Active dry yeast glossary

Glossary

Kitchen words, explained in a sentence or two.

Terms: 25

A

Active dry yeast: Active dry yeast is baker's yeast (Saccharomyces cerevisiae) dried into coarse granules that stay dormant until they meet water. Each granule has a protective outer layer of dried cells, which is why it is traditionally dissolved in lukewarm water before it joins the dough. It matters in baking because it keeps well on the shelf and lets you see foam before you commit your flour. A 7 g (0.25 oz) packet holds about 2¼ teaspoons, according to Red Star Yeast. See also: Instant yeast, Fresh yeast, Proofing and the guide "What Is Active Dry Yeast and How Does It Work?"
Autolyse: Autolyse is a rest after mixing only flour and water, before yeast, salt or other ingredients are added. During the rest the flour absorbs water and gluten starts to form without kneading. Bakers use it to make dough smoother, easier to shape and less demanding to knead, and it is especially helpful for wet or whole grain doughs. Rests of about 20 to 60 minutes are commonly used, though recipes differ. It is not the same as bulk fermentation, which starts once yeast is in the dough. See also: Hydration, Gluten, Kneading, Bulk fermentation.

B

Bench rest: A bench rest is a short pause, often 10 to 20 minutes, after dividing or pre-shaping dough that lets the gluten relax before final shaping. Dough that has just been handled springs back and resists, and a rest makes it easier to stretch without tearing. It matters most for loaves and rolls that need a tight, even shape. Cover the dough during the rest so a dry skin does not form. A bench rest is not a full rise, and the dough should still look much the same afterward. See also: Gluten, Bulk fermentation, Final proof.
Bulk fermentation: Bulk fermentation is the first rise of a yeast dough, when it ferments as one whole mass before being divided and shaped. It matters because this stage builds most of the flavor, gas and dough strength. Many recipes say the dough should roughly double, but bubbles, a puffy surface and a light, airy feel are better signs than the clock. At typical room temperature it often takes one to a few hours, and a clear straight-sided container with a marked starting level makes growth easy to see. See also: Final proof, Fermentation, Poke test, Bench rest.

C

Carbon dioxide: Carbon dioxide is the gas that yeast produces when it ferments sugars, and it is what inflates bread dough. The gas collects in tiny bubbles inside the gluten network, which stretches around them like thin balloons. When the network is strong the gas stays trapped and the dough rises; when it is weak the gas escapes and the loaf turns dense. During baking the trapped gas expands further with heat, causing oven spring. The alcohol that forms alongside it mostly evaporates in the oven. See also: Fermentation, Gluten, Oven spring.
Cold fermentation: Cold fermentation is letting dough ferment slowly in the refrigerator, often overnight, instead of at room temperature. The cold slows yeast activity a great deal but does not kill it, while flavor compounds keep developing, so the bread often tastes better and the schedule becomes flexible. Chilled dough is also firmer and easier to shape and score. Because yeast works so slowly, recipes for this method use small amounts of yeast. Follow the recipe on whether to bake from cold or let the dough warm first. See also: Bulk fermentation, Scoring, Dough temperature.
Crumb: Crumb is the soft interior of a loaf, as opposed to the crust. Its texture runs from tight and even, as in sandwich bread, to open and irregular, as in ciabatta. Hydration, gluten strength, fermentation and handling all shape it: wetter, well-fermented doughs generally produce larger holes, while stiffer doughs give a finer crumb. Bakers read the crumb to diagnose problems, since a dense, gummy interior points to under-proofing and large collapsed tunnels can point to over-proofing. See also: Hydration, Crust, Under-proofing, Gluten.
Crust: Crust is the outer layer of a loaf, formed and browned by the heat of the oven. Sugars and proteins on the surface brown through the Maillard reaction, giving color and flavor, and steam in the early minutes of baking keeps the surface flexible so the loaf can expand before the crust sets. Lean doughs baked hot with steam make thin, crackling crusts, while enriched doughs brown more deeply and stay softer. A heavy lidded pot is a popular way to trap steam at home. See also: Crumb, Scoring, Oven spring, Lean dough.

