Yeast, without sponge dough obtained with the simultaneous laying of all raw materials. The dough is kneaded by hand in a kettle or in a bowl of a dough mixer. Milk or water is heated to 35-40 ° C, flour and other products are added according to the recipe, previously prepared. Yeast can be dissolved for greater activity 30 mils before kneading the dough in a small amount warm water with added sugar (4% by weight of flour). First, knead the dough until a homogeneous mass is obtained. 2-3 minutes before the end of the kneading, melted or softened fat is added to it and kneading continues until the dough stops sticking to the hands or the machine lever. Then the cauldron or bowl is covered with a lid so that the dough does not ventilate, and put in a warm place for fermentation for 2.5-3 hours. When the dough increases, in volume by 1.5-2 times, it is punched, sometimes 2 times. The end of fermentation depends on the composition and consistency of the dough. Liquid and lean dough ripens earlier than cool and rich dough.
Yeast dough get as follows: prepare a dough; after the fermentation is over, the dough is kneaded. To obtain a sponge, take 35-50% flour, 60-70 water and 100% yeast (according to the recipe). – The requirements for water temperature and volume of dishes are the same as in the manufacture jarless test. The temperature of the mixed dough should be 27-29 ° C.
The kneaded dough is sprinkled with flour, ‘closed’ with a lid and put in a warm place for 2-3 hours. Over this time. it will increase in volume by 2-2.5 times and bursting bubbles will appear on the entire surface. ’ The remaining water with salt and sugar dissolved in it, eggs, fat and aromatic substances are added to the fermented dough. Mix everything well and add the remaining flour. The duration of kneading with flour is 15 minutes. The temperature of the dough is 29-32 ° C. During normal fermentation, the dough rises evenly without breaking for 2-2.5 hours. During this time, it is punched 1-2 times. Ready dough elastic, does not stick to hands.
Slow process dough fermentation prepared on a sponge mixed with water or milk at a temperature of 10'-15°C. The dough mixed in the evening is placed in a room where the temperature is maintained at 20 ° C, and the remaining flour is placed in a warm place. Eggs and sugar are heated on a food warmer to 40-60 ° C and mixed with dough, and then with flour. At the end of the kneading, warmed fats are added to the dough. An hour later, the dough is ready.
Dough with accelerated fermentation process prepared with an increased (2-3 times) amount of yeast and a more liquid consistency.
cutting yeast dough consists of several operations; dividing, rolling, intermediate proofing, shaping and final proofing. After punching, the finished dough is laid out on a table sprinkled with flour, a long and even piece of thickness is cut off with a knife or scraper, which is rolled into a long tourniquet. The resulting tourniquet is held with the left hand, and a portion of dough is cut off from it with the right knife, which is lowered onto the scales, lightly sprinkled with flour and laid on the table. Cut pieces of dough are rolled in pairs on the table, in a circular motion into balls. After 5-6 minutes of proofing, balls are formed into products, placed diagonally on confectionery sheets and kept. To give baked goods a pleasant taste appearance they are smeared with a soft hair brush with an egg 5-10 minutes before baking. Immediately after lubrication, the products are sprinkled with chopped nuts, sugar, cinnamon or flour sprinkles.
Products are baked in ovens. For each type of product, certain baking modes are established, which must be strictly observed. Therefore, cabinets are equipped with thermometers. The larger the products and the more muffin they contain, the lower the baking temperature should be. The volume of products during baking increases due to the presence of gaseous substances resulting from fermentation, as well as due to the intensive evaporation of water. Proteins, starch, flour and other raw materials undergo chemical changes, which plays a major role in the formation of the structure of products.
Starch during baking gelatinizes and swells, absorbing a large number of water, including water secreted by coagulated proteins. Dough proteins, coagulating, are compacted, and the structure of the products becomes strong. The discoloration of the surface of the products is due to the breakdown of many substances contained in the dough, especially starch, and the caramelization of sugars. In addition to these processes, other changes occur in the dough during baking, new aromatic and flavoring substances are formed, fats, vitamins, etc. are converted. As a result of water loss, the weight of baked products decreases after heat treatment.
Testa
Muffin "Forest round dance". Yeast dough is prepared in a non-dough way, divided into pieces weighing 55 g each. “Mushrooms” are formed from the pieces: an oval blank is rolled up to 1 cm thick, then two “hats” are cut off from the oval on one side and the other. From the rest, 1.5 ... 2 cm are cut off on one side and several cuts are made - “grass”, and then the remaining rectangle is cut diagonally - “legs”.
