Tips for making yeast products (bread, rolls, etc.)
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Tips for making yeast products (bread, rolls, etc.)
  Bread    Rolls  
Last updated 6/12/2012 12:44:44 AM. Recipe ID 4273. Report a problem with this recipe.
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      Title: Tips for making yeast products (bread, rolls, etc.)
 Categories: Breads, Misc
      Yield: 1 Servings
 
      1    Recipe hint
 
  1. Choose a quick rising dry yeast. This will speed up the dough
  making
    process. 2. Make sure yeast is fresh. Store in a cool dry place. 3.
  Start with all ingredients at room temperature. Cold ingredients will
    make rising time very long. 4. Heat milk or water only to proper
  temperature (110-115 deg f if
    dissolving dry yeast in liquid, or 120-130 deg f if mixing dry
  yeast with
    flour). 5. Follow one of the mixing methods (premix yeast with
  liquid, 1/4 cup
    liquid for each 1/4 oz. pkg yeast) or (mix dry yeast with flour and
  mix
    with liquid). 6. Always check temperature of liquid with
  thermometer, bakers who guess
    often play it safe and use liquid that is too cool. 7. Choose a warm
  place to let yeast products rise. Cover dough and let
    rise in oven. (warm oven first by turning it on to lowest
  temperature for
    one minute. Turn off and place covered dough in warm oven).
  **********************************************************************
  *** YEAST BAKING PROBLEMS:: Crust too thick 1. too much flour 2.
  insufficient rising 3. oven temperature too low Baked loaf crumbles
  easily 1. dough not well mixed 2. too much flour added 3. rising
  place to warm 4. dough allowed to rise too long 5. oven temperature
  too low Bread has sour taste 1. rising place too warm and dough rose
  too fast 2. dough rose too long before baking Dough does not rise 1.
  too cool liquid for dissolving yeast 2. too stiff a dough 3. too cool
  a rising place Bread has dark streaks 1. uneven mixing or kneading 2.
  bowl greased too heavily 3. dough not covered during rising Bread has
  holes in it 1. air not completely pressed out of dough during shaping
  of loaves 2. dough rose too long before baking Bread is doughy on
  bottom 1. bread not removed from pans and allowed too cool on racks.
  Bread has excessive break on sides 1. oven too hot 2. insufficient
  rising time 3. improper shaping Tops of bread loaves crack 1. bread
  cooled too rapidly 2. dough too stiff 3. dough not mixed well Bread
  doesn't rise in oven 1. rising place too warm 2. dough allowed to
  rise too long Bread is heavy and compact 1. too much flour 2. dough
  not allowed too rise long enough 3. some flours create heavier breads
  ( whole wheat, rye ) Bread is wet inside and corse grained 1. loaf
  underbaked 2. insufficient rising time Bread doesn't brown on sides
  1. pans too bright and reflect heat away from sides 2. poor pan
  placement in oven.....overcrowded Bread smells and tastes of yeast 1.
  rising time too long 2. too warm a place for rising Bread is dry and
  has corse grain 1. too much flour 2. dough not kneaded enough 3.
  rising time too long 4. oven temperature too low Bread falls in oven
  1. dough rose too long and got too light
 




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Recipe ID 4273 (Apr 03, 2005)

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