Do not be afraid of yeast dough
He does not work. Make sure he does not get a move. Yeast is sooo sensitive. For many, a yeast dough is not a treat but stress. It does not have to be that if you have enough time, a warm kitchen and a bit of basic knowledge about yeast. Because a yeast dough is indispensable in the kitchen, whether salty as a pizza dough, sweet as a yeast wreath or base for fruit cake from the plate.
Yeast. The kitchen diva
Yeast is a fungus that likes to keep warm. But not too warm. Cold sleeps the yeast, heat kills them. That's why it's important to hit the right temperature to really get the yeasts going. The famous? Lukewarm? are around 35 ° C and then reached when the mass or liquid on the back of the hand feels nice to the touch. Prefer something too cool than too hot! Even with fat and salt yeast does not have it easy. For this reason, most doughs, especially those with a lot of butter, make a starter, which brings the yeast really nice in fermentation. In lukewarm milk, the yeast is crumbled and mixed with flour and some sugar as food. Now let it rest in a warm place, until really nice bubble bubbles form and only then mix with the remaining, room warm ingredients.
Dry yeast is a good alternative and somewhat easier to handle. It is best to mix the dried yeast first under the flour and then add all the other ingredients.
The A & O for a good yeast dough is a K: kneading
A yeast dough wants to be extensively kneaded, because it swells up the glue-forming gluten. Only then can the dough retain the gases produced by fermentation (see below). The starch granules are separated from each other and in the liberated scraps deposits water, which gelatinizes the starch during the baking process. And this is the only way to create fluffy baked goods that retain their shape after baking. By the way, small smart ass on the edge: completely freshly ground wheat flour does not provide good baking results, is not dimensionally stable. It used to be stored and matured for at least two weeks before it was sold. Today, ascorbic acid (yes, vitamin C) is added to the flour, which improves the baking ability tremendously.
You also have to let go.
Yeast makes doughs double their volume by converting sugars to carbon dioxide and water during the fermentation process with oxygen supply? Without oxygen, alcohol is drained! For this she needs two things: time and a warm spot. When you have finished kneading the dough, put it into a bowl, put a dishcloth over it to allow oxygen to run and switch off: on the heating, in a warm corner, in a proofer, in the oven preheated to 50 ° C and then switched off a warming drawer or bed under the duvet. If the dough volume has doubled, which takes at least an hour, you can continue working. You knead it energetically again, so that the excess gas is released and brings him into the form in which you want him. And then covered back to the warm place and again for a while, let go at least a quarter of an hour. Then you can finally prove and bake.
The abbreviation: ingenious yeast dough recipe
There is an ingenious yeast dough recipe that produces the best yeast bunny you can imagine. And the wonderfully anarchic contradicts the previous remarks about Vorteig and twice:
Heat ¼ liter of milk with 90g sugar, a little vanilla sugar and 90g butter until the butter has melted. Allow to cool to hand. Now a half to a whole cube of yeast in the? Buttermilk? ;) stir. 1 egg, 1 egg whites and a tablespoon of oil. Knead well and patiently with about 600g of flour and a pinch of salt to a smooth dough. Let go. Then knead again and braid a braid. Brush with the rest of the egg yolk and place in the cold (!) Oven. Switch to circulating air at 140 ° C and bake the yeast cake for about 40-45 minutes. The slow warming saves the second go.
The recipe is also suitable as a base for pies, plum noodles, steamed noodles and everything that needs a sweet yeast dough.
He likes it cool: pizza dough
A real pizza dough wants to go slowly, so it is nice elastic and mild. That's why you can put it in the refrigerator after kneading, it takes at least 2 hours, but it is best to leave it overnight. For a pizza dough you need 500g of flour (best of all the Italian variety Tipo 00, but you can also take type 405), ¼ liter of water, ½ cube of yeast, 1 teaspoon of salt, 3 tablespoons of olive oil. From this you can also make a delicious focaccia, for example, by rolling out the dough, cared for with rosemary and salt and drizzled with olive oil. Then bake in preheated oven (220 °) for 10 to 15 minutes.
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