What affects the dough when kneading?

[in each specific situation]

For forming dough and baking bread in each specific situation can affect:

- type of flour - premium, bakery, etc.
- properties of flour (different flour absorbs moisture in different ways)
- gluten content in flour
- flour moisture (the amount of added water depends on this)
- presence of various additives in flour (and each country has its own) From the book "Professional baking" by Paula Figoni (USA) I read: "Bread flour can be bleached or unbleached. Sometimes malted barley flour is added to it to speed up the fermentation process and improve the quality of the dough." ... This word "sometimes" means that it is not regular, and it is not known from what flour you are making bread today.
- the amount of flour - only wheat or a mixture with other types.
- the amount of water (the ability of most varieties of flour to absorb water is estimated at 50-65%. This means that 450 grams of flour absorbs from 225 to 290 grams of water)
- water hardness, pH level. Paula Figoni (American confectionery specialist) has information that dough cooked in soft water is often flabby and sticky. Yeast dough, cooked in hard water, turns out to be strong and elastic. Ideally, the water for baking bread should be neither too soft nor too hard.
- dough temperature
- temperature inside the stove
- indoor and outdoor temperature - if over 27 *, baked goods are transferred to the evening or night, or you need to take water from the refrigerator.
- humidity in the room means less water is required in the dough
- 6 components of bread dough - flour, water, yeast, salt, sugar, butter and their replacement with milk, etc. their quantity and quality.
- fiber, bran - take more water when it swells in the dough
- the presence of fruits, seeds, spices, etc. If the fruits are wet, they will add water, if completely dry, on the contrary, they will be taken away. In general, all additives are recommended to first pour over with water, rinse, dry, then roll in flour, and only then add to the dough. Why are dried fruits and candied fruits in the finished bread soft, although you laid them dry, because they took the water from the dough intended for swelling gluten (50-65% of the flour weight) and swelled themselves, became soft and edible in the finished bread.

And this is not all the factors that affect dough and baked goods.

Those who have baked bread for a long time know this from their own practice and observations of baking.
Neither water, nor yeast, nor other ingredients will ever save the day if bread is baked from durum flour. We know that sometimes everything is measured correctly, but the bun asks for more flour - why? - that's right, the humidity is high today (in some countries, or in the rain), you can still give examples.

Therefore, my position, and I never get tired of repeating it, - This is the correct formation of the structure and control of the wheat bun, add something, subtract something during kneading, and control of the bun, regardless of the amount of prepared ingredients for the bread.
Only recipes that are baked many times turn out well once, where the "hand is already full", and even then all the same sometimes you have to adjust.

Well, rye bread is a separate song, and its own special rules for the formation of a rye bun, its own rules for playing the dough.

And for beginners, and for us too, it seems to me it is necessary to start baking by inspecting the ingredients, "making inquiries" about what we have at hand today, in what condition, what properties they have, how much, what temperature is "overboard", etc.

And yet, be sure to pay attention to the country in which we live (bake bread), since different countries produce ingredients for bread that are different in composition, properties and processing, in particular flour.

And these factors, and many others, you just need to remember, write down, etc. and know what you can face with the next baking of bread, and not always only yeast and their amount can affect the fallen dome.

The most important thing, in my opinion, is adherence to the technology of forming the correct dough (kolobok) from the ingredients you have chosen in the recipe and the conditions for baking bread.

Good bread to you