I have been so pleased with the response to one of my posts My Life As a Dumpling which has proven to be one of the most popular blogs. While I was watching its popularity, I was also a student of desire to accomplish making yeast rolls/breads. For someone who will keep trying with the mentality of I think I can, yeast rolls have not been a success for you…..YET!
I began researching and observing the baking/cooking groups I belong for hints, the ultra secret, the magical tip, etc. What I found was interesting so another attempt will soon be coming. As most of you know that have followed me, is I apply everything to everyday life and at 4 am one morning the enlightenment came and now it is time to share it with my readers. If any of you have not tried to make yeast “something” you should. You will see the relationship with my blog post of The Bread of Life.
When the dough has risen, punch dough down with a floured hand and shape and bake as desired.
I borrowed this instruction as the basis of my analogy of making yeast dough to life. One of the times I attempted to make yeast bread, I was so proud of the rise the yeast dough had made, I forgot this important step…In order for the final product to process and make the dough the best it can be, it has to be punched down, right, all of you best bread bakers? I thought about this and my daughter reminded me something I had said to her many times. Success is a result of many small failures. So the punching down may be a little overwhelming, it is part of the process.
In life, and in yeast bread making, some recipes require two or even three punch down tasks. Shortcuts to success are usually shortcuts to failure and it takes patience to wait for the dough to rise. Life works that way. Once in a while, we will see what appears to be instant success but if you study those successes, it was the result that seemed instant and a lot of time and patience with several punch downs taking place that gave the true success.
Now, let’s talk about another important step in making yeast dough, KNEADING. Here is another place or step that I failed. I am not a person who has a lot of patience and some would testify that I may not possess any of that beautiful talent. I want everything I do to be resolved, completed, and successful in a second or maybe two. That doesn’t work in breads. You can do the prep, the mixture, the perfect rise and yes, even the punch down and the second or third rise, but if you skip the proper kneading you won’t have the successful end result. I will provide how important the kneading is to the process.
I found a great article that is linked below with some excepts/pictures:
Why We Need to Knead
The reason kneading is an important part of bread making is to create structure and strength in the dough, leaving it silky and soft with a little cushiony feel. Flour contains two proteins that combine to form gluten, which is responsible for creating the elastic texture in the dough. After the dough ingredients are mixed, the proteins are in a random pattern and knotted together. When the dough is kneaded, the proteins begin to line up in such a way that strands of gluten develop and create a structure that allows for the trapping of gases and the dough to rise.
This is how we should see success in yeast baking. We should also see success in our lives if we are willing to do the work. If we get punched down, remember we will rise again!
I have some more thoughts about comparison of life with everyday events and processes. If we understand, some learning curve is necessary and practice makes perfect, we get life. LIVE LIFE, LOVE LIFE, AND LIVE TO LOVE LIFE TO THE FULLEST BY ROLLING WITH THE PUNCHES AND RISE TO THE TOP.
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