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In 2007, Hertzberg and fellow author Zoe François published Artisan Bread in Five Minutes a Day, which uses a no-knead method of stored and refrigerated dough that is ready for use at any time during a 5- to 14-day period. New York Times food columnist Mark Bittman described Lahey's method in his November 8, 2006 column The Minimalist. Bittman ...
Kneading can be performed by hand (the traditional way), with a mixer equipped with a dough hook, or with a bread machine. In hand kneading, the dough is put on a floured surface, pressed and stretched with the heel of the hand, folded over, and rotated through 90° repeatedly. This process continues until the dough is elastic and smooth.
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Dough conditioners may include enzymes, yeast nutrients, mineral salts, oxidants and reductants, bleaching agents and emulsifiers. [1] They are food additives combined with flour to improve baking functionality. Flour treatment agents are used to increase the speed of dough rising and to improve the strength and workability of the dough.
[53] [64] [65] Using a smaller ratio of cold un-feed starter in the range of 5% to 10% can also create good sourdough loaves, however, the fermentation time will be longer and can result in improved flavor. The dough is shaped into loaves, left to rise, and then baked. A number of 'no knead' methods are available for sourdough bread.
Kneader Reactor. A kneader reactor (or kneading reactor) is a device used for mixing and kneading substances with high viscosity.Many industries, such as the food processing, utilize kneader reactors to produce goods, as for example, polymers or chewing gum.
Fried dough is a North American food associated with outdoor food stands in carnivals, amusement parks, fairs, rodeos, and seaside resorts. "Fried dough" is the specific name for a particular variety of fried bread made of a yeast dough; see the accompanying images for an example of use on carnival-booth signs.
Puff pastry, also known as pâte feuilletée, is a light, flaky pastry, its base dough (détrempe) composed of wheat flour and water. Butter or other solid fat (beurrage) is then layered into the dough. The dough is repeatedly rolled and folded, rested, re-rolled and folded, encasing solid butter between each resulting layer.