What You Need to Know
A bread trough, dough trough or kneading trough, sometimes referred to as artesa, is a rectangular receptacle with a shallow basin, and a traditional kneading tool used for the making of dough. The wooden form has been used in Europe for centuries in breadmaking.
Key Parameters
Equipment
wooden troughdough scraperproofing clothbench knife
Steps
- 1.
Pain de campagne (France): Allows for slow fermentation and development of complex flavors
- 2.
Pumpernickel (Germany): Facilitates long fermentation of rye dough
- 3.
Pane di Altamura (Italy): Traditional proofing vessel for durum wheat bread
The Science
Primary Reaction
Fermentation