MAKING BREAD

Why does dough split?

• Too much pressure has built

• It is too Dry or Wet

• Under proofed

• Shaping and the skin tension

What happens when dough is dry?

• It can form a crust too early before it had time to rise and begins to form cracks

• The bread tastes dry

• It is difficult to knead

• You just keep adding water

How can steam help a dry dough?

• I creates moisture on the outside

• I creates a crust

• Steam slows down the dehydration process and prevents gluten from coagulating too soon

What can you use to create steam in an oven?

• Use the steam function of your oven

• Place a pan of hot water in the bottom of your oven

• Pour bit of hot water in the base of your oven

• I using a Dutch Oven place ice between the paper and the pot and close the lid to bake normally

What happens when dough is too Wet?

• It creates extra steam in the bread

• I may cause your bread to burst

• It becomes so sticky you cannot get it off your hands, gross!

Can shaping dough have an effect on the bread?

• I think so

• Yes, it can create air pockets

• If the dough skin is too tight it will not be strong enough and it will rip. This means the tension was too tight.

• No, shape does not affect the bread.

In the King Arthur Flour videos, they demonstrated the rolling of dough and the location of the dough seams. Where should the seam of the dough be located?

• It will not matter where the dough seam is located

• The dough seam should be located where ever the design indicates

• The seams need to be hidden and should be at the bottom of the bread for the final proof.

What is proofing?

• It is the first rise

• When we add the yeast to the flour and mix all of the ingredients

• The final rise after shaping bread into a loaf. This is prior to the bake.

How do you know if your bread is OVER PROOFED?

• If you poke it and it bounces back fast

• If you poke it and it springs back with a slight indentation

• You poke it and it doesn't bounce back and the whole remains

How long does it take to proof bread?

• It depends

• It will vary

• 30 min to an hour

• There is not exact answer because many variables affect the proof