Question to the pros about yeast dough

[Bijou]

Bijou, I have no problems with bread, I cook for the child (he is allergic to cow protein), French in his own way, 400 flour, 1 tsp dry yeast, 280 goat milk, 1 tbsp. l from a bread machine of olive oil, 1/2 tsp of salt and everything works out great, though we don't really like bread with him))))

[ma-ri-na]

ma-ri-na, oh, I opened your pictures on another page. What a handsome man! My compliments!

[ma-ri-na]

ma-ri-na, oh, I opened your pictures on another page. What a handsome man! My compliments!

Thank you! I haven't tried it yet

[ma-ri-na]

ma-ri-na, finally! Congratulations!
I'm sure everything will be even better from now on!
The roll turned out to be very beautiful. And how much poppy! So I would have run for tea with such a roll!

Oh girls, I don't know what the hell they want)))

What a handsome man!

Thank you! I haven't tried it yet

Mlyn, we have already rolled 11 pages here, but it turns out she just doesn't try

Such a pretty one! I liked the poppy layer the most.

[Waist]

Waist, So just tried, as much as 11 pages, a little relaxed and ready!
Poppy is the tastiest thing in the world, it's a pity there is no macitra, tomorrow I will discharge with apples, but I think there will be holes, a lot of filling, but I love it so much, I'll burst, I'll eat everything ... One ...

By the way, I tried everything for the poppy, the mill is so-so, you have to grind it dry, the taste is not the same, the blender is immersed for a very long time, the meat grinder is an ideal solution at the moment, but not like in makitra, there is a fine grid in my electr. I get a lot of poppy seeds, I freeze it in portions, it is very convenient, I scrolled -1kg once, for example, and froze it in portions of 200-300g))), I forgot, before passing it through the meat grinder, I filled it with boiling water 2-3 times, and then 5 times through a meat grinder, good electric ... In general, you need to look for makitra and macagon ...

Well! Marish, congratulations! Well I said, you will succeed! I recently took a picture of the process and the products, but the assistant with the phone (and, consequently, with the pictures) smoked it with friends for a couple of days on a visit ... As soon as it appears, I'll reset it. And I bring pardon that the wedding has begun, the cakes have begun .... there was no time. I slept for 2-3 hours a day ...
Regarding the long rise during fermentation ... as I already wrote, I do not respect dry yeast, there is no elasticity, taste, heat as in pressed. To all this, an open pack with dry. yeast is not stored! A couple of days - and that's it, there is no rise, they lose their properties! I already came across a drain on this .... Perhaps you have just this case.

[Dance]

Dance, with dry ones (I use only one firm saf moment) I have no problems even with open ones, but I found pressed ones with difficulty and only from one firm ... But I don't give up, I will experiment))))
I don't like cakes, but I love to make, especially often they ask for bird's milk, everyone is delighted, they say the cake "as before" ...

It was on them that I came across. If you use an open bag after a week. Then I kept them in the refrigerator - a little better, but still not as much as the open ones. And there are no problems with fresh ones even after a week. My aunt somehow experimented: she rubbed the fresh pack on a coarse grater and dried it. He says that the properties are not lost, but I personally did not. You can experiment.
In such a metropolis, there is no yeast in supermarkets? I can hardly imagine something like this ... in any market in the departments of milk, margarine oils, mayonnaise, where there are refrigerators, in general.

[there are no fresh problems even after a week]

It was on them that I came across. If you use an open bag after a week.Then I kept them in the refrigerator - a little better, but still not as much as the open ones. A there are no fresh problems even after a week... My aunt somehow experimented: she rubbed the fresh pack on a corn grater and dried it. He says that the properties are not lost, but I personally did not. You can experiment.
In such a metropolis, there is no yeast in supermarkets? I can hardly imagine something like this ... in any market in the departments of milk, margarine oils, mayonnaise, where there are refrigerators, in general.