All parts are connected so that two “mushrooms” with “grass” are obtained, glued together with melange. After proofing, they are smeared with melange. Baked at a temperature of 240 ... 250 "C.
Flour - 3,900, granulated sugar - 800, butter - 670, melange - 240, salt - 50, yeast - 100, water - I 730, vanillin - 0.3, raisins - 20, nuts - 20.
Exit - 100 pieces. 50 g.
Cheesecake. Yeast dough for cheesecakes is prepared in a non-dough way. The finished dough is rolled out in the form of a bundle with a diameter of 3 cm, divided into pieces weighing 58 g each and rolled into balls. The balls are placed on a confectionery sheet at a distance of 6-8 cm from each other and lightly pressed by hand. After a 15-minute proofing with a wooden pestle or the end of a rolling pin with a diameter of 5 cm, a recess is made in the buns; the thickened edges are smeared with an egg, and minced meat or jam is released into the recess from the pastry bag. Cheesecakes with minced curd should be lubricated with an egg after filling with minced meat and proofing. Cheesecakes are baked at a temperature of 230 ... 240 ° C for 6 ... 8 minutes.
For test: flour - 3,800, table margarine - 200, melange - 200, salt - 40, yeast - 100, water - 1500.
For minced meat: minced curd or jam - 3OOO.
For lubrication: fat for sheets - 25, melange - 150.
Exit - 100 pieces. by 75
Loaf "Serpukhov". The dough is prepared in the sourdough method. The dough is placed on water mixed with 2/3 of the norm of milk. When kneading the dough, add the remaining milk, muffin, raisins and knead the dough. The finished dough is divided into pieces weighing 95 g, balls are rolled up and placed seam down in cylindrical molds, previously greased, left for proofing and baked at a temperature of 180 ... 200 ° C. Baked products, shaking, take out of the mold, cool. The upper part of the loaf is dipped in syrup and pressed lightly. Products soaked in syrup are glazed with lipstick on top.
For test: flour of the 1st grade - 5300. granulated sugar - 950, margarine - 550, melange - 1,100, milk - 1 000, raisins - 500, salt - 70, water - 300, yeast - 150.
For lipstick: granulated sugar - 4900, water - 168, essence - 1.
For a wash: granulated sugar - 500, water - 520, essence - 2, wine - 48.
Exit - 100 pieces. 100 g
Walnut bagel. Yeast dough is prepared in a bezopare way. Salt, granulated sugar, yeast and eggs are mixed with milk and combined with flour. At the end of the kneading, the dough is mixed with butter and placed in a warm place to rise.
After 1.5 ... 2 hours, the finished dough is rolled into a layer, cut into triangles and greased with melted margarine.
The nuts are rubbed with granulated sugar, lightly browned in a pan and chopped. A little water is added to the nuts and vanillin is added to make a viscous mass.
Triangles of dough are smeared with this mass and rolled up in the form of a bagel. After a 30-minute proofing, the products are baked at a temperature of 230 ° C for 20 minutes until golden brown.
Warm products are smeared with lemon glaze.
Flour - 320, yeast - 10, milk - 160, granulated sugar - 75, margarine -40, melange - 50, creamy margarine -15, nut kernels - 125, vanillin, lemon-sugar glaze.
Exit - 500.
Barley bar. Yeast dough is prepared in a bezopare way. Yeast, granulated sugar, salt are dissolved in milk heated to a temperature of 35 ° C, flour is added and the dough is kneaded.
The dough is placed in a warm place for fermentation. After 1.5 hours, he is crushed.
The finished dough is shaped into a loaf and laid out in a greased form. After 15...20 minutes of proofing, the product is baked for 40...50 minutes at a temperature of 200...220°C.
Hot baked bun is rubbed with lard and served to the table.
barley flour -500, granulated sugar -25, milk -250, yeast - 15, salt -2, fat - 10.
Exit - 500.
Pizza in Italian. Yeast-free dough is prepared by combining all products in slightly warmed milk. The kneaded dough is left for 1 hour in a warm place, punched down and laid out in a mold or in a wide baking pan. The form should be high enough, as the pizza rises during baking.
