8.2 Yeast Breads

Which is NOT true about lean doughs?

• Made with flour, yeast, water and salt

• Have little or no fat

• Have a cake-like texture

• Have a crisp crust

Which is NOT true about rich doughs?

• Have a chewy texture

• Made with butter, sugar and eggs

• Made with flour, yeast, water and salt

• Have a cake-like texture

Method for mixing bread dough where all ingredients are combined at once.

• Sponge method

• Straight-dough method

• Lean-dough method

• Rich-dough method

Method in which yeast dough is mixed in two stages.

• Straight-dough method

• Sponge method

• Lean-dough method

• Rich-dough method

Develop gluten by

• measuring correctly.

• mixing correctly.

• using whole grains.

• kneading.

Sourdough bread is leavened by

• yeast.

• a chemical leavener.

• a starter.

• oxygen.

To proof is to

• check to ensure the dough was made correctly.

• allow the dough to rise a final time before baking.

• allow the dough to ferment.

There are ______ basic steps to making yeast breads.

• 7

• 8

• 9

• 10

Scaling is to

• remove scales from an ingredient.

• measure ingredients in any manner.

• measure ingredients on a scale.

When portioning dough

• it is divided into portions of equal weight.

• work as quickly as possible so dough doesn't dry out.

• divide into 12 ounce portions.