Yeast test batch: recipe

When preparing most types of bakery products it is customary to use an opaque method. It is thanks to him that flat dough cakes turn into air buns or lush porous bread. The result of baking depends directly on how correctly the opara is prepared. What is she like?

What is Opara?

Opara is a liquid dough that consists of flour, yeast and liquid. In some cases sugar is also added to it. The purpose of the sponge is to start the yeast fermentation process. Without this, the dough will not rise. As a result, the finished product will not become lush.

Opara is used for the preparation of yeast dough, but done separately and immediately before mixing it. This process has its own characteristics, without taking into account which, it will be difficult to achieve a good result in baking.

Opara for yeast dough is of two types: dense and liquid. They differ in the way they are cooked. Dense opara includes up to 70% of the total flour volume. This variant of preparation assumes the accumulation of more fermentation products in the dough and in the test, increasing the acidity of the latter. This improves the taste and aroma of the products, they last longer keep fresh and do not stale.

Liquid meal includes half the flour. Due to high humidity, the fermentation processes in it take place more intensively. In such conditions yeast cells become more active, the opara does not peroxidate. However, bakery products cooked on it are not of high quality. They have less pronounced flavor and aroma and stale more quickly.

Opara is where the preparation of any yeast dough begins. That's why it's important that all the ingredients for it are of suitable quality.

Yeast for gum

Obligatory ingredient of the dough is yeast. Without them, the fermentation process can not be started. Yeast can be used for the preparation of douches, dry or pressed, that is, live. If the expiration date corresponds to the norm, then the dough will be equally suitable in both cases.

In specific recipes, it is indicated from which yeast the preparation for the yeast dough is prepared. But the composition of the ingredients can easily be changed for the available products. For example, compressed yeast, if necessary, is replaced with dry yeast . The ratio between them is 3: 1. This means that 3 grams of live yeast corresponds to 1 gram of dry active. Most manufacturers indicate this ratio on their packages.

The odor test method

At the bakery, the spit is prepared according to a classic recipe. To do this, take about half the total amount of flour, two thirds of the water and all the yeast. The consistency of the yeast dough is rarer than the dough. Its temperature is 28-32 degrees. The duration of fermentation of the spit is between three and four and a half hours. Then start kneading the dough.

The remaining ingredients are added to the prepared spoon, namely a part of the water and flour, as well as the fat and sugar prescribed by the recipe. The initial temperature of the dough is 28-30 degrees. The duration of fermentation varies from one to two hours.

The preparation of the test by the vapor method requires considerable time. But it is the two-step fermentation process that improves the quality of the dough, making bread particularly tasty and fragrant.

Preparation of dough for yeast dough: ingredients

Depending on which dough is being cooked, ingredients such as water, milk and even kefir can be used as a liquid component. Each recipe specifies which of the components is needed in a particular case.

The yeast dough for bread (and dough) is prepared from the following ingredients:

• Water - 500 ml;
• Sugar - 1 ½ teaspoon;
• Salt - ½ teaspoon;
• Yeast pressed (live) - 10 g;
• Vegetable oil - 30 ml;
• Flour - 5 glasses (240 ml each).

All components of the recipe must be laid out on the table in advance and only then proceed directly to the cooking process.

Step-by-step recipe for cooking bread and dough

1. First of all, you need to prepare a spoon. To do this, you need a convenient three-dimensional bowl with high walls. It should be poured salt, sugar, crushed yeast. Ingredients can be well spooned to a uniform consistency.
2. To the yeast mass, add warm water, the temperature of which should not be more than 35 degrees. Stir and pour half the total amount of flour.
3. Opara for yeast dough should be quite thick, heterogeneous in consistency. Cover the bowl with food film and set aside in a warm place.
4. After 1.5 hours the opara should ripen. The fact that it is ready is indicated by small bubbles and holes on the surface of this mass. Stir the spoon with a spoon. Now add the remaining flour and vegetable oil. Knead dense, soft and elastic dough. Give him one more time to rise, after which you can bake a delicious homemade bread.

According to this recipe, the dough is made lean. It is suitable not only for baking bread, but also for lean patties.

Oar for yeast dough

For sweet air buns the opara is prepared a little differently. It will need 1 glass of water (250 ml), 70 grams of pressed yeast, a tablespoon of sugar and half the total sifted flour (5 glasses). Combine all the ingredients together, cover the bowl with a film and set aside in a warm place for fermentation. It is important that the liquid is not hot.

While the opara is suitable, other ingredients for the dough are prepared. In half a liter of milk, you need to melt 180 grams of margarine. Do not overheat and especially not bring to a boil. Pour 1.5 cups of sugar (you can more, to taste), a teaspoon of salt and vanillin. To stir thoroughly. Try to dissolve all the sugar in the milk-margarine mixture. Separately beat up three eggs. Combine all the ingredients together with the cauliflower. Add about 5 more glasses of flour and knead the soft dough. Form a ball from it and send it to a warm place for about an hour and a half until the mass has tripled.

Similarly prepared for the yeast dough for pies. If the filling is not savory, then the amount of sugar in the recipe should be reduced.

Dough for pizza

The pizza pizza is prepared on water or on milk. In the first case, the dough turns out to be more delicate, in the second it will be softer.

First prepare the yeast for the yeast. The recipe suggests that to begin with, mix a teaspoon of dry yeast with 50 ml of milk (water), add 2 tablespoons of flour and ½ teaspoon of sugar. Cover and send to a warm place for half an hour.

When the opara is ready, it should be added to 200 grams of flour. Add 120 ml of milk, 30 ml of vegetable oil and you can start kneading the dough. This will take about 15 minutes. During this time, the dough will no longer adhere to the hands and will become elastic. This amount of ingredients is enough for 2 pizzas with a diameter of 30 centimeters.