kelesztést

Kelesztés is a Hungarian term referring to the process of fermentation, specifically in the context of dough leavening. It is a crucial step in the production of many baked goods, most notably bread. During kelesztés, yeast or other leavening agents are allowed to act on the dough, producing carbon dioxide gas. This gas gets trapped within the gluten network of the flour, causing the dough to rise and become lighter and airier.

The process typically involves placing the prepared dough in a warm, draft-free environment for a specific period. The temperature and humidity play significant roles in the speed and effectiveness of kelesztés. Too cold and the yeast activity will be slow; too hot and the yeast may die or produce off-flavors. The duration of kelesztés varies depending on the recipe, the type of flour used, and the ambient conditions. Experienced bakers often assess the readiness of the dough by touch, observing its elasticity and how it springs back when gently pressed. After the initial kelesztés, the dough may be punched down and allowed to rise again (a second kelesztés) before baking, which further develops flavor and texture. The term can also be used more broadly to describe the fermentation of other food products.