Note: As an amazon associate I may earn a small commission from qualifying purchases if you click to amazon from my site and choose to make a purchase.You can read my complete affiliate disclosure for more details
Why Are Rich Doughs Egg Washed?
Rich dough eggs are eggs with a higher amount of eggs and sugar in the batter, which is then whipped together.
You can use them in rich dough cinnamon rolls and other pastries, like sour cream coffee cake.
They are healthier than regular eggs because they restrict the fats and sugars present in normal doughs. But, Why Are Rich Doughs Egg-Washed?
Traditionally,This is to ensure they are extra shiny and brown.The light color of the eggs makes them harder to see through. Proteins in the eggshell react to the protein in wheat flour, creating long chains of molecules that attach themselves to the protein-coated surfaces of both ingredients, which is what people want in a dough.
This gives each ingredient a sticky coating that is typically difficult for bacteria or mold spores, which thrive on oily substances, to adhere to.
The egg coating provides a protective barrier between the ingredients and helps doughs rise by giving them a bit of stiffness.
Many people often ask how long to immerse dough in egg or flour, and while there is no set rule on this, the general idea is to add enough eggs and flour, so the surface completely gets coated.
The exception to this rule is the rich dough, so it’s suitable that you roll the dough with a rolling pin to help break down the fats and reduce capillary action after applying egg wash.
Rolling dough with a rolling pin helps keep it from sticking to your hands.
Why Most Rich Doughs Are Mixed Using The Sponge Method?
Most rich doughs get mixed using the sponge method because it’s a recipe that allows the dough to rise to get a rich, fluffy texture.
People originally used the sponge method on sponges while they were soaking so they would not shrink or tear when they came out of the water.
Mix the yeast into the flour and then water before kneading to mix a sponge.
This mixture gets combined with salt and olive oil for most bread before leaving it to rise for some time until it becomes light and airy.
There are three specific reasons people use sponge dough to produce rich dough:
- The sponge offers a gentle start for the yeast to work and rise in the mixture without getting destroyed by salt or flour.
- You can add butter to the sponge mix as it allows air pockets to form, giving the end product a fluffier texture.
- The sponge is light and airy, mixing evenly with a heavier filling and producing raised bread.
Crusty bread comes from using the sponge method because this produces air pockets throughout the bread rather than just on the outside.
This creates a soft, fluffy texture that is delicious in bread, like French rolls and focaccia.
Also, this method creates loaves of bread that are easier to chew and lighter to digest, as they have a softer crust that human jaws can easily chew.
What Does Butter Do In Rich Doughs?
An essential step in the success of a pie crust is how well the integration of butter is.
As with creams, fats are mostly soluble and hydrophilic, meaning they like to dissolve themselves into surrounding water rather than stay put.
To avoid this, you need to ensure that your fat emulsifies evenly with your other ingredients to distribute uniformly throughout the dough.
Blending or developing is the process of emulsifying fat into a water-based dough.
The key factor affecting the blending or development of butter into bread doughs is temperature.
The higher the temperature, the longer it gets held, the better it will blend with the other ingredients.
Conversely, the lower the temperature and the shorter the heat is, the easier it is to release water from the fat and fluffs up through the flour-water paste.
This is precisely what you don’t want to happen.
Most dough gets mixed at room temperature, and as many as 1 in 20 bakers will hold their dough in the fridge overnight before finishing their product.
The goal here is to lower the temperature of the fat such that it blends more easily into the rest of the ingredients and make sure that you have a larger window in which to work with it before it sweats out water.
Are Pretzels Lean Or Rich Dough?
Pretzels are lean dough, not rich dough, so they are low in fat. The dough typically comprises all-purpose flour, salt, baking soda (not a raising agent.), and water.
Some bakers make their pretzels with bread flour or a combination of bread and all-purpose flour to give them extra richness.
You,may add ingredients to change the texture of the pretzel dough and its flavor: Malt for a specific texture and lightness, honey for sweetness, egg or milk for extra color or tenderness.
Cooking pretzels is straightforward, but the proper timing can be tricky. Depending on the house recipe, the pretzel dough may require up to 3 hours of rest before making pretzels.
Once your dough has risen in a warm environment, it’s ready for kneading and shaping into pretzels.
The proper size of the pretzel should be 2–3 inches in diameter. The smaller the pretzel, the less dough you need to use.
