Baking made from the most capricious yeast dough is especially loved by us. This is not only delicious bread, Easter cakes and ruddy pies. Delicious buns, buns, rolls, cheesecakes and other large pies with various fillings are prepared from it.
We have put yeast dough many times, but there are still nuances that seriously affect the rise. And here it is not only about temperature, freshness and drafts.
It would seem just flour, water and yeast - mixed, kneaded, left warm and... here it is almost happiness! But it didn't work out. Sometimes the dough just doesn't rise or something else goes wrong. What is the reason?
Now the time has come for our secrets.
Flour
There is no absolutely right flour for yeast dough. The only thing worth remembering is that it must be of high quality and be suitable specifically for our tasks.
Remember that not all flour will make the dough fluffy. And if you think that the most correct flour is premium or extra white wheat flour, then you are a little mistaken.
The fact is that wheat flour is ground from soft wheat varieties. In rare cases, solid ones are also added to it - up to 20%.
Wheat flour varieties are obtained by dividing by grind, gluten content and whiteness (ash content).
Extra and Extra are not recommended for mixing with yeast. It's all about gluten.
First grade flour is the best choice for pies, rolls, pancakes and pancakes. And ideally it will be if this flour was recently ground. There is more airiness in it, it has not yet caked, which means the dough will turn out more magnificent.
Yeast
Well, without them it is difficult to make yeast dough, only if you have a little sourdough in store somewhere, then yes, you can. And all the same it is yeast, only almost homemade.
So, why doesn't a fluffy dough come out if something is wrong with the yeast?
The problem is that when buying, we do not always look at the production date and expiration dates. So we do not pay attention to the state of the packaging and storage conditions.
But yeast fungi can easily turn out to be "dead", which means they are unable to raise your dough.
Important! Dry fast yeast is strongly influenced by humidity, dryness and any temperature fluctuations. Compressed yeast should be kept in the refrigerator, and "canned" or dry yeast, on the contrary, should not be supercooled. And they do not tolerate the heat well.
Therefore, one of the most important rules of fluffy yeast dough is to buy yeast immediately before use and not store it for a long time.
Yeast and flour should be at the same temperature, then the mushrooms will begin to lift your dough more vigorously.
That's all the secrets for today.
Good luck with your pies!
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