Dough guide

Dough management describes the development of a dough from mixing the ingredients to baking . Factors such as the sponge and dough method, duration of Gare , temperature, mechanical influences (for example, during the kneading and interaction of used), dough strength (moisture content) and the type and amount of leavening agent affect taste, appearance and shelf life of the finished product.

Methods

Indirect dough flow

One or more pre-doughs are used with indirect dough production. Pre-doughs have two main functions: Physical (hydrothermal) pre-doughs without leavening agents such as stock, swelling and cooking pieces are mainly used to swell starch and proteins, sourdoughs and pre-doughs with baker's yeast ( yeast piece, poolish) are used for fermentation or fermentation . An indirect dough flow improves the aroma of the baked goods . With bread and small baked goods it leads to a longer shelf life and better properties of the crumb and crust .

Direct dough flow

With the direct dough process, the dough is mixed from the entire amount of flour and all other ingredients at once. It requires less working time than indirect dough processing and is therefore more cost-effective. The manufacturing risk from prematurely aged dough is also lower. Direct dough processing has disadvantages in terms of the formation of crumbs and crusts and in terms of flavor. To counter these disadvantages, baking agents are often added to the dough .

Duration

A distinction is made between short (mostly direct) and medium-term to long dough guides. The duration is essentially determined by the proofing times that the respective dough requires. It ranges from a few minutes to several days. With long dough runs, the proofing sometimes takes place at low temperatures. Extremely short dough runs (quick dough run) are made possible by larger amounts of yeast, high temperatures and intensive kneading of the dough (mechanical dough development).

See also

• Pre-dough
• Sourdough management

literature

• Lutz Geißler , with the assistance of Felix Remmele: Bread baking book No. 1. Basics and recipes for original bread. 3. Edition. Eugen Ulmer KG, Stuttgart 2015, ISBN 978-3-8001-8277-0 .
• Horst Skobranek: Bakery technology. Verlag Handwerk und Technik, Hamburg 1991, ISBN 3-582-40101-4
• Take the lead with pre-dough! , Recipes on gmf-info.de

Web links

Wiktionary: dough guide  - explanations of meanings, word origins, synonyms, translations

Individual evidence

1. ↑ Lutz Geißler: " Teigführung " baeckerlatein.de
2. ↑ Association of Grain, Market and Nutrition Research GmbH (Ed.): Learning area pre-dough - technical information and teaching ideas on pre-dough tours in learning fields for the professional training of bakers (PDF file), p. 4
3. ↑ Skobranek, pp. 188-189.
4. ^ Geissler, p. 188
5. ↑ Skobranek, p. 168