My bread dough feels tough and difficult to work with, and the final bread is dense. I think I might be over-kneading it. How can I tell when dough is kneaded enough?
Problembeschreibung
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What specific units are you having trouble converting (e.g., grams to cups, milliliters to ounces)?
What types of dishes are you garnishing (e.g., hot, cold, saucy, dry)?
What type of flour are you using (e.g., bread flour, all-purpose flour, whole wheat)?
What type of non-stick pans are you using (e.g., Teflon, ceramic, cast iron with seasoning)?
What is your typical cooking temperature for scrambled eggs and custards (e.g., low, medium-low, medium)?
What type of pie filling are you typically using (e.g., wet fruit, custard, savory)?
What were the main ingredients in your marinade (e.g., acidic components like lemon juice or vinegar, oils, herbs, spices)?
What type of dish is it (e.g., soup, curry, stir-fry, sauce)?
What type of baking pans are you typically using (e.g., dark metal, glass, ceramic, light-colored metal)?
Are you using volume measurements (cups, tablespoons) or weight measurements (grams, ounces) for your ingredients?
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Identifizierte Ursachen
Over-Kneading
75%Excessive kneading can break down gluten strands, making the dough tough and elastic, leading to a dense final product. This happens when the gluten network is developed too much and then starts to degrade.
Insufficient Hydration
50%A dough with too little water will be stiff and difficult to work with, leading to a dense crumb. This can make it feel tough even if it's not over-kneaded.
Type of Flour
40%Flours with higher protein content, like bread flour, develop gluten more readily. Using too much bread flour or over-kneading it can easily lead to toughness.
Under-Proofing
30%If the dough doesn't rise sufficiently before baking, the gluten structure won't have enough time to relax and expand, resulting in a dense loaf.
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