How many eggs to put in yeast dough. Functions of ingredients in baked goods. The hard way is suitable

Well, let's continue with the eggs? I would like to talk about the role eggs play in confectionery... General points from the series - the composition of the egg, weight, etc. have been covered in sufficient detail in previous posts, so I will propose to go straight to the point. And I want to start with this. If you immediately try to name the desserts in which eggs play a decisive role, where would you start? meringue... The easiest. Egg whites are perfectly whipped into meringues - and we know a lot of desserts consisting of meringues - meringues, Pavlova, Macarons, Dacquaz, Floating Island - you can go on ... Then, immediately remember the yolks - respectively, all the variants of English, pastry creams, baked custards, quiches and clafouti ... But the role does not end there. Let's continue. Soufflés are unthinkable without the lifting power of eggs. Choux pastry. As strange as it may sound, the custard dough rises solely due to the steam in the oven, and the steam is formed from the liquid contained in the eggs. This is briefly. Further. All kinds of biscuits - rising due to the air contained in the beaten eggs. For the sake of justice, it should also be added that eggs are added to rich yeast baked goods, without eggs such desserts as mousses and ice cream are impossible ... If you think about how eggs help to achieve a particular consistency in the above desserts, then, in my opinion, of the whole variety of functions of the egg, three main ones should be distinguished. I want to talk about them. Come to think of it, eggs are loved either for their ability to hold air(meringues, mousses, biscuits, soufflés), or for their coagulating (thickening) properties(creams, custards, ice cream ...), or for high water content(choux pastry). Also, do not forget that egg yolk is great. emulsifier - that is, it binds together non-binding elements such as fat and liquid. All at once we remember mayonnaise ... But this is rather an additional bonus. With regards to confectionery we will talk about the three functions we most need - water availability, coagulation of egg proteins and aeration. First, eggs are structure-forming ingredients... What does it mean? The structure in baked goods is what keeps its shape - what contains the proteins. Egg proteins, when heated, begin to thicken and thus contribute to the hardening of desserts such as pastry cream, English cream, etc. In fact, eggs are perhaps the only ingredient used in baked goods, which is also structure-forming (due to the protein contained in and yolk proteins), and softening - due to fats, which are rich in egg yolk. It is precisely due to these fats that the yolk thickens more slowly than the protein. The structuring ability of eggs is as follows: Protein> Whole egg> Yolk. You can read in sufficient detail about what exactly affects the coagulation of egg proteins and how it happens. The next very important function of eggs (even more likely of egg whites) is the ability to form a large number of air bubbles when whipping... How does this happen? The same egg proteins play a role here. Under the influence of a whisk / mixer, egg proteins are denatured - that is, they pass from their natural (spiral) state and form a dense shell around the air bubbles. The longer we beat the protein, the more the proteins are attracted to each other, squeezing the air bubbles. Air bubbles are, as we remember, gases (oxygen), which under the influence of heat - what do they do? - that's right, they are expanding! The softer, more elastic the protein walls, the more likely they will not break when heated in the oven. Thus, you need to clearly understand why we whisk the whites. If, in order to dry them in the oven and turn them into meringues, you need to beat for a long time, until "hard peaks" - since we do not need the meringues to "grow" in the oven. If we add them to the dough - biscuits, soufflés ... - beat only until "soft peaks" - the protein "walls" should be elastic enough to stretch when the air expands under the influence of heat. And finally, the third function of eggs. Eggs contain a lot of water- up to 75% in the whole egg. As soon as we add eggs to the dough, we need to understand that along with this we add a good portion of water ... That is, if we change the recipe and add more eggs, we must remember that the content of other liquids must be reduced by the same amount. When heated, the liquid contained in the eggs evaporates, which is also important for raising the dough (remember the custard) - therefore, the more eggs there are in the dough, the more “airy” the finished product will be, but at the same time it will be drier, because, as we remember, in the egg has a generous portion of protein ... In my opinion, these are the three main points to consider when we use eggs in baked goods and in the preparation of desserts. And since eggs are practically the main ingredient here, it is very important to understand what happens to them under the influence of heat / whipping, and how we can control these processes. If there are "gaps" left, I will be happy to answer your questions - as I can. My understanding of "processes" is at the level of public literature, in chemistry I was confident with four minus (if anything))).

