Dough strength Elasticity VS extensibility There were so many questions on dough strength and judgement, crumb and oven spring. Much as I love to answer individually, I have limited bandwidth. Hence I have collated a few observations which I hope will give homebakers further insights. Besides starter strength which I have repeated over and over again, lets take a look at another aspect, dough strength. Many bakers are obsessed with strengthening their dough, doing multiple folds at specific inte
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Dough strength Elasticity VS extensibility There were so many …
28.7K viewsJun 22, 2020
FacebookAutumn Baking Diary (秋天的烘焙日记）
Seeded sourdough 6 minute expansion score - let the bread do the hard work! #sourdoughbread #sourdoughscoring #expansionscore #foodasmr
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6 minute expansion score is working well for me, it lets your dough create a bit of tension and it’s easier to score! #sourdough #sourdoughbread #sourdoughscoring #foodasmr
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6 minute expansion score is working well for me, it lets your do…
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DON’T THROW OUT YOUR OLD DOUGH!! Recycling old dough into new batches is a long-standing bakery practice. It develops flavor, improves extensibility, and helps cut down on waste. We like to use the little monster aka @mfitaly_srl Mini Mix for smaller batches like this one at the academy. Having a good spiral mixer can really change the way you do dough! Recycling old dough into new batches is a long-standing bakery practice. It develops flavor, improves extensibility, and helps cut down on waste
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FacebookNorth American Pizza and Culinary Academy
The relationship between folds, degree of proof (volume rise), and dough tension.... This is an old folding video. I used a "tension pull" at the end in order to build more tension into the dough. Now then.... The proofier your dough at the time of folding, the more tension you are capable of producing. So folding a dough risen 50% in volume can produce more tension than a similar fold at a 30% volume rise, all else being equal. That's because you are "wrapping" the same amount of material aroun
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The relationship between folds, degree of proof (volume rise), and …
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FacebookTrevor Wilson
This Dough Changes Everything 🍕🤌🏾 #shorts #viralshorts
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This Dough Changes Everything 🍕🤌🏾 #shorts #viralshorts
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What are the benefits of adding salt later to your sourdough? 🗝️Stronger gluten development: Without salt, gluten bonds form more freely, making the dough more extensible (stretchy & flexible!!) and able to stretch and trap gases. Fluffy dough, honestly! 🗝️Better fermentation: Yeast and bacteria are more active before salt is added, so the dough can kick off fermentation more vigorously. 🗝️Improved handling: Holding back the salt makes early mixing and coil folds easier since the dough isn’t
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