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What causes faults in bread making?
READ FAULTS FOR BREAD MADE USING MECHANICAL DOUGH DEVELOPMENT METHOD CHARCTERISTIC FAULT CAUSE VOLUME Too small Work input too high for the type of flour used Weak flour Cold dough Tight dough Not enough yeast, dough conditioner or emulsifier Short intermediate proof Short tin proof Too much moulding pressure Too much salt Under-developed (for strong flour) Too large Hot dough Slack dough Long intermediate or final proof Too much yeast Very strong flour CRUST Bubbles Wrong dough conditioner Final proof too long & humid Too much pressure during moulding Slack dough CRUST COLOUR Pale Not enough sugar Cool oven High Too much sugar or malt Too much salt Hot oven Defective yeast CRUST TEXTURE Flying top High Torn and ragged High Shiny Over-developed LOAF FORM Too bold, excessively rounded corners Under-developed Lack of boldness, flat top, sharp corners Over-developed Under-oxidisedBIRT BREADMAKING III | BREAD FAULTS INFORMATION SHEET | V1.0 2010 2 CRUMB Doughy Too much malt Flour made with sprouted wheat Under-baked Dry Over-baked Lack of dough conditioners CRUMB TEXTURE Coarse and open Weak flour Long intermediate and tin proof Not enough or wrong dough conditioner Not enough vacuum Close and tight Short tin proof Defective yeast Tight dough Too much vacuum Irregular cores or streaks Too much moulding pressure CRUMB COLOUR Dark Bran in flour Dough too hot Yellow Wheat type BREAD FAULTS FOR BREAD MADE USING BULK FERMENATATION METHOD CHARCTERISTIC FAULT CAUSE VOLUME Too small Maybe with flying top Short tin proof Tight dough Over-mature dough Too much moulding pressure Green dough caused by low dough temperature Not enough sugar or malt - sometimes a pink tinge can be seen in the crumb Too much salt Weak flour Too large Over-proof CRUST COLOUR Pale Over-mature dough Not enoughsugar or malt Heavy moulding Cool oven High Green dough Too much sugar or malt Too much ammonium chloride or salt Hot oven CRUST TEXTURE Flying top Short tin proof Torn and ragged Over-mature dough Heavy moulding Shiny Green dough LOAF FORM Too bold, excessively rounded corners Excessive maturity Tight dough Short tin proof Lack of boldness, flat top, sharp corners Green dough Slack dough Excessive tin proof Sharp ragged break Green dough Tight dough CRUMB Doughy Excessive malt Flour made with sprouted wheat Under-baked Dry Over-baked Lack of dough conditionersBIRT BREADMAKING III | BREAD FAULTS INFORMATION SHEET | V1.0 2010 3 CRUMB TEXTURE Coarse and open Green dough Over-proof Slack dough Cool oven - causing excessive gassing after loaf has set Irregular cores or streaks Over-mature dough Too much moulding pressure Tight crumb Under-proof Tight dough CRUMB COLOUR Greyish Over-mature dough Yellowish Green dough AROMA Acid Hot dough Over-mature REFERENCES Bread Research Institute of Australia 1989. Australian Breadmaking Handbook. Chapter 8 Bread faults and their correct
What is a bakers job?
Mix and prepare the dough, let it rise (proof), then bake the product.
How much sodium in one slice of Pizza Hut pizza meat lovers?
1569 calories want proof, check the website
What needs kneaded before it can prove itself?
Bread. In making traditional bread, the flour and water and yeast are combined into a dough that requires mixing by pushing and squeezing the dough in a process called kneading. When the dough is finished mixing, it needs to proof. (The term is proof, not prove.) Proofing is a period where the dough is allowed to sit until the agent that causes it to rise begins to work and the dough enlarges due to gas bubbles inside. The proofing stage demonstrates that the dough is active and it is then fashioned into the loaf shape as desired to complete rising before baking.
How do you make pizza crust?