See you,

La Patissiere.

Sources of information : Paula Figoni “How Baking Works”, Shirley O'Corriher “Bakewise”, Wayne Gisslen “The Professional baking”

• Sift flour. If you want your baked goods to be certainly light and airy, the flour must be sieved to enrich it with oxygen, remove unnecessary impurities and loosen it.
• Pour liquid into flour. If you want to avoid the appearance of lumps in the dough and so that the mass is homogeneous, you need to gradually pour the liquid into the container with flour and, at the same time, do not forget to stir.

Source: mustanceline.moy.su

• A little salt. Add a pinch of salt to the dough mixed from water and flour, you can also avoid the appearance of unwanted lumps.
• The yolks are put into the dough at the same time as the yeast.
• Whisk the whites into a lather. before adding them to the dough. This will make your baked goods bulkier and lighter.
• 25-32 0 С is the best temperature for the dough to rise.
• Rolls of pasta in the dough. Do you want the dough to rise evenly? Insert a few pasta rolls and let sit for a while.

Source: testo-bistro.ru

• Protein with dough. Squirrels with the dough must be mixed from top to bottom and vice versa, ordinary circular movements will spoil the "airiness" of the baking.
• Yeast replacement. If you really want to cook pastries with yeast, but they were not at hand, this can be fixed. You can replace yeast with beer - half a glass, and slightly fermented sour cream - a glass.
• Room temperature of ingredients for dough - the key to the success of lush baking.
• So that it doesn't stick to your hands ... it is necessary to grease your hands with vegetable oil so that the yeast dough stops sticking to your hands.
• Fat makes baked goods heavier. Try to maintain clear proportions. Excess fat makes the dough heavier and interferes with baking.
• Excess sugar. Try to maintain clear proportions with sugar. In excess, it slows down fermentation. When baking, the product is poorly baked inside, and the crust quickly begins to burn.

A wide variety of products are baked from yeast dough: large pies, various pies, pies, pies, cheesecakes, donuts, buns, pretzels and much more. Meat, fish, eggs, cabbage, potatoes, onions, carrots, cottage cheese, apples, berries and other products are used as fillings for pies.

Yeast dough is also called sour. The yeast used to knead the dough ferments the sugar substances contained in the flour, decomposing them into carbon dioxide and alcohol. The carbon dioxide that forms in the dough in the form of bubbles raises and loosens it.

Among the huge variety of dough, both in recipes and in manufacturing technology, there is one that is distinguished by its versatility, economy and relative speed of production. This recipe will be referred to as the main one.

Yeast dough (basic recipe)

• 30-50 g fresh yeast;
• 0.5 l of milk, 250 g of creamy margarine;
• 2-3 tablespoons of sugar;
• 1-1.5 tablespoon of vegetable oil;
• salt (on the tip of a knife);
• 700-800 g flour.

Yeast to prepare the dough must be fresh. The yeast is diluted with warm (!) Milk or warm (!) Water, adding sugar to activate it. Cold milk (water) slows down the vital activity of yeast fungi, and hot milk leads to a complete suppression of their activity.

Milk and fermented milk products(sour milk, yogurt, kefir, sour cream, whey, etc.) have a beneficial effect on the dough formation process, improve the viscoplastic properties of the dough, and enhance the process of its loosening. Therefore, instead of water, it is advisable to use fermented milk products.

Fats ensure the plasticity of the dough, give the finished products a special aroma, prevent them from staling. Chicken, pork and other fats can be added to the dough for making snack pies (with fish, meat, mushrooms). To keep the cake fresh longer, vegetable oil is added to the dough.

It is not necessary to exceed the norm of fats introduced into the dough prescribed by the recipe, since the excess of fats makes it difficult for the yeast to work, as a result of which the loosening of the dough decreases or completely stops, while the ability of flour proteins to swell is limited, the dough becomes torn, difficult to form, and the finished product is tasteless.

Flour for pies (as for all baked products, with the exception of gingerbread and some others), only premium wheat should be used. Before preparing the dough, the flour must be sieved.

