What makes pastry rise

We recently bought a very old mountain home with no wall insulation so proofing dough during the cooler months half the year has been a learning process. Some doughs rise too slow, some to fast. It not only makes perfectly cooked steaks—it is awesome for proofing dough. I set the temp to 75 degrees and use the glass lid. It creates great humidity and a perfect rise especially for sweet, enriched doughs.

All done by hand whats the different with using bakers flour and plain? Do u have a fruit load recipe? Can i used a badic white bread recipe and just add fruit? Hi Amanda. We are not familar with the term 'Bakers Flour'. Our all-purpose flour is higher in gluten than other all-purpose flours on the market, so it makes a great loaf of bread.

All Purpose Flour would be considered a white flour along with Bread Flour as they have the bran and endosperm from the wheat berry removed before milling. A very popular recipe we have is the No-Knead Harvest Bread that has raisins and dried cranberries added to it. Happy baking! How do you shape and bake bread that has been rising overnight in the refrigerator? When I tried it the bread came out very close textured without a high crown.

The bread came out of a rising bucket and shaped for a loaf pan after about 2 hours. I live inthe South and my kitchen is warm. Any suggestions? Hi Jean, it depends a little on the recipe and how much yeast it has in it, but if the dough has risen significantly overnight in the refrigerator you might just want to do a light preshape in disk form after you take the dough out of the refrigerator and then let it rest on a floured surface covered with sprayed plastic wrap for 45 minutes or an hour.

This will allow the dough to acclimate a little closer to room temperature before you do the final shape. While the dough is still likely to rise a little more slowly than usual, this can help prevent the dough from being too cool on the inside and warm on the outside when it comes time for the shaped rise. I have a rather large soapstone sink in my island.

I fill it up with about 3 inches of hot water from the sink. Plunk the bowl in the water and do my first rise with a quilt over the top of the sink. Then when the loafs are in the breadpans, I put a cookie sheet on top of the bowl and put the quilt back on the sink. My only problem has been the bread to stick on the quilt. I've tried putting a towel on top of the loaf but always end up with it sticking and then I pull and ruin the rise.

I live in Tampa Florida. When the temp here is under 90 degrees can I let the dough rise in my screened in porch? Lots of humidity for sure. View our privacy policy. Recipe in this post. Temperature matters The temperature at which dough rises has a direct effect on the flavor of your final product.

Where to put dough to rise: start with a closed container Why not just drape a towel over your bowl of rising dough, like your great-grandma did? Where to put dough to rise: your turned-off oven Many bakers like to preheat their oven briefly, turn it off, then place the bowl of dough within. Where to put dough to rise: more solutions Atop your water heater or refrigerator; or on a high shelf.

Heat rises, and the top of a major appliance that runs constantly is usually a bit warmer than the surrounding atmosphere. Atop a heating pad set to low. Croissants are made from a sweet yeasted paste unbaked pastry layered with fat. Nowadays they are eaten at any time of the day and can be filled with all sorts of delicious savoury or sweet fillings.

They may also be pre-filled with delicious fillings such as chocolate, fruit or almond paste. Little is known about the history of Danish pastries. They are popular throughout Europe and the USA. In different countries they have different names: the Danish call them Wienerbrod Vienna bread, after the Austrian capital and the Austrians call them Kopenhagener Copenhagen, after the Danish capital.

They were introduced to America by bakers from Denmark. Like croissants, Danish pastries are made from yeast-leavened sweet dough layered with butter or margarine.

They are not kneaded for as long as croissants so they will have a softer mouthfeel and will be more tender. Yeasted pastries are a cross between puff pastry and bread so a combination of techniques used for both bread and pastry making are involved in their production. To make high quality yeasted pastries it is important to understand the effects of ingredients on the quality of the final products.

Information about the functions of ingredients can be found in the bread and puff pastry information sheets. First, a dough is made with yeast in the same way as bread dough is prepared. This contains flour suitable for breadmaking, some sugar, dough fat, salt, yeast and cold liquid, which is usually water or milk. Some recipes include eggs, giving the baked pastry a beautiful golden colour. The flour needs to have a fairly high protein content. When the ingredients are mixed into a dough the protein changes to gluten.

The gluten is strong and elastic, producing layers that hold up the pastry after it is baked. After the dough has been kneaded it is covered and left in a cool place to relax. This helps prevent distortion and shrinking in the final product.

After relaxing, the dough must cool for the lamination stage. This paste is made up of many very thin layers of dough and fat, which are made by rolling and re-rolling the dough in a similar way to making puff paste.

