Cookbook
12
Flour is an intriguing and versatile ingredient. It is quite
incredible how foods with such dramatically dierent
textures like crumbly shortbread, compared with a fluy
croissant, a quiche crust or a bread roll, all build their
structure using flour.
While the ingredients you mix with flour plays a part,
the order in which you add them and the way you combine
them is far more important. It’s this that determines
how much the glutens (the proteins that give dough its
elasticity) are developed.
The structure of any dough is essentially determined by
how liquids (water or milk) and flour react to one another.
The length of time the dough is kneaded as well as the
amount of time the gluten in the flour is in contact with
liquid is what determines the elasticity of the glutens and
hence the dough. Bread dough needs wet flour, heavy
kneading and a decent proving time, to maximise its
elasticity. But for a crisp, flaky pastry, the opposite is true
and gluten development needs to be kept to a minimum.
This means adding the fat to the flour before any liquid to
form a moisture barrier around the glutens.
The Bakery Boss
™
loves making dough – a lot of dough.
The high powered motor combined with extra sturdy
construction, the Bakery Boss
™
can make enough dough
for two large loaves of bread. The specially designed
dough hook pushes the dough down into the mixing bowl
and kneads it with high pressure against the bowl wall,
while the bottom hook folds and brings dough ball back
up to the top of the dough hook to repeat the kneading
cycle. Fast, capable, and very easy.
Doughs and don’ts
Moist and
crumbly
Elasc and
spongy
Pastry has ght,
unattached glutens encased in butter
Dough has elasc,
enined glutens