Teigart

Teigart is a culinary term used in bakeries and culinary literature to describe a category of dough distinguished by its composition, hydration, fat content, and its typical handling and fermentation characteristics. The concept helps bakers select appropriate mixing, resting, shaping, and baking methods for a given dough.

Definition: A Teigart is not a single recipe but a grouping of doughs that share core properties, such as flour-to-water ratio, presence of fat or sugar, and the chosen leavening method. The classification functions as a guide for production and quality control across different baked goods.

Classification:

- Grundteig (basic dough): flour, water, salt, and a leavening agent with minimal fat or sugar.

- Magerteig (lean dough): low fat and sugar content.

- Hefeteig (yeasted dough): yeast as the primary leavening agent.

- Sauerteig (sourdough): doughs fermented with natural lactic acid bacteria and wild yeasts.

- Enriched dough: includes eggs, milk, butter, or sugar, producing a softer texture.

- Blätterteigartige Teig (laminated dough): laminated with fat layers, using rolling and folding techniques.

Preparation and handling: Teigarts guide kneading time, resting intervals, fermentation temperatures, and shaping methods, as well as moisture management and baking temperatures.

Culinary use: The term is applied to classify recipes for bread, pastries, and enriched items, enabling standardized production and consistent quality across different products.