To make workmanlike doughs we need to follow a series of rules and steps that will allow us to achieve proper leavening
In this guide, we reveal the secrets and tricks for getting top-notch doughs every time and how to recover an unrisen dough
From the temperature to the minutiae to the ingredients to be used, let’s find out together how to make a well-waved dough at home and what are the most common mistakes to avoid.
The article is structured as follows:
- How leavening works
- Tips for proper leavening
- What are the main causes of unleavened dough
- How to tell if a dough has risen
- How to recover an unleavened dough
- How to recover a dough that has risen too much
LET’S START WITH THE BASICS…HOW DOES LEAVENING WORK?
Leavening is a process by which a flour dough swells due to the carbon dioxide formed during the yeast fermentation process.
Yeast fermentation occurs when the sugars in the dough are “nullified” resulting in the production of carbon dioxide, which remains within it and thus causes it to swell. Often, however, kneaders’ recipes do not take into account numerous factors that influence the levitation process, do not indicate how to carry it out correctly or what tools to use.
There are, in fact, numerous variables present in the working environment or in the ingredients, which can alter the result of our preparations: excessive salt, wrong cooking, excessive doses of heat, and so on.
To enjoy a final product that is excellent in both aroma and taste, with proper maturation, we invite you to follow our tips; thanks to these little secrets you can avoid all the mistakes that can compromise the result of a homemade yeast product.
TIPS FOR PROPER LEAVENING
First of all, it should be pointed out that there are so many factors that can affect the rising of a dough, so when you put a dough to rise, do not forget about it until the dough has risen, but it is good to check often how the growth is progressing, to try to tell from the very beginning whether everything is going well or if there is something that is not going as it should. Let’s look together at all the precautions to follow for proper rising of our doughs:
- Use a “strong” flour: that is, one capable of retaining more air in it and making the dough soft (we elaborate on this topic here) we recommend our Type 0 Bread Wheat Flour and Super Wheat Flour – Semi Wholemeal.
- Choosing the right yeast: you have to choose the right yeast according to the preparation you want to make.
- Work the dough vigorously with your hands, banging it on the table at regular intervals.
- Respect leavening times: leavening times depend on the type of yeast used, the ingredients and the way the dough is processed.
Doughs made with white flour, for example, need less processing and rising time, while those using coarser flours, oil or milk require longer times.
Similarly, if a chemical yeast is used, there is no leavening time because this occurs during baking.
Brewer’s yeast requires a leavening process that can take 1 to 2 hours, while sourdough needs even longer times. In any case, rising times should never be extended, even if the dough seems not to be growing properly. - Use the oven for leavening: usually the right temperature for proper leavening to occur should be around 28°C.
Yeast activity is strongly influenced by temperature: if, in fact, this is below 28°C, the yeast action is delayed, while, at a temperature above 28°C, the cells gradually begin to die, until leavening activity is completely cancelled.
In any case, if it is perceived that the room temperature is too low, the suggestion is to turn on the oven to the minimum (max 50°C) and place the pan covered with a cloth inside it for the time necessary to promote leavening. Check that a crust is not forming on the surface of the dough.
In case it is forming, it is important to provide for moistening. - Pay attention to baking: during the baking process it is important to keep the temperature high and even.
For the first three quarters of the baking process, it is essential to avoid opening the oven to prevent temperature changes from ruining the dough.
In addition, in order to achieve good baking, you also need to maintain the right amount of moisture in the dough.
This is done by simply placing a bowl filled with water at the bottom of the oven so that steam is generated during baking.
Finally, in order to obtain a dough that is soft on the inside and crispy on the outside, it is important that the oven reaches the temperature indicated in the recipe before placing it inside.
MAIN CAUSES OF UNLEAVENED DOUGH: THE INGREDIENTS
- Type of flour chosen: each flour has its own rising times; when you put a dough to rise, you need to evaluate which flour you used and adjust the rising times accordingly.
The whole grain flours, rye or other grains, for example, rise very slowly compared to traditional white or zero flour. - The amount of flour: do not exceed in dusting the dough with too much flour.
This, in fact, may ruin the proportions of the recipe, increasing the risk of poor fermentation. - Yeast: it clearly plays a major role in leavening doughs.
In cases where we use yeast and not cremor tartar (potassium salt with natural leavening properties, which we have told you more about here) , we recommend using natural brewer’s yeast, a dry leavening agent in granules (perfect for baking and pastry), this particular yeast has much lower doses of use than classic fresh brewer’s yeast, in fact 3-4 g per kg of flour will be sufficient.
If, on the other hand, you prefer to use the classic cubed brewer’s yeast, make sure it is fresh, this type of yeast in fact loses effectiveness with the passage of time.
