How does these things affect bread dough?!


Question: 1.) amount of yeast ( less and more)
2.) amount of sugar ( to feed the yeast) (with and without in the yeast)
3.) temperature for the rising ( hot and cold)
4.) length of time to let it rise ( give time and don't give time)

What I mean in the parentheses is... for example: tell me how temperature affects the dough when it is hot and cold.


Answers: 1.) amount of yeast ( less and more)
2.) amount of sugar ( to feed the yeast) (with and without in the yeast)
3.) temperature for the rising ( hot and cold)
4.) length of time to let it rise ( give time and don't give time)

What I mean in the parentheses is... for example: tell me how temperature affects the dough when it is hot and cold.

1. amount of yeast...
too little: your bread won't rise properly
too much: your bread might rise to much and also it can
make the bread taste 'yeasty'
2. amount of sugar (this is one is much harder to explain)
too little: your yeast doesn't have enough to 'feed' on
too much: and your has too much to feed on.
3. temperature for rising
too cold: your yeast goes dormant
too hot: your yeast grows too fast and dies
4. time
if you don't let it rise long enough the yeast won't have done
it's job.
if you let it rise too long it expends itself and falls when you
actually bake your bread.
I realize, these are very simplistic answer. But different types of breads and flours require different methods to make.

They all affect it because the reaction to these things is critical when dealing with yeast. That is why your recipe for bread has simple, yet specific time and temperature requirements. And the question is How DO these things affect bread dough, not does.

Yeast is a single cell organism that feeds on heat and sugar. Yeast is activated on warm water and feeds on the sugar and can multiply when the three are combined. As far as #4, depends on the recipe. Most of the time, you want the dough to double in size.

Yeast is a form of leavening that releases gases which make dough rise. So, to answer your questions:
1.The ratio of gas producing yeast to the amount of flour will regulate how much, or how little, the baked product will rise.
2.Sugar used sparingly will spur the dough to rise more quickly and will also help to brown the crust of your baked goods. However, too much will inhibit the action of the yeast. Most sweet bread doughs take longer to rise than doughs without, such as French Bread.
3. Because yeast is used to create the gases to cause rising, a warm area is usually preferred. If you want to mix your dough and wait until later to shape and bake it, pop it in the refrigerator in a greased glass or ceramic bowl that will hold up to three times the amount of dough you have when mixing. [That way, you don't have to put it into another vessel when letting it rise before punching it down]. Also the dough will rise some even though refrigerated.
4. Most times for rising are intended as a guide. To see if your dough has risen enough to bake successfully, press the raised dough gently with your fingers. If the indent remains, it has fully risen.

Good Luck with your baking experiences!

Wow you may get a masters degree in Bread.
1)Ammount of yeast is insignificant, unless you want to rush a bread (then more is better).
2)Sugar should be used to start the yeast, then it should feed off of the sarch in the flour. (less is better for a slow rise)
3)wow, what kind of bread do you want. A fast rise at a high temp will yeald a tougher heavier bread, the opposite at refrigeration.
4. This is a ballance with temp. for instance the best pizza crust is made a day ahead and let to rise in the frig. this relaxes the glutens and lets the yeast do it's magic for a dough that you can toss or roll easily. A fast rise yealds a richer, tougher bread that bounces back at you and is harder to shape but has more structure.
What you didn't ask is how humidity in the oven or spraying water on the dough effects bread...... Could that be the doctorate degree??

I've been making bread for decades using my bread machine and by hand, and with different flours, and I've found two non-obvious things that are CRITICAL, and some others that are "Should" or "Nice".

