The best pies, rolls and pies - yeast, of course! And how to "tame" this capricious dough, two professional bakers and the owner of a bakery, who has been working since Soviet times, shared with our channel.
So what is the most important thing about yeast dough?
Rule # 1 - flour
Yeast dough is almost always made from wheat flour.
It is divided into the following grades:
Top grade - white flour, with a low content of gluten and proteins. It is used to prepare yeast, shortcrust, puff pastry.
First grade - the color of the flour is from pure white to yellowish. The most common flour. Suitable for making bread, pies, rolls, pancakes, pancakes.
Second grade - flour is coarser and darker, its color varies from light to gray. They are used for making gingerbread, pancakes, waffles, dumplings, dumplings.
Flour of the highest grade is the lightest, with it any baked goods are the most magnificent. Yeast dough loves this particular flour, and rises quickly and well with it.
The main indicator of flour quality is not gluten, but its "strength". Flour with a high strength index absorbs liquids more and is suitable for long proofing of the dough.
The higher the strength of the flour, the more porous, dense and resilient the dough is and the more amazing baked goods are made from it.
"Weak" flour is a regular bakery flour with 10-12% protein.
"Strong" flour contains 13-14% protein. It is most often used for making yeast dough. The dough comes out stronger, stretches easily and does not tear.
Important! The strength of the flour depends on the amount of protein. What will be the flour "weak" or "strong" - look at the protein.
Rule # 2 - yeast
Not only flour, but also yeast must be the freshest and best.
Yeast is now abundant in stores or on the market. But when buying them, you need to be extremely careful.
What to look for:
packaging must be intact
compressed yeast must be taken and stored in the refrigerator
dry yeast is afraid of the cold and should not be in the supermarket next to refrigeration equipment
a package of dry yeast must be shaken before buying - the contents of high-quality ones will not clump and will be free-flowing
the color of live yeast is light yellow or light brown, sometimes beige
characteristic aroma of fresh yeast - very delicate, pleasant and gives... "Yeast" without obvious odors of rot or mold
shelf life matters - the fresher the product, the better, according to experts, every month the "lifting force" of the mushrooms decreases by 5%
Rule # 3 - temperature
Experienced bakers claim that an incredibly fluffy and tender yeast dough is made from just three ingredients: flour, yeast and water. Everything else is just additives to taste and desire. But without what you can't make an excellent dough, it's without temperature.
Important! The room where the dough is kneaded should not only be warm, but rather hot.
Yeast is alive and needs a moist and warm environment to wake up. And no drafts!
In addition to ovens, bakeries have special proofers that maintain high humidity and heat above 40 degrees.
At home, this can be achieved by heating the oven, opening the door and placing the dishes with the dough next to it. Alternatively, immerse the pot in hot water and cover with a towel.
And finally, advice: bake more and more often, as experience is the fourth important ingredient in a successful yeast dough.
Love him, knead with a good mood, talk to him and do not swear in front of him.
Bakers believe yeast dough is like a child. With him you need to be gentle, affectionate and with care. Then the result will be excellent!
I wish you all health and patience! Everything will be fine!
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Thanks for reading to the end!