The tastiest fat is butter and it leaves no aftertaste. The butter must be cool, but pliable. If it is too soft it soaks into the dough and layers will not form. One way to add the roll in fat is to use the English method. The dough is then given four half turns. This is done by placing the paste on the bench so that the unfolded sides of the dough are parallel to the edge of the bench. The paste is then carefully rolled away from the edge of the bench into another rectangle and then folded into three, as in figure 2b.

It is then covered and placed in a fridge for minutes. Repeat this twice more. Finally the dough is rolled out ready for cutting. This is cut into triangles that are rolled up, bent into the traditional crescent, put on a baking sheet and left to rise until they have doubled in size.

Before being baked, croissants are brushed with a beaten egg so the baked croissant looks golden. During baking the dough rises a little more, as bread does during breadmaking. This is called ovenspring. The moisture in the dough puffs up the pastry when it converts to steam.

The steam is trapped between the layers of fat, turning the fat and dough laminations into flaky layers so the croissant looks like a cross between bread and puff pastry. All sorts of fillings can be added; popular ones include almond paste, fruit, nuts or custard.

Like croissants, danish pastries are then put on a baking tray and left to rise until about double in size.

Toppings such as chopped nuts may be added and a beaten egg may be brushed on the surface just before baking. Danish pastries rise up and form flaky layers like croissants. After baking, the pastries are usually glazed to make them look attractive and to add flavour.

Usually the glaze is diluted apricot jam, which is brushed on while the pastry is still hot. When cool the pastries may also be iced.

Lemon icing is a delicious and popular icing. It is important to use the correct ingredients and the right pastry making techniques to make a good puff pastry. The main ingredients are flour, water, salt, dough fat and fat. Some protein becomes gluten when wet and this makes the paste elastic and strong and capable of forming layers when cooked.

Cool water must be used to prevent the fat from becoming oily. The water must also taste good, i. Salt is added to strengthen the gluten and improve the flavour. Fat is the second most important ingredient when making a good pastry. Butter is tastiest, but there are some excellent pastry margarines specially produced for making pastry products. Fat must be kept cool so that it does not become soft and oily and mix into the dough.

Other ingredients are sometimes added to give the pastry a distinctive look and taste. Eggs improve the colour of the pastry, and a little raising agent such as baking powder strengthens the gluten and increases the height of the pastry. When making puff pastry it is important to rest the pastry. During resting, gluten relaxes and become elastic again, making rolling easier and preventing the pastry from shrinking and becoming misshapen during baking. Correct rolling is essential.

The edges of the pastry must be straight and the corners square. The terms full, three-quarter and half are used when describing the amount of fat in the pastry. Full has equal weight of fat and flour, three-quarter has three-quarters of the weight of fat to flour, and half has half the weight of fat to flour. More fat makes the pastry softer to eat but reduces its height.

You be the judge! Follow the simple instructions for the Yeast experiment. You'll need some dry yeast, warm water, sugar, and a mixing bowl. Write a journal entry about your observations during the experiment. What do you see? What conclusions can you draw? Ready to try your hand at making bread?

Follow the directions at Making Bread 2. In addition to a tasty treat, you'll be able to draw conclusions about the effect of sugar in bread recipes. When you make the two loaves of bread following the given instructions, only one will have sugar included.

Compare the two loaves of bread and answer the questions listed on the website. What conclusions do you draw? Do you prefer bread made with sugar or without sugar? Share your findings with your family and friends. Did you get it? Test your knowledge. Wonder Words rise bake bread cell mold oven yeast dough sugar fungus texture dormant patience fermentation sucrose fructose glucose maltose Take the Wonder Word Challenge.

Join the Discussion. Dec 9, Jan 8, Sep 20, Brae Braelyn Nov 15, I love baking with yeast and making bread out of it. Every thanksgiving my grandma and I make rolls that are Delicious. Nov 19, Nov 26, Aerin Jun 20, Do you guys wonderopolis make these videos or do you get the videos from other companies?

Jun 21, Cake is my favorite food! Wonderopolis what is your favorite food? Lincoln May 2, This was nice and it made me hungry and will you put my wonder on here go to the wonder thing and find why does it rain in spring and why is friday the 13th considered bad. May 3, Mar 13, You are very welcome. Shadowpelt May 31, Jun 1, We're glad it was helpful and informational, Wonder Friend! Larry Apr 9, How does the fermentation get trapped "inside" the dough?

Wonderopolis Apr 10, Wonderopolis Apr 9, Lincoln Mar 28, Apr 5, Emma Apr 7, I was wondering if it can do this, is there a limit on how high it can rise?

Wonderopolis Apr 8, Bryan Alvarado Apr 7, Question-Without yeast, bread would not ''puff up''? Ah-ha moment: I understood the part when the text mentioned fermentation because that's why bread rises.

Wonderopolis Apr 7, Bob Apr 7,