The term dough encompasses a wide range of food preparations made from a combination of flour with water and, sometimes, other ingredients such as milk, eggs, yeast, and sometimes fats like butter or oil. These ingredients are mixed together to create a semi-solid or liquid mixture, which is then cooked using various methods to produce a variety of dishes. Within the universe of doughs, there are three categories: bread doughs, batters, pastries.
The dough for breads is typically denser and more elastic than a batter. It can be used to make a variety of baked goods such as bread, pizza, pasta and cookies.
Batter is a liquid mixture of ingredients, usually flour, liquid (such as milk or water), eggs, and leavening agents. The consistency of batter is more fluid than dough, more like a thick paste or thin liquid. It is primarily used to make pancakes, waffles, cakes, muffins, and other baked goods that don't require the elasticity of dough.
Pastry refers to a dough that is more delicate and often richer in fat than traditional bread dough. It is primarily used in pastry products such as pies, tarts, croissants, and other baked goods that require thin layers and a light, crispy texture. Pastry dough is often made by laminating layers of dough with butter or fat to create a flaky texture.
The doughs are broadly categorized into those that undergo fermentation and those that do not. The key difference lies in the presence or absence of agents that induce fermentation. Fermented doughs typically contain yeast or sourdough starter cultures, which introduce microorganisms that produce carbon dioxide gas as they metabolize sugars in the dough. This gas causes the dough to rise, resulting in a light and airy texture in the finished product. Examples of fermented doughs include pizza, bagel, donut, brioche, ciabatta, pita, and pretzels. If you want to know more about fermented doughs, visit our article.
On the other hand, non-fermented doughs, pastries and batters do not rely on fermentation for leavening. Instead, they may incorporate chemical leavening agents such as baking powder or baking soda. These agents release carbon dioxide gas when exposed to moisture and heat, causing the dough to rise during baking. Non-fermented doughs tend to have a denser texture compared to their fermented counterparts. We have an article for each variety of yeast-free batters, doughs and pastries: Unleavened Dough, Cakes, Pancakes, Pâte à Choux, Pâte Feuilletée, Pâte Brisée, Pâte Sablée & Pâte Sucrée, Pasta & Noodles, and Stuffed Pastries.
The evolution of doughs throughout history is fascinating and reflects the social, economic and technological changes of different times and regions. The first breads were made by mixing ground grain flour with water to form a dough, which was then baked over a fire or in primitive ovens. This practice dates back thousands of years and is considered one of the first forms of food processing by humanity.
The evidence of the world's oldest bread was published in the scientific journal Proceedings of the National Academy of Sciences (PNAS), in 2018. The study revealed that fragments of charred bread were found at an archaeological site in northeast Jordan, close to the Dead Sea. These fragments date back to around 14,000 years ago, making them the oldest remains of bread discovered at that time.
Unleavened bread, is still made today and does not go through the fermentation process, it is traditionally made with just flour (with salt) and water. They are flat and dense, commonly found in cultures around the world. The absence of yeast means that these breads do not rise as much as leavened breads, resulting in a tighter and often crispier texture.
To make yeast-free bread, flour is usually mixed with water until a cohesive dough forms. The dough is then kneaded and shaped according to the recipe's preference, and can be flattened to form flat loaves. After shaping, the loaves can be baked in a hot oven until cooked through and lightly browned. These are just basic guidelines, and specific proportions may vary depending on the recipe and individual preferences. Experimenting with different proportions of water and flour can help you find the consistency and flavor you want for your yeast-free breads.
ABOUT THE FLOUR:
Wheat flour is the most used because it is easy to handle, due to the balance between gluten and protein quantity, but it is possible to use barley flour, rice flour, corn flour, rye flour, or a mix of flours. If you want to know more about flours, visit our article: Flours around the World.
The amount of salt in a dough can vary depending on the type of bread and personal taste. However, a common percentage of salt to flour is around 1% to 2%. It is important to remember that salt plays a crucial role in the flavor and structure of bread, so it is recommended not to completely eliminate salt from the recipe.