**CRITICAL****************************...
1) The salt to yeast ratio (yes salt). Salt slows how fast the yeast will rise, so especially with a fixed time cycle on a bread machine, the salt measurement must be EXACT, EXACT, EXACT. (The salt isn't just in there for taste)

2) The flour to water ratio. The only way to get this right is to WEIGH the flour (volume measurements will NOT get you consistent results) so get out your scale. The ratio varies a little depending on the type of flour. Wheat flour will be a little wetter, white flour will be rather dry, and soy flours are very dry. For white flour, you'll know you have the correct flour to water ratio when you get a smooth 'pearlescent' sheen on the dough ball, but it won't stick to the sides of the mixing bowl. My current flour to water ratio is 581 grams flour to 1.5 cups water - you may have to tweak this a little, but it is a good starting place.

**Should*****************************
AMOUNT OF SUGAR - The sugar surprisingly isn't that critical. Yes, if there is NONE the yeast grows a little slower (and must get nutrition from the flour), and if there is too much sugar the yeast grows little or none (the yeast is being desiccated by TOO MUCH sugar). The sugar is mostly added to make the bread sweeter. I found this out when baking bread with Splenda; yes the yeast rose a little slower, but it still rose. I compensated with a little less salt. If you load up with a lot of sugar (like in the sweet breads) you'll need to compensate with a little more yeast and/or longer rising times.

TEMPERATURE FOR RISING - this is actually a little difficult to control at home (unless you have a temperature controlled oven that has both air-conditioning and heating capability - and who has that?) 85°F is a nice target temperature, but on HOT summer days the ambient can be 100°F+. 105°F is too hot, and the yeast will leave a bitter taste. Many times you're at the mercy of the temperature, so may not be something easy to control. In the winter (if baking in loaf pans) I pre-heat the oven to ~100°F and then let it cool to 85°F (as measured by thermometer in the oven), then put my bread loaves in (covered with damp/oiled paper towels to keep the loaf surface moist). My bread machine pre-heats its internal oven to 95°F (which works great as long as the inside of its oven is hotter than the ambient).

LENGTH OF TIME TO LET IT RISE - obviously this is directly tied to the temperature, and practically speaking, on a hot day you'll have a shorter rise time than on a cold day (unless you control the ambient temperature). Different recipes require different times, so it can get complicated. A BETTER way to determine the exact time needed (which is independent of the effect of ambient temperature), is to watch the loaves carefully, and when they have *NOT QUITE DOUBLED* in volume (approximately 90% bigger than before raising), write down (record) the time taken to rise 90% bigger and the ambient temperature, then place them in a pre-heated oven. Keep good records and you'll get perfect loaves every time. The problem with letting them rise too much (say, doubled in volume, 100% bigger or more) is that the porosity in the bread gets too large, and the yeast will leave a bitter taste in the bread. By recording the temperature and time to properly raise the bread to 90% bigger you'll get a feeling for the range of time needed to raise the loaves in different seasons (40 minutes in summer; 2 hours or more in the winter), so you'll know approximately when to check back with the loaves to see if they've raised to the 90% bigger mark.

Once you've got this down, you'll see the orchestral relationship between the yeast/salt ratio (how fast the yeast will rise), the flour/water ratio (how 'soft' the bread dough is affects how fast the yeast can 'push' holes in the dough), and the variation in temperature/time (how long you need) for the raising.

If you're scientific, you can write this down (and even graph the temperature/time for raising) and make GREAT bread every single time, in any season.

**Nice********************************...
I don't want to be messing around in the kitchen any longer than I need to, so it is VERY helpful if I can get consistent results each time. Of the many variables (the important ones listed above), there is another often-overlooked one: having fresh ingredients. Yeast has an expiration date (check on the back of the package). Old yeast won't rise as fast as new, but you can compensate by varying the salt. What is bad is when you have a new package of yeast and then next time you use an old package of yeast and the loaf doesn't rise as much (#!@$%!) For this reason, I buy the jar of yeast: at least the yeast all comes from the same batch. Flour eventually gets old, so if you flour is over a year old, go buy some new. For white flour, get the 'Better for Bread' type - it is formulated to contain more protein and makes better sliced bread. Last thing - don't let anyone talk to you while you adding the ingredients or you may forget to add something (when I forget to add the yeast I get a brick!).





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