The yeast dough is sponge and bezoparnoe. Yeast dough in a safe way

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Yeast dough can be prepared using two methods: unpaired and sponge.

This article will tell you what are the features of cooking, for which products this or that type of dough is used, and in conclusion - detailed video how to make yeast dough.

The bezoparny method of preparing dough is used mainly when there is a small amount of baked goods (sugar, butter, eggs) in the products and for a dough not of a thick consistency, from which pancakes, pancakes, and fried pies are prepared.

How to make yeast dough without in a dough way: milk or water must be poured into a saucepan, heated to 30 degrees, dissolve yeast, as indicated in the recipe, add the right amount add sugar, salt, flour and knead everything for 5-8 minutes of eggs, necessary for flavoring the substance.

The dough should be homogeneous, without lumps, of medium consistency. Before you finish kneading, add warmed butter to the dough.

The dishes containing the dough are covered with a clean towel and placed in a warm place for 3.5 - 4.5 hours. During this time, fermentation occurs, as a result of which the yeast produces carbon dioxide, which loosens the dough. In order to remove excess carbon dioxide from the dough, you need to knead.

As a result of kneading, the dough will be enriched with oxygen from the air. Oxygenation will lead to the active development of yeast, the dough and finished products will significantly increase in volume.

If the flour is with good gluten, the kneading is done 2-3 times, otherwise - once.

It is believed that 25-30 degrees is the optimal temperature for dough fermentation. At a lower temperature, fermentation will slow down, at a higher temperature, it will accelerate. However, it should be noted that the fermentation process will stop altogether if it is colder than +10 degrees and warmer than +55 degrees.

How to prepare yeast dough in a sponge way: heat milk or water to 30-35 degrees, dissolve yeast, add half of the amount of flour required by the recipe. Knead the dough (dough), which should turn out like thick sour cream.

Place the dough in a warm place (28-30 degrees) for 3-3.5 hours to ferment. The dough will be ready when gas bubbles actively form on its surface. After the dough sits slightly, add all the products necessary for the recipe to it and knead the dough, let it ferment for 1-2 hours and rise. During this time, do one workout.

An important role in the preparation of products from yeast dough is playing proofing. As a result of such manipulations as kneading and cutting on the board, the dough becomes stronger in consistency. To make the products lush, well-baked, light, porous, you need to proof them.

To do this, the products, ready for baking, are placed on a baking sheet, covered with a cloth and placed in a warm place. Products "grow", gain volume - they are inflated from the inside by carbon dioxide. How long it takes for proofing is usually specified in the recipe. But this period is only approximate. The rise of the dough is influenced by the temperature, the type of flour, the quality of the yeast, so the hostess herself determines whether the product is ready for baking.

There is also no exact answer to the question of how long to bake the products, the richness, shape and size of products matter here. If you have to bake something small (less than 100 grams), the baking time is from 8 to 15 minutes at a temperature of 240-260 degrees, larger products (500-1000 grams) are baked for 20-25 minutes, preheating the oven to 200-240 degrees.

Now that we know how to make yeast dough, we can start baking something delicious, for example.

Interpretation of culinary dreams: seeing flour in a dream - to a calm and happy life. When a young woman gets dirty in flour in her dream, the husband will be the main one in the house, and life will be filled with pleasant worries.

When comparing individual methods for preparing dough, factors such as the quality of finished products, the versatility of the method, its cost-effectiveness, the ability to regulate the technological process and move from the production of one product to another, as well as the hardware design of the technological scheme are taken into account.

The dough preparation method is more complicated and laborious in comparison with the non-steam dough method. However, the presence of dough allows you to stabilize the technological process and activate the yeast.

The most widespread method is the preparation of dough on thick dough. This method is universal. All types of bread, bakery, pastry and donut products are prepared on thick doughs, while other types of doughs are used only for certain product groups.

The dough method is characterized by great technological flexibility. By properly adjusting the dough and dough preparation mode, it is easier to prevent bread defects by processing flour with low baking properties. The dough prepared on dough has, all other things being equal, the best structural and mechanical properties.

The quality of products made with thick dough is in most cases higher. Products have best taste and flavor, more elastic crumb. The consumption of yeast with the sponge method of dough preparation is 2-3 times lower than with the unpaired one.

The option of preparing the dough on a large thick dough with a shortened fermentation period is especially effective. Compared to the traditional sponge dough, the need for fermentation tanks is somewhat reduced (by 10-15%) when preparing pestle on a large thick dough. Sugar added to the dough ferments to a lesser extent, since the dough ferments for only 25-40 minutes. The total consumption of DM flour for fermentation is reduced by about 0.3%. The dough has greater uniformity and density, which increases the accuracy of its division.

With this technology, the transition from the production of one product to another is facilitated, since a small mass of dough is subjected to fermentation, which is processed in 30-40 minutes.

