2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In order to make good breads, cakes and other appetizing pastries, you must be well acquainted with the experience in the basics and subtleties of kneading dough.
This is necessary and necessary not only to make a homogeneous mixture of products in the dough, but also to strengthen the gluten fibers that make it up. Gluten is the wheat protein that makes up the structure and retains the gas when baking bread. If the gluten network is not well formed, the carbon dioxide comes out and the resulting bread is flattened, unattractive and has a bad taste. The ingredients are a must
to be at room temperature to obtain a smooth and nice dough and to rise successfully.
This applies in all cases, unless otherwise specified in the recipe. Once the dough is done, you can take it out of the bowl in which you mixed the ingredients - it's time to knead. Some recipes do not require very long kneading. Rye flour, for example, does not contain gluten and rye breads do not need to be kneaded much.
The dough is placed on a well floured surface. Grasp the far side of the dough with your hands in front of you and fold it inwards. Fold the dough in half and use the weight of the body to press the folded end against the dough. The beginning of kneading requires the addition of more flour. But care must be taken not to add more than the dough can absorb. Otherwise the structure will break down and become solid. Turn the dough 90 degrees and repeat the procedure. Repeat until the dough is smooth and elastic.
If you like, add nuts, olives, raisins and more, but it's good to do it now. Cover the dough with a damp cloth or kitchen foil so that the surface does not dry out while it rises. Even if fermentation is not required in the recipe, it should always be left to rest for at least 10 minutes in a warm and humid environment.
The oven temperature will expand the gases in the bread and release moisture. The oven must be preheated. The door should not be opened often, and even if possible at all. It opens towards the end to check that it does not burn on top. If there is such a danger, aluminum foil is placed. The readiness of the bread is checked with a long dry wooden stick. The crust of the finished pastry should be pleasantly brownish or golden.
Pleasant kneading!
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