Think of the dough as a balloon. The job of the dough is to hold the carbon dioxide gas leavening produced by the yeast. Pinch off a piece of dough about the size of a walnut, then stretch it gently between your thumbs and index fingers. A properly developed dough will stretch nicely without tearing and a translucent membrane will be visible. Go by look and feel more than time. Use the recipe rise times as a guideline. Many factors — including ingredients, dough strength, temperature and humidity will determine how long it takes a dough to rise.
Use plastic wrap, a clean towel, shower cap, or large bowl. Note that you may need to coat plastic wrap or bowl with oil or butter to prevent dough from sticking. Heat generated inside the dough controls the rate of yeast action. Place covered dough on counter, in a draft-free area if possible.
If your room temperature is cooler, the dough will just take longer to rise — and that is ok! No special environment or equipment is necessary. This is why proper kneading and dough consistency is so important. See Kneading section above for more information. Punching down the dough redistributes yeast cells, sugar, and moisture so they can ferment and rise the dough during the proofing stage. It also removes some of the gas bubbles formed by the yeast during rising to produce a finer bread crumb texture.
Then pull edges of the dough to the center. Take dough out of bowl and place on lightly floured surface. Pat dough gently. Turn over and shape your dough into a ball. Gently kneading the dough two or three times will help release remaining air bubbles. If your dough is fighting you, cover and let it rest for 10 to 15 minutes. This relaxes the gluten and makes the dough easier to roll out and shape. Use the recipe as a guideline. Many factors- including the dough strength, temperature and humidity will determine how long it takes for a dough to rise.
Bake according to recipe directions. Keep in mind that bake times vary. Always bake on center rack unless otherwise specified in recipe. Use an oven thermometer to check the accuracy of your oven.
Yeast begins producing carbon dioxide gas leavening as soon as it is activated and continues until the dough is baked in the oven. In the first few minutes of baking, in a hot oven, the yeast gives its all to produce a surge of leavening. When a dough is par-baked, the yeast activity is stopped, the dough has risen to its final volume and there is no risk of damage to the yeast or dough structure during frozen storage.
We recommend par-baking for smaller dough pieces — such as dinner rolls and sweet rolls. For most breads, remove from pan immediately after baking and cool on a rack to prevent the bottom crust from becoming moist and soggy.
For some richer breads and sweet baked goods, cool in pan for 10 minutes before removing from pan. For crusty breads: Store unwrapped on the counter. Gluten is responsible for catching the gas as the bread rises, which is the key factor for good texture. When gluten has been adequately developed for bread dough, the dough will take on several characteristics. A well kneaded dough will be stretchy, elastic, and bounce back when poked. Overworked dough can happen when using a stand mixer.
When we mix our ingredients together, some serious science starts to happen. The yeast begins eating the starch sugars in the flour and releasing those sugars in the form of carbon dioxide. Proofing is the process that allows the build-up of carbon dioxide into the dough, expanded the loaf as its bakes. A cold temperature will slow the reaction and a temperature that is too hot will begin the cooking process and kill the yeast.
The dough should feel soft and pillowy. Before we pop that bread in the oven, give it a score across the top. This is done by using a few slits of the knife on the very top of the dough, which allows the build-up of carbon dioxide from the yeast to release properly when baking. Use precise geolocation data. Select personalised content.
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