The Bread Baking Tips: Kneading And Mixing

The first and most crucial step in bread making is to use a bakery mixer to combine the dough correctly. Understanding what takes place throughout the mixing / kneading procedure might assist you in determining whether you’re on the correct road.

So, here are our top ten tips for you to get started.

• We understand that renowned bakers support us when we say: please, please measure your things using a scale rather than a volume measure!This is the one and only approach to ensure that your ingredients are accurately weighed, which is essential for maintaining consistency in the kitchen.
• The easiest method to keep the temperature of your dough under control is to add cold water rather than room-temperature water. The most simple way for a home baker to regulate the boiling point (DDT) of the water to obtain the appropriate taste is by adding ice. Take a look at our suggestions for dough temperature!
• Kneading dough with a mixer creates friction, raising the temperature of your dough (by approximately 1°C each minute of mixing). The room temperature is the most important factor under your control. nThe majority of our bread recipes include a built-in dough calculator that allows you to input your room, flour, and water temperatures to compute the final

Step By Step

• Get all of your ingredients organized and weighed so you don’t overlook anything. Add the salt or yeast only at a later stage to prevent overlooking it!
• As a general rule, start with the flour and poolish in your mixing basin. Before adding the flour, we add 3/4 of the water to the poolish. You may keep some back after you’ve added all of the water (particularly with new recipes) to see how the dough forms. Working in opposition might result in having to add
• The flour’s proteins combine during mixing to form gluten. When you mix for a longer period of time, the gluten structure gets more solid. It’s possible to overmix dough and have the gluten chains break; nevertheless, home bakers are more prone to under-mix than over-mix their dough.The use of professional spiral mixers makes it almost difficult to over-mix a dough. You’ll learn how your dough should look and feel at each stage of a recipe after some practice and handling.
• The general rule of thumb is that longer mixing leads to a tighter and more regular crumb structure, while shorter (with the aid of stretch and folds) mixing results in an irregular open crumb structure with a bakery mixer.
• Choose dough made with soft mixing by hand or low speed, longer fermentation periods, and extra bread development methods like stretch & fold and autolyse if you, like us, enjoy artisan bread with a creamy texture and lots of taste.

Next Step…

• Water enters the flour and makes it feel dry in the early stages of mixing, but a portion of the water is released back by the flour later on, making the dough seem somewhat wetter once again. This is a minor change that you should not take action upon right away.
• During the bulk fermentation and stretching and folding, it hardens somewhat and absorbs water as a result of the procedure. As you stretch and fold the dough, it gets less sticky. So keep a wetter dough in mind when preparing.
• Wetter doughs (i.e., > 64 percent) have a more open irregular structure and are easier to handle than dryer doughs, but their handling might be daunting at first.
• It’s also crucial to note that each type, brand, and even lot of flour has its own characteristics when it comes to water absorption. So, while you’re baking the same recipe over and over, you’ll need to modify it. We obtain small variations in each new bag of flour; therefore, we must make minor adjustments to the water by altering the amount of flour used in order to get a similar result.