Working (cooking)
Casting is the second step in preparing dough . The fractions are kneaded in circular movements. This results in an increase in pores , which benefits the dough's stability. In addition, the through the may fermentation resulting carbon dioxide to escape from the dough and new oxygen are incorporated. The yeast needs this for its further activity.
As a real error bread errors are referred to, which are caused by faulty action. Kneading bubbles develop, caused by too little pressure, or kneading inclusions, caused by too much flour.