Baking the dough immediately after kneading results in dense, heavy baked goods that are very poorly absorbed by the human body. To avoid this, the dough must be crushed in order to partially remove fermentation products from it. Correct kneading of the dough is easy to do - the main thing is to know the algorithm of action.
Wrinkle
Sugar, necessary for the life of lactic acid bacteria and yeast, provokes fermentation processes in the dough, which leads to the release of carbon dioxide, which loosens the product. The dough acquires a porous structure and increases several times in volume - while the amount of fermentation products in it also increases, so they need to be removed by kneading. In addition, kneading the dough saturates it with air, enhances the activity of the yeast and helps to evenly distribute the pores in future baked goods.
In the process of kneading, the temperature of the dough evens out and the yeast with carbon dioxide evenly disperses through it.
Usually the dough is kneaded two to four times, depending on the yeast used. If the yeast is dry, the dough rises moderately, while fresh natural yeast rises very strongly and quickly, resulting in a longer kneading time. Ideally, the dough should be kneaded until the moment when it starts to lag behind your hands. Also, the quality of flour plays an important role in raising the dough - if it is not too high, it is advisable to knead the dough every hour of the three hours during which it rises.
Warm-up rules
Wheat dough is kneaded no more than one or two times - in this and other cases, the duration and number of kneading depends on certain factors. So, the weaker the flour, the less it should be - and vice versa. In addition, the number of kneading is increased with prolonged fermentation of the dough and reduced with an increased flour yield - for example, dough made from second-rate wheat flour is not kneaded more than once.
Dough kneaded with whole grain or wholemeal flour is usually not kneaded.
When kneading the dough once, it should be done after 2/3 of the total fermentation time has elapsed. Multiple kneading requires the last kneading only twenty minutes before starting work with the dough. As a result, the porosity structure of baked goods is significantly improved by crushing large bubbles of carbon dioxide into smaller bubbles. Re-kneading the dough allows it to capture more air and form new pores in the future crumb. In addition, additional saturation with entrained air contributes to the oxidation of protein components and dough proteins, which significantly improves its physical characteristics.