Eggs(especially protein) give the dough rigidity, hardness, products from such a dough quickly stale. Therefore, it is not recommended to add eggs to the dough. True, you can grease the surface of the cake with yolk, then the cake after baking will have a pleasant amber color.

Making yeast dough

Kneading

Yeast dough is kneaded in two ways: sponge and unpaired.

Sponge way

The sponge method is more ancient. It includes two stages: preparation and fermentation of the dough; preparation and fermentation of dough. Dough is made from flour (half the norm), water (milk) and yeast. When, after vigorous fermentation (after about 3-4 hours) the dough begins to settle, baking (sugar, fats) is added to it, as well as the remaining flour and the dough is kneaded. The dough is placed for 1.5-2 hours in a warm place for fermentation. During this time, he was crushed twice. After that, the dough is cut, allowed to stand and, finally, the products are baked. Due to the duration of the preparation of the dough, the sponge method is almost never used in modern technology. A less time-consuming and more economical method is the pairless method.

Safe way

With a safe method of preparing the dough, all components are kneaded at once. Yeast is diluted in a small amount of liquid (1/2 glass of milk or water) with the addition of sugar (1 tablespoon) and put in a warm place. Cut margarine (or other fat) into pieces, melt in a large saucepan (4-5 liters) or better in a clay pot, add the remaining sugar and salt to it, stirring in a circular motion. Then the margarine is cooled slightly and mixed with the remaining liquid. The mass should be warm, but not hot.

Take half of the flour prescribed by the recipe and sift it (gradually, in parts) through a sieve into a pot (pan) with melted margarine. Sifting flour at the time of kneading the dough contributes to its enrichment with air oxygen, as a result of which the dough becomes fluffy and light. Prepared yeast is carefully poured into the sifted flour, gently mixing it with flour. In this case, the yeast should not come into contact with the melted margarine, otherwise their activity will decrease.

Continuing to knead the dough with your right hand, gradually pour in all the flour provided for by the recipe with your left hand, sifting it through a sieve. Use a spoon or wooden spatula to knead the dough. Rotation during kneading is carried out in one direction, which is due to the complex physicochemical processes occurring during this process in the dough. When rotating in one direction, the flour proteins swell and the resulting gluten threads (bonds) are strengthened, which contributes to obtaining the dough of the required viscosity and sufficient elasticity. Products made from such dough are of high quality.

The end of the dough is determined by its consistency. The kneaded dough should be light, fluffy, viscous-elastic, pliable.

Fermentation

The kneaded dough must be sprinkled with flour. The pot (pan) with the kneaded dough is covered with a canvas napkin or towel (but not a lid) and placed in a warm place for fermentation. In this case, the temperature of the dough should be within the range of 29-32 ° C.

Wrinkle

During the fermentation of the dough, bubbles of carbon dioxide are formed, which contribute to its loosening. However, too much carbon dioxide slows down the fermentation process. Therefore, the dough must be periodically freed from the accumulating gas and enriched with atmospheric oxygen. For this purpose, as the dough rises, it is kneaded, kneaded. The first kneading is carried out after 1-1.5 hours from the beginning of fermentation, the second - after 1-1.5 hours after the first kneading.

Molding

Immediately after the second kneading, the dough is laid out on the shaping table. The dough should be firm, elastic, soft, pliable. It shouldn't stick to your hands. Before placing the dough, dust the table with flour. To prevent the dough from sticking to the table during rolling, it is periodically "raised on a ruler". To do this, take an ordinary thin wooden ruler with a descending edge, gently advance it under the rolled dough and with short movements from oneself and toward oneself, hold it under a layer of dough. Then it will not stick to the table, will not tear, it will be easier to roll it out. The surface of the dough should not be too mealy, so you need to file the surface of the table with flour very sparingly. When making products from yeast dough, it is necessary to avoid drafts in the kitchen.

From the prepared dough, you can mold closed and open pies, snack pies, buns, donuts, cheesecakes, pies, pies, rolls and much more.

The use of various fillings in combination with various molding methods gives the variety of baked products for which the hospitable Russian table has always been famous.

