How can I prove the dough?

Dough profiling or allowing the rise of the dough begins with activating yeast with warm water and then checking to make sure the yeast is alive before the addition of other ingredients. When yeasts create bubbles in the body, causing it to expand, you must make sure that the dough itself has created enough gluten to hold the gas bubbles with the dough movement. The last step to the evidence is to let it sit until it doubles, in some cases more than once, before it is baking. The amount of water on the yeast you use will depend on the recipe, even if the water temperature never changes. Yeast requires hot water between 105 ° F (about 40 ° C) to 115 ° F (about 46 ° C); Anything smaller than this will not activate yeast and can kill it more, which makes it impossible to prove the dough. The combination of yeast and water would be webks after a few minutes, suggesting that yeasts are active and ready for the rest of the ingredients.

As soon as you add the rest of your ingredients to the activated yeast, you must ensure that the dough is elastic enough to create enough gluten to contain gas bubbles created by yeast. Without this gluten, the dough usually collapses the bubbles, preventing the right rise. This step is achieved by kneading the dough, which not only creates gluten, but also helps to fully activate the yeast and integrate it into folders so you can successfully demonstrate the dough. The recipe you use usually suggests how long you need to knead the dough, and you can do it manually or with a blender and a hook of the dough.

After the yeasts are fully activated and the dough has created enough gluten to increase successfully, can be ordered dough. In order to create enough bubbles to cause the dough to rise, it needs warmth. In general, you can leave the dough in a mixing bowl you started, cover it and leave it undisturbed until it doubles. Depending on the recipe you may need to doughDemonstrate only once, even if most requires the dough to get up at least twice. In this case, you will wait for the dough to double the first verification, and then strike the dough down, shape it in a pan in which you are planning baking, and let it prove it before baking.