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Modern yeast survives temperatures below 180 degrees Fahrenheit. This means you can proof bread in your oven set at 170 degrees Fahrenheit quite easily, or if you are concerned that may be too high, you can warm the oven to 170 and then turn it off while the dough is rising. Remember, yeast grows if it has three conditions: It is alive, it has starch or sugar available to consume, and it is moist. It grows faster if it is warmer. As it grows, it releases carbon dioxide gas (the bubbles) and alcohol (the smell of fresh bread). Yeast grows slowly above about 40 degrees Fahrenheit Yeast does not die if it gets too cold or even freezes. It simply stops growing. You can slow down a rising by refrigerating the dough and you can stop it by freezing it. For example, yesterday my dough rose successfully for its second rising in a 50 degree F room for two hours while I went shopping. I warmed the oven on return, finished the rising, and baked the bread.
What else can I help you with?
Why bread dough rises?
The yeast cells in bread dough ferment sugars and produce gas (carbon dioxide). This makes the dough rise.
Is yeast used in bread dough natural or synthetic chemical?
Yeast is used to make bread by fermenting the dough.
How does yeast effect bread dough?
yeast is a microscopic organism that makes bread rise
Why do you need yeast for yeast bread?
You don't need yeast to make bread, but the result is unleavened bread. Yeast is a form of bacteria that produces CO2 bubbles in the dough as it consumes sugars. This makes the bread dough rise and the resultant baked bread is lighter and fluffier - leavened bread.
What is the best temperature for proofing bread?
The best temperature for proofing bread is around 75-80F (24-27C). This temperature range allows the yeast to ferment and the dough to rise properly.
How does bread dough rise?
It is because of the yeast.
Does pizza crust have yeast?
Yes, because pizza dough is pretty much bread, and bread has yeast in it.
How do the microbes in bread work?
Bread is not "formed" by microorganisms. However, yeast is added to bread dough as leavening. The yeast, consisting of many billions of microorganism, consume and digest sugars in the dough which produces gas. The gas bubbles cause the bread dough to expand or "rise."
How do you work out what the right temperature is to make bread rise?
Yeast is extremely sensitive to temperature. Ten degrees difference in the temperature of the dough profoundly affects the growth rate of yeast. The temperature where yeast grows best is around 78 degrees. The temperature of the dough is the result of the temperature of the water that you use, the flour temperature, and the temperature in your kitchen. Water that is 110 to 115 degrees mixed with cooler flour is intended to create a dough temperature close to this 78 degrees. In a bread machine, we use cooler water because of the warm, closed environment of the bread machine. If you want to be a great bread baker, use a thermometer. source: http://www.foodreference.com/html/bread-rising-729.html
How can I create a yeast starter for bread?
To create a yeast starter for bread, mix flour and water in a jar, then add yeast. Let it sit at room temperature for a few days, stirring occasionally. The mixture will become bubbly and active, indicating that the yeast is ready to use in bread dough.
What does yeast use to make bread dough rise?
Yeast turns some of the sugar in bread dough into alcohol and carbon dioxide. The carbon dioxide fills the bread with a lot of little bubbles. That makes it easy to eat. Without yeast bread would be like eating raw spaghetti.
Why is yeast added to bread dough and the dough covered with a cloth and set aside a few hours after baking?
The yeast feeds on carbohydrates in the dough and produces Carbon dioxide gas, this is what causes all the little bubbles that are present in bread and what causes it to "rise." It is left for a while in order for this process to happen and is usually allowed to double in size. Bread with no yeast in it is called "unleaven Bread."
