Rally In The Kitchen: Using The Dough Hook To Mix And Knead

This is a video intended to enable someone to use a mixer to accomplish basic kitchen tasks. I have not perfected my talents for giving presentations.

Note: generally speaking, the most important point to understand when making bread dough is that bread dough should not be sticky, the dough should not stick to your hands, to the mixer bowl, or to the bottom of the mixer bowl; if the dough is sticky, add more flour

I used the mixer to make pizza dough. Italians put oil in bread dough. Some focaccia recipes contain lots of olive oil. After making a lot of dough, someone should probably notice that the dough becomes more elastic after kneading the dough. THIS MEANS THAT IF SOMEONE OVERWORKS PIZZA DOUGH, THE DOUGH WILL NOT STRETCH TO BECOME THE SIZE OF A PIZZA CRUST. Once the dough is too elastic, wait 10 minutes without touching the dough. The perfect time to make a pizza crust is 10 minutes after punching the dough. Then the dough can be massaged into the shape of a pizza crust.

Gluten traps the gas created when the yeast ferments. The yeast is the leaven. Leavening bread is adding yeast or a different leaven to the flour to make the dough rise. Baking powder and baking soda are different popular leavens for making bread. Baking powder is usually used to make biscuits. When there is more gluten in the dough, less gas will escape. The texture of the bread will be different.

I believe that beaten egg whites can be used to leaven cake batter. The air in the beaten egg whites is the leaven. After folding the beaten egg whites into the batter, the volume of the cake batter is greater. This process may be equivalent to using yeast since the volume of the batter is increased by air which is a gas.

In a rational economy, flour should be packaged based on the size and content of the gluten. In America, bread flour is more course, and bread flour has a lot of gluten. Cake flour is more fine, and cake flour probably has less gluten than bread flour. All-purpose flour is in the middle. There is a difference between winter and summer wheat. I currently only know one difference. Winter wheat is exciting to touch because winter wheat is soft. Biscuits are usually made with flour that contains winter wheat.

Download The Recipe:

Chicago Style Deep Dish Pizza Dough

Make A Pizza:

Chicago Style Deep Dish Pizza Experiment Continued 1

Follow The Links To Know More About Artisan Bread:

French Baguettes Recipe Demonstration – Joyofbaking.com

Fleischmann’s Breadworld

Artisan Bread Making

Handmade Sourdough: From Starter to Baked Loaf


6 thoughts on “Rally In The Kitchen: Using The Dough Hook To Mix And Knead

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