sõtkumise

Sõtkumise is a term that generally refers to the act of kneading or manipulating dough. This process is crucial in baking, particularly for bread, as it develops the gluten network within the flour. Gluten is a protein that gives dough its elasticity and structure, allowing it to rise and hold its shape.

The technique of sõtkumise involves repeatedly pushing, folding, and stretching the dough. This action aligns and strengthens the gluten strands. Over time, the dough transforms from a shaggy, sticky mass into a smooth, elastic ball that can be stretched thinly without tearing. Different types of bread may require varying amounts of sõtkumise, depending on the desired texture and crumb.

While often associated with bread, sõtkumise can also be applied to other doughs, such as those for pasta, pizza, and certain pastries. The duration and intensity of the kneading process are key factors that influence the final product. Over-kneading can result in tough baked goods, while under-kneading can lead to a dense and crumbly texture. Modern bakers may use stand mixers with dough hooks to achieve the same results as traditional hand kneading, often referred to as mechanical sõtkumise. The term itself originates from the Estonian language, where it directly translates to kneading.