John Myers
Contents
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Ingredients
Yeast dough with fresh yeast
- Sifted wheat flour
- Salt (fine grain)
- Lukewarm milk (at least 3.5%)
- Really fresh yeast (room temperature)
- Sweet cream butter (room temperature)
- Water (lukewarm)
variants
- With crackling lard
- With rosemary
- With oregano
- With tomato sauce
Instructions
Preface
- Unfortunately, preparing a yeast dough is not for everyone (dear Gabi 🙂 !!! I used to think that yeast dough and I would never be friends. These sensitive yeast blocks and their cells kept me from making this cool dough again and again. Today I know better, because it is very easy with a working yeast dough basic recipe. So DON'T you guys I did it too !!!
There are two possibilities
- Either fresh or dried yeast - today the first option with fresh yeast: Preparing the yeast dough with fresh yeast is particularly suitable for baking bread. As an example, I will mention the baguette here and now. I wrote the list of ingredients for a baguette. However, I have used this amount of dough in a variety of small ways.
- Make the yeast dough by mixing the flour and salt in a large bowl. Now add the fresh yeast to the lukewarm, and not too hot, milk to dissolve it in it. Note: If the milk were too hot, the yeast culture would die. I have now worked out the optimal temperature of 40-45 degrees. Now add the dissolved yeast to the flour mixture.
- Now all ingredients are mixed with 100-150 ml of water. I personally do that with my Kitchen Aid. But if you prefer to feel the dough as it is being formed, you can do it with your hands. Knead the dough until it is nice and smooth. Now shape the dough into a ball and cover it in a warm place (I always put it in the oven at 30 degrees) - let rise for about 30 minutes. Among other things, I think it's important to make sure that drafts are avoided. Somehow that takes the yeast wrong in the preparation phase.
- Now get the dough out of its oasis of well-being and mix the butter under - then shape it to taste - baguette rolls or whatever other shapes there are. Before baking, the fresh yeast likes to mature again in a relaxed way towards baking. So let it rest for another 20 minutes. Then in the oven for 30 minutes - with baguettes and rolls.
- Personally, I always put a cup of water in the oven. I don't know why - but somehow it works better. You can see my various results from the pictures.
