Yeast Dough

As a home baker just starting, you might wonder if bread dough should be sticky. The answer to this question can vary depending on the type of bread you are making, and some additional factors, which we will explore in this article. In short, yes, bread dough should be sticky initially when mixing. However, proper … Read more

Oil or other fat types are used to prepare many baked goods. Although basic bread does not require adding fat, many bread recipes include it. This article aims to explore the role of oil in bread dough and what happens if you add too much of it. • Oil inhibits the development of gluten, so … Read more

One of the most crucial steps in bread-making is allowing the dough to rise, giving the bread light, airy texture. However, novice home bakers are left wondering how temperature affects dough, and whether they should allow it to rise in warm or cold temperatures. In this article, we will look at the factors that influence … Read more

Bread, a staple food in many cultures worldwide, has countless variations. But when it comes to making bread, a common question that arises is whether or not it needs eggs. In this article, we will explore the topic of whether bread dough needs eggs or if they can be omitted. Understanding the role of eggs … Read more

Honey is one of the oldest ingredients used in food preparation. It has been a popular ingredient in baking since prehistoric times because of its unique taste and sweetness. In this article, I aim to explore the effects of replacing sugar with honey on yeast doughs. Doughs that use honey, such as gingerbread cookies, typically … Read more

Spraying bread dough with water before baking promotes the formation of steam in the oven. Baking in a moist and steamy environment improves the texture and quality of the bread in multiple ways: • Moisture helps the rise of bread in the oven by keeping the surface of the dough moist and delaying the forming … Read more

When baking homemade bread, achieving a soft and airy texture is the priority. The purpose of my article is to explain if it is possible to get softer bread by adding more yeast. Yeast is an essential ingredient in bread dough and influences the appearance and taste of the final product. Although yeast is a … Read more

When you sift the flour to make the dough, you introduce air. Then, with mixing and later during folding, more air is incorporated into the dough. However, is oxygen essential for the dough to ferment, or can it rise in an airtight space? In the first stage of dough preparation, incorporated air helps the gluten … Read more

Dough recipes often call for two rising periods, but what happens if you leave it to rise only once? Important and complex processes take place during the mixing of the leavened dough: the flour and yeast hydrate, the gluten develops, and the enzymes in the flour convert the starch into sugar. This is when the … Read more

Many of us who had made baked goods had probably worked with dough that kept springing back to its original size when we wanted to roll it out. My article aims to explain what makes a dough challenging to stretch and shape, and how to solve this issue. The dough may spring back while rolling … Read more