Learn the secrets of yeast dough. Why is it not working

Hello friends, for a long time baking from yeast dough caused me fear and doubt. The dough did not always work out, it did not rise well, it was not baked, it burned on top, but inside, it remained raw or the baking had a sour taste and smell. I realized that this dough requires knowledge of many nuances and subtleties, but these subtleties were rarely mentioned in the recipes themselves. I began to study this issue, read books by baking professionals, searched for information on the Internet. Now I am happy to work with yeast dough, I have learned to feel and understand it. In this video, I decided to tell you how to make a pie from yeast dough. I will tell you the most important nuances when preparing the dough, so that it always turns out delicious, lush and airy, and retains its softness for a long time.
Ingredients:
Sourdough:
Warm milk - 345 gr.
Dry yeast - 8 gr.
Sugar - 30 gr.
Flour - 100 gr.
Dough:
Flour, the highest grade - 570 gr.
Yolks - 4 pcs .
Egg - 1 pc.
Salt - 13 gr.
Butter - 120 gr.
The output of the test is approximately 1100 gr.
Bon Appetit! Cook delicious and with pleasure!
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