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What else can I help you with?
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.
When was Knocking at Your backdoor created?
Knocking at Your Back Door was created in 1984.
What are test for doneness for bread dough?
Dough is ready to be baked when you make a slight finger depression in it, and the dough bounces back.
Can dough go back to its original size?
nada
How do you stop yourself knocking it on in rugby?
by passing the ball back and not droping it
How to make pasta?
To make pasta, you firstly make a pile of your flour and form a well in the middle. Then you take your egg and fold in the flour until it forms a dough. Then you can use your hands to knead the dough until the eggs have gone into the dough. To check if your dough is the correct consistency, gently push down on the dough with one finger and the dough should raise back to its original position. Keep kneading the dough, not like bread dough. If some bits of the dough flake away from the dough then don't add them back in, just throw them out as they will break up the dough when you roll it out. Then you can either use a pasta machine or cut it with a knife to form your Pasta.
Can bread dough go back to its original size?
nada
How do you change dough in to flour?
That's impossible. Dough is made by mixing flour with other ingredients. There's no way to change it back.
How do you knead?
One method for kneading bread dough (once the ingredients are mixed): # Work the dough into a ball # Restrain one end of the dough with one hand and push the other end with the heel of the second hand away from yourself and across the work surface to stretch the dough. Do not push far enough to tear the dough. # Bring back the stretched dough with the second hand onto the area of dough in the first hand and press down firmly. # Rotate the dough about 90 degrees and repeat until the dough is very stretchy and does not tear readily. (Usually 15 minutes of work.) One test for the readiness of the dough is that if a fingertip pressed about a cm into the dough and released the dough will bounce back most of the way. Kneading incorporates air pockets into the dough through folding and activates the gluten proteins in the flour to bind the dough giving it strength and resilience.
Why is it important to prove the dough after kneading?
Proving or Proofing dough makes little air bubbles in the dough. The air bubbles make the dough light and airy, instead of hard and flat. To test if dough has risen or Proofed enough, poke the loaf. If the poke leaves a hole, the dough is ready. If the dough springs back right away, it needs more proofing/proving.
Will Fiona and you get back together?
Why you knocking on my dooor foorr€/? stupi8d .. andget my name right !
Work the dough by hand or in a mixer with a dough hook to develop gluten and evenly distrubute ingredients?
Kneading bread dough. Push down with your fist, pull it back and double it over and repeat. 5 to 8 minutes.
