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 always be a rest phase (relaxation). 

The aim of the production phase is always an optimal development of the dough and the complete kneading of the dough to produce a stable gluten structure.

I am also a big fan of the gentle cold, which means that the doughs ripen for several hours at temperatures of 0 to + 12 ° C. However, the storage temperature should not fluctuate too much, since this can impact the result. When storing it is important that the surface of the dough does not dry out. A drying dough skin leads to a reduction in volume and a cracked crust.

Basic rule for bread rolls:

• The dough should be kneaded slowly for as long as possible, the actual kneading time should last at least 6 minutes. 
• The dough temperature should not rise above 24°C
• The content of flour should be at least 20% in a pre-dough and at least 5% when using a wheat sourdough. 
• Ripening phases at 0°C should last at least 8 hours. 
• Baking should take place directly in the oven. 

Lessons from Recipes:

• They are the foundation for baked goods
• They ensure the greatest possible confidence in the production of baked goods
• They convey the concrete procedure

„Nevertheless, recipes are always just examples and must be adjusted to the respective conditions”