I buy fresh Kryvyi Rih yeast and they work great even a week after their expiration date. And they have a shelf life of a month! I just keep it in the refrigerator on the door in the oil compartment. I change the pack every month, sometimes more often depending on the baked goods. Business is 3 UAH !!!

[Dance]

Dance, I pinch them and everything is ok, I do not store it in the refrigerator and everything is ok

Svetulkin, the fact is that they don't stay with me for more than a week. I use up to 3 packs a week. And yes, I also work only with them. Neither Lvov nor Odessa ones give such a result. This yeast works for another 15 minutes in the oven. I will say more: the bakery works only with them!

Not, Marish, not that ... And you yourself saw it for the last time. This is because of this!

[Dance]

Dance, by the way, yes, the last time I baked it on the pressed ones, we need to look for other companies, these smell very much, although my mother does not smell, tomorrow I'll look at the Metro shopping center ...

Look for the Kryvyi Rih ones, maybe you also have them, because they (the plant) are part of the group (holding) "loessafr", which is the saf-moment. And this holding is French.

Neither Lvov nor Odessa ones give such a result. This yeast works for another 15 minutes in the oven. I will say more: the bakery works only with them!

Really curious! Can I have a photo of the packaging? I am afraid of Krivoy Rog like fire! In our markets, they are usually always there, but always either they smell like cow something, or yeast per kilometer is just horror. I took them fresh a couple of times for testing, but that the dough did not rise normally, that the moonshine did not ferment. I don't even know what they bring to us under the guise of the Krivoy Rog ones? For the last year I have been using Lviv Bakery for all purposes. While satisfied. But I would like to see your labels are the same as ours, or are they fading away?

Huh! This is the first time I've heard this! : pardon: w but throw me your email in a personal message, I'll drop it, my photo is loaded for half a night, Kalichny Internet! An hour ago I took a picture and wanted to lay out a label for Marishka and ... no way!

[filirina]

filirina, these are the ones I take

or their brand Lux ​​(very similar picture)

And we have such ...

A! Got it! I looked and looked and it came ...
Sveta posted a photo of their previous packaging, now another one, as I posted. They changed the design of the wrapper for some reason. (Marketing move).

Tan, yes, they changed the packaging, for sure!

Opachki! And we have a completely different package. And in the markets and on the market today, a specialist drew attention to Krivoy Rog yeast. Maybe there are several different manufacturers with different quality? Maybe you can rewrite the details from the label of normal yeast to identify the manufacturer? Unless, of course, this is very difficult!
In general, I see that you have both old and new foil packaging. We have them in some kind of paper forever.

This is probably like our "Vologda butter". It's not a fact that all of them are from Vologda. And in Vologda there are a lot of producers, and not all of them are conscientious.
Like Dutch cheese that Holland has never seen.
It is necessary to look at a specific manufacturer.

[filirina]

filirina, writing.
Virobnik PAT "NADЄZHDA",
Barcode 4820068080044

My friend works at this yeast plant, she says that their yeast is the best in Ukraine!

Svetta! Thanks for the info. I will look for this particular manufacturer and will definitely try.

I've only met such

[filirina]

filirina, writing.

Ira, throw off the photo of the label of your version of Kryvyi Rig yeast.What is the weight of the pack? Because they produce 0.5 and 1.0 kg, but in blue, red and orange paper wrappers, but on top of a thin cellophane winding

[ma-ri-na]

ma-ri-na, we do not have Kryvyi Rih in Russia. In Ukraine, I also only used them. Magnificent. But these Luxes with such a picture (colors red, yellow, black) are very good. Almost like the Krivoy Rog ones. But like the girls in the previous photo - (red, yellow) we have. I took it several times without fish - I didn't like it very much. The dough fits badly and the smell is disgusting.

But these Luxes with such a picture (colors red, yellow, black) are very good.

I support.
I stopped buying lately, because even such a small pack I have to partly throw away - for my daily bread, half a kilo of flour is enough for a piece of yeast the size of a nail. )) But, perhaps, I will resume purchases - they are in all hyperes next to butter-margarine.

