Long fermented wheat bread with whole grain flour. Active Fishing Club Cold fermentation yeast in pizza dough

Two loaves weighing 700 g each took only 2 g of fresh yeast. Due to the long fermentation of the dough in the refrigerator, a deep complex aroma and taste has developed in the bread. Even beginners can master such bread) You don’t need to make sourdough - you just need to have a little patience, because. the dough will be ready no earlier than in a day) I took the cooking technology from my favorite bread site

INGREDIENTS:
250 G rye flour

300 g whole grain flour
400 g wheat flour (I use Altai flour "Granmulino")
700 ml water
2 g fresh yeast
20 g salt

COOKING METHOD:
1. Mix all ingredients except salt. At the very end of the batch, add salt.

2. Knead for five minutes. This time I kneaded the dough a little tighter than usual. Cover the bowl with the dough with a hot, slightly damp terry towel. Let's put it in the closet for 20 minutes.

3. After 20 minutes, punch down the dough: stretch and fold. Leave to rise for another 20 minutes.

4. Stretch and fold the dough again. Cover with cling film and put in the fridge to proof.

The fermentation time of the dough in the refrigerator depends on the temperature. If your refrigerator can maintain a temperature of about 4 degrees Celsius, then it will take 36 hours to proof the dough with dough every 12 hours. If you have a household refrigerator, the temperature in which fluctuates around 8-10 degrees Celsius, then we crush the dough after it has increased in volume by 2-3 times in 8-12 hours. I kneaded the dough for the first time after 12 hours, then the dough began to rise much faster and higher, the proofing time was reduced to 5-8 hours. The total proofing time of my dough (before shaping) is 30 hours.

5. Now divide the dough into two parts, form two loaves. We thaw in the refrigerator for about 5-8 hours.

6. Preheat the oven to 250 degrees (without convection). Place a bowl of hot water at the bottom.
7. Sprinkle the loaves with flour, make two deep cuts with a sharp knife (about three cm).

8. Put the baking sheet with bread on the central level of the oven. Let's lower the temperature to 230 degrees. Bake with steam for 40 minutes.

9. Put the bread on the wire rack, cool completely.
I never manage to keep bread intact until completely cooled. My family really, really loves hot bread! This bread has an amazingly crispy crust! Adore! If the bread is cut hot or warm, it does not "wrinkle". The crumb is elastic, keeps its shape well.
A very successful experiment!

Everyone knows how to knead dough. This process includes several steps known to anyone who has ever baked bread, pizza or sweet pastries. With slight variations, the history of yeast dough always follows the same scenario.

How to make dough for bread and pizza?

• Dough kneading. Flour, water, yeast and other additives are mixed and begin to knead - knead, beat and generally subject to all kinds of violence, as a result of which gluten or gluten develops in the dough, something like a protein web that holds the dough together.
• First climb. The dough is covered and left alone, letting the yeast work. The fermentation process is underway - the yeast begins to multiply by eating the sugars contained in the dough and producing alcohol and carbon dioxide, which forms small bubbles inside the dough. In addition, enzymes work simultaneously with the yeast to make the gluten bonds stronger.

• Second climb. The dough is crushed to knock out carbon dioxide from it, give it the shape of a future product, and let it rise again. During the molding process, the yeast is redistributed within the dough, gaining access to new deposits of food, and the dough rises again - this time more evenly. As with the first rise, the gluten bonds also improve during the second rise.
• Bakery. Future bread or pizza is placed in the oven. In the first seconds, the bubbles inside the dough begin to increase sharply under the influence of heat, the gluten "web" stretches to the maximum, then the dough begins to harden, a crust appears.
• cooling down. Any bread is very desirable to eat immediately, but in most cases it will be right to let it cool a little on the wire rack. During this time, the moisture is redistributed, and the dough is actually cooked due to the residual heat (since the pizza has a small thickness, this applies to a lesser extent).

I'm sure all this - with the possible exception of words like "enzymes" and "fermentation", you know without me. You also know that yeast thrives best at the right temperature, and letting the dough rise in a warm place allows it to double in size in 30-40 minutes, making bread and pies quicker.

But what if you do the opposite - put the dough in the refrigerator, causing the yeast to freeze, and stretching the process of raising the dough for several days?

