Keep in mind, also, the characteristics of your own kitchen. Once you've shaped your loaf, covered it, and set it aside to rise again, it may take 2 hours or more, rather than the usual 1 to 1 1/2, to rise fully and be ready for the oven. Remember that this slow rise extends to the shaped loaf, as well as dough in the bowl. Alcohol, being acidic, weakens the gluten in the dough, and eventually the dough becomes “porous,” and won't rise or won't rise very well.īy starting with a smaller amount of yeast, you slow down the amount of CO2, alcohol, and organic acids being released into the dough, thus ensuring the gluten remains strong and the bread rises well-from its initial rise in the bowl, to its final rise in the oven. The more yeast in a recipe initially, the quicker it produces CO2, alcohol, and organic acids. By reducing the yeast, you ensure a long, slow rise, one more likely to produce a strong dough able to withstand the rigors of baking. The amount of yeast you use in your bread dough has a significant bearing on how quickly it'll rise, and thus on your own schedule. ![]() Can I vary the amount of yeast in a recipe to quicken or slow down how my dough rises? You may find older recipes calling for “1 packet active dry yeast.” A packet used to include 1 tablespoon of yeast currently, it's closer to 2 generous teaspoons, a tribute to improved manufacturing methods that produce stronger, more active yeast. When baking in the bread machine, and substituting instant yeast for active dry, reduce the amount of instant yeast by 25%. Since bread machines use a higher temperature to raise dough, substituting instant for active dry yeast 1:1 may cause bread to over-rise, then collapse. One time when you might not want to use instant and active dry yeasts interchangeably is when you're baking bread in a bread machine. Remember, bread-baking involves living things (yeast), your own personal touch in kneading technique, and the atmosphere of your kitchen there are so many variables that it's impossible to say that “Dough X will double in size in 60 minutes.” Baking with yeast is a combination of art, science and a bit of magic stay flexible, and your bread (and you!) will be just fine. When dough is rising, you need to judge it by how much it's risen, not how long it takes cold weather, low barometric pressure, how often you bake, and a host of other factors affect dough rising times, so use them as a guide, not an unbreakable rule. If a recipe using instant yeast calls for the dough to “double in size, about 1 hour,” you may want to mentally add 15 to 20 minutes to this time if you're using active dry yeast. We've found that active dry yeast is a little bit slower off the mark than instant, as far as dough rising goes but in a long (2- to 3-hour) rise, the active dry yeast catches up. Yes, they can be substituted for one another 1:1. ![]() Can I use active dry and instant yeasts interchangeably? Yeast manufacturers say you should let frozen yeast rest at room temperature for 30 to 45 minutes before using frankly, we're usually too impatient to do that, and have never experienced any problem using yeast straight from the freezer. When you're ready to use yeast, remove the bag or jar from the freezer, spoon out what you need, and quickly return it to the freezer. If you buy yeast in bulk (e.g., a 1-pound vacuum-packed brick), open it up divide it into 3 or 4 smaller portions, and store each in a tightly closed container. ![]() We recommend transferring yeast to an airtight container (glass or acrylic), and storing it in the freezer for up to a year.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |