It should be as wet as possible

It’s not a good dough if you’re shaping it like the play dough. That means it’s too dry. Some thermomix recipes will sat that a dough should be 75% wet, and that’s true – you’ll use 75% of the weight of the floor in the water.

You should bear in mind that different flours will behave differently, so you’ll need to make sure that it’s wet enough, no matter the recipe. Don’t be afraid to add even more water if you have to.

Give it time to prove in peace

If the dough proves, the result will be the best you can get. If you have enough time, then give it time. Let it prove in the fridge. Let it take its time.
However, if you don’t have enough time, just put it in a very low over and let it do its job.

You should tin it

We all know that shaping dough is not always an easy task, especially if you’re doing it for the first time. You’ll need to fold it and twist it in a quick manner, in order for the surface tension to be tight and hold its shape.

All you can do is just practice to get better at shaping the dough. But to cover your mistakes, you can simply tin it – it’s a great step to take if you’re a beginner.
Your oven should be hotter than hell

You need to make sure that the oven is hot before you put the dough in it. It’s better if it’s really hot. Keep in mind that the oven should be preheated. In case your oven gets cooler and cooler, you should add ten to twenty degrees more to the temperature which was specified at first. When putting the dough in, open the oven door for a short time as possible, and after you’ve introduced them to the oven, you must open the oven door for at least 20 minutes.

Keep it in the oven a few more minutes

You will think about your dough very much. You’ll think that it’s ready. Keep in mind that you’ll probably undercook your bread rather than overcook it, so leave it in the oven from 5 to 10 more minutes. You can decide that by looking at the size of your dough.

The bread should be ready when you’ll hear like its hollow when tapping it, there should be a feeling like it’s vibrating through the loaf. You should also keep in mind that the bread will proceed to cook even after you get it out of the oven. So don’t cut it for at least another half of the hour. C’mon, you can do it!

Author's Bio: 

Md Rasel is a professional blogger.