In baking, there are certain operations between kneading and the final fermentation that are often overlooked and have been relatively underexplored by scientists. However, these operations can significantly impact the quality and consistency of the final product. We will address these operations in two separate entries. This first one is dedicated to division and rounding, while the subsequent entry will cover resting and shaping of the dough. Division After kneading, the dough can undergo a bulk fermentation or not. Typically, … Continue reading Division and Rounding