The first and most important step in bread production is to use a bakery mixer to evenly combine the dough. Determining whether or not you’re on the correct route by understanding what happens during the mixing/kneading process might be useful.
Here are ten of our top ten choices for you to begin.
- We understand that calling on bakers to join us in requesting: Please, please use a scale rather than a volume measure! This is the only way to assure that your ingredients are correctly weighed, which is vital for maintaining consistency in the kitchen.
- The easiest method to keep the temperature of your dough consistent is to use cold rather than room-temperature water. The most basic technique for a home baker to change the boiling point of water (DDT) in order to get the desired taste is achieved by adding ice. Visit our recommendations for proper dough heating!
- When the yeast is activated, it releases carbon dioxide. This creates a dough that’s softer and more elastic than when made with instant yeast. As it grows stronger and firmer during rising, the temperature of the dough rises by roughly 1°C each minute of mixing). The ambient air temperature is crucial to keep track of. Our bread recipes are pre
Step By Step
- Only add the salt or yeast after everything else has been completed and weighed out to assist with errors. After everything else is finished, only add the salt or yeast to avoid making a mistake!
- To get an initial sense, start by combining the poolish and flour in a mixing basin. We added 3/4 of the water to the poolish before adding the flour. After you’ve added all of the water, check how much dough grows by removing any excess (particularly with new recipes). It’s possible that they need to work against one
- During the manufacturing process, gluten is formed from gluten-forming components in the wheat. It gets more hard after being mixed for an extended period of time. As a result, home bakers are more likely to under-mix than over-mix their dough.
- According to the fundamental axiom, which states that longer mixing leads to a tighter and more constant crumb structure, while shorter (using stretch and folds) mixing produces an unpredictable open crumb structure with bakery mixer.
- If, like us, you prefer artisan bread with a smooth, creamy texture and lots of taste that is handmade or fermented slowly, consider reducing the amount of flour in dough produced by hand or lowering the slow fermentation time.
- When flour and water are combined, the liquid is absorbed and the mixture becomes sticky. As a result, the batter appears to be dry at first. However, some of the moisture is replenished to the flour later on, making it seem somewhat wetter once again. This is a simple modification that you should wait to perform until you’ve mastered it
- As a result of this, the dough becomes more firm during bulk fermentation and stretching and folding. Because it gets firmer as a consequence of this, it dries out somewhat during bulk fermentation and stretching and folding. As you stretch and fold the dough, it loses stickiness.
- When working with doughs with a higher water content (e.g., more than 64% hydration), such as croissants, they’re easier to work with and have a looser, more porous form. However, their handling may be frightening at first because they are less firm and solid.
- Flour absorbs water at various rates, so it’s important to know what kind of flour you’re using. You’ll have to make modifications as you repeat the same recipe over and over.