Who would even come up with such nonsense, you ask. This is not nonsense, I will answer. This is a special culinary technique called "cold fermentation" and is used in the preparation of bread and other products such as. Let's understand why cold fermentation is needed.

Why put the dough in the refrigerator?

As usual, things are not so simple. While the main reason we add yeast to dough is because of its ability to produce carbon dioxide, there are also by-products of its activity - substances that are also ultimately responsible for the taste of the dough. The rapid rise of the dough causes the yeast to eat all the sugars available to them in just a few hours, after which production stops. If the temperature is lowered, the yeast will not reproduce as quickly, and they will have more time to produce flavoring components that ennoble the taste of bread.

Is this the only thing? Not at all. The fermentation of the dough, artificially slowed down by low temperature, promotes the formation of stronger gluten bonds (remember, not only yeast, but also enzymes work during the rise), and the dough turns out to be more airy. For this reason, a “leopard” crust color appears on a properly cooked pizza: such thin and large bubbles appear at the surface of the dough that the dough in these places is baked and begins to darken earlier. However, since the dough aged in the cold is less dense and more airy, it takes slightly less time to fully bake it than to bake the dough, which was proofed in the usual way.

In general, there are two reasons to put the dough in the refrigerator:

• better taste
• better texture

Does this mean that the dough can be proofed indefinitely, constantly improving its taste and texture? Unfortunately no. Like everything in this life, this rule only works up to a certain limit, which is usually called 72 hours.

What happens next? Yeast, performing its useful work, simultaneously produces substances that give your future bread a sour taste: in small quantities it is pleasant, in large quantities it is too annoying and spoils the taste of bread. Further - more: at some point, the yeast produces such an amount of acid and alcohol that they themselves are surprised by this and stop working. As a result, the structure of the dough begins to suffer, because once in the oven, the dough almost does not rise. 0

Friends, hello! Today I want to tell you about cold proofing and fermentation for wheat bread: what they are used for and what they want to get using this method, how cold temperatures affect the taste and aroma of bread, why cold fermentation does not equal cold sourdough, and much more . I will take your questions as a basis :)

What makes dough cold?

As many have already noticed, the fermentation of the dough in the cold greatly affects the bread as a whole: both the taste, the aroma, and the pores of the crumb. Bread that has either been left or fermented after kneading in the cold has a noble wheaten taste and aroma, practically devoid of sourness, and its pores often have a more open, large structure. The reason is simple: at low temperatures, acids in the dough accumulate very slowly and in a relatively small amount, while yeast and flour enzymes are more active and it turns out that the dough slowly loosens and ripens, not significantly accumulating acids.

This is one of the main reasons, the second is timing, managing the dough fermentation schedule.At home, this can be very convenient if there is no time to mess around with bread, or if you are busy at work. The schedule for working with the dough is then greatly simplified: you spend five minutes to put the sourdough for bread, after 8-10 hours you knead the dough, put it in the refrigerator for another 10-12 hours, then shape it and, depending on your plans, put it again for 10-12 hours in the cold for proofing, or proof in warmth. This is very general and just one of the possible cold fermentation work schedules. For the same reasons, cold fermentation is often used in bakeries and even allows you to work without night shifts and have freshly baked baguettes at 8-9 in the morning!

Cold and wet dough

Another tricky reason why some bakers prefer to work through cold fermentation is the behavior of the dough and the change in its rheological properties when cold. Simply put, the dough in the cold hardens, hardens, strengthens, despite the fact that it continues to loosen. And, if you want to bake God forgive me, Tartin, then it will be much easier to fashion it from cold dough than from warm dough. Such a dough is easier to divide, it does not spread and does not stick to everything in a row, it does not spread into a cake when you cut the workpiece, and this captivates and amuses with hope (not always justified))!

