How to check if the dough is ready for baking? Finished dough temperature

[How to check if the dough is ready for baking? Finished dough temperature]

How to check if the dough is ready for baking? Finished dough temperature

For example, L. Ya, Auerman wrote that when the fermentation temperature rises above 25 degrees, the rheological properties of the dough significantly deteriorate. In simple terms, the dough liquefies, retains its shape worse, gluten is noticeably weakened. And even worse, fermentation in a bread maker affects the dough, where fermentation is accompanied by heating to 40 degrees.

Often on the forum the question arises, how long and to what extent should the bread dough be allowed to stand to make the baked goods beautiful and neat!

There are several basic ways to check if the dough is ready for baking:

1. The readiness of the test is recognized by increase in dough temperature by 2 * against the initial... In this case, the initial temperature of the dough is about 30 * C.

2. Dough volume increase by 2 times, the presence of bubbles on the dough, convex surface;

3. If, after pressing your finger on the risen dough, the fossa is leveled SLOWLY - the dough is ready;

4. If, after pressing your finger on the risen dough, the hole is leveled FAST - the dough is not ready yet;

5. If after pressing the finger on the risen dough, the pit REMAINS - the dough fermented;

How to save the dough if it is fermented during the proofing?

Baking a high hearth bread from such a dough will not work - the bread will fall off and when finished, it will turn out to be low, creeping, and may even have a heavy crumb.

Bread in the form will also not work high, and may fall off, settle right in the form.

In such cases, it is better to immediately switch to another form of bread product: for example, roll out flat bread on a baking sheet, let it rise about twice and bake in the oven - you will get quite a decent flat bread, like a ciabatta!

In the same way, you can quickly form a cake or several small tortillas, allow to distance and bake in the oven.
In this case, a baking temperature of 180 * C is quite enough.
You should always pay attention to the recommendations of the authors of bread recipes, recipes from books and so on, since there are different ways of proving the dough, the consistency of the dough itself and other subtleties of kneading, proofing, baking.
What options do you have for saving bread dough?

Suggest!

[Thermometer for test]

It is optimal that the temperature of the dough after kneading is about 28-30 * C, which can be measured with a dough thermometer

Thermometer for test I have such



Take-off temperature from -25 to + 50 * С, case plastic, and it is right! I bought it as a "test thermometer"

Now the thermometer is + 24 * C, the same as the temperature in the kitchen. So it works just like a regular thermometer.
Apparently the whole "trick" in plastic closed caseso that glass and mercury / dye do not accidentally get into the dough during kneading.

The dough preparation technology provides for a proofing temperature of about 28-30 * C. Insert a thermometer into the finished dough and measure the temperature of the dough

In these photos, I recorded the moment the temperature increased by 2 * C and the test doubled.

1. The dough just after kneading, I transferred it to a ceramic bowl, inserted a thermometer for the dough into the dough, and fixed the initial temperature of 28 * C, this is necessary for me to know at what temperature the dough should be further tempered - at low (room) if the dough turned out overheated, or put in the oven to warm the dough.



The thermometer clearly shows that the temperature inside the dough is 28 * C - a good temperature, which means that the dough will be allowed to stand in the oven at 30 * C, it will not cool down during the proofing, but on the contrary it will warm up, the temperature will increase, and the dough will double in volume.



2. These photos show the moment when the temperature rises by 2 * C and the dough volume doubles.





As a result, proving and increasing the rate. dough for only 2 * C, the dough turned out to be openwork inside (visible in the well from the thermometer), the yeast from the heat began to actively multiply.

Here in the photo there is wheat dough with whole wheat flour 50x50, and I also tempered the dough with a thermometer and increasing the temperature by 2 * С



And this is the bread made from such a dough


This experiment of mine surprised me with its simplicity, so that the dependence of the temperature inside the dough and its increase in volume is clearly traced! I didn't even look at the time, only at the thermometer readings!
Temperature is one of the main factors, using which the technologist can regulate the progress of the dough preparation process.
It should be borne in mind that the optimum breeding temperature for baker's yeast is kept at 25 ° C, while the optimum temperature for alcoholic fermentation is about 35 ° C.

At elevated temperatures (30-40 ° C) in the dough or dough, more favorable conditions are created for the life of acid-forming bacteria. As a result, the acidity of the dough or dough increases.

As a result of an increase in temperature, the elasticity of gluten decreases and its extensibility and spreadability increase. The quality of the weak gluten is especially deteriorated. When the temperature of the dough changes from 25 to 35 ° C, its physical properties change.

An increase in the temperature of the dough "weakens" it and the gluten, while lowering it "strengthens" it.
This is explained, obviously, by the fact that as the temperature of the dough rises, the rate of swelling and peptization of flour colloids, as well as the action of dough enzymes, increases.

