Yeast dough is a classic of Polish cuisine. However, it must be admitted that it can be capricious. Sometimes, despite careful kneading and long waiting, it still does not rise – it comes out heavy and dense. In such a case, it is worth taking a closer look at the ingredients of this baked product. You should pay special attention to 3 of them, and this will be the first step towards success.
The quality of flour is of great importance when rising. The appropriate type absorbs more water and is responsible for creating a coherent, flexible mass. In turn, the wrong product will cause the dough to be thin and sticky and will not hold the gas bubbles responsible for rising.
Therefore, yeast dough will not rise from low-gluten flour. We are talking about the type II or rye type. Therefore, you should choose wheat flour type 500 or 550, which is well aerated.
The right flour traps the carbon dioxide bubbles produced by the yeast. As a result, the mass becomes flexible and elastic. This type of dough will rise well.
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Yeast is an essential ingredient of yeast dough – thanks to it, it rises. However, it may happen that the mass will not move if we use a product taken straight from the refrigeratorbecause it needs heat to start working. That’s why it should be at room temperature.
Before preparing yeast dough, it is worth checking the expiration date of the yeast. The expired ones will not be able to produce the necessary carbon dioxide, so the grout will not move, and therefore the mass will not rise.
Proper storage of yeast is also important. After bringing them from the store, keep them in the refrigerator in a tightly closed container. Otherwise, we run the risk that they won’t work.
Every housewife knows not to pour cold milk over the yeast. It turns out that being too hot also contributes to the dough not rising.
If the milk temperature is above 40-45 degrees Celsius, the yeast is weakened and at higher temperatures it completely dies. As a result, there is no fermentation, which is responsible for the production of carbon dioxide, thanks to which the yeast dough rises. The solution remains liquid and “dead”.
Therefore, we must pour warm, but not hot, milk over the yeast. Its temperature should be between 25 and 35 degrees Celsius. Therefore, you need to apply the cooking rule “it should be lukewarm, but it cannot be scalding”.