To bake dough with filling according to the first option, the dough is smeared with oil, sprinkled with finely chopped or grated cheese, a layer of tomatoes, peeled and cut into large slices, is placed on top. Sausages are cut lengthwise and laid in a grid on top, sprinkled with salt, pepper and sprinkled with the remaining oil.
Pizza is baked in the oven for 30 minutes at a temperature of 220 ... 230 "C. After taking it out of the oven, it is immediately served to the table.
According to the second option, grated cheese, finely chopped sausage, and then a thick layer of tomatoes are placed on top of the dough, salted, peppered, seasoned with marjoram and sprinkled with vegetable oil.
According to the third option, the champignons, cut into thin slices, spread on the dough, add the bacon, cut into cubes. Then 3 eggs are beaten, 100 ... 125 g of water, lemon juice are poured into them, salt, pepper, finely chopped parsley is added, everything is mixed well and poured over the mushrooms.
At every enterprise Catering or at home you can create own recipe making pizza toppings. It all depends on taste and mood, and sometimes on the availability of products. Some people cook it with mushrooms, others - with apples, others - with eggs, and others - just with cheese or canned vegetables(peas, corn, etc.). Tomatoes can be substituted for ketchup.
For test: flour - 200, vegetable oil - 40, warm milk - 50, yeast -15, salt - 5.
For the filling: option! - cheese - 200, tomatoes peeled and cut into thick slices - 500, sausages - 300, black or red ground pepper, salt, vegetable oil - 15 ... 30
option 2 - grated cheese - 200, tomatoes - 500 and finely chopped sausage - 150
option 3 - champignons - 200, bacon - 100, eggs - 120, lemon juice - 20, salt, pepper, parsley.
Onion pie. Yeast dough is prepared in a steamless way, kept in a warm place for fermentation for 30 minutes, transferred to a mold and allowed to rise again.
For the filling, the onion is stewed with bacon cubes, cooled and combined with finely chopped eggs, cumin and salt. The filling is evenly distributed over the surface of the dough and baked at a temperature of 20...230°C until done. Served hot.
For test: flour - 250, butter - 50, granulated sugar - 25, milk - 100, yeast - 20, salt.
For filling: onion - 750, bacon - 100, eggs - 80, cumin, salt. Exit - 1 000.
Cookie columns. Yeast dough is prepared in a non-dough way. To do this, the yeast is diluted in warm milk and combined with I tbsp. a spoonful of powdered sugar, 50 g of margarine, egg yolks, salt and flour. A thick dough is kneaded, which is placed in a warm place for fermentation for 1 hour.
The dough is mixed, laid out on a board, rolled out into a layer 1 cm thick and small cakes (the size of a walnut) are cut out with a glass or a round notch, dipped in the remaining margarine and laid out on a baking sheet in rows.
Each row is sprinkled with chopped nuts mixed with powdered sugar or coarsely chopped raisins. Cakes are placed one on top of the other in 2 - 3 rows in a column.
Cookies are baked at a temperature of 200...220°C.
Flour - 250, margarine - 100, powdered sugar- 100, egg yolks - 60, yeast - 15, milk - 250, vanillin, salt, nut kernels - 75, raisins.
The yield of semi-finished products is 850.
Oatmeal cookies. Knead the dough, combining all the products according to the recipe, mix thoroughly and form small balls. A baking sheet is greased with oil, products are placed on it and allowed to stand apart. Before baking, the balls are lightly pressed against the baking sheet to make cakes, and baked at a temperature of 180 ... 200 ° C for 15 minutes.
Flour - BUT, granulated sugar - PO, melted butter (or margarine) - 120, oatmeal or oatmeal - 120, chopped nuts - 175, dry yeast - 5, honey - 50.
Exit - 700.
Baked pies with various minced meats. Pies are made from yeast-free dough. Products are molded on a table dusted with flour. The finished dough is cut into bundles, from which balls weighing 58 g are formed. After 5 minutes, the balls are rolled out in the form of cakes, 25 g of minced meat are placed in the middle of which, the edges are tightly connected and the product is shaped like a boat. Lay the patties seam side down on a greased sheet. The sheet with pies is placed in a warm place for proofing for 20 ... 30 minutes. 5 ... 10 minutes before baking, they are smeared with an egg. The pies are baked for 7...8 minutes at a temperature of 230...240 "C.
