Types of yeast-based products (bread, buns, croissants, etc.)

Types of Yeast-Based Products

Bread: Basic yeast bread includes ingredients such as flour, water, salt, and yeast. Bread is a versatile base product and can be further divided into several types such as white, brown, wholemeal, and specialty breads like focaccia and brioche.
Rolls and Buns: Smaller than loaves of bread, rolls and buns typically have a similar ingredient composition but might involve additional sweet or savoury fillings. They often have distinct shapes and sizes that set them apart.
Bagels and Pretzels: Both use boiling before baking, which helps in creating a distinct chewy texture and shiny crust.
Croissants and Danish: These pastries involve a method called lamination, where the dough is repeatedly folded with butter to create distinct, flaky layers. The fermentation process comes from the yeast in the dough.

Ingredients in Yeast-Based Products

Yeast: The key leavening agent in yeast products that help them rise.
Flour: The primary structure of the product, in forms such as wheat, rye, or gluten-free varieties.
Water: Activates the yeast and combines the mixture into a dough.
Salt: Enhances flavour and controls yeast fermentation.
Sugars: Feeds the yeast to promote fermentation. It also adds sweetness in certain products like buns and pastries.
Fats (Butter, Oil): Adds flavour and moistness, and affects the crumb of the final product.
Eggs: Used for enrichment, structure, and colour in the baked product.

Yeast Product Preparation and Baking

Mixing and Kneading: Combines ingredients and develops gluten in the dough. It’s critical to achieve the correct dough consistency.
Fermentation (Proofing): The stage where yeast ferments sugars to produce carbon dioxide and alcohol leading to dough rising.
Shaping: Forming the dough into specific shapes for different products.
Baking: Cooking the dough in an oven. The heat expands the gas and sets the structure of the product.
Cooling: Allows the crumb to set and flavours to develop.

Differences in Yeast Product Processes

The processes such as fermentation time, shaping, or added ingredients, can drastically change a product type - for example, a pizza dough compared to a sweet bun.
Different dough handling techniques lead to different product categories, like the lamination in croissants and Danish pastries.
Baking temperatures and times vary between products, impacting the final colour, texture, and taste.

By remembering these points, one can understand the ingredients, processes, and differences in various yeast-based products. An understanding of these fundamentals will also aid in troubleshooting issues that may arise during the baking process.