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Rounding

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

After scaling, the pieces of dough are shaped into smooth, round balls. This procedure forms a kind of skin by stretching the gluten on the outside of the dough into a smooth layer. Rounding simplifies the later shaping of the dough and also helps retain gases produced by the yeast.

Your instructor will demonstrate rounding techniques. Machines are also available that divide and round portions of dough automatically.

© 2008 All rights reserved. Published by Wiley.

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