Yeast Dough

Dough recipes often call for two rising periods, but what happens if you leave it to rise only once? Important and complex processes take place during the mixing of the leavened dough: the flour and yeast hydrate, the gluten develops, and the enzymes in the flour convert the starch into sugar. This is when the … Read more

Many of us who had made baked goods had probably worked with dough that kept springing back to its original size when we wanted to roll it out. My article aims to explain what makes a dough challenging to stretch and shape, and how to solve this issue. The dough may spring back while rolling … Read more

Punching down the dough sounds quite aggressive and should not be taken literally. Punching down, or knocking back the dough really just means gently degassing it. Yeast produces carbon dioxide during the fermentation process. It is sufficient to gently squeeze some of the gas out of the dough with your fingertips, then stretch it a … Read more

There are several phases in the production of dough, each of which has an equally important role in producing high-quality bakery products. Resting the dough after kneading is one of these phases, but why is it necessary? We need to let the dough rest after kneading so that the gluten developed during mixing relaxes, which … Read more