The yeast I can do: Baking tips

Yeast is a biological raising agent from the fungi family. It produces carbon dioxide and this causes bread to rise.

What’s actually happening?

• The dough is kneaded to give the bread its texture. The protein in the flour is stretched to make an elastic dough and pockets of gas are formed.
• Whilst the dough is proving, bubbles of carbon dioxide are formed from the action of the yeast. These help to stretch the dough and make it rise.
• The dough is then “knocked back.” This means it’s kneaded, reducing carbon dioxide bubbles in size and distributing evenly throughout the dough. (This step is optional.)
• In the oven, the gas bubbles (carbon dioxide and air) expand with the heat. This makes the bread rise further
• Eventually the heat sets the loaf, giving it a well-risen structure and a light and spongy texture.

Fresh yeast:

• Has a soft, putty-like texture, compressed into blocks.
• Creamy colour with a beer-like smell.
• Must be blended with warm liquid before adding to flour.
• Store in the fridge for 1-2 weeks, or in the freezer for three months.   

Fast-action dried yeast:

• A blend of dried yeast and improvers (vitamin C and enzymes).
• Sold in airtight sachets.
• May be added directly to flour.
• Sealed sachets may be stored for up to one year.

Tips for baking with yeast

• Make sure to weigh and measure all ingredients accurately.
• Use good-quality yeast and always ensure it is in date.
• Provide warmth — ingredients and utensils should be warm in order to encourage the yeast to rise.
• Knead dough thoroughly to enable the gluten in the strong flour to develop.
• Allow the dough to prove for 1-2 hours. This gives the yeast cells an opportunity to produce carbon dioxide gas, which is what raises the dough.
• During proving, the dough should be covered with a damp cloth, or placed in a greased bowl covered with greased cling film in order to prevent a skin from forming on the top.
• Bake at 220˚C/200˚C fan/gas mark 7 to be sure that the yeast is destroyed.

For more tips on baking with yeast, click here