D

Dough temperature: Dough temperature is how warm the dough is at the end of mixing, and it sets the pace of the first rise. Many bakers aim for roughly the mid twenties Celsius, which is the high seventies Fahrenheit, though good bread can be made outside that range with adjusted timing. Because flour, the room and kneading friction all add warmth, water temperature is the easiest part to change: warmer water in a cold kitchen, cooler water in a hot one. See also: Fermentation, Hydration, Kneading and the guide "Water Temperature and Hydration in Yeast Dough".

E

Enriched dough: An enriched dough contains extras such as milk, butter, eggs or sugar on top of flour, water, salt and yeast. These make the crumb softer, add richness and help the bread stay fresh longer. Brioche, challah, dinner rolls and cinnamon rolls are typical examples. Enrichments slow yeast, because fat coats the gluten and a lot of sugar draws water from the cells, so the rise takes longer than for a lean dough. Thorough kneading is needed to build gluten despite the fat. See also: Lean dough, Gluten, Kneading and the guide "Yeast Bread Types and How They Differ".
Enzymes: Enzymes are natural proteins in flour and yeast that speed up chemical changes in dough. The most important for yeast baking are the ones that break starch in flour into simple sugars such as maltose and glucose, which the yeast then eats. This is why dough with no added sugar still rises well. Enzymes also contribute to browning and flavor during fermentation. They work faster in warm dough and slow down when it is chilled, which is part of why temperature matters so much. See also: Fermentation, Carbon dioxide, Active dry yeast.

F

Fermentation: Fermentation is the process in which yeast feeds on sugars and produces carbon dioxide gas, a little alcohol and many flavor compounds. In bread, the gas inflates the dough and the other compounds create taste and aroma. Speed depends mostly on temperature, the amount of yeast and how much sugar, salt and fat the dough contains, so recipe times are guides rather than rules. A warm dough may be ready in a couple of hours, while a chilled one can ferment overnight. See also: Bulk fermentation, Cold fermentation, Carbon dioxide and the guide "Fermentation and Rising Times Explained".
Final proof: Final proof is the last rise of a shaped loaf or roll before it goes into the oven. During this stage the dough relaxes from shaping and refills with gas, which gives a light crumb and good oven spring. It is usually shorter than the first rise, because the dough is already full of active yeast. The poke test is the usual check: a floured fingertip dent that fills back slowly means the dough is ready, while a dent that springs back at once means it needs more time. See also: Poke test, Over-proofing, Under-proofing, Oven spring.
Fresh yeast: Fresh yeast is a moist, crumbly block of live baker's yeast, also called compressed or cake yeast, that has to be kept cold. It matters because many traditional European recipes are written for it, and it contains far more water than dried yeast, so a larger weight is needed. Red Star states that one 2 oz (about 57 g) cake equals three 7 g packets of dry yeast, and that the cake keeps for roughly five weeks refrigerated below 45°F (7°C). See also: Active dry yeast, Instant yeast and the guide "Substituting Between Yeast Types in General Terms".

G

Gluten: Gluten is the stretchy protein network that forms when wheat flour is mixed with water. In yeast dough it works like a web of thin balloons that traps the carbon dioxide the yeast makes, so the dough can rise instead of letting the gas escape. Kneading, folding and long rests all strengthen it, while rye and whole grain flours form a weaker network and rise less dramatically. A dough that tears easily and holds no shape usually needs more gluten development. See also: Kneading, Autolyse, Crumb and the guide "Troubleshooting Bread That Will Not Rise".

H

Hydration: Hydration is the weight of water in a dough compared with the weight of flour, written as a percentage. A dough made with 500 g of flour and 350 g of water is at 70% hydration. It matters because it shapes the crumb: higher hydration gives a softer, stickier dough and more open holes, while lower hydration gives a firmer dough and a tighter crumb. Stiff bagel doughs sit near the low end, sandwich loaves in the middle and rustic loaves higher. Weighing ingredients is the most reliable way to control it. See also: Crumb, Autolyse and the guide "Water Temperature and Hydration in Yeast Dough".