Pizza dough is made with yeast so it does take a little advance planning, but it's easy to handle and can be frozen. This recipe makes enough dough for about two 12-inch pizzas. After the dough is ready all you have to do is put some tomato sauce, cheese and your favorite toppings on and put it in the oven. Step 1 Sprinkle the yeast into a medium bowl containing 1 1/4 cup warm water and stir until yeast dissolves. Step 2 Add 2 cups sifted flour and stir until blended. Step 3 Add another 1 1/2 to 2 cups flour and blend until too stiff to stir with a spoon. Step 4 Turn the dough out onto a floured surface and knead it for 10 to 15 minutes until dough is smooth and elastic. (See "How to Knead Bread Dough" in the Related eHows.) Step 5 Place the dough in another bowl greased with a small amount of oil. Turn the dough once so that the top is oiled. Step 6 Cover the bowl with plastic wrap and put it in a warm place for about 45 minutes--until the dough rises to about double its original size. Step 7 Preheat the oven to 500 degrees F. Step 8 Dump the dough back onto the floured surface and punch it down, getting rid of any bubbles. Divide the dough in half and let it rest a few minutes. Step 9 Roll each half into a 12-inch circle, depending on your personal preference for how thick pizza crust should be. (It will puff slightly when baked.) Step 10 Transfer the dough to an oiled pizza pan or baking sheet, or, if you have a baking stone, to a cornmeal-sprinkled wooden pizza peel for transfer directly to the stone. Step 11 Add sauce, cheese and toppings as desired. If you like, brush exposed edges of the crust with olive oil. Step 12 Bake each pizza for 15 to 20 minutes, or until crust is nicely browned and cheese is melted. == * 1 1/4 c. warm water * 1 tsp. salt * vegetable oils or olive oil * 3 1/2 to 4 c. sifted flour * 2 packages dry yeasts * pizza pan or baking sheet * 1 1/4 c. warm water * Vegetable Oils Or Olive Oil * 3 1/2 to 4 c. sifted flour * Pizza Pan Or Baking Sheet * 1 tsp. salt * 2 packages dry yeasts Tips & Warnings * If the water is too cold or too hot, the yeast will either not activate or be killed. "Warm" water should be about 115 degrees F - it should feel warm but not hot, rather like you were preparing a baby's bottle. (See "How to Proof Yeast" in the Related eHows.) * You can add a tablespoon or two of olive oil to the dough if you like. * To freeze the dough, form it into a ball, wrap it in plastic wrap and then in foil, and freeze. To defrost, put it in the refrigerator in the morning before you go to work, then take it out for an hour or two before you plan to bake. It should be room temperature when you roll it. * Possible toppings include roasted eggplant and bell peppers; sautéed onions and Kalamata olives; and wilted spinach with sun-dried tomatoes and ricotta cheese. If you like fresh basil or other herbs on your pizza, add them after the pizza comes out of the oven.
What is the reason for knocking back yeast dough after the first proof?
Because there is a lot of air in it; and you want to knock it down, because it is going to continue to grow. If you allow too much air to be in the dough, you will have large holes in your final product.
How do you make a pizza?
To make a pizza you need the folowing ingredients:yeastbread flour (white)tomato pureechesseany topping of your choice1.Get a bowl and put in your flour , yeast and some water about 400ml warmish and pour in slowly and mix every so offen.2.Put your bowl on in the oven with a wet moist towl over the top so the yeast can work and rise3.Get a chopping board and put your dough on and need for 5 minutes to make it firm4.Get a baking tray and put some gresse proof paper on and make the shape you want your pizza to be5.Put your tomatoo puree on and then your chesse6 Put any toppings on you have7.cook8. eator just ring your local pizza place and order oneyou need dough, tomato sauce, and cheese. First, you use a rolling pin to flatten the dough. Then you dollop the tomato sauce on. then put on the cheese and place in the oven for one hour. When it's done, bon appetite! (also if you want toppings just add those on with the cheese)
Why is yeast dough set aside before baking?
It has to rise, then is worked into product (buns, loaf bread), proof (more rising), then baked.
What are the causes of bread not rising?
When sourdough bread dough does not rise it is because the yeast is either dead or inactive. Yeast may become inactive if kept in a very cold place, like a freezer. Assuming you're making your bread dough at room temperature, though, chances are either that you haven't given it enough time to rise, or that somehow your yeast was killed through starvation, excess heat, excess salt, or some other mishap. You should always proof your yeast prior to mixing your dough. If it is not bubbling actively, don't bother using it.
Cooking Live Pizza Dough?
Ingredients1 1/4 ounce pa (2 1/2 teaspoons) active dryyeast 1/2 teaspoon sugar2 tablespoons olive oil2 1/4 cups unbleached all-purpose flour (up to 2)1/2 teaspoon saltIn a large bowl proof the yeast with the sugar in 1/3 cup lukewarm water for 10 minutes, or until it is foamy. Stir in an additional 1/3 cup lukewarm water, o il, 2 cups flour, and salt and blend mixture until it forms a dough. Knead the dough on a floured surface, incorporating as much of the remaining 1/4 cup flou r as necessary to prevent the dough from sticking, for 5 to 10 minutes, or unti l it is smooth and elastic.Alternatively, the dough may be made in a food processor. Proof the yeast as de scribed above and in a food processor combine it with the remaining ingredients . Process the mixture until it forms a ball, adding more water, 1 teaspoon at a time, if it is too dry, or more flour, 1 tablespoon at a time, if it is too we t, and knead the dough by processing it for 15 seconds.Put the dough, prepared by either method, in an oiled bowl and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk, and punch it down. The dough is now ready to be formed into pizzas.
What is the first proof?
After you make the dough, you cover it with a towel and let it rise until double in size, then you punch it down and recover it and let it rise a second time and then you bake it
What does proof mean in baking and how does it affect the final outcome of the baked goods?
Proofing in baking refers to the process of allowing dough to rise before baking. This step is crucial as it allows the yeast in the dough to ferment and create carbon dioxide gas, which causes the dough to expand and become lighter and airy. Proper proofing results in baked goods that are fluffy, with a good texture and volume. If the dough is not proofed correctly, the baked goods may turn out dense and heavy.