Bakery products made from high-quality flour, cooked in large thick doughs, are of high quality.

Using liquid doughs instead of thick ones has certain advantages. So, in liquid doughs, the consumption of dry matter of flour for fermentation is reduced by 0.7-0.9%. Yeast in liquid doughs is more active, since better conditions are created for metabolism in the yeast cell. Enzymes in a liquid medium are more active. Liquid doughs are easier to transport and dose, which creates the prerequisites for a comprehensive mechanization of the process.

When preparing liquid doughs, it is easy to regulate their maturation process by cooling or heating the mass or adding various improvers. Liquid doughs sour more slowly than thick ones, therefore they are better preserved.

The advantages of a safe method of preparing dough by compared with sponge are reduced to the following. The dough preparation cycle is significantly reduced (by 50-65%), and, consequently, the need for production areas and fermentation tanks is reduced. The consumption of dry substances for fermentation with a steam-free method is reduced by about 1.2%, which reduces the consumption of flour and increases the yield of products. With the safe method, the number of kneading machines and batchers is reduced by 2 times, labor productivity is increased, the complex mechanization of the process is facilitated and the conditions of the pile are improved.

Many young housewives believe that unpaired yeast dough and sponge yeast dough Is a dough that requires complex culinary skills. Meanwhile, such a dough - with and without dough, is quite simple to prepare. Take advantage of our tips and pamper your household with delicious and aromatic.

If you want to quickly get an elastic and not crumbly dough for crumpets, pies and pies (savory), then it is better to use unpaired yeast dough... To do this, take less than 1 kg of flour, 0.5 liters of kefir (yogurt), 1 bag of baking powder, not full of art. a spoonful of salt, 1 egg and 11 g of dry yeast (1 sachet). After mixing all the ingredients, leave soft dough for 1.5-2 hours to rise, then proceed to shaping and baking the products.

Traditional unpaired yeast dough is prepared as follows:

Sift 500-600 g of flour through a sieve. In 1 glass of water or milk, add 1-2 teaspoons of sugar, half a teaspoon of salt, 1 egg. 20-30 g fresh yeast stir in warm water or milk. If you are using dry yeast, add half the bag directly to the flour. Knead the dough by adding the resulting mixture of liquid, egg, salt and sugar to the flour. By the way, if you want to get a sweet dough, then take half a glass of granulated sugar. Then add 4 tablespoons to the dough. spoons vegetable oil and mix thoroughly until it stops sticking to your hands (10-15 minutes). You can use melted and chilled margarine or butter instead of vegetable oil. Place the dough in a container so that it can double in volume during fermentation. After 1-2 hours, the dough is kneaded and left again to come up. Then you can start forming products. After laying the products on a baking sheet, leave them for 15-20 minutes and only then place them in a preheated oven.

Recipe - Sponge yeast dough

Suitable for baking muffins sponge yeast dough... For dough, you need a bag of dry or 50 g of fresh yeast, which we dilute in 1.5-2 glasses of warm milk. Add 1 tbsp to the mixture. a spoonful of sugar and a glass of flour, so that the dough resembles sour cream in consistency. Place the dough in a warm place for 1-1.5 hours. A kind of wrinkles should form on the raised dough. If you want to make a sweet dough, then take from 0.5 cups or more sugar and mash with 4-6 eggs (unsweetened - 1-2 tablespoons). Melt 100 g margarine or butter(2.5 tablespoons of vegetable can be used) and leave to cool. Then add the prepared ingredients to the risen dough, knead thoroughly and put in a warm place for 1.5-2 hours. Before placing the baking sheet in a preheated oven (200-220 degrees), let the products rise.

In order for the baking to turn out exactly as you intended it, you need to know how to make yeast dough... But no matter how you prepare the yeast dough: sponge or unpaired, you need to remember that the dough absorbs energy and your mood!

I like to make yeast dough myself in a safe way, and not buy ready-made.

And this is how I do it:

The flour to water ratio should be one to two. For one glass of water or milk - 2 glasses of flour. For one liter of water - 2 kilograms of flour. When measuring flour and water, use the same containers: then the dough will be kneaded the first time and there will be no need to add liquid or add flour.
When breeding yeast, first heat the water to a temperature of 30-40 degrees, no more. Check the temperature of the water with your hand - you should feel equal warmth. If the water is slightly hotter or colder than 36.6 degrees (i.e. human body temperature), you will immediately feel it. In hot water, the yeast will cook, in cold water it will not sprout, so pour the yeast only into the water brought to the required temperature.

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Add a little granulated sugar along with the yeast and, stirring, leave for 5-10 minutes.

When the yeast rises and forms a foam, knead the dough.

Add salt, if necessary, more sugar and add flour and stir.

The pastry (eggs and fat) is kneaded into the dough last. The fat must not be directly mixed with the yeast, otherwise it will begin to envelop them with a film and slow down their growth.

