howDoes it happen that one time the dough comes out successful and obedient, and the other time it becomes completely capricious, like a child? Why do many people call yeast dough unpredictable? And what will help make it airy, porous and light?
Let's figure it out together!
Baking made from yeast dough is special, it is lush and aromatic, ruddy and the most desirable.
Most of us will choose exactly a yeast pie, and not a basket of shortbread or unleavened dough. But, not everyone succeeds in making the right and amazingly fluffy dough.
It seems that the recipe is the same, all the ingredients were bought in the store, but the dough does not fit ...
What's the matter? Expired or stale yeast can be the first cause of failure in a poor lift. In addition, the dough may come up very slowly due to non-compliance with the sequence of actions during cooking or external factors: temperature, draft, and even bad mood.
Low-quality flour, rancid butter, cold hands and an open window are bad helpers for the splendor of the dough.
Many housewives add cognac to the kneading, insert tubes, lower the dishes with the dough into hot water in the struggle for the rise.
However, for some reason, all these actions do not always help.
In order for the dough to always rise, you need to remember a few secrets.
Secret number 1
The basis of a successful yeast dough is gluten. This substance is formed by mixing wheat flour proteins with water.
The proteins contained in gluten are responsible for the firmness, elasticity and lightness of yeast dough.
That is, you need very good flour. The most delicate and airy flour of the highest grade and extra grade. It is used to make cakes, rolls, muffins, biscuits.
Gritty is ideal for muffins, cakes and any other yeast dough.
1st grade flour is created for those who are going to bake buns and pies. But the second grade is suitable for homemade bread, cookies and gingerbread.
Rye flour is most often used in a mixture with wheat flour and is used for baking bread and pies.
By the way, in addition to flour, the volume of liquid added to it during mixing is of great importance.
If there is too much of it (liquid), this will lead to uneven porosity and the top crust of the baked goods to fall through. When there is not enough water or milk, the dough turns out to be too dense, and the finished product will come out dry and quickly become stale.
Important! The optimum water content is 55-60% of the total dough volume.
Secret # 2
There is no good yeast dough without yeast. In order for the gluten in flour to work 100%, it needs not only liquid, but also the highest quality yeast, which will actively multiply in the dough.
The dough prepared without dough with the addition of 1% yeast can ferment for 4 hours. If there is more yeast, then the duration of fermentation will decrease by 2 times.
But don't add too much yeast for a better lift. Excessive amounts can spoil the taste and smell of the finished baked goods, and also speed up the rise too much, preventing the fermentation process from completing normally.
Advice! Each time you knead the yeast dough, make it 100 g. more than required. And then pinch off this extra piece, wrap it in plastic wrap and put it in the refrigerator.
The next time you knead the dough, add your piece while kneading, and at the end of ripening, take 100 grams again. and put in the refrigerator.
Our grandmothers and great-grandmothers have always done this. Such a starter culture guarantees a yeast dough of excellent quality and rise.
Secret number 3
Proofing the finished batch. By this strange word professional bakers mean the usual "rest" of the finished dough in the heat. Better yet, light steam.
Proofing is carried out twice: the first is for the life of the yeast and the production of carbon dioxide, the second is for restoring the porous structure of the dough just before baking.
Some people think that only one, first proofing is enough, but any professional will say that during during the second preparation, gluten is restored, which was broken during the formation products.
However, the proofing should also be done correctly, you also need to know how to determine readiness.
Insufficient proofing or an incomplete proofing process produces cracks on the dough surfaces.
You can determine the lack of proofing by simply pressing a ball of dough or a formed pie with your finger. The rapid recovery of the trace indicates that it takes some more time. In addition, the overly convex shape of the products speaks of the disadvantage.
If you put such items in the oven, the result will be cracked baked goods and protruding bread crumb.
Proofing too strong or excessive, it can also be determined by the trace of pressing a finger: it does not disappear at all. The dough products themselves have vague contours, the pattern (if any) is not practically preserved.
A flat shape indicates a weakened gluten, which will eventually lead to rigid products and a concave shape.
Other tips:
1. You do not need to knead the dough in a pot that is too spacious, as it spreads and does not rise in it.
2. If you knead a large amount of dough at once, then it will ferment actively and well. The less dough, the worse the rise.
3. In the process of lifting, the dough must be kneaded 1-2 times to release carbon dioxide from it. After this procedure, let the dough rise again.
4. Do not overexpose yeast dough. Fully ripe, it will eventually fall off. If this happens, feel free to throw it away, the dough will not rise a second time. The pastry will come out flat, sour and tough.
5. Poorly fitting dough can be improved by wrapping it in a bag and refrigerating it for 12 hours. This method is suitable for non-sweet yeast dough without eggs and oil.
Did you like the article?
You are welcomeSUBSCRIBEto my channel #culinary notes about everythingand like it!
It's not difficult for you, but I'm pleased :)))
Thanks for reading to the end!