For test: flour - 4,000, granulated sugar - 250, margarine - 100, salt - 50, yeast - 100, water - 1,780.
For lubrication: melange - 150, fat for sheets - 25.
Exit - 100 pieces. by 75
For pies with jam, the flour rate is increased by 200, the water consumption is reduced by 195.
Pie "Moscow". Yeast dough is prepared in a bezopare way. Use sweet stuffing. Bake pies in smooth or corrugated forms or on baking sheets. Depending on the design, pies can be open, half-open and closed. For open pie a piece of dough is rolled up in the form of a ball, left for 5 minutes for proofing, then rolled out into a layer 1 cm thick according to the size of the mold or baking sheet. The rolled dough is transferred with a rolling pin to a greased form and laid, leveling the edges. A layer of jam or jam is applied to the surface of the formation.
The edges of the cake are made slightly higher than the middle of the mold so that the filling does not leak out during baking.
A half-open pie is molded in the same way as an open one, only for the bottom cake, not all the dough is taken, but 3/4 of the norm. A layer 3-5 mm thick is rolled out of the remaining guest and thin strips are cut, which are placed on top of the filling in the form of a lattice or any ornament. After laying the strips, the edges of the cake are bent by 15 ... 20 mm.
For closed pie a piece of dough is divided in half and rolled into two cakes. One is placed on a greased sheet, a layer of jam is applied and covered with another cake.
The surface of the pies is smeared with egg and decorated. To decorate, the dough scraps are rolled out again and with the help of a knife and notches, stars, branches, scallops are formed.
The pies are given a distance, 5 ... 10 minutes before baking they are smeared with an egg and baked for 30 minutes at a temperature of 220 ... 230 ° C.
Flour - 546, granulated sugar - 33, margarine - 27, melange - 27, salt - 5, yeast - 16, water - 230, jam - 33, melange for lubrication - 3.
Yeast dough
In the preparation of yeast dough, water (milk), sugar, salt, yeast, melange (eggs), flour, butter are used.
The process of preparing yeast dough consists of two stages - kneading and baking.
Kneading - the preparation of yeast dough is based on the ability of yeast to ferment flour sugars into alcohol with the formation of carbon dioxide. The dough is not only loosened by carbon dioxide, but also acquires a sour taste as a result of the vital activity of various microorganisms.
After kneading, the fermentation process in the dough undergoes complex chemical changes that change the taste of the dough and change its volume.
Yeast dough is prepared by non-dough and sourdough methods.
With no sponge method water or milk is heated to 26-30 degrees, yeast, salt and sugar are dissolved in the liquid, then eggs are laid and the sifted flour is poured. The prepared dough is kneaded for 5-10 minutes, melted butter is added at the end of kneading. The kneaded dough is covered with gauze and left to ferment in a warm place for 2.5-3.5 hours. During this time, the dough is punched 2-3 times.
Pies with various minced meats, closed pies, cheesecakes and other products are prepared from non-dough dough.
The finished dough is cut as follows: put it on a table dusted with flour, cut off a piece of even thickness, roll it into a long bundle and cut it with a knife or tear off pieces of dough of the required mass, then form balls and after a short proofing (5-8 minutes) produce final molding. It is desirable to cut the dough on tables with a wooden coating.
The molded product is left for final proofing. The duration of proofing ranges from 15 to 40 minutes and depends on a number of factors: dough recipe, flour strength, temperature conditions, humidity.
Long proofing is required for products with a large amount of muffin. Dough with more moisture rises faster.
The main factors influencing the duration of proofing are temperature and relative humidity. The optimal conditions for proofing are air temperature 35-40°C and relative humidity 75-80%. These conditions are especially important for accelerated methods of preparing yeast dough.
After proofing, the products are smeared with an egg and baked at a temperature: small - 240-260 C for 8-15 minutes; large - 200-220°C for 20-50 minutes. Large products are pierced in several places before baking.
16. Technology for the preparation of yeast dough in the sponge method and products from it.
With the sourdough method of preparing the dough, the sourdough is first prepared. To do this, water or milk (60-70% of the intended liquid) heated to 26-30 degrees is poured into the dishes, yeast is added, previously diluted in a small amount of water, and part of the flour is poured (35-50%). The dough is stirred until its consistency becomes homogeneous, and then covered with gauze or a towel and put in a warm place for fermentation for 3-3.5 hours.
