5. • Flour gives structure to the product
• Yeast uses the sugars and oxygen in dough to produce more yeast cells and carbon dioxide
gas. The carbon dioxide makes the dough rise which gives the bread a light and spongy
• Water (liquid) helps carry flavorings throughout the product. It helps form the gluten
bonds and reacts with the starch in the protein for a strong but light structure.
• Salt strengthens gluten and enhances the flavor.
6. 3 TYPES OF
• Compressed yeast -a fresh yeast that
must be kept refrigerated to retain its
moisture and freshness. It is considered
Active dryyeastis the most common
yeast and it differs from compressed due
to the moisture being completely
removed. This renders the yeast
dormant and must be activated using
warm water prior to combining. Instant dry yeast is popular due to its ease of
use and is added directly to the dry
ingredients without rehydrating. You can
activate it using water if you so choose and
many bakers do just that.
7. THE 12 STAGES OF YEAST
o Scaling the Ingredients
o Mixing and Kneading the Dough
o Fermenting the Dough
o Punching Down the Dough
o Scaling/Portioning/cutting the Dough
o Rounding the Portions
o Proofing the Products
o Baking the Products
o Cooling the Products
8. STAGES OF
1. Scaling- Increasing and decreasing the yield prior to baking
2. Mixing and Kneading – the process of incorporating all ingredients to make a dough
3. Fermenting the dough – Fermenting is allowing the yeast to develop enough carbon
dioxide to give rise to the dough.
9. STAGES OF
4. Punching down the dough –punching out all the excess air that has built up inside the dough to remove
cavernous air pockets that can affect the final baked product.
5. Scaling/Portioning/cutting the dough –portioning the dough into the sizes you desire.
6. Rounding the portions – The portions are then rounded into smooth, round balls to stretch the gluten that will
help hold in the gasses and give a smooth surface.
10. STAGES OF
7. Benching- let the dough rest to relax gluten
8. Panning- the shaped dough of your desire is put into a pan or mold where it will be baked in.
9. Proofing the products – the shaped portions are left to proof to allow the product to double in
11. STAGES OF
10. Baking the products – put the proofed dough in the oven for the final
11.. Cooling the products- let it cool on racks so that moisture does not create
a soggy texture in the crust.
12. Storing- Store at right temperature.
12. WAYS IN MAKING YEAST
• TRADITIONAL PROOFING METHOD
• ONE-BOWL MIXING METHOD
• BATTER BREAD METHOD
14. ONE-BOWL MIXING
• Measure and heat liquids to 120 to 130 degrees Fahrenheit.
• Combine part of the flour, yeast, and other dry ingredients.
• Add liquid to flour and yeast mixture and beat with electric mixer or by
hand until a smooth batter forms.
• Gradually add remaining flour, using a dough hook or by hand, until the
dough becomes too stiff to stir.
• Begin kneading the dough in a clean working surface sprinkled with flour.
15. • Place the kneaded dough in a greased and clean mixing bowl. Let the
dough rise in a warm spot.
• Punch down dough and let it sit for 10 minutes
• Divide dough into pieces as called for in the recipe.
• Bake as directed in the recipe.
16. BATTER BREAD
• Batter breads are usually made in the same way as the one-bowl method,
except less flour is used so the dough remains too sticky to handle. After
beating in the required amount of flour, the dough is either ready to be
put into greased pans, rise, and bake, or rises once before it's put into the
• Step by step yeast bread instructions and tips. (n.d.). The Spruce Eats. https://www.thespruceeats.com/step-by-step-
• Discover the 4 basic yeast bread ingredients. (n.d.). The Spruce Eats. https://www.thespruceeats.com/yeast-bread-
• How to make fresh bread: 10 easy steps for perfect bread. (2012, April 23). The Culinary
• 12 steps to yeast dough production. (2012, April 2). YouTube. https://youtu.be/sdKEtkm2ckw