[ Silence ]
>> Today I'm going to demonstrate the twelve steps to yeast dough production.
The first step is to scale out your ingredients so you weigh everything out so it's accurate.
Then we're going to take our warm, slightly warm water and our active dry yeast and in
this case we're going to put it in the water [Tapping bowl] and you want to let your yeast
sit in the warm water for two, three minutes just to kind of dissolve a little bit.
It won't completely dissolve.
It'll get a little lumpy, but just so that it will soften.
While you're doing that we're going to put it on the mixer.
Make sure your mixing bowl is completely on your mixer and then we're going to use the
dough hook attachment.
And this will replicate kneading the dough.
[ Setting up mixer ]
>> So, once you've given your yeast a little bit of time to absorb some water you're going
to take your flower and this is twenty two ounces of bread flour.
We're going to use almost all of it.
We'll leave a little bit out.
This is the straight dough mixing method, so this second step is mixing it.
So, we'll leave a little bit on the side just because, just in case we don't need it all.
And then you add your salt.
You always want to put your flour in before you add your salt because salt is very important
in yeast dough production.
It controls the growth of the yeast and gives it flavor and helps develop gluten.
But, if the yeast comes in direct contact with salt it will kill the yeast.
So, turn it on low--
[ Mixer running ]
>> Once it starts to come together, turn it up a little bit.
[ Mixer running ]
>> And you can see most of the dough-- most of the flour has been picked up.
At this point I'm going to scrape down the bowl.
[ Scraping the bowl ]
>> And feel it, maybe add just a tiny bit more flour, but not all of it.
And then turn it back on low.
Of course, when you add flour don't add it on high.
[ Mixer running ]
>> Once all the flour has been picked up we can turn it up a little bit.
And now we're going to start kneading the dough.
We want to knead our dough until its nice and smooth and elastic.
[ Mixer running ]
>> At this point you could let the dough rest for five minutes and let all the gluten absorb
water and then come back and just finish it in a minute or two or you can continue on
to knead it from start to finish.
That time where we let the gluten absorb the water kind of shortens the kneading time and
especially if you're kneading by hand that is a good thing, because it takes a lot of
energy to knead by hand.
[ Mixer running ]
>> So you can see how the dough is looking different than it was but it's still a little
lumpy, it's still a little broken up, so it has to go a little bit further.
I'm thinking it needs a little bit more flour.
[ Adding flour and mixer running ]
>> So, if you look at the dough now it's smoothing out.
It's getting its stretchiness from the gluten development.
Maybe one more minute.
[ Mixer running ]
>> So, our dough is pretty-- is done pretty much.
[ Checking dough ]
>> Taking the dough hook off.
And if you look at the dough itself you can see it's smooth and elastic.
It has a good stretch to it.
One way you can test to see if its kneaded enough is you take a little piece off and
then roll it in your hands and if it gets smoother an stretchier, then it needs more
kneading and if it starts to kind of fall apart like this is, then it's done.
[ Checking dough ]
>> So, from here I'm going to put a little tiny bit of oil in the bowl and then I'm going
to cover it, wrap a little bit of oil on top of the dough and then I'm going to cover it
with a towel and now its time to do the bulk fermentation.
Bulk fermentation is where it doubles in size.
This is the period of time where you develop most of the flavor for the bread, so very
important.
The longer your bulk fermentation the better your bread will taste.
So, we'll be back in a couple of hours.
Our dough has had time to rest and bulk ferment.
It is now ready to move on to our folding or punching stage.
And this is where once it's doubled in size you press the air out.
From here the next step is to scale out portions and this particular recipe makes approximately
twelve French rolls.
So, what I do is I divide it, create a log, divide the log in two and then into four pieces.
And then each piece I divide into three.
[ Dividing dough ]
>> While you're working on the dough you want to try to keep it covered.
And you want to start with the ones that you did first.
Gluten needs to relax or it will stretch and just kind of spring back to the shape that
it was to start with.
So, what I want to show you now is how to round.
And the way we round is by pressing the dough against the table and the pulling back to
create a seam on the bottom.
So, again you take your dough, cupping your hand.
[ Rounding the dough ]
>> Using your fingers to tuck the dough under and creating that seam.
[ Rounding the dough ]
>> Push and then pull back tuck with your fingers.
[ Rounding the dough ]
>> Once you start to get used to doing this you start to do it with two hands.
[ Kneading the dough ]
>> And the idea is you're creating surface tension so you get a nice smooth roll.
So, I'm not rolling that that, I'm actually pressing the dough and stretching it.
[ Pressing the dough ]
>> At this point you need to let the dough rest again for fifteen to twenty minutes.
This is called benching.
And since we're not actually making any other shape besides nice round rolls, what I'm going
to do instead is take them and place them directly on to my pan.
[ Placing dough on pan ]
>> I'm going to space them evenly.
Again we cover them to keep them from drying out and forming an elephant skin.
And from here we're going to double in size again during our proofing stage.
If these were a richer dough, you wouldn't want to-- at this point if you proof them
until they're double they would collapse in the oven.
But this is a real lean dough.
You saw we have no fat in it at all, so we're going to let them double in size.
Again it should take about an hour and a half to two hours.
Our rolls have had a chance to double in size.
When you press on them they don't spring back.
What you want to do is take a sharp knife and just score the tops gently.
It gives a place for the steam to escape.
[ Scoring rolls ]
>> And then I have an oven 450 degrees for a lean dough with a pan of a little bit of
water in the bottom.
So, I open up the oven and I put the rolls in and then I take water and I create some
steam and I close the door.
This will give your rolls a golden color and help create a crusty French bread.
Without the steam they just don't get as much color and they don't get as crusty.
The rolls have been in the oven about twenty minutes.
They should be done.
Let's see.
Nice and golden colored and you pick one up and thump the bottom and it should sound hollow.
And they're ready.
The next step to yeast dough production is you want to let them cool, move them on to
a rack so there's air circulating.
If you leave them on the pan moisture can build up and then go soggy.
So, you want to move them to a rack and let them cool off.
And once they're completely cool you can wrap them up to store them or, of course, serve
fresh.