In this contribution to the science of baking bread, we will check how the mixture of bread dough, and why is it at all mixtures.
Wheat and rye flour are the only flour, from which it is possible to bake bread. Yep, it really is. All other breads, such as barley, corn, rice, buckwheat, oat, soybean, and potato contain wheat or rye flour. Spelt wheat is the only type so that it is the same as for wheat.
The main components of flour are starch and protein. Starch is a polysaccharide composed of amylose and amylopectin, both of which are put together from a multitude of glucose molecules. When the flour mixed with water, activated enzymes in the flour, which begin to decompose starch to maltose and the glucose.
Maltose and glucose are the very food yeast. By kneading the dough well wetted achieve an even distribution of starch and enzymes after test that most effectively break down starch to maltose and glucose.
By the way, malt, which I want to add test, mainly maltose.
Another component of the flour proteins in groups of albumin , globulin , gliadinov and gluteninov . Quite proteins from the last two groups are those who are separated from nekrušnih bread flour. These, in water-insoluble proteins form a network between the kneading that is called gluten. This network is trapped between the dough has risen, CO 2, formed by the yeast fungus in the metabolism of glucose.
Gluten has a somewhat negative connotation today, because of unfortunates with celiac disease . They assist with brezglutensko diet, bread is baked with flour brezglutensko bonuses, which have similar physical properties (network formation) than gluten.
Protein molecules are long. The meal they are bent to themselves, like nudli for beef bouillon, which are rolled into small piles. This is due to intramolecular bonds. Kneading break these ties and straightens proteins. When nudle brew the soup, are also flattened, become flexible. The more you knead the dough, becoming solid, smooth, elastic, and therefore it is increasingly difficult to knead, but any less beautiful because the protein binds water.
The key question therefore is how much time and how it shapes a? Khmm. The second part of the question can best save by buying the conditioner, which then only choose between speed min, 1 and 1.5. On hand to kneading it to put the dough away from you and then stretch it towards you and prepogneš back away from you again and prepogneš stretch. Sort of. It starts very pocasto, then it becomes all the more enjoyable and ultimately shapes a dough just luštno, even if you knead a soft dough. In tršem be a little more energy.
How much time? Until you can do and then some more. By 10 min, the only effort, but if you can do up to 15 minutes and you win. If you work with the conditioner, but also anywhere from 10 to 15 min.
I had a serious purpose of this scientifically verifiable and measurable results, but then I had a problem when I start timing. As soon as I begin to add flour or water when all the flour in the dough? Let me explain how even knead dough. In a bowl I put the conditioner water, yeast and sugar optional. Put on a mixing spatula and I mix and gradually add flour. Just before the end add the salt and fat option.
Here it goes:
End only when it becomes dough, and put the kneading blade, add the remaining ingredients and knead for:
Raymond Calvet, the authority of kruhoznanstva, says in his legendary book The Taste of Bread that you need an average of 3-5 min at the lowest speed to mix the dough (the stage in which combine all the ingredients together) and then 7-10 min to the next lowest speed, depending on the bread.
Now we have a recipe for sesame bombs. You need:
- 250 g of purpose flour for dough
- 250 g flour type 500
- 140 ml milk
- 135 ml of water (including liquid milk 55% depending on the amount of flour)
- 20 g yeast
- 50 g butter
- 10 g salt
- teaspoon of malt, honey or sugar
- sesame, poppy, linseed, sunflower or pumpkin seeds for a scattering
In the bowl of warm water and assessment of warm milk, add yeast and sugar and gradually add the flour while stirring (which, however, you start). Once you have the 3 / 4 of the total quantity of flour, add butter and salt molten, pregneti and then gradually add the remaining flour until you get a compact, smooth and elastic dough does not stick to the hands. If you're beautiful, add in flour.
The dough in greased bowl suspended and let rise for an hour, or. not rise until doubled in size. Additional test vzhajanosti can do to pomočiš finger in the dough. If you pick up back then has not risen enough.
After proving potlači dough, gently pregneti, potlači in a square and thirds Fold inwards. Turn the dough 90 degrees, put it back in hvadrat potlači and fold it in thirds inside, now of course in another direction as soon as possible.
This folding is a feature Sesame bombs, but is useful for any bread. Such prepogimanjem achieve that gluten is stretched dough with this bread firms and keep the shape that we paid him. Especially relevant in fewer tests.
Now the dough to the desired number of cuts or bombs (6-9). Each piece of dough into a circle potlači, and then go around and around and zavihaj edge in the middle of the circle. Rob grabs a circle with two fingers, thumb above, the cursor below the pick up, turn around, so that the thumb is now back at the top and push in the middle of the circle. This is repeated 6-8 times to get around. The resulting pile of dough and turn against him now zateguj bottom to get a smooth surface.
Cover with greased bombs transparent foil and let stand for half an hour to slightly rising. Then by the aid of milk (only the upper side) and roll around in Sesame (or other) seeds. Put them on baking sheet sprinkled with flour, cover them with foil and let it rise until it reaches almost 2x the size (compared to that immediately after creation).
During fermentation gray oven to 250 ° C (or as simply a) and to prepare razpršilko with warm water.
When the bombs, rise you can with a razor blade or sharp knife (a bread knife is fine) on a cross, prerežeš zapelješ in the oven, with a few špricneš razpršilko, you close and looking at how to bake. 10-15 minutes will suffice.
When the bombs baked, take them out of the oven and the baking trays stacked on them to cool.
Spreads with butter and jam .
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