Title: Prepare a variety of yeast-leavened doughs.
Course: Baking and Pastry Specialization (16052-III) > Section: Applying Baking and Pastry-Preparation Techniques

Preparation should include using

- lean and/or enriched dough
- various yeasts and starters (e.g., sourdough, biga)
- artisan and/or traditional methods.

Process/Skill Questions:

Thinking

- What role does temperature play in yeast dough production?
- How does fermentation affect the texture of the dough?
- What is the difference between proofing and fermentation?

Communication

- What is the importance of following the bakery formulas for yeast-leavened products?
- How can the importance of proper mise en place be communicated to employees?
- How can proper procedures and techniques for yeasted products be communicated to employees?

Leadership

- Who determines which yeast-leavened products to make?
- How does production of a yeast bread affect workflow?
- How does production of sourdough affect workflow?

Management

- Who is responsible for purchasing yeasts and starters?
- Why is proper storage and usage important for yeast-leavened products?
- What factors should be considered when deciding what type of yeast dough to produce?