And you're also right bboop, after a little time, the flour particles become hydrated and start behaving as they should. Different flours at different rates.
Batters will also hydrate which will begin gluten development given time. Most batter recipes will call for rest before use. A shaggy dough is one that you can simply pull bit off. Your sponge sounds more like a bigga which is usually much thicker than most sponges. Got a recipe with measurements so we can have a look?
Looking at your recipe, I would expect nothing other than a perhaps thick batter. That would not lead to what I would call a shaggy dough, particularly using AP flour. While I will stand by my description of a shaggy dough as far as I know it to be , my sense is that Gordon might be speaking of a different definition when he describes 'a sticky mess', but I'm not sure. He is however a very experience baker and one worth both of us listening to.
I do agree that the gluten 'stretch' comes from time hydrated and possible kneading even stirring in the case of a batter. In either case, one could easily tear off a piece until the gluten is developed by whatever means, at either hydration.
Still, I can't see how your sponge recipe could result in a dryish shaggy dough, unless shaggy just means low gluten formation, whatever the hydration. That would be new to me, but we'll just have to see. Add one piece of butter to the dough. Mix on medium speed until the butter is completely blended into the dough, about 2 minutes.
Scrape down the sides of the bowl. Repeat this step until all the butter is completely incorporated into the dough. Place another baking dish at the bottom of the oven, or prepare a spray bottle to inject steam. Dump the flour into a medium bowl and place in the freezer. Dice up the butter and shortening and place on a plate or in a small bowl. Place the plate into the freezer.
Let the ingredients chill for about 20 minutes. Then 1 minute at power 1, 2 minutes at power 2, then back to 1 until it window panes beautifully. Push down and divide dough into 2 parts. Fold the unbuttered dough over the buttered dough and press to seal. Cut into 1" wide strips. Pick up one strip at a time and tie into knots. Melt 4 ounces g of bittersweet chocolate in a microwave-safe bowl. Add 2 tablespoons 28g of butter and 2 tablespoons 28g of cream, and whisk to combine.
Place in fridge to cool. In a chilled bowl, whisk 1 cup g of whipping or heavy cream with 4 tablespoons 50g of sugar to soft peaks. No need to overwork this dough. If you use a stand mixer, use the paddle attachment to start, but mix in the last couple cups of flour with a wooden spoon. Otherwise, mix the dough with two of your best kitchen tools: your hands and a wooden spoon. Aim for a shaggy mass.
The shaggy dough will be more like a thick batter; a plastic dough scraper is a handy tool for incorporating everything from the bottom and sides of the bowl. The dough should form a shaggy ball. Use your hands to press the pieces together. If the dough is still very floury, add more warm water, 1 tablespoon at a time, until dough comes together. The dough should be moist and firm.
Knead the dough: Transfer dough ball to a floured surface. Knead the dough for 10 minutes until the dough becomes stiff.
If the dough fails to rise this much then the dough will lack structure and likely spread and flatten. Ingredient Notes. The secret to making the best and fluffiest pizza dough at home is always high quality ingredients. Flour- This recipe uses all-purpose flour and I don't recommend subbing for any other flour. Once a shaggy dough has formed, begin kneading the mixture, scraping it up when it sticks, until a ball is formed.
It will look flaky but will hold together. Knead the dough, pressing it away with the heels of your hands then forming it back into a blob, for 1 to 2 minutes, until the dough is moist but not sticky. Sprinkle on the cheddar cheese and green onions. From the short side, roll the dough tightly into a log shape, pinch together the seams on the bottom of the loaf and tuck the ends under.
Place into a generously buttered loaf pan. Let rise for 30 minutes. The aim of this is to deflate the dough whilst forming it into a rough ball. Transfer the dough to the baking pan and pour any remaining oil left in the bowl over the dough.
Do not over mix; the dough will be quite shaggy and sticky, yet will form a loose ball in the bowl. Sprinkle the dough with a small amount of flour on top.
Cover the bowl with a kitchen towel. Let the dough rise on the counter in a draft-free area for about 1 hour, or until it has roughly doubled in size. For the Dough: In the work bowl of a food processor, combine flour, butter, cream cheese, and salt.
Pulse 4 to 5 times, then turn the processor on and process until the dough forms a shaggy ball, about 1 minute. Transfer dough to a lightly floured sheet of plastic wrap and lightly flour your hands. The oil in the dough should keep it from sticking. Tip out the dough; Knead and repeat; 3. Prove the dough. The next stage is to allow the dough for the vegan garlic knots to rise or prove. The aim is to let it double in size, and this should take roughly an hour.
