12 Steps Of Yeast Dough Production

123456789101112
Across
  1. 5. After the initial fermentation, the dough is punched down to release excess carbon dioxide and redistribute yeast and other ingredients. This step helps maintain a consistent texture.
  2. 9. Dough: The dough is divided into individual portions or loaves, depending on the final product. This step ensures uniformity in size and shape.
  3. 10. The mixed dough is allowed to ferment, during which the yeast consumes sugars and produces carbon dioxide gas and alcohol. This process contributes to the leavening and flavor development of the dough.
  4. 11. After cooling, the finished product is stored in appropriate conditions to maintain freshness. This may involve packaging or storing in a controlled environment to preserve quality.
  5. 12. The scaled ingredients are combined to form the dough. Mixing allows for the even distribution of ingredients and the development of gluten, a crucial protein that gives structure to the dough.
Down
  1. 1. The dough is shaped into its final form, whether it be a loaf, roll, or other desired shape. It is then placed in pans or on baking sheets.
  2. 2. Each portion of dough is rounded and pre-shaped to create a smooth, even surface. This step sets the stage for the final shaping.
  3. 3. The pre-shaped dough is allowed to rest on the bench (work surface) to relax the gluten and make the dough more pliable for shaping.
  4. 4. The proofed dough is baked in an oven. The heat causes the dough to expand further, and the yeast produces additional carbon dioxide, resulting in a fully risen and baked product.
  5. 6. Ingredients: This step involves measuring and weighing the necessary ingredients, such as flour, water, yeast, salt, and sugar, in appropriate quantities to achieve the desired dough consistency.
  6. 7. The shaped dough undergoes a final rise, or proofing, allowing it to ferment a second time. This step is crucial for achieving the desired volume and texture in the finished product.
  7. 8. Once baked, the bread or baked goods are allowed to cool. This step is essential for setting the structure and preventing excessive moisture in the final product.