Dough for yeast dough: recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

When preparing most types of bakery products, it is customary to use the sponge method. It is thanks to him that flat cakes of dough turn into airy buns or lush porous bread. The result of baking depends directly on how well the dough is prepared. What is she like?

What is a dough?

Opara is a batter that consists of flour, yeast and liquid. In some cases, sugar is also added to it. The purpose of the dough is to start the yeast fermentation process. Without this, the dough will not rise. As a result, the finished product will not become lush.

Dough is used to prepare yeast dough, but is made separately and immediately before kneading. This process has its own characteristics, without taking into account which it will be difficult to achieve a good result in baking.

There are two types of dough for yeast dough: thick and liquid. They differ in the way they are prepared. Thick dough includes up to 70% of the totalflour. This cooking option involves the accumulation of more fermentation products in the dough and in the dough, increasing the acidity of the latter. This improves the taste and aroma of products, they retain freshness longer and do not become stale.

Liquid dough includes half the flour. Due to the high humidity, fermentation processes in it occur more intensively. Under such conditions, yeast cells become more active, the dough does not peroxide. However, bakery products cooked on it are not of high quality. They have a less pronounced taste and aroma and become stale faster.

Dough is what starts the preparation of any yeast dough. That is why it is important that all the ingredients for it are of the right quality.

Yeast for sourdough

The obligatory ingredient of the sourdough is yeast. Without them, the fermentation process will not be able to start. For the preparation of sourdough, dry or pressed yeast, that is, live, can be used. If the expiration date is correct, then the dough will be equally good in both cases.

Specific recipes indicate which yeast is used to make dough for yeast dough. But the composition of the ingredients can easily be changed to suit the products available. So, for example, pressed yeast is replaced with dry yeast if necessary. The ratio between them is 3:1. This means that 3 grams of live yeast corresponds to 1 gram of dry active. Most manufacturers list this ratio on their packaging.

Pair methoddough preparation

At the bakeries, the dough is prepared according to the classic recipe. To do this, take about half the total amount of flour, two-thirds of the water and all the yeast. In terms of consistency, dough for yeast dough is rarer than dough. Its temperature is 28-32 degrees. The duration of the fermentation of the dough is from three to four and a half hours. After that, they begin to knead the dough.

The remaining ingredients are added to the finished dough, namely part of the water and flour, as well as fat and sugar, provided for in the recipe. The initial temperature of the dough is 28-30 degrees. The duration of its fermentation varies from one to two hours.

Preparing dough using the sponge method requires a significant investment of time. But it is the two-stage fermentation process that improves the quality of the dough, as a result of which the bread comes out especially tasty and aromatic.

Preparation of dough for yeast dough: ingredients

Depending on what kind of dough is being prepared, ingredients such as water, milk and even kefir can be used as a liquid component. Each recipe indicates which of the components is needed in a particular case.

Dough for yeast dough for bread (and dough) is prepared from the following ingredients:

• water - 500 ml;
• sugar - 1 ½ tsp;
• s alt - ½ teaspoon;
• pressed yeast (live) - 10 g;
• vegetable oil - 30 ml;
• flour - 5 cups (240 ml each).

Allthe components of the recipe must be laid out on the table in advance and only after that proceed directly to the cooking process.

Step-by-step recipe for making sourdough and dough for bread

1. First of all, you need to prepare the dough. To do this, you need a comfortable voluminous bowl with high walls. Pour s alt, sugar into it, crumble the yeast. Mix the ingredients well with a spoon until smooth.
2. Add warm water to the yeast mass, the temperature of which should not exceed 35 degrees. Mix and add half of the total amount of flour.
3. Dough for yeast dough should be quite thick, non-uniform in consistency. Cover the bowl with cling film and set aside in a warm place.
4. After 1.5 hours, the dough should ripen. The fact that it is ready is evidenced by small bubbles and holes on the surface of this mass. Stir the mixture with a spoon. Now the remaining flour and vegetable oil are added. Knead a dense, soft and elastic dough. Let it rise again, after which you can bake delicious homemade bread.

According to this recipe, the dough is lean. It is suitable not only for baking bread, but also for meatless pies.

Dough for yeast pastry

For sweet fluffy buns, the dough is prepared a little differently. For her, you will need 1 cup of water (250 ml), 70 grams of pressed yeast, a tablespoon of sugar and half of the total amount of sifted flour (5 cups). Mix all ingredients together, coverbowl with cling film and set aside in a warm place to ferment. It is important that the liquid is not hot.

While the dough rises, other ingredients for the dough are being prepared. In half a liter of milk, you need to melt 180 grams of margarine. Do not overheat and especially do not bring to a boil. Pour 1.5 cups of sugar (or more, to taste), a teaspoon of s alt and vanillin. To stir thoroughly. Try to dissolve all the sugar in the milk-margarine mixture. Beat three eggs separately. Combine all the ingredients together with the dough. Add about 5 more cups of flour and knead to a soft dough. Form a ball out of it and send it to a warm place for about an hour and a half, until the mass triples.

Similarly prepared dough for yeast dough for pies. If the filling is savory, then the amount of sugar in the recipe should be reduced.

Pizza dough

Pizza dough is prepared with water or milk. In the first case, the dough is thinner, in the second it will be softer.

First, dough for yeast dough is prepared. The recipe suggests that you first need to mix a teaspoon of dry yeast with 50 ml of milk (water), add 2 tablespoons of flour and ½ teaspoon of sugar. Cover and send to a warm place for half an hour.

When the dough is ready, add it to 200 grams of flour. Add 120 ml of milk, 30 ml of vegetable oil and you can start kneading the dough. This will take about 15 minutes. BehindThis time the dough will no longer stick to your hands and will become elastic. The indicated amount of ingredients is enough for 2 pizzas with a diameter of 30 centimeters.