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Kneading bread dough

Before proceeding to kneading the dough, it is necessary to determine the amount and temperature of water required to obtain the dough of the appropriate consistency and temperature.
The amount of water, as mentioned above, is determined by water absorption capacity of flour and is recalculated by the weight of the flour going to the dough. So, when baking bread from 200 kg of flour with a water absorption capacity of 52%, you will need water to get the dough:
52% - 200 kg. = 104 l.

The correct ratio of flour and water in the dough (normal dough consistency) is largely determined by the quality of the bread. The process of baking bread with both thick and weak dough will go wrong. In the first case, sufficient gelatinization of starch will not occur (binding of childbirth with starch), and the crumb of the bread will be dense, cracked and quickly stale. In the second case, the water remains unbound, and the crumb of the bread will be wet and sticky. Under normal conditions of dough making, it is also necessary to take into account the ability of the flour to further swell during fermentation of the dough. So, flour varieties with strong gluten have the ability to swell during dough fermentation. On the contrary, weak varieties of flour, as practitioners say, are “released” during fermentation and, therefore, the dough has to be made more tough.

The temperature of the dough water depends on the temperature of the flour... The higher the temperature of the flour, the lower the temperature you need to take water. Temperature is one of the most important factors necessary for the vital activity of yeast and bacteria that cause fermentation in the dough. Therefore, when kneading the dough, you should always strive to obtain the optimum (best) temperature in the dough for the yeast and beneficial bacteria (28-32 ° C).

The flour supplied to the production for the preparation of the dough and for kneading the dough should not have a low temperature, since in this case it is necessary to take water with a high temperature, which causes some of the flour to be brewed. In addition, yeast is killed at high temperatures. In those cases when you still have to deal with cold flour, you should give the yeast to the bowl (kettle) after some mixing of flour and water.

Dough preparation technique... The required amount of water at the appropriate temperature is poured into a bowl or drawer. The yeast is pre-mixed in a small amount of water so that there are no lumps, and poured through a hair sieve into a bowl of water. If the dough is made with sourdough, it is necessary to mix the sourdough thoroughly and evenly with water and a small amount of flour before giving the flour to the bowl. This ensures an even distribution of the leavening agents in the water and, therefore, in the dough. This is especially important when fermenting dough.
Salt, previously sifted, must also be dissolved in water, filtered and then given to the bowl. For this purpose, enterprises have special salt solvents.
Next, gradually adding flour to water, knead the dough. Be sure to add flour to water, and not vice versa, since it is easier to get a dough of normal consistency by adding flour to a weak dough than by adding water to a thick dough.

The dough must be kneaded quickly until the individual particles of flour and water are not noticeable. With prolonged kneading of the dough, especially with weak flour, the quality of the gluten in the dough decreases (the dough is called "tortured"). Bread is vague and small in volume.

The dough is kneaded by hand or on special kneading machines.

Dough kneading time will depend on a number of reasons.... It will increase with strong flour, hand kneading and slow motion of the kneading arm of the kneader. It will decrease with weak flour, machine kneading with an accelerated movement of the kneading lever. With an average quality of flour, kneading the dough (about 400 kg) on ​​a kneading machine lasts 7-8 minutes.

Source: L. M. Plotnikov, M. F. Kolesnikov "350 varieties of bakery products"

About this principle "flour into water" V. Pokhlebkin also writes in his book.
Here is how V. Pokhlebkin (Secrets of good cuisine) describes this method:
The amount of flour is never determined in advance when preparing flour (bread) products, because it all depends on how much of the liquid mixture has turned out: what is its specific composition and how much flour this mixture can absorb. If, however, to determine the amount of flour in advance, then it is almost never possible to accurately adjust the liquid to it, because this value is a variable subject to fluctuations. Different fat content, milk density, water hardness, egg size, oil and fat consistency, as well as the freshness of the yeast and their effect on the liquid part also affect here.
Therefore, do not have much confidence in the recipe where the amount of flour is "precisely" determined for the bread dough. As a rule, it does not provide an opportunity to obtain a quality product, despite our best efforts.

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