Advanced Yeast Breads and Rolls

Appears in

Baking & Pastry: Mastering the Art and Craft

Published 2015

About

The way in which yeast is introduced into the dough—by either direct or indirect fermentation—gives the bread baker the range of techniques necessary to create simple lean dough quickly and efficiently and to create hearty breads using such indirect fermentation methods as sponges, poolishes, bigas, and sourdoughs. This chapter examines these more complex methods and presents numerous examples of their use in popular baked goods.

Adding Flavorings and Garnishes

Fresh herbs, roasted garlic, ground or whole spices, grated cheeses, dried fruits, and nuts are some of the ingredients added to bread doughs for flavor or as garnish. Formulas calling for salty or acidic ingredients may require modification so that these ingredients do not interfere dramatically with yeast activity or the desired flavor of the bread. Finely ground or dry ingredients maybe added at the beginning of the mixing time. In other cases, it may be easier to work the garnish into the dough halfway through bulk fermentation. The dough can be put back in the mixer and the garnish mixed in on low speed just until evenly blended, or the garnish may be folded by hand into the dough.

Generally, the folding method is best for hard ingredients, such as nuts, that can damage the gluten strands, or for soft ingredients, such as olives, that you do not want to break.

Spread or flatten the dough on a lightly floured surface. Sprinkle the garnish ingredients evenly over the dough and fold it over gently. Continue to fold until the garnish ingredients are evenly distributed throughout the dough.