As for me, the use of cold fermentation, because it is easier to work with cold dough, is a half measure, you need to learn how to work with it correctly and understand even cold, even warm. But let's find out! Wet dough can be difficult to work with if:

• Flour is no good. If you are annoyed by very weak, non-moisture-absorbing flour, which gives a spreading sticky dough. In principle, it is not worth kneading tartine or ciabatta from this, even cold fermentation will not help here, it will not give you any sensible result, not a skill.
• If you just didn’t knead the dough, didn’t develop gluten sufficiently (for example, if you just kneaded by folding, and not beating and not in, it is ideal for wet dough). The dough in this case will be shiny, friable, sticky, torn, but can greatly improve its properties during subsequent folding or during prolonged cold fermentation. For 10 hours of fermentation in the cold, gluten will indeed become more elastic and swollen.

• If you raised the humidity to perhaps 85-90% (exceeding moisture!) for your flour, and now you can’t put it together in any way. Here, cold fermentation can also contribute to a good bread result: the frozen dough will be more dense and docile.

It is easy to understand that in almost all these situations one could do without cold fermentation, and it would be better without it, because here it acts like crutches, insuring in difficult moments, but not allowing you to grow exactly where it is needed: in kneading and handling wet dough.

Which is better: fermentation or proofing?

Here it’s easier to focus on your own plans :) For example, I like baking the most like this: put sourdough for bread in the morning (30% starter to flour in sourdough, so that it can ripen in 6-7 hours), in the evening, at 18-19 , knead, ferment and fold the dough, mold and after half an hour put to part in the cold for the night. In the morning I heat the oven with a stone and a bell and bake bread for breakfast (or dinner). We also use a similar scheme in bakeries, and I like it more than just fermenting the dough in the cold: it takes a long time to leave the cold. In any case, if it is more convenient for you to ferment the dough in the cold, pay attention to some subtleties:

• Use a container for dough with transparent walls so that loosening of the dough can be seen through them. Sometimes it is difficult to understand whether it has come up or not, but through the walls you will see bubbles (or their absence) and will be able to evaluate.

• Taking the risen dough out of the refrigerator, immediately divide it into pieces, round a little and let it rest for half an hour. Due to the fact that you divide the dough into small pieces, it will warm up faster, it will be easier for you to mold it (if the dough is soft or dense with not very high humidity), and the workpieces will be able to distance faster.
• It is quite possible to carry out the proofing of cold dough blanks in or in some warm place at home in order to speed up the process a little. Temperature - 27-28 degrees, the duration depends on the dough and the weight of the blanks.

In any case, whichever schedule you choose, keep in mind that it is always better to let the dough stand warm for 40-60 minutes, fold it and only then put it in the cold. And it is better to keep the molded blanks warm for about half an hour, and only then hide them in the refrigerator.

Fermentation rate

As you know (), the fermentation rate is affected by temperature, the composition of the dough (that is, the presence or absence of whole grain flour) and the percentage of sourdough (dough) that you added to the dough. This applies to both warm and cold proofing, the same rules apply: at 5 degrees, the dough will ferment much more slowly than at 8-10, and even more so than at 23-25 ​​degrees. In the context of cold fermentation, I prefer fermenting bread in a temperature range of 8-10 degrees, so in 10-12 hours almost any dough with 15-20% sourdough has time to rise well.

Wheat tsz after a night in the refrigerator, ready for baking!

With whole grain flour in the composition, the dough will rise faster than with only high-quality flour (10-12 hours versus 13-15), then it will also be more nimble if it contains more sourdough (about 20%). If you have already mastered baking calculations, you can analyze recipes and anticipate how the dough will behave in advance. You can read more about this In this article.

Do I need to warm the workpiece before baking?

And why is it generally advised to warm cold dough before baking? Getting into a hot oven, cold dough significantly lowers the temperature in the oven, so it is still advisable not to put very cold bread in the oven. For the same reason, it is better to preheat the baking sheet if you are baking without a stone - in order to lower the baking temperature less.

Also keep in mind that the dough in the oven, whether cold or warm, begins to warm up unevenly and first the outer and adjacent layers of dough are heated, and then the middle. The greater the difference in temperature, the slower the heating will take place, so it is better to warm the dough, but sometimes this should not be done. For example, if you took the workpiece out of the refrigerator, and it has already come up well or, moreover, it has fermented, then do not wait and start baking immediately if your oven is already preheated. If not warmed up, return the dough to the cold, because it will ferment faster in heat.If you are in doubt about whether the dough has risen, leave it warm or just at room temperature, it will warm up and become softer and more elastic, and you can determine the degree of maturity by touch.