The proper shape of pretzels is also essential. A “crown” or “sausage” style is best for most recipes: A ball or thin stick of dough rolled into a circle and then cut into pieces to make the pretzel shape.
For pretzel recipes that call for a pretzel shape, such as the braided or twisted pretzels, you may roll out or stretch thin the dough and then cut it into different shapes.
You can fry, bake or pan-fry any pretzel. After shaping, the pretzels may rest again while they are proof. Proofing will make the dough to rest and rise before cooking.
You can do pre-cooking at this point if the pretzels will have fried: Placed in a pot of boiling water (about 10 minutes) or an oil bath (about 15 minutes).
The dough must still rest for about 20–30 minutes after removing it from the cooking method. This is important to allow the dough to dry out.
Do Enriched Doughs Need More Yeast?
Yes. The enriched dough is the dough in question.
This means that the flour has either sugar (sweet enriched), butter and eggs (rich enriched), or a whole egg and some butter or cream (heavy or light roll) mixed with it.
When making an enriched dough, yeast is not the only thing you need to consider. The amount of water available also affects how hydrated the flour becomes.
Traditional bread recipes call for one tablespoon of dry yeast per 1 cup of flour.
When making enriched doughs, you need a higher quantity of yeast to compensate for the extra water in the recipe, so it’s best to follow the same guidelines when working with an enriched dough.
For sweet enriched doughs:
-Add one teaspoon of dry yeast per 4 cups of flour.
-Add one teaspoon of dry yeast per 4 cups of flour. For rich enriched doughs: Add two teaspoons of dry yeast per 4 cups of flour.
-Add two teaspoons of dry yeast per 4 cups of flour. For light enriched doughs: Add three teaspoons of dry yeast per 4 cups of flour.
This is for each batch of enriched doughs. In most cases, bread, rolls, and sweet dough recipes use 1 to 2 batches of dough, making this relatively easy to remember.
Can You Overproof Enriched Dough?
No. Over-proofed dough will be tough, dry, and lacking flavor. The yeast will continue to grow if the temperature is warmer than necessary.
This can happen when you keep the dough for too long in a container or store it with bread dough from a previous batch.
You can tell if the dough is over-proofed by the size of gas bubbles in the dough. Air bubbles will be larger than usual if the dough is over-proofed.
You may also see a “honeycomb” effect in the crust where large bubbles have created holes.
These are signs that the yeast has continued to grow, but you’ll know for sure by tasting it. The over-proofed dough tastes sour and lacks a good flavor. It will even have a yeasty taste to it.
To avoid over proofing, follow these tips:
1) Use the right amount of yeast.
Each recipe tells you exactly how much yeast to add. It’s essential to use this amount if you want the best flavor and texture in the finished loaf.
2) Use a warm place for rising.
The room temperature should be at least 70F, but not more than 80F. The cooler the room, the longer it takes for dough to rise.
Warm places such as the kitchen oven or an electric mixer will increase rising times.
3) Use a thermometer to check the temperature of the dough
The best method is to check with a thermometer. It’s also essential to use this method every time you make bread to ensure the dough has risen properly.
You can get instant-read thermometers to stick inside the bread loaf and read the temperature.
Or stick an instant-read thermometer in a cup of water and put it next to the dough. The temperature should be between 80F and 100F.
4) Keep the dough covered while rising
Covering dough while it is rising helps trap moisture in the loaf, slowing down fermentation, so the yeast doesn’t over-grow too quickly.
Light and air can kill yeast, so cover the dough with a clean towel or plastic wrap.
You can lightly spray the top of the dough with water to speed up fermentation (spray water on the bottom of the dough also, so it doesn’t stick to the bowl).
5) Don’t let it rise too long
When the dough has risen long enough, you’ll see bubbles inside, and the dough will have filled the bowl or container. You may also see good-sized holes in the top of the loaf.
At this jucture, the dough is almost ready for shaping and baking. Don’t let it rise any longer, or the yeast will continue to grow, leaving you with an over-proofed loaf.
6) Use good storage
You can store the dough for later use by placing it in a large resealable plastic bag with some flour (this will keep out too much air).
You can freeze it in a resealable plastic bag. If you freeze the dough, leave at least 2 hours to thaw in the refrigerator before using.
7) Store in a cool, dry place
Bread is best stored at room or basement temperature, not in a warm place such as the kitchen oven or an electric mixer.
Colder temperatures slow down yeast growth, so it takes longer for the dough to rise.
