@eirene_belle: Do you wonder every time you look at me why it is so important to knead the dough? “Fight the dough” Think of gluten as the miraculous net that holds bread together; it helps dough rise by trapping gas bubbles during fermentation and gives bread its unique texture. Although bread begins with many of the same ingredients as cookies, pastries, cakes, and even shortbreads, it has a completely different consistency. Gluten makes bread airy and satisfyingly chewy—it’s hard to imagine enjoying a chewy cake or a bread that crumbles like a cookie. The more the dough is mixed, the more gluten is developed. This causes the dough to become elastic and stretchy, as can be seen in bread dough. The gluten is formed during kneading of the bread dough.  Kneading causes the gluten strands to get stronger and longer. However, if too much gluten is formed then the bread dough does not stretch so easily.  This will cause the bread to become tough and chewy.  Relaxing or resting the dough reduces the elasticity of the dough making it easier to roll out. Unlike bread dough, pastry dough is only mixed until all the ingredients are combined resulting in less gluten development.  However, if there is too little gluten in the pastry dough it will fall apart easily.

Irene

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Monday 25 November 2024 04:33:49 GMT