12 Steps to Yeast Dough Production
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12 Steps to Yeast Dough Production


[ Silence ]>>Today I’m going to demonstrate the twelve
steps to yeast dough production. The first step is to scale out your ingredients so you
weigh everything out so it’s accurate. Then we’re going to take our warm, slightly warm
water and our active dry yeast and in this case we’re going to put it in the water [Tapping
bowl] and you want to let your yeast sit in the warm water for two, three minutes just
to kind of dissolve a little bit. It won’t completely dissolve. It’ll get a little lumpy,
but just so that it will soften. While you’re doing that we’re going to put it on the mixer.
Make sure your mixing bowl is completely on your mixer and then we’re going to use the
dough hook attachment. And this will replicate kneading the dough. [ Setting up mixer ]>>So, once you’ve given your yeast a little
bit of time to absorb some water you’re going to take your flower and this is twenty two
ounces of bread flour. We’re going to use almost all of it. We’ll leave a little bit
out. This is the straight dough mixing method, so this second step is mixing it. So, we’ll
leave a little bit on the side just because, just in case we don’t need it all. And then
you add your salt. You always want to put your flour in before you add your salt because
salt is very important in yeast dough production. It controls the growth of the yeast and gives
it flavor and helps develop gluten. But, if the yeast comes in direct contact with salt
it will kill the yeast. So, turn it on low– [ Mixer running ]>>Once it starts to come together, turn it
up a little bit. [ Mixer running ]>>And you can see most of the dough– most
of the flour has been picked up. At this point I’m going to scrape down the bowl. [ Scraping the bowl ]>>And feel it, maybe add just a tiny bit
more flour, but not all of it. And then turn it back on low. Of course, when you add flour
don’t add it on high. [ Mixer running ]>>Once all the flour has been picked up we
can turn it up a little bit. And now we’re going to start kneading the dough. We want
to knead our dough until its nice and smooth and elastic. [ Mixer running ]>>At this point you could let the dough rest
for five minutes and let all the gluten absorb water and then come back and just finish it
in a minute or two or you can continue on to knead it from start to finish. That time
where we let the gluten absorb the water kind of shortens the kneading time and especially
if you’re kneading by hand that is a good thing, because it takes a lot of energy to
knead by hand. [ Mixer running ]>>So you can see how the dough is looking
different than it was but it’s still a little lumpy, it’s still a little broken up, so it
has to go a little bit further. I’m thinking it needs a little bit more flour. [ Adding flour and mixer running ]>>So, if you look at the dough now it’s smoothing
out. It’s getting its stretchiness from the gluten development. Maybe one more minute. [ Mixer running ]>>So, our dough is pretty– is done pretty
much. [ Checking dough ]>>Taking the dough hook off. And if you look
at the dough itself you can see it’s smooth and elastic. It has a good stretch to it.
One way you can test to see if its kneaded enough is you take a little piece off and
then roll it in your hands and if it gets smoother an stretchier, then it needs more
kneading and if it starts to kind of fall apart like this is, then it’s done. [ Checking dough ]>>So, from here I’m going to put a little
tiny bit of oil in the bowl and then I’m going to cover it, wrap a little bit of oil on top
of the dough and then I’m going to cover it with a towel and now its time to do the bulk
fermentation. Bulk fermentation is where it doubles in size. This is the period of time
where you develop most of the flavor for the bread, so very important. The longer your
bulk fermentation the better your bread will taste. So, we’ll be back in a couple of hours.
Our dough has had time to rest and bulk ferment. It is now ready to move on to our folding
or punching stage. And this is where once it’s doubled in size you press the air out.
From here the next step is to scale out portions and this particular recipe makes approximately
twelve French rolls. So, what I do is I divide it, create a log, divide the log in two and
then into four pieces. And then each piece I divide into three. [ Dividing dough ]>>While you’re working on the dough you want
to try to keep it covered. And you want to start with the ones that you did first. Gluten
needs to relax or it will stretch and just kind of spring back to the shape that it was
to start with. So, what I want to show you now is how to round. And the way we round
is by pressing the dough against the table and the pulling back to create a seam on the
bottom. So, again you take your dough, cupping your hand. [ Rounding the dough ]>>Using your fingers to tuck the dough under
and creating that seam. [ Rounding the dough ]>>Push and then pull back tuck with your
fingers. [ Rounding the dough ]>>Once you start to get used to doing this
you start to do it with two hands. [ Kneading the dough ]>>And the idea is you’re creating surface
tension so you get a nice smooth roll. So, I’m not rolling that that, I’m actually pressing
the dough and stretching it. [ Pressing the dough ]>>At this point you need to let the dough
rest again for fifteen to twenty minutes. This is called benching. And since we’re not
actually making any other shape besides nice round rolls, what I’m going to do instead
is take them and place them directly on to my pan. [ Placing dough on pan ]>>I’m going to space them evenly. Again we
cover them to keep them from drying out and forming an elephant skin. And from here we’re
going to double in size again during our proofing stage. If these were a richer dough, you wouldn’t
want to– at this point if you proof them until they’re double they would collapse in
the oven. But this is a real lean dough. You saw we have no fat in it at all, so we’re
going to let them double in size. Again it should take about an hour and a half to two
hours. Our rolls have had a chance to double in size. When you press on them they don’t
spring back. What you want to do is take a sharp knife and just score the tops gently.
It gives a place for the steam to escape. [ Scoring rolls ]>>And then I have an oven 450 degrees for
a lean dough with a pan of a little bit of water in the bottom. So, I open up the oven
and I put the rolls in and then I take water and I create some steam and I close the door.
This will give your rolls a golden color and help create a crusty French bread. Without
the steam they just don’t get as much color and they don’t get as crusty. The rolls have
been in the oven about twenty minutes. They should be done. Let’s see. Nice and golden
colored and you pick one up and thump the bottom and it should sound hollow. And they’re
ready. The next step to yeast dough production is you want to let them cool, move them on
to a rack so there’s air circulating. If you leave them on the pan moisture can build up
and then go soggy. So, you want to move them to a rack and let them cool off. And once
they’re completely cool you can wrap them up to store them or, of course, serve fresh.

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3 thoughts on “12 Steps to Yeast Dough Production

  1. Why would you put the yeast directly into the water and let it sit? Wouldnt that kill a certain percentage of the yeast?

  2. Can i make french bread baguettes with this recipies just devise the dough in four portion and shape like french bread let me know or if you have other recipiesfor french bread thank you

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