11 Best Of How To Ferment Dough Without Yeast HD Image Size. I end up with a flat and very dense bread. This yeast substitute proofs or rises during the cooking process as opposed to the prep process like other doughs that need yeast or a starter to rest and grow before it can be baked.
If you find the croissant too sweet strange because the amount of sugar is quite low you can cut back on sugar but not too much. Sugar attracts water leaving the yeast and sugar to fight over the limited resource in the dough. A poolish is a pre-ferment that gets added to the dough in bread and pizza making.
No yeast means no kneading and lengthy dough proving involved.
When working with milk it is important to first heat it up to. Pizza needs this proof to fill the dough with small bubbles of carbon dioxide. This leaves empty pockets when baked to give the dough a light airy texture. This causes yeast fermentation and dough rising to slow dramatically and take longer.