【Summary of Different Doughs Uses】- Dough 101 Ep. 17 (Eng. Sub)

Water, Yeast and Dough mixed together forms many different kinds of dough (hot, warm, cold, yeast). Each with it's own texture, characteristics and best way to cook. In this video, I'll explain the principles of each and how to combine them in different ways to cook the type of food you want.
【Non-Yeast Doughs】
* Cold Water Dough - When water is less than 30C , gluten network forms the best. Characteristics: Chewy, Stretchy, White color
* Hot Water Dough - When water is greater than 70C, gluten is killed. Characteristics: Soft, Fine, Easier to Digest, Slightly Sweet, Darker color, Easier to mold, Holds liquids well.
* Warm Water Dough - When water is between 30 and 70. Characteristics: Between cold and hot water dough .
【Yeast Doughs】
When yeast is added to Cold Water dough. Yeast will produce CO2 when water temperature is approximately room temperature. The CO2 will inflate small pores in the dough balooning up to.
* Well leavened dough - The dough balloons to about 2x the size. What most bread are made of. It will be soft and fluffy.
* Short leavened dough - The dough baloons to about 1.5x the size. It retains some of the soft flufiness while adding more characterstics of the cold water dough
* Half leavened dough - A mix of Yeast dough and non-yeast dough. It combines the characters of soft/fluffiness of yeast and characteristics of non-yeast dough. The porportion of the mixture depends on your preference for texture.