Weak spots

About what happens if the dough did not have time to rise during fermentation and how such bread will differ from just under-resisted. With cold fermentation or proofing, your similar mistakes can be even more pronounced. If you only want to refrigerate, but the dough doesn't rise during fermentation, it will take about twice as long to refrigerate as recommended. If you took the workpiece out of the cold, and it did not have time to approach, do not bake under-raised bread, give it time to approach. The same applies to dough during the fermentation stage: if the recipe suggests that the dough should rise and become fluffy during fermentation, be guided by these recommendations and wait until the dough becomes so.

If you decide to carry out both fermentation and proofing in the cold, you may encounter the fact that the bread will turn out sour, but at the same time bland, and with a pale crust. The reason for this is too long fermentation, during which the microorganisms of the dough have eaten all the sugars and there are none left to caramelize the crust. Plus, in the cold, albeit slowly, acetic acids accumulate, which in a small amount give a pleasant aroma, but when there are a lot of them - a sharp sourness.

Why is cold proofing not good for rye?

As you know, the optimal fermentation temperatures for rye dough are 27-30 degrees, then enough lactic acids accumulate in the dough, the correct non-sticky and well-leavened crumb and a pleasant taste and aroma are formed (more on this). There are different temperatures in the refrigerator (run from 4 to 10 degrees) and therefore another bouquet accumulates there, which most often gives a sharp sourness and can cause crumb defects (sticky, finely porous, plasticine). In addition, most often, when we resort to the cold fermentation method, we expect to forget about the clock test for 10-15 hours, which is normal for wheat, but there will be a lot of rye. While you sleep peacefully all night, the rye dough will have time to ferment, settle or even escape (from the refrigerator))).

For that, you can bake any wheat bread (not muffin, pay attention, it is a different story) using the cold fermentation method!

Why is this not the best option for sourdough?

Well, the last burning question about the refrigerator! Sourdough is not just a mixture of flour and water, it is truly alive and completely alive little guys live in it - various bacteria and yeast. Like any living organism, including humans, they are sensitive to temperatures and in some temperature conditions they behave actively and tasty, but in some they begin to slow down, some get sad, and someone generally dies of longing and cold! It's all about those guys that we need in sourdough to bake delicious, healthy, beautiful bread. So for yeast, the critical temperature below which you should not fall is 4 degrees, and for lactic acid bacteria - 10 degrees. At the same time, temperatures from 0 to 10 degrees are very popular with some pathogenic microorganisms, due to which, among other things, starter cultures also deteriorate (wink with meaning;)

This happened to her in the fridge!

In the case of bread dough, cold fermentation works well because it does not last long, but in the case of cold fermentation, on the contrary, it is detrimental. If you want to put the sourdough in the cold (we also sometimes do this)), put it either at the peak or almost ripe, but do not let it ripen in the cold, it is important for the sourdough to accumulate its entire bouquet in favorable conditions for life and reproduction :)

I hope you understand cold fermentation and how and why you can use it at home. You can read more about keeping starter cultures in the cold in the articles, and.

Good luck and, as always, I will be glad to dialogue :)

There are many options for making fermented tea online. Which recipe to take is up to you. I will tell you how I make tea, without discussing whether this is the best way or not. I leave this recipe for my friends who ask me how I ferment tea.

Collection.
Grass can be harvested all summer. But the best time, in my opinion, is May-June. At this time, the leaf is juicy, tender. While the grass has not blossomed, there is still a lot of strength in the leaf itself. The leaf is not yet coarsened, not damaged by snails and insects. It is often cool in June, and the first half of the day, when the dew has already disappeared, and there are not very many mosquitoes, it’s the most to collect.

I rip off the sheet. With one hand I hold the upper part of the stem, but not at the very top - otherwise you will break off. With one little finger of the other hand, I grab the stem so that the big thumb of the hand looks down. I run it down like a combine to the lower withered leaves, and all the leaves are in my hand. With this method of collecting a leaf, the plant remains alive.
I collect a lot. A lot because the leaf shrinks significantly during fermentation, and then it also dries out. For fermentation, we significantly deform the internal structure of the leaf so that the maximum amount of juice is released, without which fermentation will not work. Then, Ivan tea is still a herb, not a shrub, like Ceylon tea. The grass leaf is two or three times thinner. Accordingly, three times more tea is required compared to Ceylon tea for the same volume of boiling water. But it is interesting that exposure (exposure) when brewing tea takes much longer than Ceylon and Chinese teas.

