1/1 Preparation Prior to Bread Making 3

The importance of correctly calculating Total Dough Weight (TWD) in making bread is firstly simply to determine the whole weight of a dough. Before any bread making, moulding, proving and baking can begin, calculations are to be used to establish a base on which to begin the procedure of constructing a dough.

Calculating The Total dough weight is important in accordance to other ingredients within the dough. Ingredients such as salt, improver, yeast, oil and water, are dissolved and distributed evenly throughout the dough to have their various effects in balance. For example to much yeast within a dough will impact on the intermediate proof, moulding, final proof and ultimately, the final product. Another example, to less improver within a dough will cause a dough to loose its elasticity and stretchy effect resulting eventually with the final product.

Water is a basic ingredient in bread baking. It would be impossible to produce a loaf of bread without water in some form. The Total dough weight allows calculation of the correct volume of water to be added to the dough.

Therefore in summary without knowing the Total Dough Weight incorrect ingredient levels would be mixed into the dough causing the product quality to be compromised, making the importance of calculating Total Dough Weight, a strategic and useful method of determing the weights of ingredients, yeast levels, water and oil capacity needed within the dough.