How to knead bread into dough
In the process of baking bread, kneading the dough is a crucial step, especially kneading it into a "membrane" state, which is the key to the soft texture and delicate texture of the bread. This article will combine the hot topics and hot content on the Internet in the past 10 days to provide you with a detailed analysis of how to knead the perfect facial fascia.
1. What is facial fascia?
Fascia refers to the elastic film formed during the kneading process of dough, which can wrap the gas produced during fermentation, making the bread expand in volume and taste soft. To determine whether the dough has formed a film, you can use the "window test": take a small piece of dough and stretch it gently. If a translucent film can be pulled out and is not easy to break, it means the dough is kneaded properly.
2. Key steps to knead out the film
1.Material ratio: High-gluten flour is the basis for kneading the film, and the protein content must be above 12%. The following are common bread recipe proportions:
| Material | Proportion (based on 500g flour) |
|---|---|
| High gluten flour | 500g |
| water | 250-300ml (adjust according to the water absorption of flour) |
| Yeast | 5g |
| sugar | 20-30g |
| salt | 5g |
| Butter/cooking oil | 20-30g (added by post-oil method) |
2.Kneading techniques:
-Rubbing method: Use the heels of your hands to push the dough forward, fold and repeat for 15-20 minutes.
-Beating: Grasp one end of the dough, throw it toward the cutting board and fold it to accelerate gluten formation.
-Machine assistance: Mix the mixer on low speed (2nd gear) for 10 minutes, and on medium speed (4th gear) for 5 minutes.
3.post oil method: Butter or cooking oil needs to be added after the dough initially forms gluten to prevent the oil from prematurely hindering the formation of the gluten network.
3. Dough kneading techniques that are hotly discussed on the Internet
According to the analysis of social platform data in the past 10 days, the following techniques have attracted much attention:
| Skills | support rate | Applicable scenarios |
|---|---|---|
| Refrigerated hydration method | 78% | Summer high temperature or hand rubbing party |
| Rest method | 65% | Relax gluten when kneading fatigue |
| add a little lemon juice | 42% | Accelerates gluten formation |
4. Frequently Asked Questions
1.Why can't the membrane come out?
- Flour has insufficient protein content
- Kneading time or intensity is not enough
- The water temperature is too high (over 30℃ will kill the yeast)
2.What happens if you knead the dough too much?
The dough will become sticky and lose elasticity, and the baked bread will have a rough texture. It can be saved by letting it sit for 15 minutes.
5. Expert advice
1. Use a baking thermometer to ensure the material temperature is between 24-28°C.
2. Check the status every 5 minutes to avoid excessive kneading.
3. Toast bread needs to be in the complete expansion stage (glove film), while ordinary bread can be in the expansion stage.
Conclusion
Kneading the perfect fascia requires patience and practice. By mastering scientific proportions, correct techniques and timely adjustments, you can also make professional-level bread. Recently, the "5-minute quick dough method" has been a hot topic on social platforms, but most bakers recommend following the natural gluten formation rules to avoid the quick method affecting the taste.
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