2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
When kneading bread or bread the most important point is rising. It depends on what kind of bread or bread will be obtained.
As with anything, and with fermentation has subtleties. It's good to know them, because they will help you rise the dough well to get perfect and fluffy pasta.
To make the dough rise well, the products for it must sit outside the refrigerator before using them. Leave the fresh and yogurt, eggs for a few hours out of the refrigerator. The replacement products used should be at room temperature.
It is good to sift the flour you will use at least twice in advance.
During fermentation, the microorganisms contained in the yeast convert the sugars into carbon dioxide. This is a gas that helps the dough to swell.
It is good for the dough to rise at least twice. One after replacing the dough and a second when it is shaped.
Another subtlety for good fermentation is nice to activate the yeast. Only water, flour and sugar are used to activate it. Never add salt to this mixture. The water you will use must be lukewarm. Then wait until the yeast foams, whether it is fresh or dry yeast. This takes about 15-20 minutes. When activating the yeast, it is important to keep the room warm.
The dough must be shifted very well so that it can rise well. Kneading is done with the palms, without sticking your fingers in it. When moving not the dough you should get a smooth, nice, non-stick dough that has bubbles on it.
The rising should be done in a warm room. But keep in mind that it should not be too hot.
At temperatures above 60 degrees the yeast dies and does not ferment.
It is very important the temperature at which the dough rises!
The finished dough can be placed to rise near the oven, stove or radiator.
When rising, it is good to wrap the dough with a towel or stretch film. Before rolling the dough, grease it with a little oil. This is done so that its surface does not dry out.
Fermentation can take different times - from 30 minutes to an hour.
Well risen dough the touch should be soft as cotton.
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