Buns, pies, cakes, cheesecakes, pretzels ... The baking list of yeast dough is endless.
Hostesses know how long the preparation of yeast dough takes and how time-consuming it is.
But the most difficult thing is to preserve properly the dough that was left after baking, since it is not always possible to accurately calculate how much dough will be needed for the already prepared filling.
Yeast dough has always required an individual approach to itself, because it “lives” and “breathes” thanks to the yeast that makes it lush and light, as well as to the rather warm air that surrounds it. In a cold room, the yeast dough just does not rise and sour.
Therefore, knowing this feature of yeast dough, you can save it for future use: for one day, for two, for a month ...
How to store yeast dough in the refrigerator
If baking yeast dough should be postponed for one day, then this dough is stored in the refrigerator. But it is not enough just to put it on the shelf.
Knowing its peculiarity to constantly rise, you need to take care that it is not acidic in the refrigerator. Indeed, in it, even when placed in a refrigerator, fermentation will continue, only in slow motion. And if you put the dough in the fridge, it will reach the maximum lift, then start to fall off and sour. Such dough is unlikely to rise even in a warm place. It will emanate a strong smell of brew. It is better not to bake products from such dough in the oven, because baking will turn out pale, heavy and rubbery. This dough is suitable only for pies, which are better to fry in a deep frying pan.
So that the dough in the fridge is not perekislo, before you remove it there, you need to knead it again well, removing all carbon dioxide. Then put the dough in a durable plastic bag, be sure to leave a space for lifting about twice, and tie it well. If there is not enough space in the bag, then the dough, rising, will break the bag and crawl out.
Yeast dough can be stored in the refrigerator for no more than a day. Further storage significantly impairs its taste and quality.
To use such a dough, you need to get it out of the fridge, remove it from the bag, put it on a table full of flour and knead well.
Then put the dough in a bowl, cover with a thick towel or lid with a small hole and leave in a warm place to rise.
The finished products made from such dough differ slightly in taste from baking the original batch, but if we take into account that there are many recipes from yeast dough, and there are many different ones, no one will notice this difference.
How to store the yeast dough in the freezer
If yeast dough is not planned to be used in the near future, then it should be frozen.
To do this, it should be as quickly as possible placed in the freezer, preventing its peroxidation.
Therefore, the yeast dough must be kneaded well, removing all carbon dioxide from it, folded into a thick plastic bag, giving it a flat shape (to freeze quickly), and tie it up. Immediately put in the freezer, choosing the coldest place for this.
Yeast dough can be stored frozen for up to three months without losing its taste.
To defrost such yeast dough, you need to remove it from the freezer and, without taking it out of the bag, put it in a saucepan with the lid on.
When the dough becomes soft, but it will still be cold, it must be removed from the bag and kneaded well. Then they do the same with any yeast dough: put it in a bowl, cover with a lid or plastic bag (not tight, as the dough must “breathe”) and leave in a warm place to rise.
Such yeast dough is used for making buns, pies, pies.
Products made from it can be baked in the oven, as well as frying in a pan in deep fat.
