industrial operation and final product
This website helped me for years! but unfortunately my recent issue did not find an explanation I will try make it short.
today I had the chance to try a machine for mass production which you put a bulk into a hopper and it starts dividing the dough and rounding it (buns production).
in my original method i bulk ferment the dough after kneading (extensive kneading and keeping dough temp 75-80F) for 10-15 minutes after. then dividing it manually.. and start rounding/ shaping them and that would take up to 25minutes of rounding.
so what happen today is that the machine when dividing the dough it kicks almost all the air outside the dough ball then rounding resulting in very small ball in compare with my original method though they share same weight, and even the final result after baking is much smaller. even the crumb inside looks like a commercial bread you find in the store, more like weak structure and short strands inside.
both had same proofing time.
I'm suspecting the machines is breaking the gluten structures out of the piece and that is preventing from rebuild it self to a bigger/ stronger ball. am I correct?
does over shaping the dough would prevent the dough from rise properly ? or weaken the gluten?