Ok, yall. I’m just going to level with you. Yeast (active dry) has been the most challenging thing for me to master in the kitchen. I think many bakers feel this way, but no one wants to admit it. LOL!
I have attempted so many yeast recipes over the years that simply did not work, that I wondered if the original poster had ever even made the recipe. So many different techniques to use, temperatures, and everyone has a different way of doing something, plus its difficult to convey feel and texture through a screen, its just frustrating.
You would not believe the amount of failed cinnamon rolls I have thrown away. What in the world did I do wrong, I wondered? I followed instructions EXACTLY. So I began to study yeast more in depth and all the variables that can affect whether you produce a winner or a loser! And believe me, there’s a lot. I won’t cover it all here, you guys can do your own research. I will simply explain what I do in my kitchen.
So, what do I do when baking with yeast now that I’ve learned, experimented, and been successful?
I elevate the temperature in my house to 78.
I know this may be uncomfortable for some. In the summer this feels too hot. In the winter this drives up my heat bill. I get it, I do. This is why many bakers bake several loaves or other items at the same time. The reason is because yeast needs warmth to be active. The cooler your house is, the longer rising takes. In fact, many bakers place breads or rolls in the fridge to slow the process. Elevating my room temp also elevates the temp of my mixing bowls. I don’t want the yeast mixture to go from warm liquid straight to a cold bowl. All these things affect the final product.
I use a thermometer.
Use a thermometer to check the temperature of the liquid you’re using to proof the yeast. I can’t stress this enough. Don’t guess. Even a few degrees can change everything. For active dry yeast, which is the only yeast I use, I aim for 110 degrees. It becomes inactive and dies between 130-140.
I check the scent.
When yeast is proofing, it should smell “yeasty”. It may or may not be fairly strong. This is good! It should start to froth up, allow 10-15 minutes. If it doesn’t froth and smell, it’s no good.
I knead until soft, smooth, and slightly tacky.
Ok, this is the hardest to convey. Once at the kneading point, knead until the feel is soft, smooth, and will stick slightly to hands. Using a stand mixer, this may take 8 minutes, it may take 10 or 11. Using your hands, it will take longer. The dough will also hold it’s shape, as well as bounce back when finger pressed.
I check for doubling- and no more.
On the first rise, I always make sure it’s doubled in size. For regular bread in my kitchen at an elevated room temp, it usually takes 45-60 minutes. If it rises too long past doubling, it could collapse, the flavors change, it becomes dry, etc. Always set a timer to check.
On the second rising, I allow this to rise to ALMOST double, usually about 35-45 minutes.
So those are a few things I do when baking with yeast. What other tips do you have? Tell me in the comments.
Leave a Reply