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
Working dough
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
Kneading Machine Test: 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
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
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
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
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
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
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
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