Recipe Questions: Why do you do these things?
These questions have probably been answered various times and in various places so, if you wouldn't mind, some great links would be helpful if don't feel like explaining it all.
I am a beginning baker. I bake a ton and have been for years but I almost always follow a recipe exactly (unlike cooking where I make everything up). Now that I am learning more about different types of bread and baker's percentages, I've been experimenting with making my own recipes. So, I was wondering what effect (on taste, texture, crust, ect) these things have on bread. I've seen them all in different recipes, now I'm trying to figure which are right for my own recipes.
Thanks so much!
1. Why do you let dough rest for a bit before kneeing?
2. Why do you do multiple rises vs one rise?
3. What difference does a slow rise (in the fridge) vs normal rise (on the counter) vs quick rise (in a warm oven) make?
4. Does the order you build a dough make a difference (mix flour into liquid a little at a time, mix flour into liquid all at once, mix liquid into flour, mix everything all together, ect)?
I'm sure I have more questions but those are it for now. Thank you again. I know explaining some of the more basic points can get tedious.