In production, dough and dough are usually prepared at a temperature of 26-32 ° C.
It is advisable to cook dough made from weak flour at a lower temperature. An increased temperature of dough keeping can be recommended only for dough made from "strong" flour.

It should be remembered that an increase in the temperature of the dough (up to 35 ° C) forces alcoholic and acidic fermentation in it.

[direct dependence of doubling the dough volume on an increase in dough temperature by 2 * C.]

Here I show a photo of the moment when the dough is ready and proofed, when the dough after kneading was at a higher temperature.
I insert a thermometer into the dough - temperature 39 * C - overheating of the dough after kneading. According to the baking technology, at 40 * C, a sharp growth of yeast begins, which is not good for the first rise of the dough.





The readiness of the dough for baking is checked by increasing the temperature by 2 * C. In the photo we see this moment - doubling the test and increasing the pace. by 2 * C (at the beginning of the proofing 39 * C, at the end of the proofing 41 * C)



Such dough should be allowed to stand in a cooler place, on the table, in order to lower the temperature of the dough a little, and to prevent rapid growth of yeast. But I put the dough for proofing in the oven at 30 * C, waited for it to double in size, and the temperature by 2 * C. As a result, the diagram of the temperature dependence and the increase in the dough volume worked perfectly again !!! But, unfortunately, the dough I received was over-milked and of poor quality for full-fledged baking on the hearth; when baking, the loaf "sat down", became denser and lower, denser.





Let it be so!
But, now I clearly know that:
- the dough does not need to be made too warm when kneading, monitor the temperature of the ingredients in the bookmark.
- take measures so that the temperature of the dough after kneading is at the level of 25-28 * C.
- measure the temperature of ingredients when placing in the dough
- the dough during proofing must be in "free flight", proofed only at a temperature within 30 * С, and not depend strictly on the proofing time.
- eat when proving the dough, direct dependence of doubling the dough volume on an increase in dough temperature by 2 * C.

Good and proper bread for you!

Since the temperature of the dough affects the kneading, proofing, it must be controlled, and try to keep it within the normal range.

We control the temperature when kneading the dough, put ingredients in such a temperature into the dough so that in the end the temperature is at the level of 28-30 * C.

- If the temperature when kneading the dough is still higher than the norm, you should probably do the proofing of the dough a little at a lower rate. (just on the table) and a longer period until the dough normalizes and doubles. The thermometer must be kept in the test at all times for control.

- If the temperature during kneading was below normal, perhaps the dough should be proofed at a higher temperature, for example, in the oven at 30 * C, so the dough heats up faster, and the increase in temp can be monitored with a thermometer. by 2 * C, and double the dough volume.

Something like this ... thinking aloud from books read and my own experiments with bread dough

Quote from the book "Confessions of a Baker" by Gerard Aze (France)

“Let me remind you of Rule 56, which is extremely important for successful baking. As I said, it means that the total temperature of the air in your kitchen, flour and water should be 56 * C. For example:

Air temperature: 22 * ​​С
Flour temperature: 20 * С
Water temperature: 14 * С

Individual values ​​can vary by several degrees, but the amount should remain the same. "

[ICE in the dough!]

ICE in the dough!

The material is provided by the site, for which I express my gratitude to the Author!

Sometimes, for reasons beyond our control (well, it does not work out correctly, that is, to cool the water to the required temperature, or an excessively high speed of the kneader overheats the dough), we are simply forced to use flake ice when kneading the dough. In order to correctly calculate the amount of ice, it must be remembered that when h2o passes from a liquid state to a solid state (i.e. ice), water loses its blood 80 kilocalories.

Well, now the calculation. Suppose we want to get the dough after kneading with a classic temperature of + 25C. To do this, according to the recipe, 3 liters of water with a temperature of + 5C must be kneaded. The temperature of our water is + 10C. Subtract the calculated (+ 5C) from the available ones (+ 10C), it remains + 5C. This means that for every liter of water we get a temperature difference of + 5C. (In addition, we remember that water loses its 80 kilocalories when it goes into a solid state).
5 (C) x3 (liters) and divide by 80 (kilocalories) = 187.5 grams of ice.
Subtract 187.5 grams of ice from 3000 grams of water = 2812.5 grams of water.
The bottom line. To get + 25C after kneading the dough with temepartura, we will have to add 187.5 grams of ice and 2812.5 grams of water at the temperature of + 10C.

Don't overheat!

Admin, stunned Where did you buy such a thermometer?
Found, but only registered users are told the price. How much did you buy for?

Admin, stunned Where did you buy such a thermometer?
Found, but only registered users are told the price. How much did you buy for?

The thermometer itself is not expensive, about 60 rubles

[Calculation of the set dough temperature]

Calculation of the set dough temperature

From Jeffrey HAMELMAN's book "BREAD" Technology and recipes.

