Unlocking the secret to fluffy bakes with airy dough

Preparing a well-risen yeast dough can be challenging, often filled with numerous difficulties and disappointments. You might wonder why it didn't turn out as expected or what you can do to make it rise better. Perhaps the answer lies in the concept of airy dough. Try making it and marvel at the extraordinary result!

Every beginner confectioner or baker who starts experimenting at home must master the art of yeast dough. Let's face it — you're at a standstill without learning it, and your baking hobby might quickly end. This happens because yeast dough can be unpredictable, leading many to give up during the early stages. That's why we encourage all home baking enthusiasts to familiarize themselves with airy dough.

So, what exactly is airy dough? It's still a dough that rises due to the action of yeast, but this time, the yeast has a potent ally: vinegar. Adding one tablespoon to the starter creates a dough that's not just ordinary but "airy" — perfectly soft and fluffy like a cloud.

When prepared in this manner, this dough is impressively airy, especially after baking. Whether you're making buns or rolls, one thing is for sure: airy dough will elevate your baking to new levels of fluffiness. Best of luck!

Ingredients:

• 500 grams of wheat flour,
• 2 yolks,
• 100 grams of sugar,
• about 125 millilitres of lukewarm milk,
• 30 grams of fresh yeast,
• 1 tablespoon of vinegar,
• 50 grams of melted butter.

How to prepare:

1. Melt the butter and let it cool.
2. Crumble the yeast into a bowl. Add one tablespoon of the measured sugar and warm milk to the yeast, stir, and set aside for 20 minutes.
3. Meanwhile, mix the remaining sugar with the flour. When the starter is ready, combine it with this mixture. Add the yolks and vinegar. Mix well, then integrate the butter. Knead the dough by hand.
4. Transfer the dough to a bowl and cover with a clean cloth. Let it rest in a warm place for about an hour, after which the airy dough will be ready.