When the dough rises and begins to fall, the remaining water is poured into it (salt and sugar are preliminarily diluted in water or milk) and all other heated products, the remaining flour is gradually poured in and kneaded for 5-10 minutes. Melted butter is added at the end of kneading. The dough is placed in a warm place for fermentation, during which it is punched twice.
Products are formed from the finished dough, which are laid on sheets greased with oil. Then put for 20-30 minutes in a warm place (30-35 degrees) for proofing. To improve the appearance of the product, a few minutes before baking, it is smeared with an egg. Dough products are baked in an oven at a temperature of 180-200C.
Bread, homemade buns, Ukrainian donuts, kulebyaki.
3 ..Existing technologies for the production of yeast dough
Improving the quality of catering products is currently one of the primary tasks. The ways to solve it are diverse and are primarily related to resource saving, improving the range of products, improving recipes and technology, using non-traditional raw materials, giving food a preventive focus and a number of protective properties, reviving and strengthening traditions in the nutrition of the population.
In the production activities of public catering enterprises, yeast dough is widely used for the manufacture of a number of culinary products: pancakes, fritters, cheesecakes, pies, bakery products.
The production of bakery products consists of a series of successive technological operations: receiving, storing and preparing raw materials for production, preparing dough, cutting it, proofing blanks, baking products, storing and sending them to the distribution network.
Dough formation and maturation are the two main stages of dough preparation. At the kneading stage, when mixing the prescription components, dough formation occurs. At the same time, flour particles quickly absorb water and swell. Water-insoluble protein substances that form gluten bind water in the dough not only adsorption, but also osmotically. It is water-insoluble proteins that contribute to the formation of a three-dimensional spongy-mesh continuous structural base in the dough, which determines the structural and mechanical properties of the dough - extensibility and elasticity.
Dough maturation depends on the type of product, yeast dosage, temperature, leavening methods and other process parameters.
After kneading, the dough is a dispersed system consisting of solid, liquid and gaseous phases. The ratio of different phases can be varied, affecting the properties of semi-finished products. The dry matter of the ingredients creates the solid phase of the dough. The liquid phase is primarily associated with the introduction of water or other liquids containing a large amount of water, milk, whey, fruit and vegetable juices, etc. into the dough. The gaseous phase is formed at the kneading stage. In the presence of water (liquid), a variety of processes occur: physical, chemical, biochemical, microbiological, colloidal, the depth of which determines the characteristics of the properties of flour semi-finished products.
Water has a special role in the preparation of the dough. The polarity of its molecule provides interaction with the charged particles of the dough components. This ability of water allows the formation of hydrogen bonds with biopolymers of flour and other ingredients. One way or another, all the components of flour interact with water: vitamins, sugars, minerals, enzymes. Biopolymers retain water due to its interaction with various functional groups and swell.
There are three forms of bound water in the test: adsorption and osmotically bound, strongly bound and free.
During dough formation, the main attention is paid to the formation of the structure and flavor range finished products through biochemical processes.
The humidity of the environment and the elevated temperature of the dough create favorable conditions for the action of flour enzymes. Particularly important is the role of amylolytic enzymes, primarily amylase. This enzyme hydrolyzes starch to form maltose, which serves as the main sugar for fermentation in the dough without the introduction of sugar and sugar-containing components of the recipe.
Among the existing technologies for the production of yeast dough, there are the following: sponge (on a regular and large thick dough) and a non-pair method using starter cultures, etc.
A special place among the processes under consideration is given to microbiological ones. They are associated with the spontaneous development of the microflora of flour and other components of the recipe, as well as
with the vital activity of yeast and lactic acid bacteria introduced with starter cultures.
Colloidal and biochemical processes that occur during dough preparation determine its gas-forming ability and physical properties that determine the porosity of products. The mechanical impact on the dough during its kneading and cutting intensifies the course of these processes.
The technology of preparing dough with intensive kneading and a reduction in the duration of fermentation before cutting has been studied by many scientists. It has been established that an increase in the degree of mechanical processing of the dough increases the attackability of proteins and starch by enzymes.
In the process of dough kneading, with an increase in air access, the content of sulfhydryl groups in it decreases. The amount of the soluble fraction of proteins increases not only as a result of flour moistening and the action of enzymes, but also to a large extent due to mechanical action on the constituent parts of the flour. The ongoing biochemical processes accelerate the maturation of the dough, contribute to an increase in the specific volume of bread and the formation of its porosity.
