lopputaikina

Lopputaikina, literally meaning "final dough" in Finnish, refers to the dough prepared after the initial dough has rested or fermented and before final shaping and baking. The term is used in some Finnish baking contexts to delineate a finishing mixing stage where additional ingredients or a second batch of dough is incorporated to influence texture, flavor, and moisture in the final loaf or pastry.

Preparation and use: Bakers may start with a basic dough (levain or direct dough) and then mix in a second batch of ingredients such as fats, sugar, eggs, or milk, creating the lopputaikina. This final dough is then kneaded lightly, rested, shaped, proofed, and baked. The proportions and technique influence crust, crumb, and shelf life, with enriched loaves often benefiting from the additional moisture and fat contained in the final dough.

Context and variation: The term is most commonly encountered in Finnish culinary literature, baking blogs, and some artisanal bakeries. It is less standardized than core breadmaking terminology and may be used differently by cooks or within regional traditions.

Related topics include bread making, dough fermentation, and enriched dough.