Sorting.

After picking, after you get home and open the bag with the leaf at home, you can notice that the bag is warm - the leaf has warmed up in it and “hear” the delicate flower aroma of tea. It's not just the smell of green leaves. This is a complex aroma in which gentle notes of flowers, dried fruits, strawberries are guessed. Wonderful scent! This is the beginning of fermentation!
I spread the sheet on the sheet,

and then, taking several leaves, I slowly begin to sort the sheet and put a good sheet back into the bag. I inspect the leaf, paying attention to the underside of the leaf - there are often snails and insect larvae. Of course, if someone likes tea with meat, you can not bother)

Easy squeeze.
I do not leave the tea sorted and reassembled into a bag to dry, contrary to the advice of many. I consider dry-drying even harmful, because a lot of moisture is lost during drying, and on the contrary, we need this moisture. (Of course, this rule will not work if you harvested wet grass). So, I take a zhmenka leaf from a bag and lightly, trying not to damage it much, roll the leaf into a loose lump.

At the same time, the sheet shrinks a little, by itself it becomes sluggish. It will be easier for such a sheet to reach the condition when it is possible to roll the sheet for the main fermentation.

Primary cold fermentation.
I fold this slightly compressed sheet into a bag. I squeeze the bag tightly, tie it up, turn it upside down, put it in another bag. The whole thing can be squeezed even more by tying it with a rope. I leave the bag in a cool place for a day or two. You can put the bag in the refrigerator. The main thing here is that it should not be hot, otherwise the sheet will spray, “burn out”.

deep grimace
To prepare the sheet for curling, you need to achieve a uniformly wet and limp sheet. To do this, during the primary cold fermentation, at least once, the leaf must be deeply compressed. If there are a lot of raw materials. then the raw material is laid out in a basin and kneaded like ordinary dough. It is important not to damage the sheet. Knead carefully, without fanaticism. If there is not much raw material, then you can repeat the procedure of light antics, but with stronger pressure, twisting a pinch of leaves into a ball.

Twisting.
The next day, or even the next day, when you untie the bag and look at the leaf, you will see that the leaf has become even more lethargic, darkened, became wet, juice came out.

The sheet should look something like this.

Ready for twisting, I take the leaves and twist them, like from plasticine, into cigars / sausages. The main thing here is to handle the leaf gently; don't overdo it. It is important for us to extract the juice, make the leaf wet - to destroy the internal partitions of the leaf, while not destroying the leaf itself. It is important not to ruffle it into a rag. In general, any herb retains its taste better if it is less damaged. Wet and twisted into a sausage sheet does not fall apart. It looks like this.

Ramming
Then I dismantle the resulting cigar and put the sheet into a container. As the container fills, I tamp down the layers of leaves with my fist. I press hard. So the sheet is fermented better and more evenly.

Many recipes do it differently. The leaf, twisted into sausages, is folded in tight rows and left to ferment like this. I prefer to compact the sheet evenly and tightly. But this is a matter of taste.

Basic cold fermentation.
I tightly cover the dishes with a bag / lid so that moisture does not come out, and put them in the refrigerator. My wife and I noticed that the most delicious tea is obtained after slow cold fermentation. You can ferment in the cold for up to a week. The longer the tea is fermented, the deeper fermentation it achieves. The taste, of course, is different for tea with different fermentation depths. You can experiment with the depth of fermentation yourself by selecting some of the raw materials for hot drying. The finished fermented leaf will have a dark green, sometimes almost brown color.

Half fermented tea looks like this.

