Bread dough gluten not fully developed before hitting desired dough temperature
I have already made the dough as cold as possible before kneading like freezing the dry ingredients and chilling the biga. If I use my planetary mixer, I can freeze the dough hook, but the new spiral mixer that I am using now has a non-removable hook.
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Does temperature affect gluten development?
TEMPERATURE & GLUTEN Temperature also affects gluten development: At warmer temperatures gluten in bread dough exhibits less elastic properties \u25aa At cooler temperatures it exhibits more elasticity and even more stability.What temperature should dough be before baking?
The ideal dough temperature range for wheat-based yeast dough is 75-78\xb0F.How do you know if gluten is developed?
You can tell your gluten has been properly developed when it comes time to shape your dough. \u201cIf it's holding its shape well,\u201d says Ellen, \u201cyou know you're going to be OK.\u201d She explains that under-developed dough will be slack, while over-developed dough springs back too much.Why is gluten not forming in dough?
When flour made from grinding these grains is mixed with water the two proteins combine and form gluten. Without water, gluten is not formed. The more the dough is mixed, the more gluten is developed.Bread 101 - Desired Dough Temperature
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