What You Need to Know
Facilitates glutenin and gliadin hydration via water absorption, enabling disulfide bond formation during subsequent kneading.
Reduces kneading time, improves dough extensibility, and enhances final bread structure.
Key Parameters
Temperature
20°C
15°C - 25°C
Time
30 min
20 min - 60 min
Equipment
mixing bowldough scraper
Steps
- 1.
Baguettes (France): Creates characteristic open crumb structure
- 2.
Sourdough (San Francisco): Enhances extensibility for high-hydration doughs
The Science
Primary Reaction
Protein hydration and gluten network formation