I am sharing useful tips that will save you from mistakes and help you work with yeast baked goods.
Have you ever had this: put yeast dough, but it did not come up? When I first started working with yeast dough, I periodically faced such a problem.
For 5 years of work in the confectionery industry, I have developed some useful tips for myself that I want to share with you.
1. Warm ingredients for quick proofing
Yeast loves to work in warmth. Comfortable temperature for them is 32 ° C. Therefore, if you need to make the dough quickly, try to keep all the ingredients at this temperature. This applies not only to products, but also to containers in which the dough is kneaded.
I usually use a glass pan and just douse it with hot water. Not with boiling water, so that the container does not crack, namely hot water. Also, do not forget that excessive heat kills the yeast, so do not overdo it.
2. Warm place to rise dough
In order for the yeast dough to rise well and quickly, you need a warm place without drafts. Finding such a place in the kitchen is not always possible. But almost everyone has it.
This is an oven. I constantly use the oven for quick proofing of dough. And if you need to speed up, I turn on the light bulb and the temperature in the oven rises to ~ 30 ° C.
3. When to add butter to butter dough
To make the yeast dough rich, butter is added to it. But it is important to remember that the oil should be added after the gluten bond (gluten) has already formed in the dough. After adding butter, this process slows down and it becomes more difficult to knead the dough.
I once baked brioches and added the oil ahead of time. Because of this, the dough had to be kneaded for about 30 minutes.
4. Yeast quantity and proofing rate
The more yeast is added to the dough, the faster it will rise. The less, the longer, respectively. Thanks to this property, you can determine whether a quick recipe is in front of you, even without really reading it.
I prefer to use a minimum of yeast and cold fermentation in my baked goods. It takes more time, but the dough is much tastier. And most importantly, there is no yeast flavor in the finished baked goods.
5. How to store dry yeast properly
After opening the yeast bag, it is best to use it right away. Otherwise, the yeast should be transferred to an airtight container and stored in the cold.
I usually buy a large pack of dry yeast and pour it straight into a small bottle. I store it in the refrigerator. In the cold, yeast "falls asleep" and loses its activity, due to which it is stored longer.
Have you heard of such useful tips? What do you use yourself?