In addition to the main one, there are other recipes for yeast dough.

Yeast dough (2nd option)

• 4 cups (thin) flour;
• 500 g butter;
• 50 g yeast;
• 4 eggs;
• 0.5 cups caster sugar or powdered sugar;
• salt to taste;
• 0.5 cups of milk.

Melt butter or margarine, remove from heat, cool slightly, add eggs, salt, mix everything thoroughly. Then add flour, pour yeast dissolved in a small amount of milk or water on top of it, and knead into a homogeneous dough. Pour the dough with water at room temperature so that the water covers it by 2 cm, cover it with a canvas napkin. After 15-20 minutes, when the dough floats, drain the water, add 1/2 cup of fine sugar or, better, powdered sugar to the dough. Then knead the dough and mold the cake immediately.
After giving the pie time for proofing, bake it at a temperature of 180-200 ° C.

Yeast dough (3rd option)

• 3 cups (thin) flour;
• 200 g butter;
• 200 g sour cream;
• 2 eggs;
• 1 tablespoon sugar
• 1 teaspoon salt
• 50 g yeast;
• 0.5 cups of milk.

Melt the butter, remove from heat, cool slightly, add sour cream, eggs, salt, sugar, mix, add flour, pour in fresh yeast dissolved in milk (1/2 cup) and knead the dough. At the end of the dough, immediately mold the pies using various fillings: meat, fish, cabbage, apples, etc.
Give the pie time to proof, brush with an egg and bake.

Yeast dough (4th option)

• 3 cups (thin) flour
• 200 g butter
• 200 g sour cream
• 1-2 eggs
• 2 tablespoons sugar
• 1 teaspoon salt
• 50 g fresh yeast.

Melt the butter in an earthen pot or other dish, remove from heat, add salt, sour cream, eggs, mix well, then add flour and pour the yeast previously diluted in milk (V 3 cups) with sugar on it, knead a homogeneous dough that does not stick to hands.

The dough should turn out to be light, semi-liquid, fatty, in consistency close to thick sour cream. Cover the dough with a towel and refrigerate. When the dough rises after 40 minutes, it can be cut up for pies, pies, rolls, using all kinds of fillings.
The pies baked from this dough are tender, with a soft crust, do not stale.

1. To prevent the yeast dough from sticking to the table during rolling and shaping, you need to periodically dust the table (board) with flour and "lift" the dough onto a ruler. To do this, under the layer of dough, it is necessary from time to time to advance a thin wooden ruler with a fading edge and, in up and down movements, draw a ruler under the layer of dough.
2. It is better to prepare yeast dough at one time, a large portion. Then the dough is fermented better: there is a lot of it, and it warms itself up. All biochemical processes are more complete, there is a place and time for acceleration ("gaining altitude"), and pies made from such dough are tastier and more aromatic. If there is not enough dough, the process is not in full force, it is scarce, and the cake will turn out to be insufficiently aromatic and tasty. Perhaps that is why it is customary to bake a lot of pies at once. How do you know? Maybe it was from the pies that Russian hospitality came from ?!
3. Any pie tastes better if it has more filling and less dough. The ratio of yeast dough and filling in recipes is given conditionally; this ratio can be changed according to your own taste and desire. From the components according to the main recipe, approximately 1.8-2 kg of yeast dough is obtained. You can make two or three pies from it, say with meat, mushrooms, apples (berries) - for every taste.
4. Flour for yeast dough pies must be sieved through a sieve at the time of preparation, even if the flour was sieved shortly before use. Then the dough will turn out to be fluffy, airy, light, and the finished product will be very tasty.
5. It is better not to add eggs to the pie dough: eggs, and especially protein, make the yeast dough hard and hard, and in addition, accelerate the staling of the product.
6. It is better to prepare the dough in a large ceramic pot, as the ceramic keeps the heat reliably and for a long time.
7. In the room where the yeast dough stands (wanders), you must not open windows or vents: the yeast dough is "afraid" of drafts, and therefore it must be kept in a warm place and even wrapped so as not to "catch a cold".

