12 Steps in the Production of Yeast-Leavened Breads

Ingredients play an important role in baking. They provide all of the structure and flavor of all of the products produced in the bakery or pastry shop. It is essential to understand how the ingredient's composition reacts in relation to other ingredients and the critical factors during the baking process. This is perhaps most evident when it comes to adapting formulas and recipes to accommodate additional or replacement ingredients while still seeking a similar outcome to the original recipe. You will understand that it is not only important to weigh all ingredients accurately, it is also important to understand the complex reactions that take place during the mixing and the baking processes.

Chapter 2 will discuss the steps in the production of yeast-leavened doughs. The preparation and baking of quick breads. It will also include the understanding of ingredients: such as yeast, flours and chemical leaveners used in The Bakeshop, their function, and proper storage.