Unfortunately, this is not the only black scenario of what can happen in your kitchen while making delicious sweets.
If you decided to prepare a yeast dough and you don’t want it to fall during baking, you should beware of a popular activity. Most Poles do it to see if their baking is ready, not knowing that it is the worst thing they can do.
If you dream of a fluffy dough, and instead you can see deprived yeast in front of your eyes. If you meticulously adhered to the proportions of individual ingredients in the recipe and made it thoroughly, you most likely make a different, popular mistake.
Most of the inexperienced confectioners, wanting to see if the baking is ready, opens the oven door during baking or just after turning it off. In this way, however, they quickly let cool air there, and it is due to such a shock that the yeast dough falls. Therefore, the next time you will take your yeast out of the oven, leave it there for a quarter of an hour to change the temperature gradually.
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If you want to accelerate the preparation of yeast dough, try a simple trick. Put the kneaded dough into a plastic bag, close or tie it thoroughly, but at the same time loosely (so that the yeast takes place to grow) and then place in a pot with warm water. In a water bath, keep the mass for 40 minutes, and then simply remove the ready dough from the dish.