Hello,
I'll try to ask here.
I have a question about yeast dough.
A spiteful way, what does it give? I heard for baking, where a lot of butter and sugar is best done in a sponge way. But I also heard that with the sponge method, the dough is more sour. Is it so?
I usually make it unpaired, and I'm thinking whether it's worth trying to do it on the dough, it seems like it takes 2 times more time for it, and even to catch the moment when the dough is ripe.
And another bvl recipe when the dough was raised without butter and sugar. It was about an hour at the proofer, and then butter and sugar were stirred into it and kneaded again and raised again. So that's it. How long can you knead the dough in this case and can you add flour?
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=3024.120

... A spiteful way, what does it give? ...

1. Making the dough, first of all, allows you to make sure that your yeast is in good working order. Apparently, you are using dry yeast from small sachets, so you use the unpaired method and it suits you. But there is a large package of dry yeast, from which it is necessary to measure the yeast, in this case, if the yeast is poorly stored or for too long, it can fail. This happens often. Can you imagine how many experiences? I kneaded the dough, waited at least an hour, but it doesn't grow ... The dough flies into the trash can ...
And if the hostess put the yeast in a separate small bowl, all the sugar that is in the recipe and all the water (or milk, looking at the recipe), slightly stirred with a spoon and covered, then believe me, while she prepares all the other ingredients and will sift the flour, the yeast is already "start-up" and will give a beautiful frothy cap. This is how we tested and activated the yeast. In this state, they will work faster with the rest of the ingredients.
As you can see, the dough does not require much time. There is no need to seize the moment. You play with dough. As you see a fluffy frothy cap, stir it in, siege it, so it will bubble more "than ever before" :-) not to catch it, but to add it to the bulk.

2. If it is possible to cook the dough not on dry, but on compressed yeast, you will surely feel the difference. On dry yeast, the dough smells more sour. I keep dry yeast at home just in case the fresh yeast suddenly fails.

3. I do not know which recipe you are asking about, but the lack of sugar is not a problem for yeast. Sugar is a "feed" for the yeast, its presence helps the yeast start faster. It is necessary to remember about salt, that it prevents the yeast from starting, therefore it is not added to the dough, but is added already during the main dough kneading closer to the end. (we are talking about manual kneading or in a combine. The filling in the bread maker is different).

4. When kneading any yeast dough, it is better to add fats (butter) not immediately, so that at first the flour works with other components, otherwise the fat seems to seal the flour. When I just started to master the bread maker, I put everything according to the recipe at once and was delighted.And when I read about the intricacies of adding butter to the end of the batch from experienced professionals and began to apply this rule, I was convinced that the dough turns out to be even softer.

5. Flour can always be mixed, but it is better not to add it a little, give the dough a long high-quality proofing so that it comes up (grows) 2-3 times, and then make sure if you need more flour. If you shift the flour, then the dough can become heavy, rough. We have already discussed here more than once that with the stated according to the recipe, for example, 500 g of flour sometimes 400 g is enough, and someone has to add 150 g. It depends on many factors that affect the condition of your flour. It can be very dry or overdried, or it is damp. Accordingly, it will require more or less moisture from the dough.
Therefore, when kneading the dough, I measure the amount of flour required according to the recipe, sift it, but not add all of it. I put it off. And I make a decision only on the results of proofing. The same applies to kneading in a bread maker.

If you are worried that your hands are light! stick when cutting the dough, sometimes it is enough to grease your hands with vegetable oil.

In general, all this in this section has been discussed many times and in detail. All the processes are described very well and in detail by Roma. I can't stop saying thank you to her. She wrote a wonderful "Kolobok Rule" for working with a bread maker. But there are so many interesting, useful and intelligible things about kneading and working with dough! Read it, you will enjoy it, and most importantly, you will have a lot of questions, and your pastries will always be amazing!

