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Overworked Shaping
Appears in
By Ciril Hitz
Published 2009
When shaping dough, take care not to overwork it. The round in the back is properly shaped; the outer dough membrane is silky and smooth and stretches nicely over the dried fruit and nuts incorporated into the particular formula shown. The round in the front has been overworked during the shaping process. Notice the ragged and unkempt surface texture—the result of tightening and tearing due to the buildup of too much strength during the overworked shaping.
© 2009 Ciril Hitz. All rights reserved.