March 23, 2017 - 8:45am
why does dough act like a 'magnet' in the oven
Dear TFL-ers,
Does any one of you know why dough sort of acts like a magnet in the oven?
Greetings from Amsterdam
Freerk
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why does dough act like a 'magnet' in the oven
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Molecules moves from hot to cold, so the cooler dough will move towards the cooler spots in the oven. I see this after boiling eggs and running them under cold water - the eggs roll towards the cold.
Where the two loaves are near one another, they shield each other from the heat. The shielded dough does not cook as quickly and the dough sags.
gary
Isn't there something in science where two atoms (or molecules) are separated will be attracted to one another?
My only point of departure is that the shielded crust doesn't set nearly as soon as the rest of the crust, allowing expansion to continue in that area, rather than sagging. But other than that, yes, the surfaces that face each other do take longer to heat and set, because of the proximity of the other loaf. You'll see the same thing happen in a pan of rolls that go into the oven with spaces between them and come out touching one another.
Paul
Some small cakes , buns , rolls , scones , etc are positioned close to each other to assist the rising of the bake , before , as has been mentioned , the heat seals the deal . Quite noticeable sometimes , is the upward slope across the top of the ones that were placed at the edges of the batch .
Thank you, dear TFL-ers!
A lower temp in between the rolls should explain the 'attempted kissing'. I probably made it worse by forgetting to remove my silpat while baking. They can be a bit more insulating than you need sometimes.
I'm a bit of a bread romantic I suppose. I keep seeing two pieces of dough reaching out to each other, trying to 'kiss'. That is not the case though (unfortunately). It just looks like they do...
Thank you (as always) for your swift answers!
Freerk