→ Explore fermentation techniques and perfect your leavened doughs with VoilaChef.How do you achieve the perfect airy brioche? Why do some doughs rise faster than others? And what really happens inside the dough during fermentation?
The answer lies in a living, delicate, and essential ingredient: yeast. More than just a leavening agent, yeast shapes, flavors, and transforms dough into a fully developed final product.
Mastering yeast—from its microbiological nature to its behavior during fermentation, along with its ideal conditions and vulnerabilities—is essential for any professional aiming for precision and consistency.
In this article, we’ll explore:
Most baker’s yeast comes from the species Saccharomyces cerevisiae, available in different formats suited to various needs:
Comes in blocks, used after dilution. Short shelf life but offers reliable and stable fermentation.
Must be rehydrated in warm liquid. Great for long or occasional baking. Longer shelf life.
Can be mixed directly with flour. More concentrated, quick to activate, and very efficient.
Yeast is grown on a sugar-rich substrate—usually molasses (a byproduct of sugar beet or cane). In large fermenters, yeast cells multiply with the help of oxygen and nutrients. The result is a pure, dense mass that’s filtered, then refrigerated or dried.
The quality of the yeast depends on precise control of this process. A stabilized strain ensures predictable fermentation adapted to professional baking needs.
Fermentation occurs in two main phases:
Yeast multiplies in the presence of oxygen—this is the growth phase.
In an oxygen-deprived environment, yeast transforms sugars into alcohol and CO₂. The CO₂ gets trapped in the dough, making it rise. This phase is critical for volume and structure.
Fermentation also enhances dough with aromatic compounds like alcohols, acids, and esters.
Understanding the two key leavening phases is vital:
Begins right after kneading. It builds flavor, relaxes the dough, and prepares it for shaping.
Takes place after shaping. It allows the dough to rise once more before baking.
These phases influence crumb structure, gluten development, and final bake performance.
Yeast is more than a basic ingredient it's a living, complex ferment that requires understanding and care. Respecting it brings your dough to life, yielding light, flavorful, and technically precise results.
To deepen your professional baking skills, VoilaChef offers step-by-step video courses with expert French bakers and pastry chefs.
→ Explore fermentation techniques and perfect your leavened doughs with VoilaChef.
