In the preparation of most types of bakery products, it is customary to use the pairwise method. It is thanks to him that flat dough cakes turn into airy buns or lush porous bread. The result of baking depends directly on how correctly cooked dough. What is she like?
What is opara?
Opara is a batter that consists of flour, yeast, and liquid. In some cases, sugar is also added to it. The purpose of the dough is to start the yeast fermentation process. Without this, the dough will not rise. As a result, the finished product will not become magnificent.
Opara is used to prepare yeast dough, but is done separately and immediately before kneading. This process has its own characteristics, without considering which, it will be difficult to achieve a good result in baking.
There are two types of
dough for
yeast dough : thick and liquid. They differ in the method of preparation. Thick dough includes up to 70% of the total flour. This cooking option involves the accumulation in the dough and in the dough of a larger number of fermentation products, increasing the acidity of the latter. This improves the taste and aroma of products, they retain freshness longer and do not grow stale.
Liquid dough includes half as much flour. Due to the high humidity, fermentation processes in it occur more intensively. Under such conditions, the yeast cells become more active, the dough does not peroxide. However, the bakery products prepared on it are not of high quality. They have a less pronounced taste and aroma and stale faster.
Opara is where the preparation of any yeast dough begins. That is why it is important that all the ingredients for her are of suitable quality.
Yeast for steamer
The essential ingredient in dough is yeast. Without them, the fermentation process cannot be started. Dry or pressed yeast , that is, live yeast, can be used to make dough. If the expiration date is normal, then the dough will be equally well suited in both cases.
Specific recipes indicate from which yeast dough is prepared for yeast dough. But the composition of the ingredients can easily be changed to fit the existing products. So, for example,
pressed yeast is replaced with dry
yeast if necessary. The ratio between them is 3: 1. This means that 3 grams of live yeast corresponds to 1 gram of dry active. Most manufacturers indicate this ratio on their packages.
Dough method for making dough
At the bakeries, the dough is prepared according to the classic recipe. To do this, take about half the total amount of flour, two-thirds of the water and all the yeast. In consistency, dough for yeast dough is rarer than dough. Its temperature is 28-32 degrees. The duration of fermentation of the sponge is from three to four and a half hours. After that, they begin to knead the dough.
The remaining ingredients are added to the finished dough, namely part of the water and flour, as well as the fat and sugar provided for in the recipe. The initial temperature of the test is 28-30 degrees. The duration of its fermentation ranges from one to two hours.
Preparation of the test using the sponge method requires a considerable investment of time. But it is the two-stage fermentation process that improves the quality of the dough, as a result of which the bread comes out especially tasty and aromatic.
Making Dough Yeast Dough: Ingredients
Depending on which dough is being prepared, ingredients such as water, milk and even kefir can be used as the liquid component. Each recipe indicates which component is needed in a particular case.
Dough yeast dough for bread (and dough) is prepared from the following ingredients:
- water - 500 ml;
- sugar - 1 ½ teaspoon;
- salt - ½ teaspoon;
- pressed (live) yeast - 10 g;
- vegetable oil - 30 ml;
- flour - 5 cups (240 ml each).
All components of the recipe must be laid out on the table in advance and only after that proceed directly to the cooking process.
Step-by-step recipe for making dough and bread dough
- First of all, you need to cook the dough. To do this, you need a convenient volumetric bowl with high walls. It should be poured salt, sugar, crumble yeast. Grind the ingredients well with a spoon until a homogeneous consistency.
- To the yeast mass add warm water, the temperature of which should not be higher than 35 degrees. Stir and add half the total amount of flour.
- The dough for the yeast dough should be quite thick, heterogeneous in consistency. Cover the bowl with cling film and set aside in a warm place.
- After 1.5 hours, the dough should ripen. The fact that it is ready is indicated by small bubbles and holes on the surface of this mass. Stir the dough with a spoon. Now the remaining flour and vegetable oil are added. Knead dense, soft and elastic dough. Let it rise again, after which you can bake delicious homemade bread.
According to this recipe, the dough is obtained lean. It is suitable not only for baking bread, but also for lean pies.
Yeast pastry dough
For sweet air buns, the dough is prepared a little differently. For it, you will need 1 cup of water (250 ml), 70 grams of pressed yeast, a tablespoon of sugar and half the total amount of sifted flour (5 cups). Combine all the ingredients together, cover the bowl with plastic wrap and set aside in a warm place to ferment. It is important that the liquid is not hot.
As long as the dough is suitable, other ingredients for the dough are prepared. In half a liter of milk you need to melt 180 grams of margarine. Do not overheat, much less bring to a boil. Pour 1.5 cups of sugar (as much as you like to taste), a teaspoon of salt and vanilla. To stir thoroughly. Try to dissolve all sugar in the milk-margarine mixture. Beat three eggs separately. Combine all the ingredients with the dough. Add about 5 more glasses of flour and knead soft dough. Form a ball from it and send it to a warm place for about an hour and a half, until the mass increases threefold.
Similarly, prepare a dough for yeast
dough for pies. If the filling is unsweetened, then the amount of sugar in the recipe must be reduced.
Pizza Dough
Pizza dough is made with water or milk. In the first case, the dough is thinner, in the second it will be softer.
First, prepare the dough for yeast dough. The recipe suggests that first you need to mix a teaspoon of dried yeast with 50 ml of milk (water), add 2 tablespoons of flour and ½ teaspoon of sugar. Cover and send to a warm place for half an hour.
When the dough is ready, it must be added to 200 grams of flour. Add 120 ml of milk, 30 ml of vegetable oil and you can begin to knead the dough. This will take about 15 minutes. During this time, the dough will no longer stick to your hands and become elastic. The specified number of ingredients is enough for 2 pizzas with a diameter of 30 centimeters.