Why Is The Dimpled Focaccia Right Before Baking?
The dimpled focaccia is right before baking because the dough for focaccia is much wetter than a typical crusty loaf.
The wetness bothers the gluten strands and causes them to do crazy things — like dimpling, in this case.
Once they rise a bit and dry out during the baking process, the dough becomes less sticky and crispier-looking.
During the mixing phase of making focaccia, speed is essential. You should be able to mix in all the liquid and flour and fold in the salt.
When you get to the kneading phase, you can also add a bit of olive oil if you like.
The kneading process is pretty standard for bread dough with no special tricks or extra ingredients and should take about 10 minutes.
You should do dimpling right before baking because it’s best to do so when the dough is sticky and wet.
With the moist dough, you can make dimples with your fingers, but you need a little more strength and some flour underneath your knuckles to push the dough off the corners of the bowl.
After baking the focaccia, the dimples will look more like ripples across the surface.
Can You Leave The Enriched Dough In The Fridge Overnight?
Yes. You can leave the enriched dough in the fridge overnight, but you should remove it and let it cool to room temperatures before you bake it.
You should use a recipe that calls for less than 5 hours of rising time and bake the bread earlier in the day. This gives your yeast more time to activate, and your bread will rise better.
The dough will be moist to touch but not sticky; if it’s sticky, knead in a less flour until you have a workable dough that springs back when lightly pressed.
Cover your dough bowl with a damp towel or plastic wrap before putting it into the fridge.
In the morning, pick your dough out of the fridge. If there is any surface moisture (sweat), use a paper towel to wipe it away.
Let the dough rest at room temperature for about 30 minutes to an hour before rolling it out and shaping it. If you don’t let your dough rise, you are more likely to have a flat loaf.
If you don’t get around baking your bread before the dough rises to its maximum, let it rise as long as it will and then bake. Your bread may not rise as high, but it will still taste good.
Can You Let Dough Rise Overnight On The Counter?
Yes. It’s safe to let the dough rise overnight at room temperature. It will prove more slowly, and you should allow for about double the time as in a recipe for the same batch size.
If your goal is a denser loaf (think baguettes or ciabatta), consider using less yeast when using this method.
The big down side of this method is that you won’t be able to control the shape of the final product (unless you are very skilled)
I often use this method for large batches of baguettes or ciabatta, and I shape them into something more of a rectangle before proofing, then shape them into the final shape after they have risen fully.
I find that my loaves are more uniform when I do this.
If you have less time, a microwave with a proofing setting can work well to get the bulk of rising done at one time. This allows you to achieve your shape and final rising in one session.
Why Is Butter The Preferred Fat For Rolled-In Doughs?
Butter boasts rich flavors and a melting point just below that of solid fat.
Without adding additional liquid ingredients, the butter will remain as solid until it reaches the rolling pin, at which point it becomes soft and pliable.
Butter also has higher levels of water content than many other fats, making it moister and better at trapping gas bubbles in dough to create a tender texture in your final product.
I have yet to meet a baker who didn’t say that they prefer using butter in their doughs, but it’s not just because butter is good fat.
The great taste of butter is a big part of the reason why bakers choose it as well.
The flavor of fat can affect the taste of your final product, but by mixing butter with flour in a recipe, you can enhance any flavor you want.
-Adding a heavy dose of butter to the dough adds richness and body to the final dough.
-Butter is excellent at helping sweeten your dough naturally since it contains more sugar molecules than other fats.
Storing and transporting your fat will help develop its flavor even more, but it’s still suitable to mix as little as possible with your flour.
Butter can act as a tenderizer in recipes by trapping tiny air bubbles in the flour itself. Developing these bubbles will help your final product be light and flaky.
Butter is a great flavor enhancer because it’s strong enough to mix with other ingredients, and it softens when baked, making it easier for the other ingredients to mix properly.
-Using butter in the flour portion of a recipe can also keep your dough from being too sticky and helps prevent gluten development, resulting in hard rolls.
This can also help prevent crumb shrinkage when the dough at the bottom of a roll becomes smaller and denser due to lack of space.
Rich doughs like brioche and other enriched doughs are best made with butter, but you can use oil in a pinch.
It’s a more neutral fat and will help keep your final product from tasting like butter.
No hard or fast rules for which fat to use in your final product, but this is one of those cases where you get what you pay for.
If you’re using cheap ingredients or cutting corners with substitutes, your final product will suffer greatly.