One of the most important skills a baker must possess is the ability to precisely regulate the temperature of the dough. The positive aspects of this skill are undeniable: more stable fermentation and bread flavor; more predictable production plans. If one day the dough leaves the kneading machine at a temperature of 18 ° C, and the next day - 27 ° C, it is impossible to achieve constant product quality. For professional bakers who load the oven over and over again, keeping the dough temperature exactly right means that there will be no prolonged downtime, during which the oven burns fuel; there will be no situation when the pieces have already moved away and are ready for baking, but cannot fit into the oven. At home, the baker is always in a relatively disadvantageous position - he does not have the opportunity to knead the same strong dough as in a bakery and serve good steam into the oven - therefore it is especially important to create absolutely all possible conditions for the dough. By kneading the dough in a given temperature range, even at home, you will simultaneously ensure both an improvement in fermentation and the development of taste and aroma, as a result you will constantly get high quality bread.After all, when handling something as lively as bread dough, we must do everything we can to make billions of microorganisms happy. And we do this by creating a temperature for them that is favorable both for the production of gas by the yeast (which creates the volume of the bread) and for the development of lactic acid bacteria that form good taste. Most often, microflora function best in the temperature range of 24 to 26 ° C, especially in wheat bread.

Desired dough temperature is not a scientifically accurate figure; there are many variables that affect its value. The best and always available to the baker means of obtaining a dough with constant properties is to comply with the kneading parameters at which the dough has a temperature within the specified limits. There are several factors to take into account when calculating the target dough temperature. These factors are variables that we cannot regulate when preparing to knead the dough: air temperature, flour temperature, kneader's “friction coefficient” and dough fermentation temperature (if applicable). By measuring them, we can quickly and easily calculate the water temperature (the only variable that we can regulate).

Suppose we want a dough temperature of 24 ° C. For a quick cook test, we multiply 24 by 3, and if there is dough, then by 4. The result is the total temperature coefficient. After its determination, the known temperatures are subtracted from the obtained value, and the result is the temperature of the water used to make the dough. The table below shows two calculation examples.

Test value
Parameter / quick cooking / dough
Desired dough temperature, ° С - 24/24
Conversion factor (multiplication) - 3/4
Total temperature coefficient - 72/96
Minus flour temperature, ° С - 22/22
Minus room temperature, ° С - 20/20
Minus dough temperature, ° С - NO / 21
Minus coefficient of friction, ° С - 13/13
Design water temperature, ° С - 17/20

For the quick cook test, using water at 17 ° C, a dough with a temperature of about 24 ° C is obtained. For sponge dough, the same temperature is reached at a water temperature of 20 ° C.

What is this "coefficient of friction" and how can we determine its value for our mixer? When the dough is rotated, heat is generated in the dough due to the friction between the dough and the kneading organs and between the dough and the bowl. During kneading, the increase in temperature is largely due to friction, the effect of which is quite large and must be taken into account when calculating the desired dough temperature. Indeed, for a dough that is kneaded for 3 minutes at the first speed and 3-4 minutes at the second, the friction coefficient for most mixers is in the range of 12-14 ° C - a fairly significant temperature rise. The degree of friction that occurs during kneading depends on the type of mixer used (tabletop, spiral, with an inclined kneading body or planetary), the duration of kneading and other factors: the kneading speed and the amount of dough in the bowl.

There are several ways to set the coefficient of friction for a specific mixer. First, a trial one: calculate the required dough temperature and take the friction coefficient equal to, say, 13 ° C, then knead the dough as usual. After kneading, measure the temperature of the dough and compare how much the actual temperature differs from the desired one. If the temperature of the dough is, for example, 1 ° C lower than expected, reduce the coefficient of friction by 1 ° C and use this lower value for the next batch. A more scientific method for determining the coefficient of friction for a specific mixer is to test the dough. But at the same time, we consider water (and not the coefficient of friction) as one of the variable factors and take water of a certain temperature for mixing.Then we measure the temperature of the dough after kneading and use the results to calculate the coefficient of friction. It is important to knead the dough as usual, for example 3 minutes at the first speed and 3 minutes at the second. After determining the coefficient of friction for this mixer and the kneading mode, this coefficient of friction should be used whenever we calculate the required dough temperature. Below are two examples of calculations.

Test value
Parameter / quick cooking / dough
Actual dough temperature (after kneading) * С - 25/25
Conversion factor (multiplication) - 3/4
Total temperature coefficient - 75/100
Minus flour temperature, ° С - 22/22
Minus room temperature, ° С - 20/20
Minus dough temperature, ° С - NO / 21
Minus water temperature, ° С - 19/19
Calculated coefficient of friction, ° С - 14/14

I would like to tell a true story on this topic. Several years ago on September 1st, I went to King Arthur Bakery. The summer was hot, and when I entered the bakery early in the morning, all the windows were open. I measured the temperature of the air, flour and poolish dough for the bread that was kneaded every morning (we knew the coefficient of friction and did not need to be determined every day), and calculated the water temperature for the French baguette dough: I needed water at 1 ° C. In the summer we keep big buckets of water in the retarder, and I added some ice to a couple of them to bring the temperature up to the required 1 ° C level. When I kneaded the bread, the temperature of the dough turned out to be 24 ° C - as I wanted.

