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…
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,
- Instant Maya
- Fresh yeast
- 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.
Love…