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For centuries, man has mixed bread dough without instruments other than his hands and the power of his arms. Now, let us see a few easy ways to mix bread and pizza dough at home. You can make it with your hands and arms or, if you are feeling lazy, with a no-knead technique.
What precisely is no-knead dough?
The no-knead dough is, unsurprisingly, a process that does not require handling dough.
The gluten chains begin making as the flour becomes wet and proteins mix supported by mechanical power provided by hand or machine kneading. In the no-knead dough, the batter is folded at pauses through long resting times providing the time to develop the gluten.
The distinction in the hand-made and no-knead dough.
- The hand-made dough requires fewer steps than the no-knead mixture.
- The No-knead requires no physical force.
- The hand-made batter is very easier for the inexperienced pizza maker.
Mixing Dough By Hand
Mixing Dough By Hand
Components For 7-8 Pizzas Of 250 G Per.
Total time: 16 to 20 hours
- 1 kg Italian “00” flour
- 600 ml of water
- 4 g yeast
- 20 g salt
- 20 ml additional virgin olive oil
METHOD
- Place the flour into a big bowl where you will mix the batter (it will be a few untidy than on a cake board). ?
- Melt the yeast in 550 ml of water, mix the salt in the resting water.
- Slowly add the water with the yeast and mix with your hands continuously blended.
- Add the water with the salt and continue mixing.
- Add the olive oil and proceed to mix till the mixture feels smooth
- Turn the mixture out over a cake board.
- Leave it to rise for 12 to 16 hours then cut it into 250 g balls and allow them to stay for 4 hours.
Advice for hand Mixing
- When hand mixing in the pot, stir the mixture from the floor upwards shifting in hands, then roll it back and redo.
- If you mix on a cake board, drive the mixture from top to back away from you.
No-Knead Dough
Components For Pan Pizza
Total time: 20 to 24 hours
- 1 Kg Italian “00” flour
- 750 ml of water
- 4 g yeast
- 20 g salt
- 20 ml additional virgin olive oil
METHOD
- In a plastic pan first with a cover, diffuse yeast in water.
- Add the flour and mix with a fork.
- Combine the salt.
- Add the olive oil and proceed to mix with the fork.
- Wrap the bowl with the lid and allow the batter to rest for half an hour.
- Roll the mixture out onto a work exterior and fold it 2 to 3 of the process over the remainder of the mixture then choose up the reverse side and pull it over the original fold. Redo the method and put back the dough into the pan then leave it to rest for half an hour.
- Take the batter and redo the method as defined in the action
- Redo 2 to 3 times till the mixture springs back and does not tear. Envelop and allow it to rest in the fridge overnight.
- After approximately 12 hours, cut the mixture into two portions and wrap them both repeatedly making assured to seal them with the palm of your hands. Then put the mixtures into two tall plastic containers with a lid and leave them to relax at room temperature.
- Oil two pans, placed the mixtures into them, smoothly stretch them towards the edges and edges of the pans, and bake.
Tips For No-Knead Dough
- At step 10, you can get the mixtures out over a cake board and then shift them into the pots.
- Folding serves to develop gluten formation and trigger fermentation.
- That is a great hydration batter, therefore wet hands when working it.
- Gently flour the work surface to prevent dough from sticking.
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