Dough and bezoparny methods of making wheat dough
Wheat dough is mainly prepared in two ways: 1) sponge and 2) unpaired. All other methods, such as, for example, with brewing, are only a change in one of the above basic methods of making dough.
Dough preparation method consists of two stages: 1) preparation (formulation) and fermentation of dough, 2) preparation (kneading) and fermentation of dough.
First, dough is placed. Dough is a liquid dough in which 100 parts of flour account for 70 to 90 parts of water. Sometimes, as we will see below, the dough becomes stronger in consistency.
Yeast, which is taken about 0.5-0.8% in relation to all flour, is pre-mixed with water and everything goes into a dough.
Depending on the baking qualities of flour, the ratio between flour and water in the dough changes. Also, a different initial temperature of the dough is set.
The largest dough can be: small (small), medium (normal) and large.
Small dough is put when working on strong flour. Flour is used for dough 30-40% of the total amount of flour intended for the dough.
When average about 50% of flour is consumed. Usually, this is a normal dough for a benign flour.
Big dough is placed when you have to deal with weak flour, it requires flour of about 60% or more.
The consistency of the dough can be: liquid, medium (normal) and thick.
Liquid dough is placed with strong flour in order to facilitate the work of the yeast and somewhat weaken the elasticity of the gluten. One part of flour is about 1.5 parts of water.
When average dough for one part of flour is taken 0.6-0.8 parts of water. This dough is usually used for normal flour.
Thick dough is put at the rate of 0.5-0.6 parts of water for one part of flour. The thick dough is used when working with weak flours, as well as malted and freshly ground flour. The best dough is considered a thick dough, since the fermentation in such a dough is slower.
Dough is distinguished by temperature cold, normal (medium) and warm.
Cold dough with a temperature of about 26-27 ° C is used for weak varieties of flour and in cases where it is necessary to delay fermentation.
Normal (medium) dough has a temperature of about 28-30 ° C and is used for normal flour.
Warm dough with a temperature of 30-32 ° C is used for malted flour in order to increase the acidity of the dough as quickly as possible, since acids, mainly lactic acid, paralyze the action of diastatic enzymes in baking bread.
The dough, supplied by one of the above methods, is fermented. The fermentation time of the dough, as mentioned above, will depend on the temperature, consistency, quality and quantity of yeast and the quality of flour. On average, the normal fermentation time is about 3 hours. When the dough is ready, the remaining amount of flour and water is added to it, salt and the dough is kneaded.
The initial temperature and consistency of the dough are set different depending on the quality of the flour. With strong flour, the dough is prepared with a weaker consistency and with a slightly higher temperature compared to weak flour. The normal temperature for fermentation of dough is 28-32 ° C. Fermentation time is 2-3 hours.
When conducting (fermenting) the dough, the latter is given two outputs. After the first exit, the dough is subjected to skolotka (wrinkle).The goal is to remove excess carbon dioxide and freshen the dough in order to strengthen the yeast's activity. In addition, the condition of the gluten improves, and, consequently, the porosity of the bread becomes more uniform. If the flour is strong, you can also make two pieces.
When preparing dough for bakery products, especially when baking rich goods, where the so-called "muffin" (sugar, butter, etc.) is used, one or two alterations of the dough are made. Dough rework it is produced after the first, incomplete dough yield and consists in the fact that first the "baking" is thoroughly mixed with the dough, and then flour (5-15%) is added to it. The kneaded pastry is fermented again (about 1 hour), cobbled together and after the third exit (about 1 hour) goes to cutting. Reworking the dough improves the quality of baked goods.
Determination of the readiness of the dough and dough is very important when baking bread. To send an incompletely finished dough to the oven means getting obviously poor-quality bread. Having flour and yeast of constant quality, as well as creating both internal (in the dough itself) and external constant temperature conditions (in fermentation chambers), it would be easy to determine practically this time. But yeast and flour are supplied to factories of different quality. Therefore, it is necessary to use some of the physical signs of the finished dough by subjective (organoleptic) analysis. Unfortunately, there are still no laboratory, fully studied methods for determining test readiness.
Dough readiness is mainly determined by volume. The dough, put on yeast, begins to increase in volume over time. Yeast, multiplying, decomposes sugar, and carbon dioxide is released, which contributes to raising the dough. After 2.5-3 hours, the dough usually reaches its maximum volume, vigorous gas evolution takes place. On the surface of the dough, many bubbles are visible, which quickly burst. Finally, there comes a moment when the dough begins to fall and the entire mass in the bowl moves vigorously to one place, more often to its middle. The moment the dough is lowered is considered the time when it is ready for kneading the dough.
The final acidity of the dough, which will depend on the yield of flour, is also a sign that determines the readiness of the dough. Sometimes the dough has to be specially subjected to a longer fermentation and to increase the acidity against normal (with young, malted and contaminated with potato stick flour).
Determine the readiness of the test is already a more complicated matter. The dough comes in different consistencies, and we know that the fermentation process in batter is faster than in thick. Therefore, not only time characterizes the readiness of the test, but it is necessary to refer to the properties of the test that characterize its mature state. The dough, just cooked, feels tight and moist to the touch, and it breaks easily when stretched. These properties in the dough, already ready for baking bread, change dramatically: it increases in volume, becomes fluffy and smooth. Due to special changes in the state of gluten during fermentation, the dough becomes elastic. The moisture previously seen in the dough now disappears. When such a test is cut, a peculiar strong smell is felt.
The readiness of the dough is also determined by the final acidity, which for each type of flour is within certain limits (for wheat of the second grade, about 3.5 ° N). Properly prepared dough is one of the main reasons for the quality of bread.
Safe method of preparing dough, or, as it is called, the direct method, has one stage. There is no dough here. The dough is immediately kneaded to the required consistency from the entire intended amount of flour, water and other materials. With this method, 2-3 times more yeast is required than with sponge, since the yeast here immediately gets into a thick medium and slowly multiplies.The dough becomes stronger than with the dough method, since it "breaks" during fermentation, that is, it becomes softer. The total fermentation time is about 3.5-4.5 hours, with two pieces of dough. This method is little used in our country for wheat bread, since the quality of bread is lower than with the sponge method of dough making.
Source: L. M. Plotnikov, M. F. Kolesnikov "350 varieties of bakery products"
