Working dough

False Souring

The 1×1 of Souring The sourdough used to make rye or mixed rye breads depends on the type of flour, flour mixture and dough weight of the product. The more the rye flour content of a bread increases, the more… weiterlesen

  • 09.01.2019

Proofing

The term proofing (“Stückgare” / “Endgare”) refers to the time the shaped dough needs to relax enough so as to enable optimal volume to be achieved during baking.  The proofing duration can be influenced by incredibly different factors: Dough hydration… weiterlesen

  • 07.11.2018

Knetmaschinentest: Thermomix

Since the inquiries about various kneading machines have piled up recently, I decided to introduce various kneaders on the blog in the next few weeks. There are: Thermomix, Kitchenaid, Kenwood, Klarstein Bosch, … Every kneading machine is subjected to the… weiterlesen

  • 27.08.2017

Dough Production

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

  • 30.12.2013

Kneading Your Bread Dough

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

  • 30.12.2013

Shaping Your Bread Dough

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

  • 30.12.2013

Give Time to Your Bread Dough

“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

  • 30.12.2013

Baking Your Bread Dough

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

  • 30.12.2013

Dough Maturity

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

  • 29.12.2013

Dough Temperature

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

  • 29.12.2013