Online Cooking School Forum
Yeast dough
I really struggle when making anything with yeast. How warm should the area be where the dough is left to rise? Have had it too hot where the top of the dough almost cooks and goes hard and sometimes where it hardly rises. I also find the product becomes hard/stale very quickly even if tightly sealed. Is there anything that can prevent this?
2 Answers
Most dough only needs a temperature of between 24-28 degrees to rise. The important thing is to use room temperature ingredients and luke warm water where required. Yeast only activates when warm, high temperatures will kill it. It likes pretty much the same temperatures as us. When leaving dough to rise or prove spray it with spray and cook and cover with cling film, this will prevent the skin forming. Dough doesn't keep well so should be used fresh. Same day or next depending on the type and how intense you want the flavours to develop.
Thank you
Answer this question
Items in Your Cart
