Quick facts about making bread with yeast

01. What is the difference between low-sugar toast box and ordinary toast box?

Low-sugar toast boxes are thinner and are easier to color when heated than ordinary toast boxes, allowing toast with low sugar content to be beautifully colored without turning white. So if you use a low-sugar toast box to make toast, the toast with the same recipe and specifications can be reduced by 20% to 25% of the baking time (otherwise it will be too dark). At the same time, because its baking time is shorter and its water retention is higher, the toast baked with it will taste softer, waxier and moister.

02. What is the difference between fresh yeast and dry yeast?

Fresh yeast has a short shelf life, but has a long fermentation life. It is usually used in dough that requires long fermentation or overnight freezing. Dry yeast is easier to store and is mostly used in direct methods or recipes with short fermentation times. .

03. When dry yeast replaces fresh yeast in the formula, what amount should be used?

If quick-rising dry yeast is used, the dosage is about one-third of that of fresh yeast, and the fermentation and relaxation time also need to be increased, which is determined by the double control standards of the volume and state of the dough.

04. What is high sugar-tolerant yeast?

High-sugar-tolerant yeast refers to yeast that has a higher tolerance to sugar than ordinary yeast. The tolerance of ordinary yeast to sugar is about 7%. If the amount of sugar exceeds 7%, fermentation will be inhibited and may even fail to rise. Therefore, ordinary yeast is usually suitable for making sugar-free or low-sugar foods, such as steamed buns, steamed buns, and whole bread. Wheat bread etc. High-sugar-tolerant yeast can tolerate up to 30% sugar, making it suitable for making sweeter breads and desserts.

05. What is the Lupine species?

Lupine is the most commonly used natural yeast dough type by French bakers. There are two yeast culture methods: liquid batter and solid dough.

The biggest purpose of using Lupinzhong is to add the flavor of lactic acid fermentation. In addition, the acid of Lupinzhong will soften the gluten and make softer bread texture. It can also delay the aging of bread, avoid bacterial growth, and has the effect of retaining water and moisturizing. , to maintain good moistness and texture of bread.

06. Why should you let the dough rest?

Relaxation means putting the dough aside, covering it with plastic wrap or fermentation cloth, and letting it rest for a period of time. The reason is to allow the moisture inside the dough to be completely absorbed and to reach a balanced state, so that the finished product will taste better. Another meaning is that the gluten inside the dough will begin to stretch after it has rested. Only after it is relaxed and rolled out can the dough become compliant and will not shrink when rolled out. It is so easy to shape!

07. Why do some breads add some low-gluten flour?

Some breads tend to shrink when the dough is rolled out, and the shrinkage is caused by gluten. The higher the gluten content of the flour, the harder it is to shape and the longer it takes to relax. Therefore, when we make sweet bread, we will add part of the low-gluten flour to the high-gluten flour to reduce the gluten of the dough and make it easier to handle complex shaping.