How To Prepare Yeast Dough at Home; Today’s topic of our kitchen tips section, which we have prepared to be useful to you, will be about preparing leavened dough. In our article, How To Prepare Yeast Dough at Home?, how to make dough at home?, How to prepare leavened dough?, How to knead yeast dough?, What should be considered when making leavened dough?, What is added to leavened dough?
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How To Prepare Yeast Dough at Home
Puffy puff pastries, soft breads, fragrant pizzas, buns that we can’t get enough of, pastries… It would be too little to say about the place of pastry in our kitchen. We love each other very much. However, although we are very enthusiastic about making pastries, we cannot achieve the expected result after all this effort.
The basis for making perfect pastries is dough that rises well. There are some things you need to pay attention to in order to make these doughs at home. Let’s learn together the tricks of making dough with its full flavor and fluffy images. For those of you who say “I make very good dough”, come, we also give you the secrets of the dough that will not be erased from your palate. This time we will be sharing only the basic productions with you. We also clarify what concepts such as “non-sticky, elastic” mean in many recipes.
Let’s leave you alone with the making of those doughs that will give you peace while you are making it and will turn into a source of happiness when you eat it.
What ingredients should yeast be mixed with?
The first things you need for a basic yeast dough are a quality flour, wet, dry or instant yeast, water, a liquid such as milk, granulated sugar and salt. If you have these, make sure they all come to room temperature specifically. In order for dough and all pastry-based recipes to rise to their full consistency, all ingredients must be at room temperature.
The most important secret of the puffy dough is the materials that the yeast will meet. If you are using fresh yeast or dry yeast, you must first open the fresh yeast with warm water or milk, oil and granulated sugar and let it rest for a while covered. This step enables the yeast to activate and helps the dough rise more quickly.
If you are using instant yeast, you need to mix it with granulated sugar, warm milk or water, oil, etc., and add other ingredients without having to rest. At these stages, be careful not to add salt and to use a material containing glucose such as sugar, honey, molasses. Yeast needs glucose to ferment the dough and make it rise.
Another point you should pay attention to is that the liquid (milk or water) you will use is warm. In warm water or milk, the yeasts become active more quickly and help the dough rise.
Then you can add the flour and proceed to the kneading stage.
How should the dough be kneaded?
It’s time to knead the dough. After that, it requires a little attention and a little patience. The more accurately you knead the dough, the more smoothly the ingredients will integrate with each other. In this way, your dough rises easily and becomes delicious. If you wish, first mix all the ingredients with the help of a wooden spoon. This is one of the easiest starting methods. If you wish, you can start the kneading process on a large counter by opening a pool in the middle of the flour.
When you see that all the ingredients start to integrate with each other, start folding the dough gently from the bottom to the top. One of the biggest mistakes we make is trying to knead the dough by making a fist with all our strength. Instead of doing this, it is best to carry out the process by gently folding the dough from the inside out, from the bottom up, and sometimes by kneading it.
It is important to knead the dough well. Again, one of the most important mistakes made is constantly adding flour by saying “This is not dough”. Be careful not to add flour other than the amount written in the recipe. Otherwise, when you say that I will collect the dough, you can get a hard dough and cause the recipe not to be as you wish. Add salt to the dough during the kneading stage, do not add it at the first stage. After kneading in the bowl, place it on a lightly floured counter. Stretch, fold and turn the dough with your palm. Perform the kneading process by folding the dough in this way and continue the process until you get a homogeneous consistency that does not stick to the hand.