Don't knead the dough right away.

Let it stand for another 20 minutes - this is enough time for the gluten to swell - the substance that gives the dough its elasticity.

Then place the dough on a table or cutting board and knead well.

Then cover it with a clean towel and let it sit again for a while.
After the dough comes up (doubles in volume), knead it well again and let it rise again. Ready dough emits a characteristic sound when crumpled, and looks porous in the cut.
You should not knead yeast dough with a mixer, otherwise you risk breaking the mixer. For kneading the dough, only special production machines with metal blades are suitable. At home, knead the dough only by hand.

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please tell me, and when adding butter (and eggs), the amount of flour remains unchanged? do not need to add more sleep? if necessary, how much?
and yet, is all the flour added at once? then, when kneading, the dough will not be sticky and will not need to add a little?

I have been baking for a long time and quite a lot. I know a lot different recipes the test is different. But this recipe is especially successful! The dough turned out to be elastic, did not stick either to the hands or to the rolling pin !!! Just great !!! Recommend!
but I did it with a slight deviation from what was written:
the first time I kneaded the dough without eggs and butter, but added them before pouring out all the flour. then I let the dough come up 1 time. while it was settling, I bungled the filling. Then I made pies and the second time the dough was like in pies. I made a sample for 0.5 liters of liquid and 1 kg of flour. Came out 2 small pies (1 closed and the second open sweet, with pigtails on top)

I just put the last batch of buns from this dough in the oven. already baked baguettes and meat pies - the baguettes are awesome! even from not the most the best flour(the bread maker does not like her) it turned out to be delicious bread.
I haven't tried pies yet, I'm waiting for my husband)
the only thing, even with a rather high temperature, the buns are pale. but this, probably, I was too lazy to mess with the yolk)

Yeast dough

When preparing yeast dough, water (milk), sugar, salt, yeast, melange (eggs), flour, butter are used.

The yeast dough preparation process consists of two stages - kneading and baking.

Kneading - the preparation of yeast dough is based on the ability of yeast to ferment flour sugars into alcohol to form carbon dioxide. The dough is not only loosened with carbon dioxide, but also, as a result of the vital activity of various microorganisms, acquires a sour taste.

After kneading during fermentation, complex chemical changes occur in the dough that change the taste of the dough and change its volume.

Yeast dough is prepared using unpaired and sponge methods.

With the unpaired method water or milk is heated to 26-30 degrees, yeast, salt and sugar are dissolved in liquid, then eggs are laid and sifted flour is poured. The prepared dough is kneaded for 5-10 minutes, melted butter is added at the end of kneading. The kneaded dough is covered with gauze and left to ferment in a warm place for 2.5-3.5 hours. During this time, the dough is kneaded 2-3 times.

Pies with various mincemeats, closed pies, cheesecakes and other products are prepared from unpaired dough.

The finished dough is cut as follows: put it on a table dusty with flour, cut a piece of even thickness, roll it into a long rope and cut with a knife or tear off pieces of dough of the required mass, then form balls and after a short proofing (5-8 minutes) produce final molding of products. It is advisable to cut the dough on wooden tables.

The molded product is left for final proofing. Proofing time ranges from 15 to 40 minutes and depends on a number of factors: dough recipes, flour strength, temperature conditions, humidity.

Long-term proofing requires products with a large amount of baking. Dough with higher moisture will separate faster.

The main factors affecting the duration of the proofing are temperature and relative humidity. Optimal conditions for proofing are air temperature 35-40 ° C and relative humidity 75-80%. These conditions are especially important for accelerated methods of preparing yeast dough.

After proving, the products are greased with an egg and baked at a temperature: small - 240-260 C for 8-15 minutes; large - 200-220 ° C for 20-50 minutes. Large products are pierced in several places before baking.

16. Technology for preparing yeast dough by the sponge method and products from it.

With the dough method of preparing the dough, the dough is first prepared. For this, water or milk heated to 26-30 degrees is poured into the dishes (60-70% of the intended liquid), yeast, previously diluted in a small amount of water, is added, and part of the flour (35-50%) is added. The dough is stirred until its consistency becomes homogeneous, and then covered with gauze or a towel and placed in a warm place for fermentation for 3-3.5 hours.

When the dough rises and begins to fall off, the remaining water is poured into it (salt and sugar are preliminarily diluted in water or milk) and all other heated products, gradually add the remaining flour and knead for 5-10 minutes. Melted butter is added at the end of mixing. The dough is placed in a warm place for fermentation, during which it is kneaded twice.

From the finished dough, products are formed, which are placed on oiled sheets. Then they are placed for 20-30 minutes in a warm place (30-35 degrees) for proofing. For improvement appearance the product is greased with an egg a few minutes before baking. Dough products are baked in an oven at a temperature of 180-200C.

Bread, homemade buns, Ukrainian donuts, kulebyaki.