By: Kierrea Stone
Different types if yeast
- Compressed Yeast~ Is an yeast that is compressed in very small blocks & its crumbly and, white and subjecting them to heavy pressure ,and mixing them to heavy pressure and mixing them with starch or flour
- Active-dry Yeast~ Has a large granule and needs to be dissolved in water before using
- Quick- rise Yeast~ It takes less time to rise and have to be made in a certain temperature
Don't over knead the dough or the bread will have a rough texture and the bitter will be bitter. Kneading is one of the most important steps in making breads! The purpose of kneading is to mix ingredients and add final strength to the bread! Allow Gluten to develop!
Yeast leavens the dough when fermentation produces carbon dioxide gas that puffs it up. Dough should be proofed in a warm place without droughts and covered with a clean kitchen towel to prevent a crust from forming.
Poking holes in the dough or pie crust help expanding gas and steam escape from.
- Place the dough on a lightly floured work surface.
- Fold the dough onto itself and give it a quarter turn.
- Using the heel of your hand, push the dough forward.
- Fold the stretched dough over itself and give it a quarter turn again.
- Push the dough again with the heel of your hand, fold and turn.
- Continue until the dough takes on some body and no longer sticks and resists when pushed.
- Once the dough if firm and no longer sticky, shape it into a ball.
- The dough is well kneaded when it is smooth, shiny and elastic. When you press the dough, your finger should come off cleanly and the dough should bounce back.