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Tips for Making Yeast Dough

Release Date: 24-05-2014
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Hello Dear Friends,

Today, in the culinary school section, I wanted to touch on a subject that gets a lot of questions and that beginners usually have trouble with. As it says in the title, our topic is yeast doughs…

how to make yeast dough

While entering this subject, first of all, I would like to briefly talk about yeast varieties. There are 3 types of yeast used in our kitchens and easily available in the market (Not everyone uses the sourdough we prepared at home, but those who want it can find the recipe here.). If we rank them according to their activities,

  1. Instant Maya
  2. Fresh yeast
  3. Dry Yeast

Instant yeast is sold in packages of 10 gr, fresh yeast in 42 gr and dry yeast in 100 gr packages.

I have been using either instant yeast or fresh yeast for a long time.

It is sufficient to mix instant yeast directly into your flour.


You dissolve the fresh yeast in warm water and add it to the dough. Some bakers can add it to the dough without diluting it while kneading in large machines.

After adding the dry yeast to the warm water, you usually add a little sugar, dissolve it by mixing, and wait for 10 minutes for it to activate.

What are the steps to be followed to make a successful yeast dough?

  • All ingredients at room temperature: Keep ingredients at room temperature unless otherwise specified. If ingredients such as water or milk are warm in the recipe, heat them, if they get too hot, let them cool because yeast dies at high temperatures. It cannot be activated at low temperatures.


  • Measuring materials: In this way, you can check the materials and complete the missing materials. As I always say, if you love making pastries and are interested in branches such as pastry and bakery, have a scale at home. Since we still can't get the size of cups and spoons abroad in our country, and there may be different cup sizes in every house, the safest method is to use a small kitchen scale.


  • Activating yeast if dry or wet yeast is to be used: We do this by adding warm water. Not required for instant.
  • Mixing and initial kneading: It is important to apply the ingredients as in the recipe and add them in order. In particular, salt should not come into contact with yeast while mixing. Since the flour used in the recipe may differ, some flour and water should be available. Again, it may be necessary to add until the flexible or soft dough consistency specified in the recipe is achieved. To see if the dough is well kneaded or not. window test You can do. For this, take a piece of dough off and check its elasticity. If it does not stretch and breaks, knead a little more.


  • Fermentation or first leavening: After the dough has been kneaded, it is the process of resting at room temperature by covering it with a cloth or covering it with cling film, unless otherwise stated. In this process, the dough will reach a minimum of 2 times its size. You can tell if the fermentation is successful or not by pressing the dough lightly with your index finger. If there is a trace when you press it, but it returns to its original state, it means that the fermentation is successful.


  • Degassing or 2. Kneading: You can do this on a lightly floured counter. It is not like the first kneading we mentioned here, it is enough to collect the dough according to the shape you will give without deflating it.


  • Portioning or shaping the dough: This part is up to you. If you are going to make pastry or roll bread, you can portion as in the photo. It will be better to use a dough cutter or a knife, not by tearing the dough with your hands.


  • Shaping the dough: Decide ahead of time what you're going to do. Shape it according to the dough you have prepared without losing much time because it will continue to ferment as it waits.


  • Final fermentation: Also known as tray leavening. Take the dough you have shaped (round, loaf, roll whatever) into the container or tray you will cook and leave it to ferment for another 10-15 minutes at room temperature or in a warm environment. At the end of this process, you can sprinkle materials such as black cumin, sesame, poppy, seeds by applying eggs or slightly moistening them.


  • Cooking: Doughs such as pastries and rolls are usually baked at 175 - 180 degrees, while breads are between 210-240 degrees. Follow the cooking degree given in the recipe, unless something different is specified, preheat your oven until it reaches its full degree. Cooking time may vary depending on portioning, so check the oven from time to time.


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"Tips for Making Yeast Dough10 comments for ”

  • On February 23, 2024 at 15:50

    If we do not add salt while mixing, at what stage should we add it? When the kneading process is finished and left to stand?

    • March 02, 2024 at 13:54

      Hello, you can add it after the first 2 minutes of mixing. The aim is to prevent salt and yeast from coming into direct contact in the first stage.

  • Oct. 23, 2014 at 22:48 PM

    The bread recipe here is very clear and beautiful. Make sure you do it as in the recipe, you won't be wrong.

  • Oct. 23, 2014 at 22:34 PM

    The way to get the best taste in bread is patience. The longer the bread fermentation takes, the tastier it will be. Using minus yeast, which was used by the ancients, instead of commercial yeast, gives the bread a better taste and increases the crispness of the bread. Be sure to use more gluten-free flour. Gluten is the most important ingredient that gives flavor to bread.

  • Oct. 23, 2014 at 20:36 PM

    Thank you very much for the information :) How can we compare these yeasts? so, for example, the recipe says fresh yeast, but there is instant at home. I don't know how much to use. How much fresh yeast or dry yeast is equal to 10 g instant?

    • Oct. 23, 2014 at 22:38 PM

      34 grams. Measured 10g fresh yeast = 4 grams dry = 3 grams instant yeast

  • on August 03, 2014 at 13:21

    hello nilay hnm, thank you very much for publishing your recipes with step-by-step photos, nilay hnm. Can we knead such yeast dough the night before and put it in the fridge and use it the next day? I'm waiting for your reply my loves

    • Oct. 23, 2014 at 22:43 PM

      If you do the first fermentation in the refrigerator after kneading the dough, you can use that dough the next day. Long-term fermentation will increase the flavor of your bread. The next day, you can shape and leaven the tray immediately when it comes to room temperature.

  • on May 24, 2014 at 18:07

    How long can we keep the fermented dough in the refrigerator if we are not going to use it right away?


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