Baking with yeast can be challenging, but the more you learn and practice, the easier it becomes. This post provides insights and tips to enhance your skills with yeast dough and help you achieve the best results when working with yeast.
Pre-Proof your yeasts
1. In a clean bowl, dissolve the yeast with 1 tablespoon of sugar and 1/4 cup of lukewarm water.
Whisk the mixture together with a hand whisk to ensure there are no residues left at the bottom.
2. Allow the mixture to sit for 8-10 minutes.
If the mixture becomes frothy and bubbles form on top, the yeast is alive.
You can then add the proofed yeast, along with the rest of the wet ingredients, into the flour well (refer to step 2 of the recipe).
Kneading a dough by hand
When kneading by hand, start by mixing the wet ingredients with the dry ingredients using a wooden spoon, when combined add the salt and knead the dough for about 8 to 10 minutes.
How to Hand-Knead Dough
1. Dust your work surface with flour.
2. Place the dough onto the floured surface and sprinkle a little more flour on top.
3. Using the heel of your palm, stretch the dough away from you, then fold it back over itself toward you.
4. Rotate the dough 90 degrees and repeat the stretching motion.
5. Continue kneading, stretching, folding, and turning the dough until it becomes smooth and elastic.
Shaping your dough
To form even, round buns
1. Dust your work surface with flour.
2. Place the dough onto the floured surface and knead it gently.
3. Cut pieces of dough to create evenly sized buns, weighing each piece:
– 50 grams will produce a mini bun.
– 80 grams will produce a perfect burger bun.
4. Stretch the edges of each piece by folding them underneath themselves.
5. Set the folded piece on a flat surface and shape it into a ball by moving your palm in a circular motion.
– Keep your fingers slightly bent to maintain some height.
Tips for Successes
Sifting flour or mixing it with a hand whisk aerates the flour, making it lighter and free of lumps.
Adding salt later in the process is important to ensure that the yeast does not come into direct contact with any ingredients that might inhibit its growth.
The amount of water your dough will absorb depends on the type of flour used and the conditions in your kitchen. It’s best to start with about three-quarters of the water and gradually add more as needed, whether you are kneading by mixer or by hand.
Oiling the bowl prevents the dough from sticking, while oiling the dough itself helps keep it from drying out and provides essential elasticity for proofing.
The time required for proofing can vary based on the temperature of your kitchen, typically taking about 45 minutes to an hour. If proofing takes longer, don’t worry; a cooler kitchen may result in an extended proofing time.
To improve proofing, place your covered dough in the oven with only the oven light on.
Proofing your dough in the fridge over-night will deepen the flavours and improve the final taste
To check if your bread is baked, gently tap the bottom. If it sounds hollow, it’s done!
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