Hi I'm across putting sugar with dried yeast to get it going but some recipes ask for sugar in with the flour. Is this just for taste? I use the easy blend yeast if that makes a difference. Also my bread always comes out quite dense (bit like me!), anything I can do to change that? Thanks again for the advise about putting it in the fridge etc. B Bear
Howdy,
You have quite a few questions there, but I will respond to a few...
Indeed, sugar will speed up the growth of the yeast. Some recipes call for added sugar because it changes the flavor and texture.
If your breads are dense (other things being equal) it means that you are not allowing enough time in the final rise. Don't do it by the clock. Instead, let the bread rise until it seems to be rather "fat" almost looking inflated. Then, put it in to bake.
It is also useful (though at the cost of a loaf of bread) to allow it to rise until it collapses and note the time. Then, repeat the recipe, but put it in to bake about thirty minutes before the collapse.
Have fun,
Howdy,
I should have added that there is no need to add sugar to "get the yeast going." It will grow just fine with flour and water etc.
All the best,
I agree 100%. It's useful and instructive when you're learning about bread to form a loaf and watch it go the entire cycle - all the way to overproofed.
If "easy blend yeast" is the same thing as "instant yeast," AKA, "bread machine yeast" then it shouldn't be hydrated and proofed. It should be blended with the other dry ingredients such as flour, sugar, and salt. The liquid and fat is added to they dry ingredients, mixed, and kneaded. Hydrating instant yeast actually harms the yeast, unlke active dry yeast which should be hydrated before use.
Bread is dense because it hasn't risen well. That could be because of two issues. First, they yeast could be dead or mostly dead. Yeast dies from improper storage, and over heating. As I mentioned above, instant yeast shouldn't be hydrated before use. The second reason bread is dense is due to a lack of gluten. The most obvious situation is where the flour lacks an adequate amount of the two gluten forming proteins. Another case is where the gluten proteins are not kneaded adequately to form a strong network that traps gas. A third cause is where the proteins are present, but can not join. Sugar and fat can interfere with gluten formation. A final cause for dense bread is when it over-rises and then collapses in the oven.
Fermentation is the process by which yeasts act on sugars and changes them into carbon dioxide gas and alcohol. This release of gas produces the leavining action in yeast products. The alcohol evaporates completely during and immediately after baking. Fermentable sugar comes from two sources:
1) it is added to the dough by the baker; 2) It is produced from flour by enzymes that break down the wheat starch into sugar. These enzymes are present in the flour and/or are added by the baker in the form of diastatic malt.InspirePoint website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.