Content

• Advice
• Warning

Kneading the dough properly. Kneading dough is also an art. Kneading the dough too quickly will not make the yeast evenly dispersed. The dough won't be strong enough to float. Kneading too hard will make the dough hard and not float. The dough should be smooth and supple, not as hard as a rubber ball or soft like a cookie dough. advertisement

Method 2 of 2: Dealing with flour problems

1. 

   Let the dough rest. Do not touch the dough while it is floating, especially if it is wet.

2. 

   
   
   Choose the right powder container. There will be a difference when you use a pan, basket or tray. The powder container is too big, the dough has nothing to stick to when it swells, so it won't float. Instead, it will expand horizontally and may deflate.
   • If you make small cakes, you can keep the dough close together.

3. 

   
   
   Checking the ingredients. Some spices like cinnamon have natural antifungal properties.
   • For sweet fruit breads or rolls, you'll need to make the dough float quickly as cinnamon kills the yeast.
   • Some dried fruits have antifungal properties as a preservative. The organic dried fruit has a high cost but is suitable for baking. Bakers often use regular dried fruit, but don't add more until the dough is finished.

4. 

   
   
   Be gentle when adding salt. Salt is necessary for the gluten proteins to form to make the dough flexible, but too much salt kills the yeast. Only add the required amount of salt and add to the powder from the beginning, not water. advertisement

Advice

• Check the ratio of flour and water. The ratio of powder to water 60:40 is the best. The flour will also float, but will not expand or expand and flatten.
• Non-floating, reusable bread dough to make thin dough, baking dough and other baked goods without waste. In that case, you will need to use yeast-free air-bubble baking products such as baking powder, a mixture of bicarbonate and citric acid, beer, lemon juice, soda water, or adding butter to the rolling dough if you do thousand layer cake.
• Check the water and powder periodically. The pH is also an issue: if it's too high or too low, it kills the yeast. Test one water sample and one water sample with powder and some powder mixed with water, then test with baking soda (to test acidity) or vinegar (to test for alkalinity). If the floating liquid has little foam, it means the pH is not balanced. If there is no foam then the pH is fine. Note: you can also purchase a pH tester from a pool store.
• Make sure to heat the oven for at least 5 minutes before using it. The pizza base also transfers heat well to the tray or mold, or you can place the dough directly on the heated base. A lot of bread doughs fail because they're done when the oven hasn't been heated.
• The main reason why bread dough floats slowly is that the flour is only stuffed to stimulate the gluten and protein enough to create a smooth dough. After a while, the resting dough becomes weak and the internal air bubbles collapse. It depends on your experience of timing and observing the dough to know if the dough is weak before the yeast starts to work. You can fix dough by adding gluten or a bread additive, but with gluten-free bread it's not easy to fix and you have to accept the finished product. When you want the perfect dough like sweet bread dough or glazed flour, slow floating is ideal so that it doesn't have large air bubbles - this is sometimes done in the refrigerator.

Warning

• Fixing yeast baked dough is sometimes difficult, especially the one with butter in each layer such as a crumb cake to make a croissant. If you re-knead the dough, you will make a brioche, which is fine, but if you want more flakes then you should knead the new dough.
• If all of the options don't work, change the ingredients and start over.