Techniques Strategies Make a Smooth Dough
I am very excited to begin the story of bread, because so
many stories that occurred in the period quest to gain knowledge of making
bread until I succeed. And because knowledge of these techniques will continue
to evolve, then we would never say that this is supposed to do except for
matters of basic raw standards.
We know there are 3 kinds of bread, the first toast -this is
a type of bread that is usually familiar in everyday life such as sandwiches,
sweet bread, torn bread, bread, etc. that both fried bread, the top spot is a
donut. And the third is steamed buns such as baozi. All three have different
special treatment, but there are some common things are the same in all three.
Mixing the dough until completely smooth is the key to the
success of making bread. What is a smooth dough? Otherwise the dough is smooth
if the dough can be pulled into sheets and not easily broken. In the past, we
believe that the auxiliary materials such as softeners and emulsifiers is the
key to a successful bakery, but these materials dough turned out just perfect
and not as a primary key that is perfect dough. Useless you add a variety of
additional materials if you make bread dough is not smooth, and vice versa,
although the basic materials that were intentionally made under standard usage
as low quality margarine, egg reduced, in order to perfect the bread dough is
smooth you finished.
Knead the dough becomes smooth it is rather difficult,
especially if you use the hand as a tool for stirring. Consistency strength,
sweat and heat generated by the palms of your hands will influence the final
outcome of your dough. Therefore, if you really intend to professional home
industry, the existence of bread mixer is extremely I recommend. This mixing
process is not merely to produce a dough that is smooth but also should not be
too long, because the dough will be like gum, also the temperature of the dough
becomes too warm. This will affect the subsequent fermentation process, the
warm dough will make the development of the bread over and imperfect because
the dough is expanding even before you finish stirring, weigh and shape.
Fermentation is over also will make the dough becomes sour. Ideally, when the
dough is smooth dough temperature is still cold, therefore it is recommended to
use ice water for mixing water or cold milk.
The moisture room temperature influence the moisture flour
you use, moisture sugar, margarine quality. These factors make you have to be
careful when mixing the liquid should not all be mixed directly. The more experience,
you will get to know by simply touching the dough if the dough is good enough
or not.
Margarine and salt should be mixed at the last moment when
the dough is almost dull, why? Because salt will inhibit fermentation work,
therefore you should mix it up at the end of the second stirring. I can guess
your mind, really. If you stir by hand then you should ignore this technique,
because of the almost smooth batter mix with margarine will make the dough
becomes wet. The quality of materials and auxiliary materials in addition to
the base material will only be useful to improve the display quality of your
bread, as well as the taste and texture. As bread is moist, not dry, more
savory flavor, softer. This is the first part of my article about the bread.
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