E2Learn Publishing

In its simplest form, bread is nothing more than a dough of flour and water, leavened by yeast and baked.

In fact, some hard-crusted French breads contain only these ingredients, plus salt. Other kinds of bread contain additional ingredients, including sugar, shortening, milk, eggs, and flavorings. But flour, water, and yeast are still the basic building blocks of all breads.

Success in bread-making depends largely on your understanding two basic principles: gluten development, and yeast fermentation.

This unit focuses on the production of many kinds of yeast products, including breads, dinner rolls, sweet rolls, Danish pastry, and croissants.

Here are just some of the things you will learn in this presentation:

ü About the three principal dough mixing methods.

ü Plus lots more.

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Format:

Adobe Flash