Using living organisms for baking? This should be interesting!
It is actually amazing how nature works.
How one cellular organism is the key ingredient to the art of baking.
Yeast makes the sticky thick dough an elegant loaf of well-risen loaves.
How does Yeast do it?
The most important ingredients of any baked good are flours, salt, sugar, and of course yeast.
As soon as these components come together, magic happens.
The enzymes from the yeast and from the flour get to work like tiny elves breaking sugar into simpler sugar and releasing carbon dioxide.
Due to the strong network of the dough, the Co2 is captured inside and causes the dough to inflate like a bubble gum.
In baking, you want the dough to have a very strong gluten network so that it can trap the gas and rise gracefully with it.
Why is that so special?
Fermentation not only rises up the bread but also brings flavor into it.
When the enzymes in the yeast attack the big complicated molecules and break them into simpler molecules, they all give an amazing taste to the baked item.
During the fermentation, yeast not only releases the CO2 and alcohol, but it also reacts with the proteins and fats and makes by-products like amino acids and fatty acids that add much more flavor to the dough.
Anything Else Great About Yeast?
After releasing carbon dioxide, Yeast gets trapped.
With every burst, the gluten network grows stronger.
Better put as kneading to the molecule.
When you punch down the dough after it has risen for the first time, you might have noticed that it is much smoother than before.
Also feel the strength of the gluten network and you will observe that it has strengthened due to the rise.
- Water: 1 ¼ cups
- Bread Flour: 4 1/2 cups
- White Sugar: 3 tablespoons
- Salt: 1 teaspoon
- Vegetable Oil: 2 tablespoons
- Instant yeast: 1 tablespoon instant yeast 4 quarts water
- Honey: 1 cup
- Take a mixing bowl of a stand mixer and add 1 ¼ cup of water, salt, sugar, flour, vegetable oil, and yeast. Mix slowly for about 8 minutes till the dough is well developed.
- Place the dough in a greased pan and cover it with a towel to let it rise for about 2 hours.
- Place dough on a flat surface and cut it into 6 pieces. Roll each piece into a sausage shape, it should be around 6 inches and then join the ends making a circle. Let them rest for 12-15 minutes.
- Has the oven preheated to 475°F or 245°C?
- Take 4 quarts of water in a large pot and bring it to boil. You may or may not want to add honey.
- Boil the bagels giving each side a minute till they float to the surface of the pot.
- Remove the bagels and place them on a parchment-lined baking sheet.