Do you fear kneading dough? Do you fear the end result. However, before I start kneading dough, I always have a dilemma; What kind of flour to use? Whole wheat or refined white flour is better? Read the article and overcome your fears.
Dough Related Recipes & Science Behind
My love story in dough related recipes. I loved cooking since the age of 8 years but my relationship with dough started 15 years ago. As a person of science, particularly in dentistry I loved making hypothesis, observing them, and making conclusion. Moreover, My path and love to dentistry made me love molding and following and creating some rules (all based on hypothesis and conclusion). Since I am from the mankind spices, I can always make room for a second love. My second love and scope is in public health including food safety. This field taught me rules, recommendations on how to keep my food away from pathogenic invader and keep myself as healthy as I can. I can hear you saying: Despite your knowledge in science, you got cancer. It is true I had cancer and no one can prevent cancer. Yet, all you can do is to have a healthier body that will allow you to fight cancer and tolerate the treatment you have to go through.
Intimidation and Fears of Dough Related Recipes
Many people are intimidated by the act of cooking. They fear the science behind food and the order they have to go through when cooking. I have heard many people expressing their fears of dough and the advanced conclusion of epic failure. However, the dough is basic science, and there is nothing to discover since everything is written and explained. Once you master the rules and recommendations on how to behave with the ingredients, your imagination will have no limits.
What Kind of Flour to Use / Dough Related Recipes
Before start kneading dough, I always have a dilemma; What kind of flour to use? Whole wheat or refined white flour is better? I will not get into the scientific explanation of the 2 types of flour; The only thing you have to know is that the white flour rises and makes large bubbles. On the other hand, the whole wheat is compact and dense whole flour and water are skipped. What is gluten and how it is formed?
Gluten is the workhorse of every dough and pastries we make. The flour contains insoluble proteins known as glutenin and gliadin. When these proteins are hydrated, they make gluten. Gluten makes the dough and cakes rising and fluffy. On the other hand, the whole grain flour takes an upper level of work. Unlike the refined wheat, the whole wheat is unrefined and it contains germs and bran. The germs and bran make the dough heavier and hamper it from rising. Germs and bran hold minerals, dietary fibers, and omega-3 fatty acids. Those components make the whole wheat more difficult to work with, unless you know the right steps and proportions. Once you master the steps, you will be surprised how a dough made by whole wheat grain could be fluffy and soft.
Basic Rules for whole wheat
- The flour needs more water
- The ratio of water and whole-grain has to be 430 ml: 450 g (the water has to be 90% of the content of the dough). The water makes it fluffy and light.
- Never over-knead the dough. The bran in the whole wheat will act like a knife and cut the dough and slice the gluten in it. A quick mix will do the job
- Whole grain needs more time to raise than the white flour
- When the dough raises, you have to bake it. Otherwise, the dough will reverse and go flat
Tips / Dough Related
Is it tender or tough?
It has never to be tough. When the dough is tough you will have a compact and hard to chew.
Can you mold it easily or is it hard to work with?
If you cannot mold it with ease add water
Has the dough formed bubbles?
The bubbles indicate the interaction of the yeast with the sugar. When both ingredients interact, they trap moisture and carbon dioxide in the dough. The bubbles make the dough to expand when exposed to high temperatures.
Mistakes / Dough Related
1- Not kneading enough the dough.
2- Adding the salt and yeast together – The salt deactivates the yeast.
3- Not waiting enough the yeast to interact with the sugar.
4- Not waiting enough the dough to proof
Best & Easiest Bread Recipe
Have you ever tried to make bread? here is the best and easy bread recipe. Have you ever felt the aroma of freshly baked bread? This fragrance triggers a center in your brain and releases dopamine. This hormone makes you feel relaxed, happy, and cozy. At this moment, all you want is to curl up on the couch under a soft blanket. Working and molding the dough gives you a relaxing feeling, not to mention that the homemade bread is more beneficial to your health than the manufactured one (no preservatives added). With the dough, you can create a variety of forms and dishes. Moreover, you will be amazed by the results of your creations. Today, I will show you how easy is to prepare and bake a homemade loaf. I hope you will try at home!