The longer the dough is formed, the better.

If the dough takes too long to form, it will turn sour. Generally speaking, the turnover will double. Dip your fingers in flour and press in the fermented dough. After pulling out the finger, if the finger bounces back, the dough will not spread well. If the dough collapses as a whole, the dough is ready; If there is no obvious change in the finger hole, the face is just right.

Extended data:

Mechanism of action

After the flour is kneaded with water, the dough is repeatedly kneaded mechanically and then left standing for several hours, which can increase the elasticity, toughness and gluten of the dough. The mechanism is that the sulfur-hydrogen bonds of protein in dough are oxidized to disulfide bonds.

The more disulfide bonds, the more protein molecules can be combined, forming a macromolecular network structure, and increasing the gas retention, elasticity and toughness of dough. The oxidation process can also reduce the activity of protease in flour, thus protecting the gluten strength and technological characteristics of dough. The oxidation process can also decompose plant pigments (carotenoids) in flour, thus bleaching flour.

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