Because stainless steel is non-reactive, stainless steel dishes can mix and rise bread dough without fear of contaminating the dough. However, it is more important to ensure that your basin is large enough to accommodate the dough’s expansion during the rising process.
On the other hand, home bakers are confronted with a slew of questions when they embark on their search for bread perfection. Because metal has a reputation for being reactive, you may wonder if it is safe to combine and knead your bread dough in metal dishes. The answer is yes.
Using a metal spoon to stir your starting or placing it in a metal dish will not cause it to degrade. While we don’t recommend working with or leaving your starter in contact with reactive metals like copper or aluminum, stainless steel is entirely safe.
During the brief period required for the mixing and rising of sourdough bread, the impact of a slightly acidic mix on metal instruments such as spoons and bowls is not noticeable. As a result, utilizing metal tools, mainly stainless steel utensils, is not an arduous task to prepare sourdough bread.
Can You Use Metal Spoon with Yeast?
You may have heard this old wife’s tale of not using metal utensils in breadmaking since they can damage your bread. The truth is, using a metal spoon to scoop out yeast doesn’t affect the quality of your yeast.
A steel utensil can withstand higher temperatures and keep the heat for a more extended period. It is also durable, corrosion-proof, and easy to clean—making your baking moments more convenient.
Allow the dough to rise in metal containers for at least an hour. They retain heat more effectively than plastic bowls, and you’ll get a higher rise. Alternatively, you can stream hot water through the bowl you’re now using. After that, dry it, coat it with nonstick cooking spray for easy cleanup, and add the dough to be nice and warm before adding the dough.
When you make a soft dough, it will stiffen up as it rises the first time, so avoid adding too much flour at this point. The best course of action is to err on the side of caution and not add enough flour rather than too much–you can always add more flour, but you can’t take it out of the dough once it’s in it.
Can I Use Metal with Yeast?
While the dish you are using can be produced from various materials, stainless steel has several advantages over other materials. The optimal temperature for yeast is approximately 75°F to 78°F (23°C to 25,5°C), which is slightly lower than average kitchen temperatures.
When it comes to kitchen stainless steel equipment, the most used types are grades 304 and 316. These stainless steels have a greater chromium content and contain nickel. Unfortunately, allergy sufferers have reported incidences of dermatitis after being exposed to chromium and nickel; nevertheless, stainless steel utensils are safe.
Non-reactive bowls ensure that dough may be safely raised in them, while dough hooks are ideal for kneading it. Many professional bakeries employ mixers that operate on the same concepts as the dough hooks to create their baked goods.
Stackable mixing bowls are excellent choices because they take up less counter space and feature covers that can be used to keep your dough warm while it is rising in the bowl. In addition, options available in the market may have bowls large enough to accommodate numerous loaves for bulk fermentation and smaller bowls that may be used to mix and serve whatever you’re preparing in the giant bowl.
Does Stainless Steel Affect Yeast?
Stainless steel bowls are the most effective at determining when the dough has doubled and are dishwasher safe, although stainless steel bowls retain heat the best and allow for a little faster proofing period. Plastics, stainless, ceramic, porcelain, and even hardwood bowls can help the dough rise correctly. Don’t overlook this possibility.
The bowl-type that each person likes to prove their dough means that everyone has a different opinion on the best solution. You might wonder if one form of the bowl is better than another when it comes to proofing because there are so many different types of bowls available in so many other materials.
You may be bothered about the safety of mixing and kneading your bread dough in metal because of the metal’s reputation for being receptive. Yes, it is correct. However, stainless steel mixing bowls are safe for mixing and rising bread dough since they are non-reactive.
Even if your mixer bowl is constructed from stainless steel or glass, the dough will continue to rise. The two materials are safe to use and excellent at keeping the dough confined. Proving should be done in an airtight container, so be careful to seal the top.
It’s also essential to keep the bowl of the mixer well-sealed to avoid leaking. If the dough isn’t adequately sealed, the surface will become rough and dry.
Does Metal Inhibit Yeast?
Dough may be safely stored and risen in most kitchen dishes and containers, but one material may pose a risk: plastic. Depending on the acidity of the dough, aluminum may react.
Bowls made of metal are receptive to chemicals. Due to the acidic nature of citrus and vinegar, they should not be used. While metal mixing bowls can be kept in the refrigerator, they should not be used for marinating. At least one acidic component is commonly seen in marinades.
Even if your mixer bowl is stainless steel or glass, the dough can still rise in it. However, both materials are safe to use and do an excellent job of keeping the dough contained. During the testing, make sure the top is tightly covered to avoid airflow.
An aluminum container is more prone to react with acidic dough than a typical (such as sourdough). If you’re using an aluminum bowl to raise your bread dough, it’s perfectly safe to do so as long as the dough has a pH of around 7. Opt for a material that you are confident is safe and durable, such as glass or stainless steel approved for human consumption.