Prepare a variety of yeast-leavened doughs.

Preparation should include using

• shaping techniques
• lean and enriched doughs
• various yeasts and starters (e.g., sourdough, biga, poolish)
• 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 techniques for yeasted products be communicated to employees?

Leadership

• Who determines which yeast-leavened products to make?
• How does production of 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 use important for yeast-leavened products?
• What factors should be considered when deciding what type of yeast dough to produce?