise of one-third more that occurs in the oven. |
VIENNESE OVEN | This 19th century oven introduced moisture in the oven using high-pressure steam jets. |
SOURDOUGH | Any type of bread that uses natural leaven rather than yeast. Not as light as yeasted breads and has a sour-sweet flavor. |
PULLMAN LOAF | Fresh dough is placed in a rectangular tin and sealed with a lid. It results in compact bread which is good for sandwiches. The special Pullman pan has a lid that slides across the top to seal the dough inside and the dimensions are usually 13x4x4 inches. |
FOCACCIA | An Italian yeasted flat bread of Genovese origin made with plenty of extra virgin olive oil and sea salt. Eaten as a snack or as a replacement for bread. Usually accompanies salumi and cheeses as an appetizer or as bite-size pieces as an hors d’oeuvre. |
BAGELS | Created by a Jewish baker in Vienna in 1683, this yeasted dough is poached in salted water until the bagel rises, giving them the characteristic close texture and chewy crust. |
PITA BREAD | Middle-eastern flat yeasted bread. Bread puffs slightly during baking to form a hollow pocket that can be filled to make a type of sandwich. |
WASHES | Any type of coating or glaze applied to the bread product to improve its appearance. These can include eggs, milk/cream, water, sugar, and flour. |