Use the dough arm attachment when using a vertical mixer. Mix for the specified time.

The first two purposes of mixing—combining the ingredients into a dough and distributing the yeast—are accomplished during the first part of mixing.The remaining time is necessary to develop the gluten. Overmixed and undermixed doughs have poor volume and texture. (Review "Gluten Development,"p. 895)

It is necessary for you to learn to tell by sight and feel when a dough is thoroughly mixed.This can be done only through experience and with the guidance of your instructor. A properly developed dough feels smooth and elastic. A lean dough should not be sticky.

Sometimes it is necessary to add a little more flour if the dough hasn't lost its stickiness after most of the mixing time has passed.

Rich doughs are generally undermixed slightly because greater tenderness is desired for these products.

Note: Mixing speeds and times given in bread formulas in this book are guidelines only. Small mixers might be damaged if they are run at too high a speed with a stiff dough. In such cases, use a lower speed and extend the mixing time as necessary. Depending on the mixer, developing a dough at first or slow speed requires about twice as much mixing time as at second speed. Follow the manufacturer's recommendations.

Continue reading here: Rocedure For Fermenting Yeast Doughs

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