Hot fermentation - hot drying.
Hot fermentation and hot drying are two different processes going on at the same time. The oven warms up from 80 to 100 degrees, not higher, otherwise you will burn the sheet and ruin everything. And not lower, otherwise the sheet will not be fermented hot.
Lay the cold fermented leaf on a baking sheet in one layer, not thick. We put in the oven. Do not close the oven door completely. Leave a gap with a wine bottle cork. During hot fermentation, the leaf darkens. We make sure that the sheet dries evenly, from time to time we take out the baking sheet and turn it over, mix the sheet. It is important not to overdry the sheet. The sheet should break, but not crumble. There should be no burnt smell. On the contrary, a lot of flavor is released during stoving. The smell in the apartment is amazing! It is difficult to describe in words this complex aroma, in which there are many tones, halftones and nuances, among which, it seems to me, flowering meadow herbs, apple blossom, strawberries, dried fruits predominate. Where does such a richness of aroma come from in a green leaf?

Ready tea.

Cold drying. Storage. dry fermentation.
After hot drying, it is very important to dry the tea, to withstand the tea for two or three days. Ready tea is scattered on a sheet, or on paper, and left to dry in this form. It is important to finish drying the finished tea because during hot drying, the pores are sealed, and moisture remains in the leaf. This is good, otherwise the leaf will not ferment in the oven, and will not ferment during storage. From my own experience, I have repeatedly noticed that during storage, tea gains taste, becomes more aromatic. This is dry fermentation. The longer the tea is stored, the tastier it will be. Exactly the same situation as with aged Chinese oolongs and pu-erh.
The same residual moisture can cause mold if this remaining excess moisture is not allowed to come out and equalize the leaf moisture with the air humidity in the apartment. And the moisture will come out slowly. Last year I rushed it. I look, like dry tea, even breaks. An hour later he put the tea in jars. Two weeks passed, the moisture sealed in the sheet came out, the mold divorced. And if there is mold, you can immediately throw away the tea; the taste is then hopelessly spoiled. Reheating will not solve the problem.

How to brew tea.
Before, I mentioned that tea is required three times more than Ceylon and Chinese teas. Therefore, take it generously and pour it with boiling water. The brewing time for tea is also longer than for the exposure of Ceylon and Chinese teas. Therefore, do not rush, let the tea open. Ivan tea has a slight sedative property, so it is better to drink it at night. In my opinion, this tea is self-sufficient. Additives of spicy herbs - oregano, mint, currant, deprive the tea of ​​individuality. Ivan-tea goes well with honey.

Thickly brewed and well infused tea does not produce as powerful brown tea color as black teas. It is more like green oolong teas. The taste of tea is enveloping, voluminous, with a slight sourness. Just like oolongs, Ivan tea can be brewed repeatedly with a long exposure. Cooled and even cold tea goes well with mint; this tea is great to drink in the heat.

Ivan-tea is everywhere. He is an optimist. On fires and clearings, he is the first to proclaim the triumph of life with his bright colors. It grows a lot, it is generous. But handling it requires careful attitude, patience and effort. And it doesn't just open up, it takes time. Ivan tea is the embodiment of the Russian soul.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

It is believed that dough made with yeast is suitable only in a warm place. It is customary to put the workpiece closer to the stove, battery, cover with a towel. Few housewives know that you can leave yeast dough to ferment in the refrigerator, while the growth process will slow down, but this will improve baking in many ways. Delicious airy bread, fragrant buns and other pastries are baked from it, which are no worse, and even better than the usual method of warm fermentation.

What is cold dough fermentation

Leaving the dough overnight, making dough for a long time or cold fermenting the dough is one process that can be characterized by a simple rule: less yeast, more time to raise the flour mass. Yeast grows slower in cold air than warm air, but the process itself is no different. Baking prepared in this way has many advantages:

1. does not get stale for 7 days or more;
2. there is no need to use additional additives-improvers;
3. significantly improved quality and taste.

The idea of ​​cold fermentation appeared in antiquity. Such a process made it possible to saturate the future baking with aroma and taste, to make it as useful as possible. In the summer, fermentation occurred with an increase in the temperature of the product, it deteriorated, quickly turned sour. With the advent of the refrigerator, the problem was solved: it is possible to regulate the fermentation temperature, not to allow it to rise more than 4-8 degrees Celsius. The method has become widespread not only in the hands of skilled housewives, but also on an industrial scale.

