The professional baker finds the work stages of the flour bag buns, which are downright extra.
Professional baker Susanna Mountain He noticed one night in the midst of a mess of dirty tips and difficult instructions.
– I was all the time in the instruction and watched what I mix next with what, Vuori laughs.
And she was not like baking her daughter with a bun with the instructions on the side of the flour.
In the bakery Levain, the buns are rotated by hand, not on the machine. Pete anikari
Vuori, who has led the bakery Levain’s bakers, says that professionals bake buns with much easier and simpler instructions.
It is not just one flour brand, but the same problem is repeated in the buns of each flour.
– I wouldn’t do in such a strange way. Help seems difficult. It’s really complicated, Vuori says.
Levain’s bakery shift manager also agrees Marjukka Holmqvist.
Professional bakers say it bluntly that there is no point in the bunny on the side of the flour. The instructions are terribly cumbersome, Holmqvist describes them as threatening.
Many bun dough guidelines have unnecessarily complex stages. Pete anikari
The bakers thought that more could have experiences of success if the instructions were not so difficult. At the same time, they point out that everyone can bake their bun just as they want.
– It’s really great if everyone has their own buns that are used to baking. I hope baking a bun will move from one generation to the next. It’s a food culture, says Holmqvist.
He hopes everyone will find their own bun strength. The more baking the buns, the better the feeling of it.
Bakers remind you that your fingertips are important. It may be disappearing, as few bakes buns as often as the hosts of previous generations.
– Every week, my grandmother kneaded two liters of bun dough, says Vuori.
Holmqvist states that a self -baked bun is a really cost -effective delicacy.
Susanna Vuori against Levain’s bakery. Pete anikari
What is wrong with the flour bag buns?
1. The temperature of the liquid
The buns have a very precisely defined liquid temperature. However, it doesn’t matter, as yeast does not have to soak in warm liquid.
Bakers assure that warm liquid is not a necessary issue and should not be worried about.
– In the instructions, the temperature of the liquid is a big deal, although it has the least affecting the end result. Still, in all guidelines, fluid temperature emphasizes the most. This is a really strange advice, Holmqvist wonders.
The yeast starts to work when the dough is plagued on a machine or by hand. It heats the dough enough. If you work the dough by hand, you knead at least a quarter.
The bakeries will never soak the yeast in a warm liquid.
Bakers recommend making a heavy that wakes up yeast. The best result comes if you do the rash the previous night, but a few hours are better than nothing.
Marjukka Holmqvist, the bakery’s shift manager, tests how the flour bun guide works. Pete anikari
2. Whisking the dough
The instructions for a flour bag states that the dough must first be beaten.
– This is really a strange guide. According to it, the dough is beaten so that the air binds to the dough. Really, the dough forms air when the yeast starts to work, Vuori ponders.
He reminds us that whiskers are whipped cream or egg. No bun dough.
3. To add butter
Perhaps the most comprehensible part of the flour bag’s instructions is the point where you are only advised to add to the final stages. Albeit:
-The order of raw materials is not a threshold issue.
Holmqvist notes that adding fat at the end of the dough work is related to the tough, which is an important thing in bun dough.
Namely, the fat prevents the formation of the hard. But nowadays the general machines are so efficient that they can bother the dough.
When small strands begin to appear in the troubled dough, it is good. Then there are small networks in the dough, with the carbon dioxide produced by the yeast. It, in turn, raises the dough.
You can easily check the stick. Take a small ball from the dough and spread it. If the film remains in the middle, the firm is good.
Marjukka Holmqvist says that in his childhood, Pulla was a big treat. Nowadays there is so much more to offer. Pete anikari
4. Long raising time
The guide states that the dough must be doubled. According to bakers, it is useless. The idea of the lift is to get the dough relaxed, not to double its size.
When the dough has been kneaded for a long time, its gluten is tight, making it difficult to work with the dough. Raising relaxes the dough.
– When the dough is not a rabbit, it is easier to shape the edges of nods or pies. Particularly in the fridge -cold dough, it is good to make different shapes, Holmqvist advises.
The hardest -to -work bun dough is made into warm liquid and has doubled at room temperature.
“I can’t bake beautiful knots at home if I make them from warm dough,” says Holmqvist.
If you want to shape the bun dough more than just ordinary round buns, Holmqvist will give you a tip.
– It would be a good idea to make a bun dough in the evening and put it in the refrigerator to rise on a small damper and a wrap on. It’s relaxed there all night, so it’s really nice to work on.
5. A hacking place
Holmqvist remembers how he always went to close all the windows and make sure he didn’t pull anywhere if the bun dough was rising.
Now he knows that it doesn’t matter.
Ps.
There is a taste of what kind of bun you like.
The mouth of others is made of soft and loose dough. For others, the dough containing more flour is better.
This is the experience and the famous fingers.