Have you ever tried making dough at home? If yes, then you probably know that kneading is an essential part of bread making. It helps develop gluten, which makes the dough elastic and gives it its characteristic chewy texture.
But if you’ve ever tried to knead the dough, you might have noticed that it doesn’t always turn out perfectly smooth. In fact, sometimes it seems like there are too many air bubbles trapped inside. The primary reasons why your dough isn’t smooth after kneading it are that you didn’t knead it enough, that you used a low protein flour, or that you didn’t handle the bread properly.
If you’ve ever wondered why your dough isn’t turning out perfectly smooth after kneading, then keep reading. Here are few reasons why your dough might not be turning out perfectly smooth after you’ve kneaded it.
The ragged dough is a problem that affects home bakers. It occurs when the dough rises unevenly during baking. The result is a bread that looks ragged and uneven.
There are several causes of ragged dough. Some of these causes are due to improper mixing techniques while others are caused by poor oven temperature.
This article will discuss the causes of ragged dough and possible solutions to prevent it.
Knead your dough for about 10 minutes before shaping it into loaves. This ensures that all the ingredients get well mixed together so they can form strong bonds with each other.
You should also make sure that you don’t over-knead your dough because this could cause the proteins in the dough to break down. The over-kneaded dough tends to become sticky and difficult to work with. To determine whether your dough’s gluten structure is enough, use the poke test and windowpane test.
The Poke Test:
To do the poke test, take one piece of dough from the bowl and place it on a clean surface. Then press gently but firmly against the top of the dough using your fingertips.
You’ll notice how easily the dough sticks to itself as compared to sticking to your fingers. A good sign means that your dough has developed sufficient gluten strength.
The Windowpane Test:
To perform the windowpane test, roll up some dough between two sheets of parchment paper until it forms a ball shape.
Now remove both pieces of parchment paper carefully without tearing them apart. Place the rolled dough onto a flat surface and push down lightly with your fingertips. Notice how easy it is to tear the dough now. That shows that your dough has developed adequate gluten strength.
When choosing the type of flour you want to use, consider what kind of flavor profile you’re looking for. For example, if you prefer sweet flavors, choose white whole wheat flour instead of regular whole wheat flour. On the other hand, if you prefer savory flavors, go for dark rye flour.
Whole grain flours tend to absorb more moisture than refined ones. So if you plan to bake something moist such as pizza crust, muffins, biscuits, etc., opt for whole grains If you need a lighter texture, however, try using refined flour.
Make sure that you handle your dough properly. Don’t just throw it around like a rag doll. Instead, fold or turn it every once in a while. Also, avoid working too much at any given time. Letting your dough sit idle for long periods of time allows air bubbles to expand which makes the dough rise unevenly.
Ragged dough happens when there isn’t enough gluten development in the dough. As mentioned earlier, not kneading your dough sufficiently helps develop its gluten network. In addition, handling your dough correctly prevents it from rising unevenly.