How to store yeast dough in the refrigerator

Ready-made and unused dough can be stored in the refrigerator, but, like any food product, it has a limited shelf life. Therefore, if you have excess viscous mass left, do not throw it away, but remove it for later. In this way, you can prepare semi-finished products for future use. The main thing is to remember how to properly store them in the refrigerator. Before putting away the product, be sure to put a note in the bag with the date of manufacture. You can only defrost the mass once.

Dough for baking in the freezer

Yeast dough retains its properties well in the freezer. The finished mass is stored here, which does not require further fermentation. Such a semi-finished product today can be found in any store where freezers are installed. Before freezing the product, first roll it into thick layers (up to 1-1.5 cm) for convenience, cut into pieces, generously sprinkle with flour, wrap with parchment paper or wrap with cling film. You can store blanks in plastic containers.

pancake dough

Housewives prefer to use pancake dough right away, rather than leave it for later, but it’s so nice to eat fresh pastries for breakfast or afternoon tea and not stand at the stove for an hour. In the refrigerator, the yeast blank for pancakes is stored for two days. If you add kefir to the dough, but do not leave it for more than a day. From the workpiece with vinegar and soda, you need to bake pancakes immediately, otherwise you will be disappointed, the dish will be tasteless. Before sending the mass to the refrigerator, cooks are advised to first pour the mixture into a regular bottle with a cap.

yeast dough recipe

Yeast dough is cold-prepared depending on the type. It can be lean, puff, instant, as well as sweet or salty. The variety is due to the prevalence of yeast dough in the refrigerator in many cuisines of the world, a long history of use and versatility. Accurate introduction of the flour mass makes baking airy and voluminous. Try the slow fermentation method in the fridge to preserve the flavor and health benefits, and make this variation:

• on milk, eggs;
• with the addition of kefir,
• with butter or vegetable oil.

On milk

• Time: 1 hour, plus overnight for fermentation.
• Servings Per Container: 10 servings.
• Calorie content of the dish: 320 kcal / 100 g.
• Purpose: baking.
• Cuisine: European.
• Difficulty: medium.

This yeast dough recipe in the refrigerator is prepared for a sweet muffin. It makes excellent bagels, buns, bases for sweet pies. If the list of ingredients is replenished with raisins, then you get delicious Easter cakes. Yeast loves sugar, which is plentiful here, so future baking feels great in the cold. For fermentation, several hours are enough at a temperature of 6-7 degrees.

Ingredients:

• flour - 1 kg;
• milk - 1.5 tbsp.;
• eggs - 6 pcs.;
• butter or margarine - 300 g;
• yeast - 70 g;
• sugar - 2 tbsp.;
• salt - a pinch;
• sunflower oil - 1 tbsp. spoon.

Cooking method:

1. It is better to sift the flour before using. She will be saturated with oxygen, the dessert will come out more magnificent.
2. Heat milk to 30 degrees. Add one tablespoon of sugar and yeast. Stir until smooth.
3. In a separate bowl, beat eggs with sugar. To do this, use a blender.
4. Melt margarine or butter. Be careful, the product should not boil. Cool down.
5. Mix milk mixture, beaten eggs with sugar, melted margarine. Mix, salt and add flour. When the mixture becomes impossible to turn with a spoon, transfer it to a floured surface, such as a table, and continue working there until the composition stops sticking to your hands.
6. Transfer everything to a saucepan greased with sunflower oil, and put it in the refrigerator for cooling in the evening, covering it with cling film on top. Make sure the bowl you choose has room to rise.
7. In the morning, the workpiece should be taken out and held at room temperature for an hour and a half.

Quick yeast dough for pies in the refrigerator

• Time: 1 hour, plus 2 hours for fermentation.
• Servings Per Container: 10 servings.
• Calorie content of the dish: 290 kcal / 100 g.
• Purpose: baking.
• Cuisine: European.
• Difficulty: easy.

The aroma of pies from the oven creates home comfort, but fiddling with them is long and hard. This recipe for the lazy with two types of filling (sweet and savory) from cottage cheese will please the household and save the hostess from unnecessary trouble. The dough from the refrigerator for pies is prepared with the addition of milk, vegetable oil and yeast. You can take another stuffing, it's a matter of taste. Jam, fresh fruits, boiled potatoes, boiled eggs with green onions, peas are well suited here.