Your dough should look loose and formless. This is known as the shaggy mass stage. At this point, you might be thinking, OH NO! This is way too wet! It isn't. I promise. Hearth breads are made from really wet doughs, which is part of what accounts for their exceptionally open crumb.
If it looks like our pictures, then you're on the right track. Cover your dough and step away from it for a half hour. Set a timer if you want, or go distract yourself with an episode of New Girl. This resting period is called an autolyse, and it allows our flour to hydrate more fully, ultimately giving us a better impression of how far to take our final mix.
While our dough is autolysing, let's take a minute to talk about some dough chemistry, and explain why stepping away is good dough parenting. Don't worry. First, lets talk about what happens when water meets flour, or, in more baker-chemical terms, when flour is hydrating. Flour is milled grain. When we say it's been milled, we mean that it's been ground up into a powdery flour. But if we take the time to consider the grain, we see that grain is more than just starch. Grain, and I mean each grain, is made up of three main parts: the bran, the germ, and the endosperm.
In this organic mess, there are also enzymes: molecules whose job it is to break big molecules down into smaller ones. You've heard of gluten, right? It's essential to good bread structure, and it's made up of a couple of proteins—giant chains of amino acids. In flour, the two most important proteins are glutenin and gliadin, and each plays a vital role in giving dough its elastic ability to be stretched and plastic ability to hold its shape properties. In dry flour, these proteins are at rest in a curled up state.
Let's look at the glutenin first. Glutenin is a hydrophilic protein. This means that it's attracted to the water on a molecular level. This attraction causes individual glutenin molecules to unravel, or denature, and become long, slightly curly strings. Once denatured, these long, strand-like molecules begin bonding with each other both at their ends and along their middles, forming a three dimensional, net-like structure.
This structure is what allows dough to stretch and hold the large amounts of water and gas which we'll be needing for our dough to rise. The glutenin net also tends to stretch like a spring, pulling back on itself once pressure is released. This is what we call a dough's elastic property. If all we had was glutenin, though, we would never be able to shape our dough into loaves—any shaping and stretching we do would immediately snap back into place. A baker cannot live on spandex alone!
This is where gliadin comes in. Unlike glutenin, gliadin is hydrophobic. This means that in the presence of water, gliadin remains tightly curled up in its native state.
While you might think this would inhibit dough development, it's actually really important: the gliadins act like ball bearings, disrupting enough of the glutenin-glutenin bonds to allow them to slide past each other. It allows our dough to cast a wider net—holding more water and more gas—and make bigger bread.
This is good. Without this quality in dough, forming shaped loaves of bread would be nearly impossible. Gliadin gives dough its plastic quality.
Together, these proteins form gluten, which provides the structure that makes leavened bread possible. Gluten is the house that bread lives in. During our autolyse, gluten formation is allowed to happen passively, and giving our gluten structure this sort of head-start means that our dough will require much less mixing and kneading further down the line. This means less work for us, the bakers.
So what's happening with the starch during our autolyse? The answer is twofold. When water is added and our proteins are getting tickled into formation, globules of starch molecules are absorbing water and swelling.
This is important, because dehydrated starch is virtually inedible. Hydrating our flour is the first step toward making it into food, and since flour is made up mostly of starch, making it edible is a really good thing.
The second part of our answer has to do with enzymes. See, starches are long-chain molecules too, much like our proteins.
But rather than being chains of amino acids, starches are made up of lots and lots of simple sugars, bonded tightly together. But our yeast—which is on standby—can't eat big starches. It needs simpler sugars to feed on. Lucky for us, flour just so happens to contain the enzymes necessary to break down starches into simpler sugars. These enzymes are called amylases , and they are the same enzymes our bodies will use later on to digest the bread.
During the autolyse, these amylases are given a chance to start breaking down starches into yeast-food. This will help our bread rise happily. Note: these processes are just given a head-start during the autolyse. They will continue up until the moment we bake. Many bread recipes don't call for an autolyse, and that's ok.
When it gets down to it, this step is optional. However, for most hearth breads, an autolyse will greatly increase the consistency and quality of the bread. Moreover, it will give us a better idea of when to stop mixing our dough and set it to rise. As this series moves into working with wetter doughs, the autolyse will become even more essential. After the autolyse, your dough will seem looser than when you left it. Probably much looser. Don't worry—it's your bread's way of telling you that the gluten has started to organize itself and relax.
This will make an elastic dough, capable of holding lots of gas. Now it's time to add our salt and yeast. But why couldn't we add them during our autolyse? Thanks for asking! Although salt strengthens our gluten network overall, it's also very water-hungry.
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