How to make yeast dough pastries fluffy and tender: secrets from the bakery

If you love pies, rolls, pies, bagels, cheesecakes, breads and much more from the most capricious yeast dough, then be sure to keep these secrets and tips.

Will definitely come in handy!

Secret number 1 - everything is fresh

For a good dough, you need to take only fresh yeast, flour, milk, eggs and butter. All room temperature.

This is a very important point. Many people miss out on both freshness and temperature.
Due to the stale flour, the dough will work, but the pastries will come out dull. Old yeast won't raise the dough at all. Also about eggs, milk and butter.
Of course, in some types of dough you can take sour milk or kefir, but experience is needed.
About temperature: cold milk or eggs are bad helpers in achieving splendor, and too hot liquid or melted butter will destroy live yeast.

Secret number 2 - dishes

When kneading the dough and for its better rise, you need to use a bowl or saucepan of a small volume, but high. This is essential for yeast growth.

If the dishes are too large, the dough will be "cold" and uncomfortable, it will rise a little and will do it for a very long time.

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And never grease the inside of the pot with oil - this will make it difficult to lift!

Secret number 3 - temperature

The first secret already mentioned the temperature, but that was about the products. Here we will tell you about kneading, lifting and proofing.

Bakeries have special leaflets for yeast dough.

So for good fermentation the dough should be at least 25-27 ° C. That is, the room should have such an ideal temperature for yeast dough.

Important! Some types of dough, for example, for morning baking, are made in bakeries in advance at night.
It is not rich and contains no eggs or oil and is stored in a cold place for lifting.

How to do this: Khrushchev dough recipe

Final proofing for 60-80 minutes at 35-40 ° C and 75% humidity (under a wet towel or steamed).

Secret # 4 - Supplements

In addition to yeast, the dough can be raised with:

purchased or own starter cultures (the remainder of the dough from the previous batch)
cognac (1 tsp for 1 kg of dough)
yeast (a lot)
long kneading by hand or in a dough mixer (bread maker)
good proofing of regular products (at least 20 minutes)
zhmenya (semolina 1 tbsp. l. for 1 kg of flour)
broth from boiling potatoes instead of water or milk
1 hour l. starch for 1.5 kg of flour

There is also a secret - grease the yolk in the dough with protein. This method removes the stiffness in the finished product and helps keep yesterday's baked goods fluffy.

Secret # 5 - follow instructions

While there is no experience in making an amazing dough only from flour, water and yeast - you must definitely follow the instructions
and proven recipes.

For this, bakeries have special books and manuals in which everything is described as accurately as possible: ingredients in grams, temperature of everything and everything, cutting, proofing and baking in compliance with all norms.

And finally, a recipe for buns with sugar (possibly with raisins) from the bakery.