Formation (pastry)
The parapet is the broken area in the crust of baked goods .
The bulge can be caused by accidental tearing of the dough during proofing or baking . When shooting in, a smooth piece of dough must not have fully reached its proof so that a bulge can form. If the dough is left to rest for a long time, for example with ciabatta , the formation of gaps can be avoided.
With targeted measures before shooting in or during baking, the points can be specified at which the fillet should be created. For this purpose, the dough can be cut, torn or pressed in. The formation of the bulge can also be influenced by the action in the dough guide.
The bulge increases the surface of the pastry. This can improve the aroma and taste. Furthermore, the volume of the baked goods increases and the bulge promotes the formation of pores in the crumb .
literature
- Josef Loderbauer: The baker's book: basic and specialist level in learning fields , 7th edition, Verlag Handwerk und Technik, Hamburg, 2008, ISBN 978-3582402059
- Claus Schünemann, Günter Treu: Technology of the production of baked goods: Specialist textbook for bakers , 10th edition, Gilde-Verlag, 2009, ISBN 978-3773401502