Drooping yeast dough is a problem that many people meet. Often, the reason is not in poorly selected ingredients or recipe, but in small details that are easy to forget during preparation. It is these minor mistakes that can affect the success of baking.
Sometimes, when you are looking forward to the effect of your work with yeast dough, you can see that it suddenly falls and loses this fluffiness, which was so hard to work out. Wondering why the yeast dough fallsit is worth remembering that this is a completely natural process. Yeast during growth produce gas, which causes the dough to grow and becomes light. However, when this gas escapes, the dough begins to collapse.
This often happens when the growth takes place too quickly or lasts too long, and the temperature is not properly controlled. Another reason may be that the dough structure is not strong enough to keep the air, then the dough cannot stop the gas inside and falls. This can also happen when baking starts with too high temperature, then the air expands quickly and runs away from the dough. Although falling may look boring, often the cake still tastes good and is soft, so it’s not worth getting discouraged. Every baking is learning, and a drooping cake is just one of many stories that happen in the kitchen.
If you are wondering how to make a good yeast dough, it is worth approaching it with patience and openness to small culinary experiments. The basis is good quality flour, preferably type 450 or 550, which will allow the dough to grow well and be fluffy. Yeast should be fresh or well activated, and the fluid temperature you add can not be too high to not kill them, or too low to make them activate well.
Milling the dough is a moment when you can really feel its structure, it must be flexible and slightly adhesive, but not too rare. The most important, however, is to grow, give the cake time and a warm place so that it can calmly double its volume. Without hurrying, you can feel the moment when it is ready for further processing. Also remember that yeast dough is the magic of simple ingredients that combine with the right technique give a great effect. Patience and mindfulness for details will allow you to enjoy a soft, fluffy baking that will gain recognition of anyone who tries it.
Sometimes, when you get on the yeast dough, everything seems to go well, and yet the end result is disappointing. What are the biggest errors when making yeast dough? It is not only a matter of ingredients, but also how you handle them. It happens that the liquids are too hot and unfortunately kill yeast, which means that the dough does not want to grow at all. Another time, when they are too cold, yeast does not work as they should, and then you have to wait a long time or the effect is not satisfactory.
Growing out the dough is a real attempt to patience, because too short time makes the dough hard and compact, and if you overdo it, it can collapse. Moving also matters, if you treat it with care, the mass will not have the right structure, and your dough will be hard instead of soft and fluffy.
Often, we unknowingly exaggerate with flour, adding more than it should be, which only worsens the matter and causes the dough to become dry. In the oven, in turn, it is easy to make a mistake by setting too high a temperature or shortening baking time, then the bottom may burn and the agent will be not treated. Understanding these small but important things will allow you to bake with more confidence and enjoy a soft, perfectly growing baking, which will delight not only you, but also everyone at the table.
Understanding why the dough falls, avoids disappointment and makes baking easier and more pleasant. It is worth paying attention to every stage, because even a small neglect can have a big impact on the final effect and taste of your pastries.
Source: NowowoPuje.pl
