For the yeast dough requires dry or compressed yeast with a slight alcohol odor. Compressed yeast is kept in a refrigerator at 2-4 degrees C up to 2 weeks. You may want to visit Professor Roy Taylor to increase your knowledge. If the yeast is necessary to keep longer, then they should be frozen. Before the work is slowly thawing frozen yeast at a temperature of 4-6 degrees C. Dry yeast, well-packaged in sealed containers, persist long enough. However, keep in mind that they still lost the lifting property, approximately 5% per month. When preparing the test, take the dry yeast in 3 times less compacted.

Before you knead dough, pressed yeast diluted in warm water with a temperature of 30-35 degrees C, until a homogeneous slurry. Dry yeast is desirable to mix with flour, and then later dissolve in warm water. Value of yeast, flour and water is equal to: 1: 10: 30. Baking baking depends on color, thickness and gloss of the crust as grilled crumb, aroma and most importantly, the taste of bread. Quality of bread determines the rate of heating of bread in the oven and baking duration.

When baking bread in the oven, a frying cupboard or in the oven household, gas or electric stoves, must be able to regulate the temperature within 150-300 C. Baking bread in a Russian stove. In order to get a good wood stove istopit need to have a large experience. The main thing that furnace was heated uniformly, and for this it is desirable to heat the oak or birch wood (stove faster and more uniformly calcined). Worst of all heated furnace at the furnace aspen wood. Oven floods for 2 -3 hours before baking. During the firing, when the wood is burning well, the wood must be repeatedly moved from one place to 'hearth' is uniformly heated. When the wood will be burned, the heat (burning embers) is spread evenly across the surface of the 'Pod', shut the door and damper by 10-15 minutes, the temperature in the furnace was uniform. After that rake out the coals and ashes, 'under the' sweep of the broom pine branches (or wipe a damp cloth) and then close the door on the 3 – 5 minutes for the dust settled. After this check you have enough oven ignited. You can check this piece of paper thrown on the 'Under'. If a newspaper once ignited, it means that the oven is too hot. If cast on 'Under the' piece of paper begins to rapidly grow brown, it means that the temperature in the oven for baking bread is normal and is 185 – 230 degrees C. Usually the hostess knows the strengths and shortcomings of their ovens and bake bread, guided by this. When baking bread in the oven for home plate, you must consider that the oven is heating up as quickly and as quickly and cools down. This means that when baking bread oven must constantly monitor and maintain the desired temperature. Once the bread is removed from the oven, the crust on top should be lightly moistened with water and covered with a towel or cloth to cool. Slice cooled, sliced bread, should be uniformly porous, with no voids.