I

Instant yeast: Instant yeast is a dry baker's yeast with finer, more porous particles than active dry yeast, so it absorbs water quickly and can usually be mixed straight into the flour. It matters because it needs no separate dissolving step and often starts a little faster. Brands sell it as quick-rise, rapid-rise or bread machine yeast. Red Star and King Arthur both say the two dry types can be swapped one for one in most recipes, though bread machines may need about 25% less instant yeast. See also: Active dry yeast, Fresh yeast and the guide "Substituting Between Yeast Types in General Terms".

K

Kneading: Kneading is working dough by hand or machine to develop gluten and turn a shaggy mix into a smooth, elastic dough. It matters because the gluten network is what holds the gas that yeast produces. Hand kneading often takes around ten minutes, and a machine usually takes less, but the time depends on the recipe and the flour. The windowpane test, stretching a small piece until it turns thin and translucent, shows when enough strength has developed. Machine kneading also warms the dough, which can speed up fermentation. See also: Gluten, Autolyse, Bench rest, Dough temperature.

L

Lean dough: A lean dough is made mainly from flour, water, salt and yeast, with little or no fat or sugar. Baguettes, country loaves, ciabatta and many pizza doughs are lean. Because there is nothing else to add taste, the flavor depends on fermentation, so long, cool rises are common. Lean breads have a chewy crumb and a crisp crust, but they stale faster than enriched breads. They also rise faster than rich doughs, since sugar and fat slow yeast. See also: Enriched dough, Cold fermentation and the guide "Yeast Bread Types and How They Differ".

O

Oven spring: Oven spring is the rapid final expansion of dough during the first minutes of baking. Heat makes the trapped gas expand and drives a burst of yeast activity before the dough reaches a temperature that stops the yeast and sets the crumb. Good oven spring depends on proper proofing and a hot oven: under-proofed dough may burst at a weak spot, and over-proofed dough has little left to give. Scoring the top lets the loaf expand where you choose. See also: Final proof, Scoring, Under-proofing, Over-proofing.
Over-proofing: Over-proofing means letting dough ferment for too long, so the gluten overstretches and the yeast has used up much of its food. Signs are a dough that looks very puffy yet feels fragile, a poke dent that stays put and does not fill back, and a loaf that collapses when scored or baked. The bread tastes sharply yeasty or sour and bakes up flat with a coarse crumb. A slightly over-proofed dough can sometimes be gently reshaped for a shorter second rise. See also: Under-proofing, Poke test, Final proof and the guide "Fermentation and Rising Times Explained".

P

Poke test: The poke test is a way to judge whether shaped dough is ready to bake. Press a floured fingertip about 1 cm (½ in) into the dough and watch the dent. If it springs back immediately, the dough needs more time; if it fills back slowly and leaves a slight impression, it is ready; if it stays down and the dough feels fragile, it is probably over-proofed. The test is subjective and varies by dough, so practice with the same recipe builds a feel for it. See also: Final proof, Over-proofing, Under-proofing.
Proofing: Proofing is a quick test in which yeast is stirred into lukewarm water, often with a pinch of sugar, to confirm it is alive before you use it. A creamy foam within about 5 to 10 minutes is a good sign, and a flat surface means the yeast is probably old or damaged. The same word is also used for the final rise of shaped dough, a different stage that bakers call the final proof. Keeping the two meanings apart avoids confusion when you read recipes. See also: Final proof, Over-proofing and the guide "How to Proof Active Dry Yeast Step by Step".

S

Scoring: Scoring is cutting the surface of a shaped loaf just before baking, usually with a very sharp blade or razor. The cuts give the expanding dough a planned place to open, so the loaf rises in a controlled way instead of bursting at a random weak spot. A cut about 0.5 cm (¼ in) deep is common for many hearth loaves, and chilled dough is easier to cut cleanly. A well-proofed dough scores smoothly, while an over-proofed one may sag under the blade. See also: Oven spring, Crust, Cold fermentation, Final proof.

U

Under-proofing: Under-proofing means baking dough before it has fermented long enough, so it holds too little gas. The loaf is typically dense with a tight crumb, may split or tear at one side where the gas pushes out, and can taste bland because flavor had less time to develop. The usual cause is a cool kitchen or an impatient clock. A poke that springs straight back is the common sign that the dough needs more time. See also: Over-proofing, Poke test, Oven spring, Final proof.