Information taken from the book "Secrets of a Home Confectioner" L. Lyakhovskaya

In my old notes, I found a recipe for a yeast dough called "Airy", which at first glance combines the incompatible - yeast and soda. I rummaged in books and walked through the Internet, read reviews and arguments on this topic. I learned that no one knows how these two components work together, but in Hungarian cuisine such a combination is traditional. And therefore I concluded that until you try it, you will not understand anything (it was not for nothing that I once wrote down the recipe). I did it once and the dough turned out to be just a fairy tale!
It's with apples

Thought it might just be an accident, lucky? Yesterday I made dough again and baked pies from it. The result exceeded all my expectations - airy, soft, tender pies - SUCCESSFUL BAKING. Making the dough is easy and simple, it fits very quickly, literally in 30-40 minutes at room temperature and has no yeast flavor, no soda.

Yeast dough with the addition of soda "Air"

It will take
2 tablespoons of milk, 200 g of margarine, 3 tablespoons of unscented sunflower oil, 2 teaspoons of dry yeast, 1 teaspoon of baking powder or 0.5 teaspoon of baking soda, 2 tablespoons of sugar, 1 teaspoon of salt, 2 eggs + 1 egg for lubrication, 1 kg 50 g - 1 kg 200 g flour or if for glasses (250 g), then 6.5 - 7.5 glasses.

Advice
It is better to sift flour for dough to get rid of solid impurities and saturate it with air, making the dough more fluffy and fluffy.
The amount of flour needed to knead the dough depends on the quality of the flour. Flour with a high gluten content is considered the best. For this reason, the recipe does not contain exact data on the required amount of flour.

Cooking method
Dissolve yeast in warm milk, add eggs, salt, sugar, melted warm margarine and stir everything well. To the resulting mass, add half the flour mixed with soda (not slaked) or baking powder, stir well, then add two tablespoons of sunflower oil and add the rest of the flour a little, stirring well. The dough should be elastic and smooth, but it still sticks to your hands. Pour 1 tablespoon of sunflower oil onto the dough and knead it again, just a little so that it does not stick to your hands. Cover the dough with plastic wrap or napkin and leave for 30-40 minutes.

If the dough has come up and the filling is not yet ready, knead the dough, cover it again with foil and set aside.
When everything is ready, you can start sculpting pies,

as soon as they come up, gently brush them with an egg. And to make the pies more beautiful and shine better, grease with an egg again.
I am very sorry that I didn’t write about the temperature regime earlier and because of this, not all the pies turned out, but better late than never
Bake pies at 200 degrees for 15 - 20 minutes, until golden brown. The baking time depends on the oven. If the pies are browned on top and pale below, then cover them with a sheet of paper and continue baking until the bottom of the pies is done.

Any filling is suitable for pies. But with this dough I liked the not sweet one more.

Since, for my taste, the dough should be more rich for sweet pastries. But as you know, there are no comrades for taste and color.
For the sake of experiment, I also baked sweets,

so my sweet pies with raspberry jam did not go stale, they were swept away the same day.

I will be very glad if my dough is to your taste - dear Mom!
Enjoy your tea and good baking!

P.S. I never add eggs to yeast dough, when I try this recipe I will do the same. I grease the pastries with yolk, slightly diluted with water.

Baking soda in our country is rarely included in the recipe for yeast dough. For many theoretically trained specialists, the compatibility of yeast and soda is at least puzzling. Why add soda to sour yeast dough, if during fermentation it will be almost completely neutralized and cannot affect the degree of looseness of the dough?

Culinary specialists are practitioners, they prefer not to delve into the intricacies of the processes of loosening the dough and simply add to the batch everything that is provided for by the recipe. The compatibility or incompatibility of biological and chemical disintegrants does not particularly bother them. Those who have mastered the technology of yeast dough with the addition of soda, as a rule, are very pleased with the results and claim that the soda-yeast dough is amazingly tender and airy. So is it worth adding soda to yeast dough, and if so, then why? Let's try to understand this issue.

Baking soda is included in the recipes of not just yeast, but rather rich yeast dough containing a large amount of fat (margarine, butter, sour cream, etc.). In such a test, soda acts as a very effective emulsifier, which allows you to combine components insoluble in each other (fats and water) into a single stable system. Thanks to the emulsifying effect, it is possible to obtain an unusually fluffy and uniform dough structure. The crumb of products made from such dough turns out to be more finely porous and tender.

