Dough Maturation and Development

Abstract

We have already seen that maturation affects the physical properties of dough. Barring some type of unforeseen problem, the degree of cohesiveness increases and dough extensibility decreases while dough maturation progresses. When forming or molding of the unbaked loaves is carried out (after dough division and the rest period), dough maturation should arrive at a certain equilibrium between its opposing qualities of extensibility and cohesiveness. This equilibrium includes

• a degree of cohesiveness that allows the dough pieces or pâtons to rise symmetrically, to “proof” to a rounded form without tearing, and to reach an appropriate volume during baking. The loaves must have good resistance to deformation in order to undergo scarification (razor cutting of the crust) and oven loading without significant damage.

• a degree of extensibility that allows the pâtons to be stretched or lengthened without problems and without tearing during molding or forming. Extensibility also gives good proofing properties during final fermentation and provides good gas retention during and after oven loading. This ability to retain fermentation gases allows the loaves to reach a good state of development and results in well-raised, light, and voluminous loaves after baking (Figure 6-1).