Apparently, you are using dry yeast from small sachets, so you use the unpaired method and it suits you.

no, just the same always fresh, but I always do almost as they wrote here:

And if the hostess put yeast in a separate small bowl, all the sugar that is in the recipe and all the water (or milk, looking at the recipe), slightly stirred with a spoon and covered, then believe me, during the time until she prepares all the other components and will sift the flour, the yeast is already "start-up" and will give a beautiful frothy cap. This is how we tested and activated the yeast. In this state, they will work faster with the rest of the ingredients.

I always add 1-2 tsp to warm milk before work. sugar and 1-2 tbsp. l. flour and I'm waiting for the yeast to work, but I always thought it was a safe way. since for the dough, a thicker mixture of yeast flour with a small amount of sugar is kneaded (since excess sugar, as well as fat, prevent the yeast from rising) and after that you have to wait until the yeast reaches its peak and begins to settle, then this dough is ready. And then on this dough the dough should rise for 3-4 hours, and not 1.5 hours as with the bezopranny method. At least we were taught that way at school (but in fact they never did)

we are talking about manual kneading or in a combine. The setting in the bread maker is different).

harvester, dough mixer (not a bread maker)

I do not know which recipe you are asking about, but the lack of sugar is not a big deal for yeast.

I'm not afraid that the dough ferments without sugar, but only how long can you knead with butter later, will I ruin what was originally done if I stir too intensively or for too long.
and this recipe
🔗

[adelinalina]

adelinalina, what you are describing is the activation of the yeast (checking their performance). Bezoparny method of kneading the dough: mix all the ingredients, at the end of the kneading add butter, put on proofing, then knead and shape.
In the sponge method of kneading the dough: take all the liquid (milk, water) and half the flour norm - dissolve the yeast in the liquid; We put it in a warm place (it can rise up to 3-3.5 hours), when it rises, we can knead the dough by adding the remaining ingredients (or we can sediment the dough and let it rise again, which has a very good effect on the quality of baking). Put the kneaded dough for proofing, after proofing, knead and shape.

A spiteful way, what does it give?

First of all, the sponge method gives a completely different taste to baked goods. For his sake, they suffer.)) During the ripening of the dough, very significant oxidation processes occur in the flour, enzymes decompose starch, changing the taste and aroma, gluten is structured and developed.

You can understand the difference in taste on your own and without stress - just put at least a third of the fresh daily bread dough in the refrigerator before the final cutting and add it tomorrow or the day after tomorrow to the next fresh one, taking the same amount instead. It will be a pretty straightforward elementary experience with a clear result. If you like it, then you can read special literature and start cooking thoroughly. Well, if you don't notice the difference, then there is no need to bother.

[Dance]

Girls! Please tell me, I bake everything according to the recipe Dance, today baked pies with cabbage (only put less sugar), certainly beautiful, lush, but! For some reason, for the first time it turned out a hard crust, baked in the oven, in the apartment, I suspect, I chose the wrong mode, or maybe the dough was lying for a long time, the dough was kneading at the dacha, lifting, kneading, lifting, then I had to leave, took it with me when I arrived, I put it in the refrigerator, returned after 2 hours and blinded the pies, hence the questions:
1) How to store the dough, i.e. knead, rise, knead, rise .... (Then, for example, there is no way to bake) and bake after a while, if possible in detail? Freezer? Fridge?
2) another question, after proofing, immediately smear with an egg, I experimented here and anointed with an egg, after the baking had been in the oven for 5 minutes, the crust was both ruddy and soft, after baking you need to grease with something, milk, butter, so that there is no hard crust on top?

Marish! Forgive me, shameless, my daughter has something with the phone and all the pictures are dead. I will redo and expose. Now, about your baking to the country. It just sour. You had to knead before leaving, until you arrived, the dough came up, on-site kneading (even just with your hands) and then as usual.
Further, a hard crust is obtained at a low temperature, it seems to dry out. Try adding tempo.
Further, according to my practice, I will say that you cannot leave completely fermented dough in the refrigerator! While it cools down, it continues to ferment, but since it is already fermented, that is, ready-made, the process of accumulation of excess acid takes place, in simple terms, it peroxides. Therefore, if it is necessary to delay the fermentation process, only the kneaded dough (unripe) is placed in the refrigerator and fermentation is slower, but it still happens. This is a cold fermentation.
Further, if the dough is fermented and you cannot bake it now, form the products and put them in the freezer. The frozen products are taken out, placed on a baking sheet, defrosting, allowed to come up and then as usual. It's freezing. There is also a half-baked product. Then I'll write. I smear it before baking. But after baking, products greased with an egg cannot be smeared with liquids, this is the same as sprinkling a greased product with water in the oven, the result is that the upper crust may fall behind.

