HOW DO YOU HANDLE A DOUGH? WHAT DOES MAKE-UP OR ROUNDING MEANS? WHY DO YOU HAVE TO ROUND A DOUGH?
Some say you should slap it, others say just bang it on the board or bench, many say just go ahead and give it a twist here and there.
I say be kind. Gently folding the dough and rounding it to even the surface or skin. But why?
Watch and learn....
Rounding means to seal the dough, to contain the carbon dioxide in the dough by forming the dough into a round shape and at the same time smoothening the surface. Easy to understand but hard to do for every beginner. Students at my hands on class find this task the most challenging and my over used line of the first day class is "Don't worry, by the end of the course, you will learn how to do this blindfolded."
True.
So, after mixing the dough and getting down to the gluten part, you need to round the dough (the whole batch) and relax the entire batch covered. If the air is too dry, you might want to spray some fine mist of water onto your kitchen towel to prevent skin from forming on your dough. 10-15 minutes is all you need to rest the dough, depending on the temperature and humidity in your kitchen.
Next is the scaling stage, where you need to weigh the whole batch and divide it into the desired number of pieces or yield. If you need to make pandesal or dinner rolls that weigh say, 30 grams per piece,then you need to weigh the dough to find out how many is the yield. You do not need to do this once you manage to standardize your recipe.
After scaling, comes the rounding again, covering and resting. Then the shaping or filling part comes in. Why do you need to do all this? To create perfectly uniform and standard sized products. If you have a moulder, all you need to do is to place the dough and the moulder will cut the pieces for you but it costs a whole torso!! So do it the old fashioned way, it is fun especially if you have kids in the house, they will love this!!
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True.
So, after mixing the dough and getting down to the gluten part, you need to round the dough (the whole batch) and relax the entire batch covered. If the air is too dry, you might want to spray some fine mist of water onto your kitchen towel to prevent skin from forming on your dough. 10-15 minutes is all you need to rest the dough, depending on the temperature and humidity in your kitchen.
Next is the scaling stage, where you need to weigh the whole batch and divide it into the desired number of pieces or yield. If you need to make pandesal or dinner rolls that weigh say, 30 grams per piece,then you need to weigh the dough to find out how many is the yield. You do not need to do this once you manage to standardize your recipe.
After scaling, comes the rounding again, covering and resting. Then the shaping or filling part comes in. Why do you need to do all this? To create perfectly uniform and standard sized products. If you have a moulder, all you need to do is to place the dough and the moulder will cut the pieces for you but it costs a whole torso!! So do it the old fashioned way, it is fun especially if you have kids in the house, they will love this!!
MORE UPDATED ARTICLES AND BLOGS ON BLOGSPOT AND TWITTER