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Technical

Shaping

shaping dough

Shaping is giving cut or divided dough its final form by hand. It is the last stage before baking bread, savory buns, and cookies. The neatness of the shape directly affects the appearance of the baked product.

Where It’s Used

“Roll the divided pieces of dough in your palm to shape them into balls.”

Glossary

Related terms

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C
Benzer

Cutting Dough

Cutting dough is dividing rolled-out dough into pieces of the desired shape with a knife or shaped cutter. It is used when preparing Turkish noodles, dumplings, and cookies. The size of the cuts determines the cooking time and the appearance of the finished product.
K
Teknik

Kneading

Kneading is a preparation process that develops the gluten network by pressing and folding dough by hand or with a kneading machine. This process increases the dough's elasticity and consistency and determines the texture of bread and many dough dishes. The kneading time and intensity vary depending on the type of dough.
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