Yeast
What is yeast?
- Yeast is a living organism. It is a tiny, single-celled fungus that can only be seen under a microscope. In fact, yeast is so small there are hundreds of billions of healthy yeast cells in each packet of dry yeast (also called Baker’s Yeast).
- When yeast eats sugar, it ferments. This causes dough to rise (from carbon dioxide production), develop (strengthening the flour to be able to trap the air), and increase in flavor and texture.
Types of yeast
- Wet or Fresh yeast (uncommon)
- Active Dry Yeast: the “original,” used for generations. Versatile– used in all doughs, from low sugar to highly sweetened breads. Rehydrate Dry Yeast in water with a little sugar. Use water that is 110-115 degrees F. (hot tap water is around 120)
- One 1/4 oz. packet (or 2+1/4 tsp) of Active Dry Yeast will rise 4 cups of flour.)
- Instant Yeast: also known as “fast-rising” or “fast-acting” dry yeast, can shorten the rising time in traditional baking by as much as 50%. Developed to be added directly to dry ingredients (but may be proofed in liquid if desired). Instant Yeast is not recommended for use in refrigerated or frozen dough baking methods. Can be used in equal measure to regular yeast, BUT for one-hour or express bread recipes, Instant Yeast amounts may be doubled or tripled.
Liquid
Adding Liquid
- Water: lends a more open texture, a more wheaty flavor and a crisper crust. (Think Italian bread.)
- Milk: creates a richer, more velvety texture, especially whole milk. Also makes a softer crust that will brown more quickly due to the sugar and butterfat in milk. (scalding is no longer necessary due to pasteurization)
Flour
Types of flour
- Wheat flour is the most common flour used in bread making. It contains high amounts of proteins that, when mixed with liquids, form gluten. Gluten, a necessary component in yeast-leavened breads, is a rubbery substance that gives structure and elasticity to doughs.
- White flours are milled from the endosperm or inner part of the wheat kernel.
- Bread flour is the preferred flour for yeast-leavened products. It is made from hard wheat and contains high amounts of the gluten-forming proteins.
- All-purpose flour contains lower amounts of the proteins that form gluten. Yeast-leavened breads made with All-purpose flour tend to be smaller and more compact. Like pastry or cake flour, it is best used for cookies, cakes and pies.
- Yeast breads baked with the whole grain flours (like whole wheat) are more compact and lower in volume than those made from white flour.
- Add vital wheat gluten to 100% whole wheat recipes to add elasticity to your dough, give your bread loft and chewiness, & stay fresh on your shelf longer.
- Self-rising flour is an All-purpose flour that has baking soda and salt added. It is used for dumplings, biscuits and pancakes. Self-rising flour is never used in yeast breads.
Dough
*KNOW YOUR DOUGH! Always start out using the lower amount of flour in the range suggested in your recipe, adding more in as needed during the mixing and kneading stage. Adding too much flour can make your bread too dense. Your dough is ready for kneading when it begins to stay together and pull away from the sides of the bowl.
Kneading
- When flour is mixed with liquid, GLUTEN strands are formed. Kneading develops the gluten by making it stronger and more elastic for better volume and gas retention. Kneading can be done by hand, a stand mixer, food processor or bread machine.
- Kneading by hand takes about 7 minutes, sometimes more or less depending on your recipe.
- With standard dough, flour your counter. With 100% whole wheat dough, use oil.
- How to know when your dough has been adequately kneaded: Using both hands, hold the dough between your thumbs and forefingers and stretch it. If the dough is kneaded enough, it will not tear easily and a translucent membrane will be visible.
Rising
- After kneading, round your dough into a ball. Place the dough ball in a lightly oiled, large mixing bowl. The dough should be turned over to oil the top so that it doesn’t dry out. Cover the bowl loosely with plastic wrap, foil, or a towel. Let the dough rise in a warm, draft-free location. Ideal rise temperatures are between 80°F – 90°F; higher temperatures may kill the yeast and keep the dough from rising; lower temperatures will slow the yeast activity, and the dough will take longer to rise.
Single vs. Double rise
- Single Rise steps:
- Knead, Shape, Rise, Bake
- Double Rise steps:
- Knead, Rise, Shape, Rise, Bake
Allowing dough to rise twice results in a finer gluten structure. It results in a smaller crumb and prevents huge gaping air holes in your bread. However, if you can’t wait that long, find a great single-rise recipe, and you’ll still be happy 🙂
Cooking Temperature
Oven Temperature
- 400°F to 500°F for bread with very little or no sugar: French bread, pizza crust.
- 375°F for most breads with an average amount of sugar (less than 1/2 cup sugar per 4 cups of flour)
- 350°F for breads high in sugar (more than 1/2 cup sugar per 4 cups of flour)
*Your bread is done when the top is a DARK golden color (nothing is worse than undercooked bread dough, in my opinion!). If in doubt, check the temperature of the bread, to make sure it’s at least 190 degrees.
Postponing Final Baking
- Par-baking is a cooking technique in which a dough product (like rolls or pizza crust) is partially baked and then rapidly frozen for storage. Bake at a lower temperature than the recipe calls for (e.g.: 275 degrees for rolls). Only bake them to the point when the crust has formed, but has not started to turn brown. Cool completely, then wrap them airtight and freeze. When you’re ready to serve them, thaw them first. Preheat the oven according to original recipe. Bake until they have reached the desired crust color.
- Refrigerate before shaping: The refrigeration time is considered the first rise. Punch down at least once every 24 hours. When you are ready to use your refrigerated dough, remove it from the refrigerator, punch it down, and allow it to rest before shaping. The final rising will be longer than indicated in the recipe because the dough will still be cool.
- Refrigerate after shaping: Cover shaped loaves or rolls tightly and refrigerate up to 24 hours. Remove from the refrigerator, partially unwrap, and let rise until ripe.
- Freezing your own dough at home is not usually successful without damaging yeast