[Dance]

Thank youDance,! And how to achieve a soft crust or will it be so if you do everything right?

And yet, if possible, a recipe for pies, YOURS!) With cabbage, with useful tips)))

[ma-ri-na]

ma-ri-na, You were rightly told - a hard crust happens in a pastry dough. And badly mixed.

Girls, please show me how to pinch the roll?

Marish, I showed up. I could not get into Temka, I lost it, but how to find it, the current came! There are photos. And I don't know how to arrange an MK, I'm still a user ... I rarely make pies with cabbage and then fry them. DO NOT pinch the roll! You just lay on the seam. I wanted to insert a photo - it does not load. I'll try to email you.

And, a little later I will find a recipe for pies, they did it at work ...

[Irina Dolars]

... how to issue an MK, I don't know,

I once Irina Dolars sent a reminder for a new recipe

For registration of a prescription or MK pies, you need in the section BAKERY PRODUCTS choose a topic Buns, buns, bagels, cheesecakes

...
At the top there is a button for the recipe:
Click ...
Give a detailed description with step by step photos
All interested will consult, share experience, cook according to the recipe or make their own amendments

Take action!

Just see other recipes for clarity.

Here are the recommendations from the Chef (forum administrator):
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102221.0

Natulka! Yes, I already understood these moments, the current sho quarreled with the network operators. I could not load Mariska in the previous post, I tried to send it to the mail with the same success! Internet speed - so that they live the way they say in our Odessa. And they do not provide higher speed !!!! I'm ready to cry from the boundlessness of human stupidity! And how can I arrange? They promised to figure it out in the near future ...
Marish, I'm sorry, I can't come to your aid! Shall we tolerate? We can still do it ...

Girls, please show me how to pinch the roll?

DO NOT pinch the roll! You just lay on the seam.

Hurrah!!!!!!!!!!!!!!!!!!!!!
Happened! Natakha, thanks! And that despair has already taken!
Marish, I hope you understand? I raised one edge to show where the seam is located. The only thing is, correct the roll during the proofing process, it can be a little "lead", unscrew, do not be afraid, correct it, sometimes it turns over a little and you can see the tail from the seam on one side or the other - turn your palm and that's it. The rest is when it turns out to fix the Internet. If anything, I'll send you other photos ...

Thank you HUGE, I got everything! Tomorrow I will try, I will finish him, or he will finish me, I noticed that the dough is not always elastic, but I always take the same flour, tomorrow I decided to experiment with the proving temperature, I create all the conditions, so to speak, let's see what happens ...

From what I saw in the photo, I realized my mistake, of course I make the dough much thinner, if I make it thicker, then I get 1 roll -600-630gr, two are possible, but they are small, but I really want a lot of filling, A LOT of POPPY!))

Marish, from this number of raw materials I get 4 rolls. Dough - 175 g, poppy seeds - 75-80 g. = 250-260 g. I make poppy seeds - poppy seeds: boiling water: sugar-1: 1: 1. That is, 250 g of poppy seeds: 250 g of boiling water: 250 g of sugar. I poured boiling water, after 0.5 hour I add sugar and grind the mass. All the water is absorbed by the poppy seeds and you do not need to drain anything. With add. sugar mass becomes liquidish - not scary, shallow. As a result, the milled mass turns out as it should. If you want more filling, no question, but pour less boiling water into the poppy, ~ 150 g, so that the filling is thicker, otherwise it will spread.