To have success in bread and baked goods, the right equipment and techniques come before all else- without a mixing bowl, kneading machine, scale, and oven, nothing will work. A basic kit with the most important utensils is an absolute… weiterlesen
For wheat dough, the target dough temperature is approx. 24°C. Cool and soft dough is the basis for optimal baking quality. The principle of tension and relaxation still applies to wheat dough. This means that after kneading (tension) there must… weiterlesen
No special measures are needed to prepare and make dough. However, to achieve a successful outcome, a few points should be followed. Flour quality and other ingredients affect the absorption and kneading processes. Kneading process The making of the dough… weiterlesen
The shape of the dough determines the final shape of the bread, so the pre-shaping and final shaping should be carried out carefully according to the dough’s properties. The shaping of wheat dough requires more attention because, unlike rye dough,… weiterlesen
“Blisters on the crust” – one could also call this the long-term result of storage at low temperatures. The small, light spots on the crust appear especially when the dough is stored at cool temperatures for a long time. These… weiterlesen
The task of baking is to transform the dough into wholesome, tasty bread and baked goods. At the end of baking, the following criteria should be met, depending on the type of bread: Crust should be tender, crisp and crustyCrust… weiterlesen
After kneading, the dough formation is not yet to complete. A dough maturation phase is necessary for further swelling and relaxation. This can usually be done in the kneading bowl or in a lightly oiled dough tub. It is important… weiterlesen
The dough temperature is essential for the process of swelling and fermentation of the dough. By maintaining the correct dough temperature, you can achieve optimal breads and baked goods that are distinguished in terms of appearance, taste, smell and freshness. weiterlesen
Sourdough is the oldest and most common way to leaven and flavor bread. It is prepared by mixing some rye flour and water as a pre-dough and can either be spontaneously fermented or by the addition of a starter. The… weiterlesen
As a rule, part of the matured sourdough is used as a starter for the sourdough. This is taken from the mature full sour. Lactic and acetic acid bacteria and yeasts have developed particularly well in the mature full acid. weiterlesen
Spelt sourdough is produced in a one-stage process. Spelt flour or wholegrain spelt flour are used. When using dark or wholemeal flours, correspondingly more acid is formed, so this is not advisable. A low level of acid formation combined with… weiterlesen
Pre-dough is a dough process in which a portion of flour, yeast, and water is mixed before the preparation of the main dough. Wheat breads and baked goods were made with a direct dough process. However, it was found that… weiterlesen