Yeast dough: how to work with yeast and make a successful yeast dough – a complete guide
yeast dough
What are yeasts?
The yeast is the swelling factor. Yeasts are single-celled living creatures (microorganisms) from the fungi group, living on plants, seeds and fruits. Like any living thing, yeast also needs oxygen, fluids and a warm temperature to breathe, develop and reproduce. The yeast cells can exist in their packaging in a dormant state and continue to live without reproducing. As soon as conditions of high humidity, warm temperature and available nutrients are created around them, the yeast wakes up and a fermentation process begins, in which they multiply.
types of yeast
Fresh moist yeast
Packed in compressed cubes of 50 grams – moist yeast has a relatively short shelf life and is kept in the refrigerator in a condition suitable for use between two weeks and a month. While buying it is important to pay attention to the expiration date written on the packaging. If the yeast looks viscous, spreads or sticks, is dark gray-brown in color or has a pungent and unpleasant smell – the yeast is not fresh and is not recommended for use.
How to use fresh yeast? They must first be mixed with sugar until a paste texture is obtained and then dissolved in warm water. After about 10 minutes, fermentation should form in the mixture (gentle foam). If fermentation does not occur after fifteen minutes, the yeast is not suitable for use.
Granular moist yeast
Comes packed in 50 gram bags. This is another type of fresh yeast that has been processed in the production process into tiny grains, so that it is possible to spread them well in the flour without the need for preliminary melting. Use the same amount (gram) as fresh cubed yeast. The yeast is kept in the refrigerator and can be used for 3-4 weeks after opening the bag, depending on the expiration date. If the yeast looks sticky or liquid, is dark brown in color or has a pungent and unpleasant smell, it is not suitable for use.
How do you use fresh granulated yeast? Add them directly to the flour and mix.
Instant dry yeast
They look like a grayish-light cream colored granular powder and are sold in small bags or large vacuum packs, outside the refrigerator. This yeast underwent a deep drying process during its production. For this reason, they are also more concentrated so that a smaller amount of dry yeast should be used compared to the amount of fresh yeast. As long as the yeast is in its packaging, it has a very long shelf life.
How do you use dry yeast? Dry yeast does not need to be dissolved and stirred, just mix with the flour.
So which yeast should you use?
The advantage of using dry yeast is the ease of use (no need to ferment beforehand) and their availability at any time (you can buy a package in advance and save it when needed). On the other hand, fresh yeast adds a special flavor and aroma to baked goods that dry yeast does not always manage to convey.
Conversion between different types of yeast
A cube of fresh yeast (50 grams) = a bag of granular yeast (50 grams) = 2 tablespoons of dry yeast (20 grams)
the order of mixing
Oil and salt inhibit the action of the yeast. On the other hand, sugar is the food for the yeast and they need it to develop. That’s why you should first mix the yeast with the flour and sugar. Then add liquids (including egg). at the end the oil and salt.
Yeast dough mixing
Manual kneading – in manual kneading you have to use force, which not everyone is capable of. It is important to persist and knead for a long enough time and with the right movements in order to develop the gluten network in a good way. Most doughs require manual kneading of 10-12 minutes.
Kneading in a mixer – kneading in a mixer will be done at a slow-medium speed, with a kneading hook (which is shaped like the letter S). During the kneading, the dough becomes more flexible and stretchy, soft and less sticky and it separates and pulls from the sides of the bowl and forms into a ball around the kneading hook. Most doughs need to be kneaded for 8-10 minutes in a mixer.
At the end of the kneading, the dough should be soft and smooth, flexible and stretchy and less sticky.
How do you check if the dough has been kneaded enough? Take a small piece of dough and gently stretch it between your finger and thumb. If the middle part becomes transparent and does not tear – the dough is ready to rise.
swelled up
Usually in most recipes there are 2 layers. First rise of the dough and second rise that is done after designing the shape.
Place the dough in a large bowl that will allow it to rise and rise. It is recommended to oil the bowl a little so that the dough does not stick. It is recommended to cover with a towel or some kind of breathable fabric (if you let it rise in the fridge all night, it is recommended to cover with plastic wrap).
The rising time depends on the dough itself and the temperature – the more fat the dough contains (butter, oil and eggs), the longer it needs to rise. In winter it takes more time to rise the dough.
In any case, the dough must rise until it doubles in volume.
Two products to improve the result:
Multi-purpose flour – regular white flour gives good results but using all-purpose flour may improve the texture. Yeast dough loves gluten very much, so the most recommended flour to make yeast dough from is “bread flour” which is rich in gluten.
Baking improver – Today, baking improvers are sold whose function is to maximize the action of the yeast. A baking improver contributes to obtaining a larger volume and an airy texture, shortens the rising process and keeps the pastry fresh for a long time. The baking improver must be mixed with the flour and yeast.
Freezing yeast dough
Yeast dough can be frozen before baking. The yeast dough should be wrapped in cling film and frozen before the first rise or after shaping the pastry and before the second rise.
Before use, it is recommended to thaw the dough overnight in the refrigerator in plastic wrap and then leave it to rise at room temperature until it doubles in volume.
The dough can be kept in the freezer for up to a month.
conversions:
1 bag of fresh granular yeast (50 grams = 6 tablespoons) = 1 cube of fresh yeast (50 grams) = 2 tablespoons of dry yeast (20 grams)
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