These methods still work today. Baking is really airy and always succeeds. Proven!
Secret number 1 - good mood and well-being
Grandma used to say that you should always start baking bread or pies with a good mood and with a song.
If you quarreled with your husband, got upset because of the child's assessments, or quarreled with a neighbor, then you should not take the dough.
It is like a living thing, everything "feels" and from this is capricious.
And yet, with yeast dough you need to talk and praise it, and of course yourself.
Secret # 1 - warmly
Not only the mood, but also the warmth of the hands matters. The room in which you are going to place the dough should be very warm.
No drafts or open vents!
The room can be heated with a hot oven. Warm all utensils slightly before use.
And food: milk, eggs, butter, fresh yeast - should be at room temperature. Not from the fridge!
Secret number 3 - flour and yeast
For a fluffy dough, you need the freshest flour and yeast. The gluten indicator of flour on the package must be at least 24%.
The amount of flour is variable. You need to take it not strictly according to the recipe, but sprinkle it in parts and watch to get the right consistency. The dough should be soft and firm. The thicker the dough, the tougher the baked goods will be.
Baking will come out more aromatic if you use dry yeast. And compressed yeast "fits" longer, but the products from them are more luxuriant.
Using the dough method, the dough rises more actively, but only if you follow the technology: dough, kneading the dough, raising for 1-2 hours, cutting and proving products for at least 20 minutes.
And the dough must be kneaded very well. This removes excess carbon dioxide and oxygenates it. You need to do this with your hands - 15 minutes, no less.
When cutting, the dough should not dry, otherwise it will lose its firmness, elasticity, and adhesive properties. Cover it with cling film or a damp, clean towel.
Secret number 4 - dishes
Let's go back to the bowls and pans. For the dough to rise faster, it is better and higher not to grease the pan with oil. On the contrary, sprinkle all the dishes from the inside with flour.
And yet, if you knead the dough in a pot that is too large and wide, then it will take a long time or not at all.
The smaller the dishes, the faster the rise. Dishes with dough and the dough itself must not be covered with a lid, otherwise it will "suffocate".
Secret number 5 - leaven
It's very easy to make it! When kneading the dough, pinch off a small piece from it and put it in the refrigerator. You can wrap it in plastic wrap, but it's best to use a small saucepan or an enamel tray with a lid.
Such nakvak is stored up to 1 month. Then, when you knead a new yeast dough, add this piece to the finished one and knead thoroughly.
Pinch off new portion and save. Thus, there will always be nakvad in the refrigerator, which guarantees the most magnificent pies and rolls. The dough always fits with it and the baking is amazing.
And what bread! Just like grandma's!
Good luck to you!
Did you like the article?
You are welcomeSUBSCRIBEto my channeland like it!
Thanks for reading to the end!
More recipes here#culinary notes about everything