How does yeast rise bread
How long should you let bread dough rise?
Usually only a few ingredients are needed to bake bread. Simple bread doughs can be made with flour, water, salt and yeast. The recipes can be expanded with grains or spices according to your own taste. In any case, the cooking time is particularly important for all variants and recipes. Only when the dough has risen properly will the crust become crispy and crispy and the bread given a soft crumb.
During the fermentation process, the yeast forms sugar and alcohol
So that the bread dough can “rise” at all, yeast is particularly important as an additive in the preparation of the dough. The cultures in the yeast break down the starch in the flour into simple sugars, thereby forming carbon dioxide and alcohol. Since carbon dioxide is a gas that spreads, pores are formed in the dough. The formation of the gas is visible because the dough rises and bulges during this process. The cooking process can be controlled by adding the right amount of fresh or dry yeast. The temperature of the added liquid also contributes to a faster or slower cooking process. In any case, it must be ensured that the temperature of the liquid does not exceed 40 ° C. Temperatures that are too high kill the yeast cultures.
Resting the dough before baking is particularly important
The yeast begins its work as soon as the dough is made. For optimal fermentation of the yeast, however, it is very important that the dough is resting after the dough has been prepared. The dough is kneaded round. The baker speaks of “working” in this process. The bread gets its fine pores through the working process. The formed dough is then placed in a floured bowl or in a bread basket and covered with a tea towel and placed in a warm place. After about 20 minutes, the kneading process is repeated by hand, the bread is shaped into a round or oblong shape and then covered again. With long loaves of bread, the “end” should form a straight line. The right time to bake is reached when the shaped bread has a slight curvature and the so-called “end” is about 0.5 cm wide. This time is usually reached after another 20 to 30 minutes for warm ingredients. Bakers usually determine when they feel like it.
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