Yeast plays an important role when baking bread. Yeast is a biological leavening agent that causes bread dough to expand in volume during fermentation. While bread is baked, the yeast will cause the dough to rise. It is essential, though, to identify the types of yeast that can be used in bread production. Every form is activated differently and can breakdown after it comes into contact with another ingredient.
Yeast is identified as a microscopic fungus that converts its food (carbohydrates) into carbon dioxide and alcohol through fermentation. Other than causing a bread dough to expand, the alcohol it produces adds flavor and improves the dough. Commercial yeast is available at stores for home bakers and comes in three different forms. This includes Active Dry Yeast, Fresh Yeast, and Instant Dry Yeast.
All three types of yeast have to avoid coming into contact with salt. Salt is an ingredient that will kill the yeast and prevent the bread dough from rising. Also, prevent the yeast from coming into contact with fats found in ingredients such as eggs, oil, or butter. The high level of fat will coat the yeast and will prevent it from being distributed into the dough. After identifying the type of yeast that is used, it is essential to remember how to activate it. Also, remembering what ingredients it should not come into contact with.
After yeast is added correctly, the mixture is ready to be turned into a dough. Using a stand mixer with the dough hook attachment is needed. It is essential to keep the mixer on a low speed while the dough begins to form. If the speed is too high, it will likely start to kill the yeast by adding pressure to the dough when it comes into contact with the sides and bottom of the bowl. By doing this, it is the same concept as if you are overworking your dough by hand before the first and final fermentation.
Yeast is identified as a microscopic fungus that converts its food (carbohydrates) into carbon dioxide and alcohol through fermentation. Other than causing a bread dough to expand, the alcohol it produces adds flavor and improves the dough. Commercial yeast is available at stores for home bakers and comes in three different forms. This includes Active Dry Yeast, Fresh Yeast, and Instant Dry Yeast.
All three types of yeast have to avoid coming into contact with salt. Salt is an ingredient that will kill the yeast and prevent the bread dough from rising. Also, prevent the yeast from coming into contact with fats found in ingredients such as eggs, oil, or butter. The high level of fat will coat the yeast and will prevent it from being distributed into the dough. After identifying the type of yeast that is used, it is essential to remember how to activate it. Also, remembering what ingredients it should not come into contact with.
- Active Dry Yeast: Yeast that has to be reactivated in twice its volume amount of warm water. To avoid coming into contact with salt, it is best to activate the yeast at the bottom of the mixing bowl. After 3-5 minutes, the flour will be the next ingredient to add. This will act as a barrier, preventing the two ingredients from coming into direct contact.
- Fresh Yeast: Also known as Compressed Yeast, it needs to be activated by being blended with water first. The same rules apply as in Active Dry Yeast, being added into the mixing bowl first and using flour as a barrier to prevent it from coming into contact with salt.
- Instant Dry Yeast: This type of yeast does not need to be activated with water before it is used. Instant Dry Yeast, (also known as Rapid Rise or Bread Machine Yeast), has to be blended with flour before other ingredients are added. Instant Dry Yeast granules are tiny and are difficult to be spotted in flour after it is mixed. Instant Dry Yeast also has to avoid coming into contact with iced cold water or other cold liquids.
After yeast is added correctly, the mixture is ready to be turned into a dough. Using a stand mixer with the dough hook attachment is needed. It is essential to keep the mixer on a low speed while the dough begins to form. If the speed is too high, it will likely start to kill the yeast by adding pressure to the dough when it comes into contact with the sides and bottom of the bowl. By doing this, it is the same concept as if you are overworking your dough by hand before the first and final fermentation.
