Dough is a key ingredient in many baked goods, from bread and pizza to pastries and cakes. It is a mixture of flour, water, and other ingredients that are combined and kneaded to form a pliable, elastic mass that can be shaped and baked into a variety of delicious treats. But why is preparing dough so important? In this text, we’ll explore the reasons why preparing the best dough is essential for making baked goods, including the role of gluten, fermentation, and other factors that contribute to the texture, flavor, and structure of baked goods. Whether you’re a seasoned baker or a beginner, understanding the importance of preparing dough can help you create delicious and satisfying baked goods that are sure to impress.
How to cook dough?
Here are the basic steps to cook dough:
- Preheat the oven to the required temperature. For most breads and pastries, preheat the oven to around 375 to 400 degrees Fahrenheit. Check the recipe for the exact temperature.
- Prepare your baking sheet or pan. Grease a baking sheet or loaf pan with oil or butter. For loaves, line the pan with parchment paper for easy removal after baking.
- Shape it. For loaves, shape the dough into a rectangle or ball and place on the prepared baking sheet or in the prepared pan. For flatbreads or pastries, roll or shape the dough to the desired thickness and shape.
- Let it rise. If the recipe calls for a final rise, cover the shaped dough loosely with plastic wrap or a towel and let it rise until doubled in size, about 30 minutes. This final proof allows the gluten strands to relax for a lighter texture.
- Bake it. Place the dough in the center of the preheated oven and bake according to the recipe instructions, usually 20 to 30 minutes for flatbreads and 30 to 60 minutes for bread loaves. The dough is done when it is nicely browned and sounds hollow when tapped on the bottom.
- Cool on a rack. Remove the baked dough from the pan and place on a wire rack to cool. Resist cutting into it right away – the structure will firm up as it cools.
Tips and Tricks to get the best dough
Here are some tips and tricks to get the best dough:
- Use the right flour. All-purpose flour is good for most, but bread flour is higher in gluten, which helps create structure.
- Autolyze the flour. Mix the flour and water together and let it rest for 20-30 minutes before mixing in the yeast and salt. This helps hydrate the flour and activate the enzymes for better gluten network.
- Knead the dough properly. Knead by hand or with a mixer until the dough is elastic and springs back when pressed. Under kneaded dough results in poor texture.
- Use the right amount of water. Too little water makes for dense dough, too much makes it slack and sticky. The right amount creates a dough that’s smooth and elastic.
- Let the dough rise properly. Give the dough enough time for the first rise and any final proofing before baking for maximum flavor and light texture.
- Gently deflate the dough after the initial rise to remove big air bubbles before shaping.
- Use fresh, active yeast. Check the expiration date and “bloom” the yeast in warm water before adding to the flour to ensure it’s still active.
- Use the dimpling or slashing technique before baking for flatbreads and loaves. This allows the dough to expand without splitting.
- Bake at the proper temperature for the right amount of time. Monitor the color and test for doneness to get the results you want.
- Let the dough cool properly after baking to ensure the structure firms up and the moisture redistributes evenly.