How to tell if yeast is in a dough?

Discussion in 'Professional Pastry Chefs' started by theseeker, Nov 14, 2016.

  1. theseeker

    theseeker

    Messages:
    20
    Likes Received:
    10
    Exp:
    Professional Pastry Chef
    Most generally I do desserts however I find myself helping out in the bakery that does bread in large quantities. It supplies bread for 10 outlet restaurants and for banquets (which varies from 500-1500 covers+). Every now and again the people on mixing forget to put yeast in a dough. I'd rather catch this in the early stages of concern than fully shape 100+ lbs of dough to find out not only product has been wasted but labor before it goes to the proofer. Sometimes the shop is a bit cold so it takes longer to bench rest and rise before shaping. My question is what methods are there to find this out. I've heard of boiling water and placing dough in it but am not sure what I'm looking for
     
  2. panini

    panini

    Messages:
    5,168
    Likes Received:
    283
    Exp:
    Owner/Operator
    hum? single rise bread for 10 outlets? ok. Anyway, pick a few bits of dough and roll them into balls. Drop them in some warm water.

    If they rise, 'yeast'. If the stay on the bottom, 'no yeast'. I say use a couple of balls, just in case one make attach to the bottom.

      When in a hectic kitchen and scaling,  it's best to identify when active ingredients are being added. Our bench scaler sings the same  short love song in Spanish. Once worked in a shop with Italian bakers and when they added yeast they always yelled out a saying in Italian. Don't know the exact translation but something like " don't want to pee into the wind"
     
    drirene and manavatmix like this.
  3. theseeker

    theseeker

    Messages:
    20
    Likes Received:
    10
    Exp:
    Professional Pastry Chef
    First thanx, that is what I had assumed because of the air pockets created from the yeast. I've just never done so. We do do most of our rolls one rise. Save for that our bench scaler while scaling will start our starters, managing what needs to autolyse and feed mother every day. Some of the reasoning behind only one rise on some doughs is the full list of products and quantity. Including:

    Pretzels/ hoagie/sticks/buns
    French/Epis/ baguette/rolls/baskets/kaiser
    Parker rolls.
    Pugliese baskets
    Lavash 20 sheets
    Grassini 600
    Honey wheat rolls/loaves/kaisers
    Sourdough baguette/rolls/baskets/loaves/pullmans
    Brioche pullmans
    Rye rolls/loaves/rye swirl pumpernickel
    Burger rolls/hotdog/burger/hoagies
    Pizza dough

    Each batch between 90-150lb to chop and shape depending. Not to mention the viennoiserie and breakfast items we do. That's a good idea from your Italian coworkers. I did identify who had misplaced the yeast a few times and addressed it. Thanx again.

    I'm just getting back into my bread roots it's been since I was an apprentice that I had done any bread production. All their procedures are are already in place the head baker recently decided to pursue other job opportunities. I'm just a filler for now LOL
     
  4. brianshaw

    brianshaw

    Messages:
    3,139
    Likes Received:
    369
    Exp:
    Former Chef
    "All their procedures are are already in place..."

    It sound to me as if the procedures may be somewhat flawed and you need to implement more rigid process controls to ensure adequate quality control.
     
  5. theseeker

    theseeker

    Messages:
    20
    Likes Received:
    10
    Exp:
    Professional Pastry Chef
    That has definitely crossed my mind BrainShaw. The Assistan Baker that was supposed to catch me up to speed in assisting run the bakery in the last week and a half that I've been there she has been locked up in the office almost 90% of the time, not very pleased with the situation. The doughs that are only punched once all have starters . But even for the large quantity that we are doing that was one thing I was starting to look at to implement on a daily basis is a second rise as long as you stay ahead of the next dough. Things like pugliese, focaccia, ciabatta are "folded" in the bakers 32 gallon bins 3 times .
     
  6. patrick tre

    patrick tre

    Messages:
    1
    Likes Received:
    10
    Exp:
    Professional Baker
    Yes put ball of dough in warm water if it rises to the top it's got yeast,and yes do test it more than once
     
  7. dueh

    dueh

    Messages:
    100
    Likes Received:
    37
    Exp:
    Professional Baker
    That product list looks almost exactly like the product lineup of the bakery I work for, also in Colorado. Where are you at? 
    That product list looks almost exactly like the product lineup of the bakery I work for, also in Colorado. Where are you at? 
     
  8. popcornmaker

    popcornmaker

    Messages:
    8
    Likes Received:
    0
    Exp:
    8 years bakery manager, 2 years popcorn owner, 15 years total food service
    Where at in Colorado? Was just up there.
     
  9. dueh

    dueh

    Messages:
    100
    Likes Received:
    37
    Exp:
    Professional Baker
    Colorado Springs, at a privately owned hotel.