The second interesting "soda effect" is the direct effect of this substance on the gluten of flour. Under the influence of soda, wheat gluten becomes weaker and more elastic. Remember the original recipe for making lagman noodles. Moistening the dough pieces with a baking soda solution helps to stretch them into thin and long noodles.

The effect of weakening gluten makes it possible to successfully use baking soda in recipes for making yeast pizza dough. Soda and yeast dough can be easily rolled into a thin enough layer that will not shrink during baking and will taste very delicate. Small additions of baking soda will help to easily roll out not only the pizza base, but also any other tortillas.

Baking soda can also influence the properties of the water used to knead the dough. Under the influence of soda, hardness ions are bound and water softened. Soft water makes gluten weaker. In addition, calcium and magnesium ions bound to carbonates become less available for yeast nutrition. As a result, yeast fermentation processes slow down. Organic acids gradually released during fermentation will destroy carbonates and convert calcium and magnesium back into a soluble form, but this will take some time.

The ability of baking soda to neutralize acids is used when it is necessary to prevent peroxidation of the yeast dough. Adding 3-5 g of baking soda for each kg of flour allows you to ensure the normal acidity of the yeast dough for up to three or even six hours of over-fermentation.

The addition of baking soda increases the stability of the yeast dough when stored in the refrigerator.

A well-known technique for producing yeast dough with a lamination effect using soda. To do this, the dough is rolled into a layer 1.5-2 cm thick, sprinkled with soda a little, rolled up in an envelope and rolled out again and sprinkled with soda. The operation is repeated about 3 times. Products made from dough prepared in this way acquire an unusual crumb structure.

The addition of baking soda to the yeast batter for breadcrumbs ensures high brittleness and good wetting of the finished products.

A small addition of baking soda to the yeast dough masks the characteristic yeast odor.

When including baking soda in yeast dough, it is very important to follow the recommended dosage of the recipe. Excessive baking soda gives the baked goods a yellow tint and impairs their taste.

Here are examples of recipes for yeast dough with the addition of baking soda.

Early ripening pastry:

Wheat flour, premium grade - 2.5 kg

Milk - 1 l

Margarine (for baking) - 500 g

Pressed yeast - 100 g

Granulated sugar - 100 g

Salt - 25 g

Eggs - 4 pieces

Baking soda - 10 g

Before kneading the dough, the yeast should be diluted in slightly warmed milk, and the soda should be mixed with flour.

A homogeneous soft dough is kneaded from all the ingredients, the container with the dough is covered with cling film and placed in a warm place for fermentation for about 40 minutes.

The dough is well suited for making pies with any filling.

Pie dough:

Wheat flour, premium grade - 600 g (the amount of flour is regulated when kneading the dough)

Sour cream - 200 g

Large eggs - 3 pcs.

Margarine for baking - 150 g

Granulated sugar - 200 g

Pressed yeast - 60 g (or 20 g instant fast-acting)

Baking soda - 3 g

Vodka - 40 g

Pizza dough:

Wheat flour, premium -1 kg

Eggs (medium) - 3 pcs

Milk - 300 ml

Kefir - 200 ml

Pressed yeast - 30 g

Baking soda - 5 g

Salt - 10 g

Granulated sugar - 10 g

Butter - 60 g

Pre-mix soda, salt and sugar with flour, and dissolve the yeast in slightly warmed milk. All ingredients are kneaded into a smooth, homogeneous dough. The dough fermentation time is approximately 30 minutes. The dough can be stored for a day or more in the refrigerator.

We will talk about what kind of yeast dough is, how to knead and store it correctly, whether you can use less yeast and what temperature the liquid should be.

Types of yeast dough

Yeast dough happens simple(inconvenient) and rich.

The simplest dough contains only three ingredients: flour, liquid (water or milk), yeast. 10 grams of dry yeast or 20-25 grams of fresh yeast is usually put on a kilogram of flour.

Eggs, butter and sugar are added to the pastry. You will need less liquid for butter dough, but you need to put more yeast in it: because of the baking, it will rise more slowly.

