Kneading wheat bread dough in a combine
Topic from the cycle: I want, but I don't know how, and I'm afraid to start!
The principle of kneading wheat dough for bread in a bread maker and in a combine is different.
1. It is difficult to knead tough dough in a bread maker, the spatula rotates tightly, the dough lump itself is difficult to rotate, the dough turns out to be lumpy, with impurities. The finished bread is obtained with tears in the crust, cracks, the crumb is dry, hard. Bread can be low because it is difficult for the yeast to raise the dough.
In this situation, we recommend keeping the flour / liquid balance, keeping an eye on the bun, making the dough soft - then the bread baked in the bread maker will turn out delicious and beautiful!
2. It is easier to knead the dough in a food processor, it is more convenient to get a given dough kneading option - soft, very soft, steep, etc.
When kneading in a combine, it is more convenient to track the "density" of the dough, and to regulate the degree of density, and there are no such strict rules for a bun, flour / liquid balance.
At the kneading stage, you can decide where and how to bake bread further - in a form or on a hearth, loaf, flat cake, depending on this, and make the "thick" dough.Here I will show you kneading dough in a bread dough processor of medium thickness, for baking bread in a mold.
Having mastered this principle of kneading dough in a food processor, then you yourself will try different methods of kneading dough, of different thicknesses, for different breads.Note
: I do the dough kneading in the KENWOOD CHEF TITANIUM KM-010 combine, the speeds and programs are indicated for this combine model.1. Putting all the ingredients for the dough
, named in the recipe for wheat bread, in the bowl of the food processor. You can lay applesauce, butter in small pieces, cheese on a coarse grater and other additives in small pieces.
Insert the kneading hook.2. Turn on the MINIMUM hook rotation speed.
Now the goal of the program is to thoroughly mix all the ingredients together.
Already at this stage, you can see the ratio of flour and liquid, what thickness of the dough is obtained, and what density we need.
I even prefer to turn off the program and touch the dough with my hands, this is also a good visual way to check the quality of the dough.
If necessary, I add a little (or a lot!) Flour, water, once again turn on the MINIMUM program, and once again thoroughly mix all the ingredients together.
If the goal is to make ordinary bread dough, then I focus on the quantitative composition of the ingredients The amount of flour and other ingredients for making bread of various sizes
, and then I adjust the amount of flour / water, since the dough for bread should be moderately SOFT!
At this stage of kneading, the dough visually and to the touch looks rough, a little small lumps, pimples - there is no elasticity of the dough.
The duration of the batch on this program is no more than 3-5 minutes.3. Now turn on the program 2.
A strong kneading begins immediately, the dough beats against the walls of the bowl with force, rotates strongly.
The purpose of the program: to make the dough uniform in composition, elastic, springy, convex and ready for proofing, so that gluten starts working, yeast starts working, the dough turns out to be of high quality!
At this stage, you can also adjust the flour / liquid balance, but in a smaller volume, it is advisable to do this during the first, preliminary kneading.
And if you add more flour / liquid, then it is advisable to stir the dough for another 2-3 minutes, to achieve a homogeneous dough, no impurities.
At the beginning of kneading at speed 2, a flour slurry may appear at the bottom of the bowl, this is an indicator of a "raw" dough, when gluten threads have not yet appeared, there is no connection in the dough
Continue kneading the dough further. Here you can see that the dough is still loose, not uniform. I call this dough "raw" dough.
Gradually, the dough will collect into a ball on the hook, which will either rise or fall down into the bowl, and gradually the flour slurry will collect into a ball, a dough lump on the hook. The dough will become soft, smooth and elastic.
See for yourself from the photo how the consistency, structure of the dough changes, how it turns from loose dough into plastic, soft, beautiful! And the bowl of the combine is as polished and shiny!)) The dough becomes elastic!
In the process of kneading, I turn off the program 1-2 times and visually check by touch the quality of the dough, its softness, in order to achieve the quality that suits me for a given sample of bread.
At the end of the kneading program 2, the dough will be picked up into a lump, the bowl will become clear of the dough. This is the indicator that needs to be achieved!
The duration of kneading the dough at this stage, at high speed, is about 10-15 minutes!4. Turn off the combine
, lift the hook, the dough hangs on the hook and slowly slides down.
The dough is ready for further processing.
Now proofers in the oven at 30 * C, two proofers with intermediate heaving and shaping, laying in a mold, then baking in the oven.
As a result, we will get such a beautiful bread!
Cook with pleasure and bon appetit!
I hope I helped you with my tips, subtleties and tricks!