Benching

Rounded portions of dough are allowed to rest on the bench for 10 to 15 minutes.This relaxes the gluten to make shaping the dough easier. Also,,fermentation continues during this time.

Figure 30.1

To round a piece of dough, roll the dough on the bench with the palm of your hand. As you rotate the dough, use the edge of your hand to pinch the dough against the bench. This movement stretches the surface of the dough so it is completely smooth except for a seam at the bottom where it was pinched together.

Figure 30.1

To round a piece of dough, roll the dough on the bench with the palm of your hand. As you rotate the dough, use the edge of your hand to pinch the dough against the bench. This movement stretches the surface of the dough so it is completely smooth except for a seam at the bottom where it was pinched together.

Continue reading here: Rocedure For Proofing Yeast Dough Products

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