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June 22, 2017 - 3:21am
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Importance Of Dough Mixing And Dough Mixing Methods
For a layman who is trying to bake bread, the processes of mixing the dough are only mixing all the ingredients together and get a dough. But mixing dough has more scientific importance in bread making which is directly responsible for the quality of bread produced, i.e the final output. So the process of mixing the dough in breadmaking has its own importance, which cannot be overlooked at since it will definitely affect the final output as bread.
Purposes Of Mixing Dough Are:
- To distribute the yeast cell throughout the dough
- Distribute food for the yeast which will further lead to the fermentation process.
- To form and develop Gluten.
- Hydrate the flour and other dry ingredients
Bread dough mixing requires a method where all the ingredients are hom*ogeneously mixed and hydrated which will result in a well-developed gluten network. Basically, Gluten is formed when water is mixed with the wheat flour. Gluten is a water-insoluble protein and has a great importance in bread making process. During mixing, a continuous network of proteins forms giving the dough its strength and elasticity. By holding gas produced during fermentation, the protein network allows bread to rise.
Traditionally mixing was done in slow speed only, due to lack of knowledge and technology. But slow mixing results into a low level of physical dough development leading to a longer fermentation process. This style of mixing yield excellent flavours, but resulting the loaves denser.
Three Basic Methods For Mixing Dough:
1. Straight Dough Method.
The straight dough mixing method is the simplest mixing method of all. It consists of only one step. You don't have to think much about this method, combine all ingredients in the mixing bowl and mix. While using this method, there is a possibility that the yeast doesn't get evenly distributed in the dough. Therefore It is safer to mix yeast separately with a little water.
- Soften the yeast in a little of the water. Ideal temperature is 43.33ºC (110ºF)
- Combine the remaining ingredients, including the rest of the water, in the mixing bowl. Add the dissolved yeast, taking care not to let it come in contact with the salt.
- Mix to a smooth, developed dough.
2. Modified Straight Dough Method or Modified Mixing.
The modified mixing method is basically for rich sweet dough. This is basically the modification of the straight dough method to ensure that the fact and sugar are evenly distributed in the dough.
- Soften the yeast in part of the liquid, using a separate container.
- Combine the fat, sugar, salt and flavourings and mix until well combined, but do not whip until light.
- Add the eggs gradually, as fast as they are absorbed.
- Add the liquid and mix briefly.
- Add the flour and yeast. Mix to a smooth dough.
3. Sponge Method
Many Bakers feel this method of mixing is very effective to achieve a better texture, rise and even the taste for the rich yeast dough recipes. Sponge method allows the yeast to speedily and fully ferment and activate with part of the flour and water in the recipe and later incorporated with the remainder of the ingredients. This method is successfully prepared by following two stages which help the yeast action to get a head start.
- Combine the liquid, the yeast, and part of the flour (and sometimes part of the sugar). Mix into a thick batter or soft dough. Let ferment until double in bulk.
- Punch down and add the rest of the flour and the remaining ingredients. Mix to a uniform, smooth dough.
Importance of Dough Mixing
Mixing of Dough is the most important stage in the entire process of baking. During this process, both the development of dough and temperature of the dough are established. If either of them or both of them are not spot on the processing than the product quality will suffer. If you do it wrong, there is no second chance to correct it later in further processes. Hence, mixing has a great importance and must be performed with proper discipline.
The secret behind the good quality of the baked product is mixing of the dough. If you are not disciplined at it, you will struggle to get the ideal product quality for your Bread.
We hope the information in this blog has been valuable to you. Do share your comments, queries or concerns regarding this blog with us.
Have a topic in mind, you want us to write on? We are open to hearing from you. Kindly write to us on support@swissbake.ch. Thank You for reading.
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Comments
pmccool
June 22, 2017 - 10:32am
There are several questionable elements in this post
Example: "But slow mixing results into a low level of physical dough development leading to a longer fermentation process." Only if you compare it to an intensive mix that raises the dough temperature significantly. In that case, the warmer dough will foster greater yeast activity than would cooler dough. If you control for temperature, mixing methodology does not affect fermentation times.
The rest of the post is focused more on how the dough is constructed, whether as a straight dough, an enriched dough, or a dough with preferment. There isn't anything about the means and methods for mixing dough, which is what the title suggests.
It is very odd coming from a company that caters to commercial bakers.
Paul
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Muchohucho
September 18, 2019 - 6:47pm
I kinda of disagree. Athough
I kinda of disagree. Athough I don't have the xperience, i've just sh*tload of recipes, and there are so many different ways of mixing and target temps, that I find it hard to believe it is a make or break deal. A difference here and there deal, like you might not end up with what exactly you were shooting for, but something else, its not necessarily a bad thing. People tweak recipes all the time and breads come out great. Give it more credit for its resilience.
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As an enthusiast and expert in the field of baking, particularly in the science of dough mixing and its impact on bread quality, let me provide insights into the concepts discussed in the article from "swissbake's blog" on The Fresh Loaf. My extensive knowledge and practical experience in baking contribute to a deep understanding of the processes involved.
Key Concepts in the Article:
Importance of Dough Mixing:
The article emphasizes the critical role of dough mixing in bread making, stating that it is the most important stage in the entire baking process. The development of dough and its temperature during mixing are highlighted as crucial factors that directly impact the final product's quality.
Purposes of Mixing Dough:
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Distribution of Yeast Cells: Mixing ensures even distribution of yeast cells throughout the dough, essential for the fermentation process.
-
Food Distribution for Yeast: Proper mixing distributes food for the yeast, promoting fermentation.
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Formation and Development of Gluten: Gluten, a water-insoluble protein, is formed during mixing, contributing to the dough's strength and elasticity. This protein network traps gas produced during fermentation, allowing the bread to rise.
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Hydration of Ingredients: Mixing hydrates the flour and other dry ingredients, creating a well-developed gluten network.
Three Basic Methods for Mixing Dough:
-
Straight Dough Method:
- Simplest method with only one step.
- Ingredients are combined in the mixing bowl and mixed. However, caution is advised to ensure even yeast distribution.
-
Modified Straight Dough Method or Modified Mixing:
- Primarily for rich sweet dough.
- Involves softening yeast separately, combining fat, sugar, salt, and flavorings, and gradually adding eggs before incorporating the remaining ingredients.
-
Sponge Method:
- Deemed effective for achieving better texture, rise, and taste in rich yeast dough recipes.
- Involves two stages: initial fermentation of yeast with part of the flour and water, followed by adding the remaining ingredients.
Critique from the Comments Section:
-
Concern about Slow Mixing:
- A comment questions the statement that slow mixing leads to a longer fermentation process. It suggests that if temperature is controlled, mixing methodology might not significantly affect fermentation times.
-
Focus on Dough Construction:
- Another comment raises concerns about the article's focus on dough construction rather than means and methods for mixing dough, especially considering the commercial baking context of the company.
In conclusion, the article underscores the significance of proper dough mixing techniques for achieving high-quality bread. It introduces essential concepts, methods, and potential areas for further discussion, demonstrating a depth of knowledge and experience in the field of artisan baking.
