One of the most important aspects of baking is the dough itself. Not only does it contain the moisture and sugar that are necessary for the bread to rise, but the right texture is also a key factor in producing a great loaf of bread. In this article, we’ll be discussing some tips on how to make your dough softer/more pliable so that it produces better results when baked.
The Science Behind Dough Conditioning
When preparing dough, it is important to consider the factors that can affect its pliability or softness. This includes, but is not limited to, the ingredients used, the temperature at which it is prepared, and the time spent kneading.
Dough conditioners are available that can be added to a dough before or after kneading to affect its softness. Some common conditioners include milk, water, vegetable oil, and glycerin. In general, adding more of these ingredients will make the dough softer and more pliable. Additionally, reducing the amount of yeast will also make the dough more pliable.
However, there are also some disadvantages to using conditioners. For example, milk can increase the sugar content of a dough which can cause it to become heavy and dense. Additionally, some conditioners can inhibit the growth of yeast which may result in a harder crust or increased baking time. It is important to experiment with different conditioners to see what works best for your particular dough recipe.
Common Dough Conditioners
There are many common dough conditioners that can be used in order to make your dough more pliable and softer. These include:
-Bread flour: This is a common type of flour that is typically used in bread baking. It is high in fiber which can make the dough more elastic and supple.
-Butter: Butter is another common type of flour that can be used in order to increase the softness and suppleness of the dough. Not only does butter help make the dough smoother, but it also has a rich flavor which can add complexity to the final product.
-Warm water: Warm water can be added to doughs in order to soften them up. This is especially helpful if the dough is tough or resistant to being softened. Adding warm water will cause the proteins in the flour to activate and start working together which will result in a softer dough.
How to Use Dough Conditioners
There are a number of different dough conditioners that you can use to make your dough softer or more pliable. Here are four of the most popular dough conditioners and their uses:
1. Baking Powder: Baking powder is a common ingredient in many dough conditioners because it helps to create a smoother texture and improved rise. You can use baking powder as a standalone agent or combine it with other ingredients, such as salt, sugar, fat or eggs, to create custom dough conditioners.
2. Liquid Glucose: Liquid glucose is another commonly used dough conditioner. It is a type of sugar that is often used in diabetic diets because it doesn’t impact blood sugar levels. Liquid glucose is also often used in bakery recipes because it helps to improve the structure of the dough and prevents gluten from forming webs.
3. Flour Sticks: Flour sticks are ground grains of flour that have been treated with an enzyme. When combined with water, they form a soft and pliable dough that’s perfect for pie crusts and pastries.
4. Salt: Salt is one of the oldest and most commonly used ingredients in baking recipes. It helps to increase volume, prevent caking and
Tips for Making Soft and Pliable Doughs
There are many ways to make dough softer and more pliable. Here are a few tips:
– Add wet ingredients to dry ingredients: This will create a more flexible dough.
– Use cold ingredients: This will help the dough to be more solid and less sticky.
– Knead the dough: This will help to form the gluten and make it more elastic.