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How to make dough with highly active dry yeast?

Highly active dry yeast for making dough

Highly active dry yeast is a very convenient bread starter that allows dough to rise more easily and improves the softness of bread.

Rising dough is a very important step in baking. Choosing a suitable starter can make the dough softer and more elastic. Highly active dry yeast is a commonly used starter that ferments quickly and provides abundant bubbles, making pasta more fluffy and delicious. How to use highly active dry yeast to make dough?

We need to prepare dry yeast. Different brands of highly active dry yeast are available on the market, and you can choose the brand that suits you according to your preferences. Take out an appropriate amount of dry yeast and mix it according to the proportion of flour. Generally speaking, about 5 grams of dry yeast needs to be added for every 500 grams of flour.

Next, we need to mix the dry yeast and flour together. In a large bowl, pour the flour and make a small well in the center, pour the dry yeast into the well. Then use your fingers to mix the dry yeast with a little flour.

Next is temperature control. Highly active dry yeast requires higher temperatures for better fermentation. Generally speaking, the most suitable temperature is between 30-35 degrees Celsius. If the temperature is too low, fermentation will be slow; if the temperature is too high, fermentation will be too fast. The temperature can be controlled by using warm water, which is gradually added to the flour while kneading the dough with your hands.

During the rubbing process, we need to maintain a certain humidity. If you find that the dough is too dry, you can add some warm water; if the dough is too wet, you can add some flour. The kneading time is usually 10-15 minutes, until the dough becomes smooth, soft and elastic.

When you’re done kneading, place the dough in a large bowl and cover with a damp cloth. Then place the bowl in a relatively warm place to allow the dough to rise. The fermentation time depends on the temperature and the size of the dough, and it takes about 1-2 hours at a suitable temperature.

Fermentation is complete when the dough has doubled in size. At this point you can take the dough out and knead it a few times to release the air. Then break it into small pieces according to your needs or place it whole on the baking sheet.

Place the baking sheet in the preheated oven and bake at the appropriate temperature. Baking temperatures and times vary depending on the type of bread. Generally speaking, you can follow the recipe instructions.

The key to using highly active dry yeast is temperature control and dough kneading skills. The right temperature and the right amount of water can help dry yeast ferment better, and the right kneading time and intensity can make the dough reach the ideal state.

I hope the above methods can help you make soft and fluffy pasta at home. Good luck with your baking!

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