Yeast Breads

In this unit we studied and created various types of yeast breads. Everything we made contained the leavening agent of yeast. Throughout the unit, some of the recipes we made included rolls, grilled pizza, soft pretzels, and cinnamon buns. One skill we had to master during this unit was the blooming method. This is when you put the yeast in warm water and let it bloom before adding it to the dough. The difficult part about the blooming method is making sure the water is the correct temperature. If the water is too cold, the yeast won't bloom, and if the water's too hot, it will kill the yeast. The yeast bread we made this unit that gave our group the most difficulty was the pizza. This posed to be the most challenging because it had so many steps that needed to be done. The first day we had to create the dough. We then had to let it sit overnight, in order for it to rise. The next day we had to roll out the dough, divide it amongst our members, grill it, put on the toppings, and then finally put it in the oven to bake. Something our group learned this unit was that we always need to have our mise en place. This is important because it cuts down the time needed to find tools later, and it also makes it easier because you have everything you need right at the beginning.

-Veronica E.