How do i bake

How do I bake bread with yeast?

How do I bake bread with yeast?

In these extraordinary months, which throw us back on our home, to protect our health, I have more time and also the need to use it well. I would like to bake our bread myself. But I have little experience with yeast. How do I use this correctly?

Working with dough is something sensual and literally tangible. And when it smells from the kitchen, it's not just the bakers who enjoy it. Children are also enthusiastic about baking. Let them knead the dough by hand and give them the experience.

Yeast plays a central role in bread baking. It is only through them that the bread gets its volume, airiness and typical aromas. All unicellular fungi that multiply by splitting or budding are called yeast. You can find them everywhere in nature, also in water and in the air. The ability of sugar yeast, "Saccharomyces cerevisiae", to produce alcohol and carbon dioxide from carbohydrates (flour) is what makes it so valuable.

Our ancestors simply left the flour-water mixture there. This is how the sourdough bread was made. When it was realized that the yeast was the cause, brewers turned to yeast suppliers. Until World War I, it was made from rye, barley, buckwheat, corn and potatoes, then from processed molasses. The yeast resulting from several processing stages is liquid. Yeast cubes are partially dehydrated and pressed. In this form, the yeast has optimal driving force for around three weeks.

Yeast doesn't like it too hot

Fresh yeast can also be frozen. Thaw slowly in the refrigerator before using so that it does not lose its buoyancy. Dry yeast has a long shelf life. The production of organic yeast is more complex and demanding. Even when making dough, organic yeast takes longer for the dough to rise.

When making a yeast dough, it helps to take into account that yeast is a microorganism. In order for it to reproduce, it needs appropriate living conditions: food in the form of carbohydrates, fluids, warmth and oxygen. The yeast is sensitive to salt. Therefore, first mix the salt with the flour. Mix fresh yeast with a little liquid before adding it to the flour. Temperatures above 30 ° C are too high for the yeast.

Use a household machine for kneading, take cold liquid. The cool temperature helps prevent the dough from becoming too warm due to mechanical processing. Co2 production would start too early. Make sure that the dough is not too dry when kneading. Then give the dough enough time to rise: cover and do not allow it to rise. This allows the full aroma to develop. The dough can also rise overnight in the refrigerator. You can then shape and bake the bread the next day. The longer the dough can rise, the less yeast it needs. Above all, such long doughs are more digestible.

* Monika Neidhart is a home economics teacher and specialist journalist MAZ / FH. www.textwerke.ch