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Yeast Bread
Yeast Bread
- Yeast breads are leavened baked goods that rely on the fermentation activity of yeast (Saccharomyces cerevisiae) to create their characteristic light, airy texture and complex flavors. These breads are fundamentally distinguished from unleavened breads or chemically leavened breads by their use of living yeast organisms that consume sugars in the dough and produce carbon dioxide gas and ethanol as byproducts. The carbon dioxide becomes trapped in the gluten network of the dough, causing it to rise and develop the open, porous crumb structure that defines quality yeast bread. Beyond leavening, yeast also contributes significantly to flavor development, gluten strengthening, and the overall texture of the finished bread through the complex biochemical processes of fermentation.
Master temperature control for optimal yeast activity - Use lukewarm water (105 to 115°F) when proofing active dry yeast, maintain dough temperature around 75 to 80°F during fermentation, and create warm, humid environments (like a barely heated oven with damp towel) to speed rising without compromising flavor.
Never let salt contact yeast directly - Add yeast first, mix, rest, then add salt. If you must add yeast and salt at the same time...add yeast and salt to opposite sides of the flour bowl and mix them individually before combining everything together, as direct contact between salt and yeast will kill the yeast cells and prevent proper fermentation.
Develop proper gluten structure through kneading or time - Knead dough until smooth and elastic (typically 8-10 minutes by hand), use the windowpane test to check gluten development, or employ long fermentation periods for passive gluten development in no-knead methods.
Control fermentation timing to prevent over-proofing - Allow dough to rise until doubled in size (not more), use the poke test to check readiness (dough should spring back slowly when gently pressed), and remember that bread continues rising in the oven during "oven spring."
Add liquid gradually and avoid over-flouring - Start with slightly less liquid than the recipe calls for and add more as needed until dough cleans the bowl but remains moist, avoid kneading on heavily floured surfaces as excess flour makes bread dense and dry.
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Easy Focaccia Bread
Forget complicated bread recipes that demand precise timing and so much kneading that you can skip arm day at the gym – this foolproof focaccia delivers bakery-quality results with just 15 minutes using your stand mixer and ingredients you already have in your pantry. With its impossibly light, airy crumb and golden crispy crust, this is the bread that will make your kitchen smell like an Italian trattoria and have your family begging you to make it again.