In addition, the amount of yeast used should also be proportional to the flour (usually 1 25-g cube is needed for 1 kg of flour).
It must always be remembered that lowering the quantity will considerably increase the rising time. Small secret for getting the yeast to activate is to dissolve it in warm water along with a tablespoon of sugar and let it activate until foam forms on the surface (the average amount of sugar used is half a teaspoon per 10 g of yeast) - The baking soda: in case you want to avoid using baking powder, remember that the dough needs an acidic element to swell.
If you do not use cream of tartar, mentioned earlier, always add a few drops of lemon, molasses, yogurt or sour cream to mix directly with the baking soda.
The result will be perfect leavening. - Salt: often underestimated, salt plays a vital role in the growth of a dough.
It should always be added to the dough, not only as a matter of flavor, but also because it helps develop gluten to make the dough elastic.
But if you overdo the amount, you risk “killing” the yeast, neutralizing its leavening effect.
Always spread it over the flour and never in contact with the yeast, and be sure to stick to the amounts given in the recipe.
MAIN CAUSES OF UNLEAVENED DOUGH: THE PROCESS
- Temperature of liquids: the liquids to be added to the dough (usually water or milk) must be at room temperature, if these are too cold they will block the rising process, if they are too hot they will “kill” the yeast by destroying its bacteria.
To check that the temperature of the liquids is right, simply dip a finger into the liquid; neither hot nor cold should be felt. - Moisture: it is important that the surface of the dough should retain some moisture so as not to hinder the process of doubling in volume.
The formation of a crust, even a thin one, would make it more difficult to rise. - Temperature: environmental conditions are crucial for the proper rising of a dough, it is always preferable to put it to rise in a tall bowl (so that it grows in height) covered with a dishcloth (or foil), away from drafts and humidity.
The best place for the dough to rise properly is in a switched-off oven with the light on, which creates just the right slight warmth to promote rising. - Processing: another key factor in the proper success and rising of a dough is processing.
Generally, it is necessary to knead the dough vigorously, but just enough to make it soft and elastic (again, the time also depends on the flour used), kneading it too little risks not distributing the yeast enough, kneading it too long risks making the dough too hard and thus also making it difficult to rise.
HOW TO TELL IF A DOUGH HAS RISEN
Whether our dough recipes call for the use of brewer’s yeast, sourdough or cream of tartar, the method of verifying that your loaf is rising properly does not change.
Specifically, there are two methods:
- Press your finger against the dough: if the surface quickly returns smooth you need to let the loaf rise further.
If, on the other hand, it takes a few seconds for it to become smooth again then it is ready to be baked. - The sentinel ball: take a small amount of dough and place it submerged in warm water in a container such as a bowl or glass.
If bubbles appear on the surface and the dough floats then the rising will be complete.
Remember, however, to test in the same place where ripening is taking place, whether it is in the kitchen at room temperature or in a turned-off oven.
HOW TO RECOVER AN UNLEAVENED DOUGH
To remedy this problem there are two methods, which we might call foolproof, that can be used as shock therapy for unfinished leavening:
- If you find that the temperature of the room in which the dough has risen is too low, you can store it in a warmer place (such as the oven) and place a small pot with boiling water nearby, which should never come in contact with the dough.
- If you have not made any improvement with the first method, the procedure to follow is to make ayeast addition.
It will be sufficient to mix one cube of brewer’s yeast, or dry brewer’s yeast, with 50 ml of water and allow the yeast to activate.
Once bubbles have formed on the surface you can reshuffle your loaf with the mixture, however be careful, having added more liquid ingredients you may need to balance the consistency of the dough by adding a little more flour.
Put the dough back to rise and continue to check its behavior.
HOW TO RECOVER A DOUGH THAT HAS RISEN TOO MUCH
If the dough has risen too much, we can easily notice it because it releases a sour smell.In this case we can recover it by reshuffling it with 15 percent water (in which we will dissolve a teaspoon of baking soda for a dough of about one pound), 30 percent flour, and a pinch of salt. We knead the dough vigorously, make a three-fold, and put the dough back in the oven for about an hour and a half; it is good not to overdo the wait, because in this case the rising will be faster.
The result will be a bread or focaccia without the slightest trace of sourness.
It may not be the best dough that came out of the kitchen, but this practice allows us to avoid waste and save dinner.
👩🍳 With these tips you can make great homemade leavened goods every time, from soft buns to crispy pizzas to fluffy cakes.
It must, however, always be remembered that the crispness of a baked product does not imply its less or more leavening. This factor depends solely on whether the dough is rolled out more or less thinly.
Choose the thickness you prefer according to your taste, but always remember that good dough comes from proper leavening.
