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Making Yeast Doughs

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There are four basic ingredients used in making yeast doughs – flour, water, yeast and salt. Lean doughs contain these four, with or without addition of little sugar or fat. So how come there are so many kinds of different breads: crunchy baguette, chewy bagel, soft rolls…? Proper manipulation of these same ingredients can result with large variety of breads. If you add some more fat, sugar and eggs to this mixture, you will make enriched yeast dough. Making Yeast Doughs There are nine basic steps in making yeast dough: 1. Scaling the Ingredients It is important to measure ingredients accurately and it is preferable to have them at the proper temperature. All ingredients combined and well kneaded should reach 25ºC. The amount of flour may vary depending on the humidity level and the amount of protein in the flour. Flour with more protein will absorb more water. 2. Mixing and Kneading the Dough The yeast dough must be kneaded properly so the ingredients are combined uniformly and the gluten is developed. There are several methods of mixing the yeast dough. • Straight Dough Method is the simplest and the most common method of mixing yeast dough. Yeast is firs dissolved in water, and then it is added to flour and salt mixture. After that dough id kneaded until smooth and elastic. • Sponge Method has two stages. First yeast, liquid and half of flour is mixed to make a thick batter- sponge (Fr. poolisch). The sponge is then left to rise until doubled in size. After that

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