Types Of Dough And Basic Kneading Techniques

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The dough is a homogeneous mixture of flour with a little water. Enhancers such as salt, sugar, leavening agents, eggs, milk and dairy products, fats and others can be added to this mixture.

There are different types of dough: bread, steamed, Easter cake, puff pastry, butter (puff pastry), biscuit, crumbly (sandy), cereals (potatoes, cassava, etc.). The dough can have a different consistency according to its purpose. It can withstand various heat treatments (frying, cooking, baking).

Bakery products fall into the following main groups:

- stuffed - salty and sweet muffins, ravioli, dumplings, empanadas, pancakes and others;

- wrapped - doner, Indian prata and nan and others;

- dough with filling - tutmanik, banitsa, kish, lasagna, pie;

- garnished - pizza, focaccia and others.

Almost everywhere in the world, bread is a flat, round pancake made of unleavened dough (Mexican tortillas, Indian prata and nan, Arabic breads, African cassava cakes and others). Subsequently, the dough dishes with stuffing are also developed. In Serbia, the bread with cream is popular, in Austria - Viennese bread, in Italy - pizza and pasta. Dark flour products are common in Germany and white products in France.

The main component in kneading is considered to be flour. And the water and other common ingredients that are added to the dough are intended to make it easier to make, as well as to give it a better taste and appearance.

Here's a little information about each of the common dough products:

The flour is stored in a dry place and always sifted before kneading. This will saturate it with air, it will be able to absorb water better and a homogeneous mixture will be obtained.

Eggs improve taste and porosity, and also increase nutritional value. You can check if they are fresh in a bowl with saline. The fresh ones remain below and the old ones emerge. In case of breakage, the yolk should be centrally located.

Sugar slows down the time for the dough to rise, increases the nutritional value and colors the surface of the final product.

The fats increase the plasticity of the dough, give a better taste. They halve water absorption. Good oil is thick and its surface is dry and shiny. It must not form a precipitate when melted.

Milk (fresh or sour) increases the nutritional value, improves the taste, volume and porosity. Dairy products are also used in the making of creams for fillings, glazes and others.

The leavening agents increase the volume of the dough. These are yeast, baking soda and baking powder. The yeast is stored in the refrigerator and can be frozen. When used it should be at room temperature. Used dissolved or dry. Dry yeast is stored in a dry and dark place for up to 6 months. Dissolve in lukewarm water before use. It can be activated with a little sugar and stays for 20 minutes. Soda gives a soda taste, which is neutralized with yogurt, vinegar, citric acid. This increases the volume of the dough about twice. The leavening agents must be pre-dissolved in water so that they can then be evenly distributed in the dough and to avoid unpleasant taste and odor.

How to knead the dough?

For pies: thinly rolled sheets of flour with high extensibility and elasticity are needed. Vinegar, white wine or citric acid can be added to make the dough stronger. It is important that the flour is aged, dry and sifted. The water should be cold and added gradually. The eggs are beaten in advance. Make a well in the middle of the flour and pour the salt and other products into it. The aim is to obtain a homogeneous dough. For sharpening with a rolling pin, it must be firmer to obtain a thin sheet without holes. For a pulled dough, it is required to be soft and beat for about half an hour until it becomes hollow. When kneaded, wrap the dough with a towel or grease it so that it does not get crusty. Leave to stand for 15 - 30 minutes.

For breads and cakes: the flour is sifted, a well is made in which the pre-dissolved yeast, salt and other products are poured. Instead of yeast, baking soda can be used. The dough is medium firm and warm. Knead until homogeneous and leave to rise.

Photo: marcheva14

For muffins, Easter cakes, tutmanitsi, cuties: the dough may include milk or dairy products, eggs, butter or sugar. It is prepared directly (when the products are in small quantities) or in two phases (yeast dough and main dough). In direct preparation, a soft and warm dough is obtained. As it ferments, it increases in volume one and a half times because carbon dioxide is released, which forms bubbles. That's why it's good to mix every 30 minutes and let it rise again. The finished dough is dry, dense, elastic and pliable, and does not stick.

It should be borne in mind that sugar and fat suppress the action of yeast and fermentation is slowed down. Therefore, first mix the yeast with a little flour, water and a pinch of sugar. Then add the remaining flour and knead. Leave in a warm place, covered with a towel. Thus, the kneaded dough increases its volume two and a half times and is covered with bubbles. The dough is ready when the bubbles become smaller and the dough reduces its volume a bit. Then other ingredients can be added: butter, sugar, salt, eggs.