Basic Doughs

The first question one might ask in trying to understand the parameters of basic doughs is: “What sets pastry dough apart from other dough preparations?” The quick answer is that “doughs” can be broken down into two flexible categories: (1) yeast-risen doughs that have relatively long gluten strands and (2) pastry doughs that have a higher fat content and shorter gluten strands. Yeast-risen doughs, prepared for various breads, are worked or kneaded to stretch out the gluten strands to form a baked product that is both elastic and tender. Pastry doughs range from “flaky” to “crumbly,” textures that reflect, to one degree or another, a higher fat content, minimal mixing or kneading, and a shorter gluten strand.