According to many foreign authors, for a test from wheat flour intensive kneading is required due to the poor swelling of wheat proteins. When the temperature of the dough rises as a result of intensive kneading, it turns out to be more plastic and retains its gas-holding ability better. With enhanced mechanical processing due to a significant increase in the amount of air supplied during dough kneading, intensive reproduction and activation of the vital activity of baker's yeast occur.
In the works of E. V. Miloradova, N. V. Ostashenkova, S. E. Traubenberg, it was noted that with an increase in the intensity of kneading, a redistribution of free and bound moisture occurs (an increase in the amount of water absorbed by flour, a decrease in the content of free water in the dough).
It was revealed that with intensive dough kneading, significant changes in protein substances are observed at the molecular level, and first of all, one of the main gluten proteins - glutenin. In this case, a noticeable disaggregation of large macromolecules of this protein occurs.
V. A. Patt, N. D. Gelyanina, E. G. Razova, D. Ya. Belikova, R. Ya. physical properties dough, an increase in the volume and porosity of bakery products is also noted with an increase in the duration of the kneading. This variant of the intensification of the dough kneading process is used in many bakeries. In this case, the optimal specific energy consumption is achieved due to the long-term mechanical impact on the dough of the kneading body of the machine.
Thus, on the basis of the data obtained, it can be noted the usefulness and general recognition of intensive and prolonged kneading to reduce the fermentation period of the dough. But the final result also depends on the series physical and chemical properties ingredients and technological features process: moisture content of the dough, its recipes, “strength” of flour. Based on this, it is necessary to search for new opportunities for improving the regulation of processes, which would allow them to be carried out in the optimal mode.
The next step in the preparation of the dough is alcohol and lactic acid fermentation. As a result of alcoholic fermentation, its volume increases, caused by the loosening of bubbles of accumulating carbon dioxide. Due to the increase in dough in volume, further stretching of the gluten films from the swollen flour particles occurs. The subsequent sticking together of these films during kneading the dough and cutting it ensures the creation of a structural-spongy protein skeleton in the dough, which determines the shape and gas-retaining ability of the dough during the final proofing and baking. As a result, the bread crumb acquires a fine, thin-walled and uniform porosity.
In the process of lactic acid fermentation under the action of hetero-enzymatic lactic acid bacteria, 16
Yeast dough is prepared in two ways - unpaired and sourdough. The bezopasny way of preparation of the test includes one stage: preparation and fermentation of the test. The doughless method is used to prepare dough mainly for products with a small amount of baking (sugar, butter, eggs) and a softer consistency. With this method of kneading, the rate of yeast increases slightly compared to the rate of yeast in the sponge method, since yeast multiplies more slowly in thick dough.
Ingredients
- Wheat flour - 450 g
- Liquid (milk or water) - 1 cup
- Egg - 1 pc.
- Vegetable oil - 2 tbsp. spoons
- Sugar - 1 teaspoon
- Pressed yeast - 15 g
- or dry yeast - 5 g
- Salt - ½ teaspoon
How to cook
First you need to "feed" the yeast. To do this, dissolve the yeast in 1/3 cup of warm water or milk, add 1 teaspoon of sugar and ½ cup of sifted flour.
Mix everything well until the density of sour cream and leave in a warm place for 20-25 minutes to increase in volume by 2-3 times (this way the quality of the yeast used is checked).
Then pour in the rest of the liquid, add the egg, salt, pour in the remaining sifted flour. Knead the dough for 8-10 minutes, first in a bowl, and then on the table until a homogeneous, without lumps, not very tough dough (if the indicated amount of liquid is not enough, add a little milk or water).
At the end of kneading, return the dough to the bowl, add vegetable oil, mix lightly.
Cover the bowl with the kneaded dough with a lid or tie it with a napkin and leave it in a warm place for 1.5-2 hours to rise (normal temperature for yeast dough fermentation is 28-30 degrees).
After the first rise (an increase in the dough by 2-3 times), the dough should be kneaded. It is best to put the dough on a floured board and beat it well.
Then put it on rise again for another 1-1.5 hours (the rise time is indicated approximately: the hostess herself must determine the readiness of the product for baking, since the rise of the dough depends on the temperature, type of flour, quality (freshness) of yeast, etc.) .