Compare:

• in a dough of 1 glass of flour, 0.5 glass of water and 0.5 tablespoon of sugar, you need to put 3 grams of dry yeast.
• in a dough of 1 glass of flour, ¼ glass of water, 1.5 tablespoons of sugar, 2 tablespoons of butter and 1 egg, you need to put 5 grams of yeast.

We have already: if you add more yeast than the recipe needs, the dough will rise poorly and the baked goods will taste unpleasant. Therefore, it is important to follow the recipes, especially if you are a beginner cook.

How to knead the dough

There are 2 ways to knead yeast dough.

Spooky

This is a method in which dough is added to the dough - a mixture of yeast, warm liquid and sugar or flour. The dough should be liquid: if you are making a simple dough per kilogram of flour, for the dough you will need about 100 milliliters of warm water or milk, 10 grams of dry yeast and a teaspoon of sugar or flour.

Dough should be covered with a towel and left in a warm place. If the yeast is fresh, then after about 15-20 minutes foam will appear on the dough: the fresher the yeast, the higher the “cap”. After the dough is ready, you can mix it with the rest of the ingredients and knead the dough. By the way, this dough is kneaded faster.

A good way is suitable:

• for butter dough
• if you do not have time to wait for the dough to come up: with dough it goes well in about 2 hours
• if you want to test the freshness of your yeast.

Unpaired

With this method, yeast is added directly to the flour. This can be done in 2 ways:

• sift flour, add yeast, sugar (if necessary), liquid and knead the dough.
• yeast dissolved in warm liquid and a little sugar are added to the mixed flour, salt and sugar (if necessary).

What are the features of this method?

• the dough is suitable for about 3-4 hours
• kneading the dough takes longer than kneading dough
• if the yeast is not fresh, you will know too late and the baked goods will be spoiled.

Water or milk temperature

Usually the dough is kneaded in a warm liquid: it activates the yeast faster, which means that the dough will come up faster. If the water or milk is too hot, the yeast will die.

What about cold water? American baker Peter Reinhart, who has written several books on baking, claims that the best yeast dough is made with cold liquid. True, this method of kneading dough is not for those in a hurry: the dough will fit in the refrigerator for two days.

According to Reinhart, such baked goods will be more flavorful and tasty, and the crust will be golden and crispy.

Is it possible to reduce the amount of yeast

Some modern chefs - for example, the same Reinhart - prepare dough with less yeast, but with a long proofing.

Why? The point is in the chemical processes that take place in the dough. If you take 6 grams of yeast per 1 kilogram of flour (instead of 10 grams) and do not put it in a warm place, then it will be suitable within 15 hours. All yeast-related processes will take place more slowly, in more “calm” conditions.

Lovers of yeast dough note that such baked goods retain their freshness longer, they are tastier and more beautiful.

How to knead the dough

To make the baked goods tasty and airy, the dough must be kneaded properly - this takes about 10 minutes. It should become elastic, pliable, and the formed air bubbles will burst and squeak during kneading.

How to determine if the dough is enough to knead? Try to stretch it: it shouldn't tear. This is a popular light test among bakers - they say that if you stretch the dough so that the light from the window can be seen through it, then the dough is ready.

After that, the dough can be sent to infuse, and then gently knead it - this is necessary so that large air bubbles break into small ones. This will make the dough more uniform and fluffy. After this, the dough needs to rest a little more, about 15-20 minutes.

Can I keep the dough in the refrigerator?

If you have excess dough left or have changed plans, then the dough should be put in the refrigerator. It will rise there too, so so that it does not ooze, you need to do this:

• once again knead the dough well and roll it into a tight ball
• put in a plastic bag or in a bowl that needs to be tightened with plastic
• keep in the refrigerator for 24 hours

Then the dough must be pulled out, kneaded again and left in a warm place to rise.

How to freeze yeast dough

Knead the dough well, flatten it, wrap it properly in plastic wrap or bag and put it in the freezer. Here it can lie for up to 3 months.

Defrost such a dough without unrolling, at room temperature. Then knead and leave to rise in a warm place.

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