The semi-directed dough is a baking technique that lies between the direct and indirect methods, and it is mainly used in the professional field because of the excellent results it gives. Thesemi-indirect method involves processing all the ingredients in one step, but with the addition of a special element: thecarryover dough. The carry-over dough is a piece of leftover, matured dough that already contains all the basic ingredients.This addition gives the final dough greater strength, allowing for shorter fermentation times and the use of less yeast.
The semi-directed doughoffers several advantages, for example, agreater digestibility of the finished product, amore intense aroma and abetter shelf life than traditional methods. This method is particularly appreciated by bakers and pizza makers for its ability to improve the organoleptic characteristics of bread and pizza, making them more flavorful and palatable.
HOW TO MAKE SEMI-DIRECTED DOUGH?
Before we find out how to prepare the semi-directed dough, let's delve into some technical aspects that are essential for a successful end result.
Enzymes in flour transform starch chains into simple sugars, while yeasts, feeding on sugars, reproduce and ferment, causing the bread dough to rise. In order for these microorganisms to carry out their disruptive and fermentative activities to the fullest, they must live and reproduce in an environment that suits them.
In the preparation of bread products, there are two fundamental variants for the optimal result: thetemperature of the dough and thetimes of kneading and rising.
TEMPERATURE
The ideal temperature for the enzymatic and fermentative life of a dough varies between 25°C and 30°C: yeast cells begin to multiply and ferment as early as the moment of kneading, and to promote this multiplication, the final temperature is very important. Each dough has an ideal temperature depending on the consistency of the dough itself: fordry doughs (45-50% water) that then need to be rolled and folded we recommend 23°C, forsoft doughs (55-60% water) best to keep a temperature around 25°C, finally forsoft doughs (65-80% water) we recommend 27°C.
If a dough is too cold, the gluten will be incompletely formed and fermentation will be slowed down. Conversely, an overheated dough will have a gluten mesh that is too stiff and partially torn: increased enzyme activity makes fermentation faster, consequently thatsourens the final dough.
The final temperature of the dough depends on 4 factors:
1.Temperature of the environment where the dough is kneaded.
2.Flour temperature normally 1 degree lower than the environment.
3.Water temperature of the dough which should be calculated.
4.Heat provided by the kneading machine normally 9-12°C.
Before dosing the water for the dough, it is important to calculate its temperature since it will determine the final temperature of the dough. The formula for calculating it is as follows:
Final dough temperature x 3 - room temperature - flour temperature - kneader heating temperature =water temperature.
This formula is derived from numerous practical experiments and endorsed by allassociations of Italian bakers.
Example. If we are to make a soft dough with a final temperature of 25°C, what will be the water temperature?25°C (final dough temperature)x 3 =75-22 (room temperature) -21 (flour temperature, 1°C lower than room temperature) -10 (kneading machine heating) =22°C water temperature.
KNEADING AND RISING TIMES
After calculating the correct final temperature of the dough there remains the second variable which is thekneading and leavening time.
Normally the dough is made in two stages: the first at low speed, which allows the ingredients to be mixed which normally takes place in5 minutes, and the second at higher speed which consists of the formation of the gluten mesh for a time of5-6 minutes. To better understand leavening times we suggest you read our dedicated article.
INGREDIENTS AND RISING TIME: VALANCES WITH CARRYOVER DOUGH
- Dough for carryover
- 100 g Flour W 300
- 55 g Water
- 4 g Yeast
- 2 g Salt
- Doughming time: 5 minutes in 1 speed
Final dough temperature is24°C. Allow to rise at room temperature as long as necessary for the dough to have an intense and pleasant sour smell.
FINAL DOUGH: INGREDIENTS
- 150 g Carry-Over Dough
- 500 g Flour W 240
- 225 g Water
- 5 g Yeast
- 2.5 g Malt
- 10 g Salt
- 25 g Extra Oil
Dough time: 5 minutes in 1 speed and 7 minutes in 2-3 speed;
The final dough temperature is26°C.
PROCEDURE
- Start the dough with flour, 80 percent water and malt.
- Halfway through the dough add the carry-over dough, salt, oil and slowly the remaining water.
- Let the dough rest well covered at room temperature for 80 to 90 minutes.
- Split into 65g pieces and form the valances by stretching them with rolling pin and rolling them twice.
- Display the doughs on a lightly floured board.
- Cover with nylon cloth and let rise for about 45 minutes.
- Cut into saddle shapes and bake at 230°C with the oven door slightly open (you can help yourself with the handle of a steel spoon).
- After about 10 minutes close the oven and decrease the temperature to 200°C.
Now your buns are ready to be baked and savored!
The semi-directed dough is not just a method of baking, but real culinary magic! With its perfect balance, it is the ideal ally for anyone who wants to try their hand at the art of baking and achieve results like a true professional. We are curious to see the wonders you will be able to create with this new technique! Together, we can turn any kitchen into a little piece of heaven.
Article by Enrico Gumirato pastry chef and trainer
