Making a Successful Dough
Yeast
Yeast is a raising agent used in dough. It is a microscopic living organism that grows rapidly in suitable warm, moist conditions. The yeast feeds on sugar and expels carbon dioxide which expands the gluten framework. When foaming yeast, the liquid should be warm; about 26°C. If the liquid is too cold it will retard the yeast growth. If it is too hot it will kill the yeast.
Preparing the yeast
For the dry yeast to be activated it needs to ferment. To do this, place warm liquid and sugar into a bowl. Add dry yeast and mix. Stand in a warm,
Note: If dried yeast has not been stored properly, has been exposed to light, extreme heat, or is out of date, it may be dead or inactive and it will not ferment. If the yeast does not foam, your dough will not rise.
Preparing the dough
1.Insert dough hook (refer to page 6). Place the dry ingredients into the bowl and lock the bowl onto the base.
2.Turn the speed dial to low speed
3.Knead on low speed
4.Transfer dough to a large, well greased mixing bowl. Cover the bowl with a light cloth or plastic wrap and place it in a warm,
5.Plunge fist into the centre of the risen dough to punch out excess air. Fold outer edges into the centre and turn dough out onto a lightly floured surface. Cut and shape dough to form buns, rolls or freeform loaves and place on prepared baking trays. Alternatively, place dough into prepared bread tins. For pizza dough, it is now ready to be rolled, topped and baked.
6.For the final rising of the bread dough, cover the shaped dough with a light cloth and place in a warm,
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