Yeast dough I always get tasty, fluffy and quick. And all thanks to the fact that I have my own culinary secret. Therefore, if your dough does not fit well, then this article is for you, I will teach you how to make it perfect.
My method is suitable for absolutely any kind of yeast dough. It doesn't matter if you are making a dough for pies, rolls, pizza, homemade bread, etc. The composition of the dough is not important at all, the main thing is that it is mixed with yeast.
This test always takes time to come up. Usually for this it is placed in a warm place. I used to put it next to a radiator or stove on which to cook something. These options, of course, are not bad, but not ideal - after all, the bowl of dough must be constantly turned so that it heats up evenly, and not only on one side closest to the heat source.
Therefore, I found a simply amazing option - my dough fits in the oven. It heats up evenly from all sides, which means it fits better and faster.
The most important thing is to set the temperature correctly. I put it at 10 degrees, wait a little (more precisely, I knead the dough at this time) and you can send the dough there. Ovens are different for everyone, on some models there is no electronic display where the exact heating temperature is indicated, so be careful with such ovens.
The time the dough is in the oven depends on what kind of dough you have and how much of it. Therefore, the exact time is not here, just open the oven periodically and check the dough.
And of course, do not forget that any dough must be kneaded very well. Because if it is so-so mixed, then at least where you put it, it will still be a bad fit.
This is my way. Write in the comments where you put the dough to fit. Maybe there are even better options?
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