When is dough smooth

Remember I said the gluten starts forming on its own with water? If you rest a dough for long enough then it will form the same amount of gluten. A few times folding the dough in on itself helps the gluten organise to become better structured — but the gluten is all there.

A medium knead is all that is required. It then only needs 1 minute of kneading to become smooth. If you are a beginner then it may take a little longer. Use the heel of you hand to push the dough away slightly, then pull it back and fold on top of itself. Kneading firstly pushes around the flour to get the water absorbed, and secondly gets the gluten strands aligned into a stronger network.

As long as you are stretching and folding, then you are doing it right. Essentially you need a flour with enough protein content. Many flour brands display their protein content online, so do some research before you buy. Another sure way to pick a good flour is just use the designated type. A bread flour is suitable for making pizza. All purpose can sometimes be on the low end of the protein scale.

Some go to brands are the Caputo pizzeria flour which is available worldwide. Generally speaking, any well known brand of bread or pizza flour will work well. So if you are used to stretching by hand then it may not be possible. You will probably be able to roll out the dough with a rolling pin, but it may tear in places.

Another way to get the pizza into shape is to press the dough into an oiled tray. Just use your finger tips to press the dough to the corners for a fool proof way to shape the pizza.

Just give the baking tray a good coat of oil otherwise it will stick. Many beginner bakers make the mistake of under-kneading their dough, which often causes it to be ragged as well as ruining the overall texture and rise of their bread. The Poke Test: This test is as simple as it sounds. All you have to do is poke your dough. Take a fingertip and press it about an inch into your dough. If it springs back quickly, the gluten development is sufficient and your dough should be ready. With both your hands, gently pull the dough as thin as you can get it without tearing.

Bake according to recipe directions. Keep in mind that bake times vary. Always bake on center rack unless otherwise specified in recipe. Use an oven thermometer to check the accuracy of your oven.

Yeast begins producing carbon dioxide gas leavening as soon as it is activated and continues until the dough is baked in the oven. In the first few minutes of baking, in a hot oven, the yeast gives its all to produce a surge of leavening. When a dough is par-baked, the yeast activity is stopped, the dough has risen to its final volume and there is no risk of damage to the yeast or dough structure during frozen storage.

We recommend par-baking for smaller dough pieces — such as dinner rolls and sweet rolls. For most breads, remove from pan immediately after baking and cool on a rack to prevent the bottom crust from becoming moist and soggy. For some richer breads and sweet baked goods, cool in pan for 10 minutes before removing from pan. For crusty breads: Store unwrapped on the counter. Once sliced, place breads in closed paper bags.

For soft-crust breads: Store in airtight plastic bags or wrap tightly in plastic wrap or foil and store at room temperature. Frozen storage: This is the best way to preserve the freshness of the loaf. Wrap first in plastic wrap or foil, then place in a self-sealing bag. Let bread thaw at room temperature, partially unwrapped to allow moisture to escape.

Slicing bread before freezing will make it possible to take out a partial loaf at a time and will shorten the thawing time, as the slices can easily be separated. However, it may not stay as fresh for an extended period of freezing. Find A Store. Prepare Yeast. There are two ways to incorporate yeast into dough: 1: Dry Blend Method: Yeast can be blended directly with dry ingredients 2: Rehydration Method: Yeast can be dissolved in liquids before mixing with the dry ingredients.

First Rise. Gently stick two fingers in risen dough up to the second knuckle, and then take them out. If not, cover and let dough rise longer.

Repeat test until you get desired results. Punching Down. Follow your recipe for shaping the dough. Final Rise. Lightly touch side of dough with your fingertip. If the indentation remains, the loaf is done rising and ready for the oven.

What is Oven Spring? Par-baking Rolls When a dough is par-baked, the yeast activity is stopped, the dough has risen to its final volume and there is no risk of damage to the yeast or dough structure during frozen storage.

Par-baking Prepare the dough according to the recipe instructions up to the baking step. Only bake them to the point when the crust has formed but has not started to turn brown.

Cool completely, then wrap airtight and freeze. Final bake Remove par-baked rolls from the freezer Separate and place on prepared baking sheet or pan Cover and leave at room temperature for minutes, or until they are completely thawed. Bake the rolls for 10 — 15 minutes, or until they have reached the desired crust color.