Portioning and Shaping Yeast Dough
Simple, Intermediate, and Advanced Shapes
Sue Way
Artisan Breads
Carteret Community College
9/24/17
A fascinating aspect in the study of yeast breads is the origin of bread shapes and bread varieties. For this assignment, we will learn about three common bread shapes from three different cuisines: Czechoslovakian, Italian, and Jewish. The first is Moravian Sugar Cake, a recipe from Czechoslovakia demonstrating a simple way to shape yeast dough. A more challenging shape is an Italian variation on pizza, Pizza Bread. And, a complicated dough shape used in Jewish celebrations, Challah.
Simple: Moravian Sugar Cake
Most of us studied NC history in the 8th grade. During the study, we learned the English settled the coastal areas of the state. In the mid 1700’s, many other Europeans migrated from Pennsylvania south and settled the Western part of our state. A group of Moravians from Pennsylvania settled the Wachovia Tract (Winston-Salem) in 1752. The Moravians brought with them accomplished baking skills. One popular recipe still existing today is Moravian Sugar Cake. Actually, this is a rich yeast dough with eggs, butter, and sugar. After mixing and bulk fermentation, the dough is simply spread in a sided sheet pan for proofing. After final proof, the dough is finger stippled. Brown sugar, cinnamon, and butter cover the top. Into the oven.
My dough was a little ragged:
Proofed Dough
Dough scaled equally to divide between two pans
Proofed dough is finger stippled:
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Topping applied:
Final Product: 
This is very sweet and would go best with a cup of coffee!
Here is a video describing the steps for this recipe.
Intermediate: Pizza Bread
Pizza bread is a variation on Italian Pizza or Calzone. This is a favorite of the students at East Carteret High School and has been a frequent product for Foods II classes to prepare and sell. The original recipe is from a fellow teacher at ECHS. She adapted the recipe for her daughter to accommodate a tomato allergy.
The recipe:
Pizza Bread
1 package of 3 frozen yeast bread (1# each) or 3# of bread dough
1# sausage, browned, divided into three parts
4 cup bag of Mozzarella Cheese, divided into 3 parts
6 oz. package of pepperoni, divided into three parts
Thaw frozen dough or prepare bread dough. I used this recipe: http://www.pastrychef.com/Italian-Bread_ep_100.html and divided the recipe by half.
Dough at the end of bulk fermentation.
The result was 4 1# pieces of dough. For accuracy, the dough was scaled.
The dough was placed on a lightly floured surface. A frequent mistake in rolling out the dough is over flouring the surface. Use just enough flour to prevent sticking.
Using a rolling pin, roll dough into a 10” X 20” rectangle.
Layer ingredients extending to within ½” of the outer edge.
⅓ of the Pepperoni:
⅓ of the browned Sausage:
⅓ of the Mozzarella:
Shaping the dough:
Two loaves of Pizza Bread on a pan using parchment paper. Spray tops of breads with vegetable spray.
Bake at 350° for 25 to 30 minutes.
Read to slice:
Slice bread using a serrated knife and a sawing action rather than pressing down to
smash bread:
Serve with marinara or ranch for dipping.
Enjoy!!
Advanced: Challah
The first known reference to the word Challah is in the Bible in Numbers 15 18:21. Throughout history for 4,000 years, Challah in different shapes is served on Jewish holidays and celebrations, and every Friday for Sabbath.The bread itself contains flour, water, yeast, and salt, but, in addition, eggs, oil, and a little sugar.
For this class, I used a New York Times Challah recipe: https://cooking.nytimes.com/recipes/7199-my-favorite-challah?mcubz=0
This is my mixed and bulk fermented dough. The dough went together easily and past the window pane test on time.
The dough weighed in at 1964 grams. My plan was to make a traditional 6 strand braid, therefore I scaled the dough evenly at 327 grams per strand. Each strand was rolled into a long strand. I referred to my Baking I textbook for braiding directions.
The six strands placed in position for Step A
Step B Strand 6 crosses over Strand 1
Step C Strand 2 crosses over Strand 6
For further explanation, here is an excellent video for a 6 strand braid:
For me, this was complicated, but I kept repeating the directions.
My completed braid and I am so proud. The braid is egg washed and final proofed at room temperature.
After proofing, the Challah was rather large (huge,in fact). The braid was egg washed again and poppy seeds applied. Into the oven for baking
Final product: The picture makes the bread appear darker than the actual product.
And lastly, leftover Challah makes excellent French toast:
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