Ingredients:

• flour - 3-4 tbsp.;
• yeast - 50 g;
• milk - 1 tbsp.;
• vegetable oil - 4 tbsp. spoons;
• egg - 2 pcs.;
• salt - a pinch;
• sugar - 3 tbsp. spoon;
• cottage cheese - 500 g;
• raisins - 50 g;
• dill greens - a small bunch.

Cooking method:

1. Prepare the dough. To do this, heat the milk, add 1 tablespoon of sugar and yeast. Beat the egg with a fork, mix with the mixture. Salt, add vegetable oil and knead the dough.
2. Remove the mass in the cold in a bowl with a margin of space for two hours.
3. At this time, prepare the filling. Divide the cottage cheese into two parts. Mix one part with the rest of the sugar and steamed raisins, the other with finely chopped dill.
4. After the time has elapsed, remove the dough from the refrigerator, roll out the sausage, cut into small portioned cakes and form pies.
5. Bake in the oven on a baking sheet at a temperature of 220 degrees until cooked.

• Time: 1 hour, plus lifting time.
• Servings Per Container: 10 servings.
• Calorie content of the dish: 280 kcal / 100 g.
• Purpose: baking.
• Cuisine: European.
• Difficulty: medium.

During fasting or dieting, a simple yeast dough is prepared in the refrigerator. It makes delicious fried pies, pizza base, pies and other delicious pastries. The advantage of this muffin is the absence of a large amount of fat, eggs and sugar. The dish will turn out to be as low-calorie as possible for baking in general, so for those who take care of their figure, but at the same time like to enjoy pastries, this is the best option.

Ingredients:

• vegetable oil - 1/3 tbsp.;
• yeast - 25 g;
• flour - 500 g;
• salt - a pinch;
• sugar - 1 teaspoon.

Cooking method:

1. Heat 1 glass of water to 30 degrees, dissolve sugar, salt and yeast in it.
2. Add vegetable oil to the resulting mixture.
3. Prepare the steam. To do this, stir in a little flour, diluting the composition to the consistency of liquid sour cream.
4. Wait half an hour. During this time, the dough should rise. This will be clearly seen by the increased volume and porous surface.
5. Knead the rest of the flour - the dough should be dense.
6. Put the dough in a deep dish, the walls of which are pre-greased with butter, cover with cling film on top so that it does not dry out, and refrigerate for several hours.
7. After the specified time has elapsed, any suitable dish can be made from the workpiece.

Dough in a bag in the refrigerator with dry yeast

• Time: 1.5 hours.
• Servings Per Container: 10 servings.
• Calorie content of the dish: 300 kcal / 100 g.
• Purpose: baking.
• Cuisine: European.
• Difficulty: medium.

Housewives love to use dry yeast. They are convenient in that they have a long shelf life and are suitable for the express method. This quick yeast dough recipe in the refrigerator is very simple: the mass rises in an hour and will be ready for the next process. The amount of sugar is adjusted for the future dish. Water can be replaced with milk, so it will come out more tender and tastier. Some housewives use margarine instead of vegetable oil.

Ingredients:

• flour - 4 tbsp.;
• 2 teaspoons of dry yeast;
• salt - 1 teaspoon;
• eggs - 1 pc.;
• sugar - 150 g for baked goods or 1 teaspoon for fried ones;
• vegetable oil - 3 tbsp. spoons.

Cooking method:

1. Dissolve dry yeast, sugar and salt in water.
2. Beat the egg with a fork, add along with the butter to the yeast mixture.
3. Knead the dough: it should stick a little to your hands, so it is very important not to overdo it with flour here.
4. Wrap everything in cling film, but not too tight, put in the refrigerator for an hour.

Shelf life

Yeast dough cannot be kept in the refrigerator for a long time, it can peroxide. The maximum allowable period for storing this product is two days at a temperature not higher than 8 degrees. If the semi-finished product contains fermented milk components, then the period is reduced to one day, otherwise it will turn sour. In the freezer, you can keep the flour mass for much longer. The shelf life here is 4 months.

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Yeast dough in the refrigerator - what is cold fermentation and step-by-step cooking recipes with photos