Ch09 rich yeast doughs

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Rich Yeast Doughs9

2. Rich Dough Formulas
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Doughs that contain a high percentage of fat and
sugar.
•High percentages of fat and sugar inhibit yeast growth.
•Sponge method is used, so most of the fermentation can
take place before fat and sugar are added.
•Sweet, non-laminated doughs are often mixed using the
intensive mix technique.
•Rich dough is generally underfermented.
Rich Yeast Doughs

3. Yeast Selection
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When sugar is 12% or great, osmotolerant yeast is
the preferred yeast.
•Regular yeast becomes fairly inactive when sugar
quantities are high.
•If osmotolerant yeast is unavailable, multiply the yeast
quantity by 1.3 to get the amount of regular instant yeast to
substitute.
Rich Yeast Doughs

4. Makeup and Baking of Sweet Dough Products
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There are a number of techniques applicable to
rich dough products.
•Egg wash: many sweet, unlaminated doughs and nearly
all laminated doughs are eggwashed before baking.
•Proofing: keep the proofing temperature at 80°F (27°C) or
lower so as to not melt the butter in the dough.
•Baking: some steam is beneficial at the beginning of
baking; but too much steam can damage the eggwash
coating.
Rich Yeast Doughs

5. Laminated Doughs
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•Croissant dough resembles a puff pastry dough with
the addition of yeast.
•Danish dough, brioche style, is a richer dough
containing eggs. It is also referred to as brioche
feuilletée or flaky brioche.
•Laminated doughs require much less mixing than sweet,
nonlaminated doughs because the gluten continues to
develop during the rolling-in process.
Rich Yeast Doughs

6. Basic Stages in Production of Laminated Doughs
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•Preparing the dough.
•Selecting and preparing the fat for lamination.
•Enclosing the fat inside the dough.
•Rolling and folding the dough to develop the proper
layers.
Rich Yeast Doughs

7. Fat for Laminated Doughs
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•Butter is the preferred fat because it:
•Melts at body temperature.
•Produces a better flavor and color.
•Has better eating qualities.
•Butter is more difficult to work with than specially
formulated roll-in fats because it is hard when cold and
very soft when a little too warm.
Rich Yeast Doughs

8. Rolling-in Procedure for Danish and Croissant Dough
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•Fold the remaining third
on top.
•Rotate the dough 90 degrees
on the countertop. Roll out
the dough into a long
rectangle.
Rich Yeast Doughs

9. Rolling-in Procedure for Danish and Croissant Dough
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•Fold the dough into thirds
by first folding the top third
over the center.
•Then fold over the remaining
third. This is the first turn, or
first fold. Let the dough rest
in the cooler for 30 minutes.
Repeat this rolling and folding
two more times for a total of
three turns.
Rich Yeast Doughs

10. Laminated Dough Terms
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•Turns: the number of times that laminated dough is rolled
and folded.
•Simple fold: three-fold (fold the dough in thirds).
•Viennoiserie : the general term given to sweet yeast-
raised dough goods, both laminated and non-laminated.
Rich Yeast Doughs

11. Makeup Techniques
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Croissants
Brioches
Cinnamon rolls
Danish spirals
Rich Yeast Doughs

12. Makeup Techniques
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•Snails
•Danish pockets
•Vol-au-vents

13. Makeup Techniques
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Pinwheels
Rosettes
Coffee cakes
Rich Yeast Doughs

14. Recipes
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•Kugelhopf (a)
•Panettone (b)
•Brioche
•Croissant (c)
A B
C
Rich Yeast Doughs