What makes a good yeast dough? The right consistency and perfect kneading of the dough. In addition, a lot of rest. Because the yeast dough needs time to develop. Only a few basic ingredients are necessary to get a nice yeast dough. However, my instruction yeast dough is based on an oil-free way. Salt in the dough is of course important for the taste. So that the salt does not restrict the yeast’s propulsion, you should either mix it with the flour first or dissolve it in the lukewarm water.
Instruction yeast dough
A yeast dough consists of at least 3 ingredients. That would be on the one hand the flour, then the yeast and finally water. For a better taste, salt and other ingredients are added. For a sweet version of the yeast dough join among other things date flour, vegetable drink or soy curd and much more. Maybe you will find some ideas in my instruction yeast dough. Also check out my super delicious vegan pizza. Or enjoy one of my other sweet creations made with yeast dough.
Instruction yeast dough
Ingredients
Basic quantity for a pizza dough
- 200 g whole spelt flour
- 2 g dry yeast
- 2 g salt
- 150 ml lukewarm water
Instructions
Yeast dough the same day
- Mix all the ingredients for the dough. Then let rest covered for 15 minutes. Then knead everything again and let it rest again for about 45 minutes. After that it can be processed normally.
- It is best to roll out the dough on a floured surface with plenty of flour and place it on a baking sheet with baking paper.
- The dough should rest here for another 15 minutes to increase in volume before topping.
Let yeast dough rise overnight
- Prepare the dough the night before and let it rise overnight in the refrigerator. With this small amount of flour I take between 1 and 2 grams of dry yeast.
- The other day, remove the dough from the refrigerator and slide on a floured baking mat. Allow to adjust to room temperature for about 15 minutes.
- The dough overnight is usually a little softer. Here should then still add flour as needed. Also, it should be formed more tightly with folding and stretching.
- Dust the dough with flour and fold 2 times so that the dough becomes firmer. Then form into a roll or ball and either use whole or divide into smaller pieces.
Notes
Yeast dough the other day.Tips
Instruction yeast dough:
First of all, take your time when creating a yeast dough. My instruction yeast dough should inspire you to bake pastries with yeast.
Yeast is a microorganism that makes the dough rise. The dough needs time to unfold. A good yeast dough has a strong and reliable leavening power, which means that it rises well and has a nice, airy texture. It’s also important to use the right amount of yeast. If you’re making the dough the same day, then you’ll need the normal amount of yeast. Of course, this can vary from recipe to recipe. For some types of pastry, you just need more. If you use fresh yeast, then it is best to use four times the amount of fresh yeast as opposed to dry yeast. So if you use 5 grams of dry yeast, 20 grams of fresh yeast would be sufficient. But as I said, it always depends on the pastry. It is also crucial whether you let the yeast dough rise overnight. Because a long fermentation time requires less yeast. And the longer the dough rises at low temperatures, the more tolerable it is. But be careful. The dough should not “go over”, otherwise there will be nothing with the perfect yeast dough. Take your time and read my instruction yeast dough in peace.
The dough should be kneaded sufficiently to develop a good structure and elasticity. This also helps to distribute the yeast evenly in the dough. But be aware that spelt flour should not be kneaded quite as hard and long, otherwise the stickiness will diminish here. If you have a food processor, you can also use it to knead the yeast dough. For some pastries, the dough should also be kneaded with food processor for 10 minutes. Even whole spelt flour.
The right temperature for rising a yeast dough is crucial. It is best to let it rise covered at room temperature. If you let the yeast dough rise overnight, then the temperatures should be rather cold. The refrigerator or a cooler room is best for this. Here the yeast dough has time to develop overnight.
Now these are just a few tips so you can knead a good yeast dough. My instruction yeast dough is designed to be oil-free, with less salt and sweetened only with date flour or date paste for a sweet variation.
When you mix the yeast dough together, first use less water. Less water is more, otherwise the dough becomes too liquid and can not be formed well. It is also important which flour you use and what you bake with it. For pastries or rolls, the dough may well be softer. I only use whole spelt flour or spelt flour type 1050, but for shaping I usually use spelt flour type 630. When adding water, the type of flour is important. Wholemeal flours need more water than normal white flours.
The more dough you have to work with, the longer the rising time of the yeast dough can be. I usually let it rise at 300 g to 500 g flour the first meal for about an hour, the second time, depending on the type of pastry, another 1 – 2 hours. And then about a quarter of an hour on the baking sheet, depending on the toppings.
When do you actually know when the yeast dough has the perfect consistency? Quite simply. When the dough separates well from the bowl on its own during kneading, then it has the right texture. It should also feel elastic. At finger pressure, the dough should spring back. With softer doughs, it is important that the texture stretches and stretches well without tearing. This is the nuts and bolts of making a yeast dough. My instruction yeast dough is perhaps a little help for this.
Interesting to know
No matter which yeast you choose. The important thing is the right texture of the finished dough, the necessary rest afterwards, so that it can ferment well and the warmth of the place or even coolness, if it should mature overnight. Just take my instruction yeast dough at hand, then you will certainly succeed.
It should also be mentioned that the consistency of a yeast dough with whole spelt flour is firmer than with normal Type 630 or Type 1050 flour. Sometimes it is better to work the dough with wet hands instead of flour. Especially when it is very soft. Good luck with my instruction yeast dough.
Fold: Dust the dough with flour. With a dough card, first fold in half from the top, then half from the bottom, then half from the right and half from the left. Then use your hands to shape the dough into a round shape. Repeat until the dough feels firmer.