ABOUT THE WATER:
A basic bread dough uses water at room temperature, but using hot water when preparing bread dough can bring several advantages to the final result. Hot water can help activate the gluten in the flour more quickly than cold water. Gluten is a protein present in wheat that is responsible for the elasticity and structure of bread dough. Early gluten activation can make the dough easier to knead and improve the texture of the bread, making it easier to handle. If you want to know more about gluten, visit our article: Whats Gluten and Why Everybody Hates it?
Another advantage is that hot water is absorbed more quickly by the flour than cold water, which can result in a more hydrated and cohesive dough. This can help produce bread with a softer crumb and a crispier crust. Hot water can help release sugars and other compounds present in flour more quickly, contributing to a richer, more complex flavor in the finished bread.
However, it's important to note that not all recipes call for the use of hot water. Some recipes work well with room temperature water or even cold water, depending on the ingredients and preparation method. Always follow specific recipe instructions for best results.
There are recipes of doughs with more complex ingredients, such as milk, butter, buttermilk, vinegar, lard and baking soda. Fat adds flavor to the dough, maintains moisture and helps extend the shelf life of the bread by slowing the evaporation of moisture and reducing the formation of mold. This is especially useful in homemade bread, which may not last as long as commercial bread due to the lack of preservatives.
You can add spices and herbs too, or even make a sweet recipe.
BAKING SODA + VINEGAR:
Vinegar is often added to batters and unleavened doughs to react with the baking soda. This chemical reaction creates carbon dioxide bubbles, which help make the dough to rise and make its texture lighter. Vinegar can also be used to create a homemade version of buttermilk by mixing it with milk and allowing the mixture to sit for a few minutes. This acidic mixture, when combined with baking soda, simulates the effects of buttermilk on baking soda activation and bread rising.
Baking soda is a chemical leavening agent that reacts with acids, such as vinegar or the lactic acid found in buttermilk. This chemical reaction produces carbon dioxide, which is what makes unleavened bread rise. Baking soda also helps neutralize the acidic taste of vinegar or buttermilk, ensuring the dough has a balanced flavor. It is important to mix the baking soda thoroughly into the batter to ensure even distribution and effective reaction during baking.
In short, vinegar and baking soda work together in yeast-free dough recipes to create a chemical reaction that causes the bread to rise, resulting in a lighter, fluffier texture. They are essential to the success of these recipes and help create tasty, soft breads. For every 120 grams of flour, you can use approximately 1 tablespoon of vinegar and 1 teaspoon of baking soda. This ratio is a general guideline and can be adjusted according to your personal preferences and desired result. Some recipes may call for more or less vinegar and baking soda depending on the acidity of the other ingredients in the recipe and the desired result.
BAKING POWDER:
Baking powder, also known as chemical leavening agent, revolutionized baking when it was first introduced in the 19th century. Baking powder emerged as a convenient industrial replacement for the combination of baking soda and vinegar in baking. While the baking soda and vinegar mixture also generates carbon dioxide gas for leavening, baking powder simplifies the process by combining the necessary acidic and alkaline components in a pre-measured and stable form. This innovation eliminated the need for separate ingredients and provided consistent results, making baking more accessible and efficient for home cooks and professional bakers alike.
Baking powder is composed of a combination of an acid (usually cream of tartar or sodium acid pyrophosphate) and an alkaline component (typically baking soda or sodium bicarbonate), along with a starch to absorb moisture and prevent premature reaction between the acid and alkaline components. When mixed with moisture and exposed to heat, such as during baking, the acid and alkaline components react, producing carbon dioxide gas, which creates bubbles in the batter or dough, causing it to rise.
The proportions of baking powder to flour can vary depending on the recipe and desired outcome. As a general guideline, a common ratio is about 2 teaspoons of baking powder per cup (120g) of all-purpose flour. However, this ratio may need to be adjusted based on factors such as the type of flour used, the other ingredients in the recipe, and the desired texture of the final product.
Over time, baking powder has become an indispensable ingredient in baking, enabling quick and reliable leavening for a wide range of goods, from cakes and muffins to pancakes and biscuits. Its convenience and consistency have made it a staple in modern kitchens around the world.
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