Four days later, I was again at the same bakery. Again the windows were wide open all night, but this time a cold wind blew from the north at night. It was cool in the bakery - delight! I measured the temperatures of the air, flour and poolish, and this time the French baguette required 35 water I rubbed my eyes a couple of times but put skepticism aside and took warm water from the heater. After kneading the dough for the French baguette, its temperature was set at 24 ° C. In four days, the temperature of the dough water changed by more than 30 ° C, and in both cases the final dough temperature turned out as I wanted - for which I could only thank this method of quickly calculating the desired dough temperature.

Here on the forum in one of the topics I found the "piece in a glass" method. Put a piece of dough rolled into a ball in a glass of water at room temperature, and put the dough itself on the final proofing. When the piece floats, the dough must be put into the oven.

Today I tried it on a wheat "liquidish" (it was impossible to roll it into a ball, sticky to my hands) sourdough dough and it looks like it worked! I kept walking and looking at the dough and the glass. The test showed that it was about to be ready, I thought for another 5-10 minutes maximum, and I definitely needed to go to the oven, but this "thin piece" seemed to me to never come up. I was distracted by children for literally a couple of minutes, I come, and he swims! My joy knew no bounds) .. Let's see in the morning what kind of bread turned out.

Tatyan, do you think this method will work on rye dough? Is rye quite "liquid-sticky"?

Tatyan, do you think this method will work on rye dough? Is rye quite "liquid-sticky"?

You can try on a piece of dough, suddenly it turns out

I think that now you were playing with wheat dough, a small piece. Wheat dough is easier to process, it was saturated with oxygen from the yeast and sourdough, many bubbles formed inside, they lifted the dough up, it floated, and if the water was also warm in the glass ...

The rye dough is heavy, there is practically no gluten in it, it rises very reluctantly, you can expect a submarine to surface for a long time ...
And if you take a piece of dough weighing 500 grams of flour, that is, the dough itself weighing 700-800 grams, then you will have to wait a long time.

But, then they are experiments ... you need to try!
Bring good luck and results here - we are also interested

Tatyana, you say that the dough should not be too warm. I, like many, do not have a thermometer for the dough, but a rather warm dough comes out of the bread machine. How many degrees is it, can you measure it? And yet, well, sort of for comparison, can you compare with anything the desired temperature? You are so masterful at comparing it with an earlobe, a baby's bottom, a woman's breast. ..

Whether you want it or not, but if you are baking bread, especially in the oven, you will have to buy a thermometer for the oven, and a temperature probe, and so on.

The temperature of the proofing of the dough in the cold oven is about 26-30 * С
I don’t know what temperature near the earlobe, I didn’t measure 36.6 * C under the arm.
With angina, it can be 38 * C and much higher, under 40 * C, but this is a lot for proofing the dough!

Tell me about the temperature probe. I have one attached to the oven and recommend using for meat. Can I use it for bread or do I need to buy another one?

I have been using this for many years



You can also use it for meat, the main thing is that the temperature probe shows T * 20-120 *, since the bread readiness temperature is determined at 94-96 * C, and for proofing the dough you need 25-30 * C

Tanyusha, stumbled upon this Temko by chance, so useful, thanks!
Please tell me, but for the dough on Liquid Yeast, Temka we have this, does this method apply or not?

[Ksyusha]

Ksyusha, bites to your health!

Much depends on the author's idea, what kind of dough is conceived, steep or liquid when kneading.
And what's the difference what kind of yeast it is. I understand that liquid yeast is practically a dough for the dough, liquid. And then, after all, all the same, the dough is brought to the usual level by adding flour in the right amount.

In any case, it means that the dough should be overexposed in warmth so as not to overheat and deflate.

Yeah, I get it.
I tried it, a glass of water works wonderfully, on wheat flour dough and on the train!

Butter bun https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=119941.0baked in "dietary with raisins". Yes, not just, but just before baking, after proofing, the dough is removed from the HP, rolled out, smeared with any jam, wrapped in a tube and back to the HP. It is baked. All.
Are there any similar recipes or not?

What exactly are you interested in? Recipes for such bread in a x / oven?

We look at the recipes and choose:
Other bakery products made from yeast dough
Wheat yeast bread

[Admin]

Admin, Thank you

Admin, thanks. The information is not just important, I would say - invaluable!



My head is in order now ;-)