When yeast can feed on the sugars and starches in the flour, they give off carbon dioxide, which gets trapped by the network of gluten strands and results in a more open crumb. Along with these two things, there are other factors that can contribute to how dense or light a loaf of bread is, so here they are.
Your dough is completely prooved when it has risen until doubled in size, puffy, and aerated. If it has risen properly, it should not spring back completely. The rate at which your dough rises is increased by its temperature until it gets too hot , so the warmer it is, the faster it rises. A lot of people like to give around minutes to knead their dough, but I prefer to go by feel. I use two tests to know when my dough is fully kneaded. I use the poke test and the windowpane test. This one is simple.
All you need to do is form your dough into a ball and poke it with your fingertip. The indentation should spring back immediately if your dough has been kneaded enough. This is my personal favorite. Once your bread is kneaded enough, you should be able to stretch a portion of it so thin that you can see light through it.
Simply stretch out an end of the dough and pull it until it gets paper-thin. Put it up to some form of light and there should be a good amount of light passing through. If you want to use a low protein flour but still get a decent rise, make sure that you combine it with a bread flour so you can still get a good crumb. You want your dough to feel soft and slightly sticky after mixing. Once all your ingredients are mixed well, tip your dough out onto an unfloured surface and knead well until the dough pulls away from the surface without leaving any residue and passes the windowpane test.
I remember making plenty of flat loaves before I realized that I needed to shape my dough in a certain way for it to rise in the oven. But it might have a little energy left. It might have a bit denser crumb and not rise quite as high but should still taste okay. Butter helps everything. You have a little more luck if your dough is under-proofed. Learning about dough, the look, the feel and the smell is about experience. Keep baking and soon you will have a much more intuitive sense just by looking at the dough that it is ready to go into the oven.
I love making bread. Why does my bread feel like a brick? You might also like: Uuni for a Crowd: Parchment or Parbaking? Share baking bread bread baking. You Might Also Like. Dark Chocolate Sugar Cookies Oct 16, New England Anadama Bread Oct 7, Dough made only from flour with a high or even average amount of protein like bread flour or all-purpose flour can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.
You need some structure, but not so much that you can't bite through your bread. Adding a lower-protein flour like pastry flour or cake flour can act as a safety net against overmixing.
If your dough feels firm and unpliable, let it rest. Stopping the mechanical action of kneading and mixing will relax the dough, giving you a better shot at a more tender result. Pictured recipe: Cloverleaf Dinner Rolls.
Perfectly round dinner rolls start with a workable dough. What makes a workable dough? One that's not too sticky, not too dry and not too springy.
Sometimes dough can surprise you—it looks perfect in the bowl, only to be a mess to work with while you're rolling it out. But not to worry, there are easy fixes. When you're dividing your dough into pieces, make sure the pieces are the same size. You can do this by rolling your dough out into a rectangle shape and cutting it once through the middle the long way and once through the middle the short way. From there, cut each quarter into even sections. Cover the pieces of dough you aren't working with right away to prevent them from drying out.
If you're shaping your dough and it's sticking to your hands, give your hands a light coating of flour. If your dough isn't sticky but is slipping around your work surface, a small spritz of water on the table can help keep it in place. Remember when adding both flour and water: less is more! If your dough feels tight and springy, it needs a timeout. Place the pieces on a lightly floured surface, cover them with a clean kitchen towel and walk away. Try again in 10 minutes. Pictured recipe: Fig-Anise Rolls.
Did everything right but your rolls look dull? You may have forgotten the egg wash.
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