Italiano
If you were lucky enough to see Nonna at work while she was making bread or pizza, you would have noticed one thing: the cross carved into the dough.
It is not only a practice common in the household.
Often it is used by professionals, even though there are different “schools of thought” on the subject (and I don’t want to risk being scolded by some baker friend of mine!).
When is this cross drawn?
Usually, after the first kneading of the dough, followed by a resting phase: in this case, the cross is carved to help the second leavening.
The cuts act as small relief valves and prevent the dough from swelling excessively; at the same time, the cuts form some small slits that guarantee good oxygenation and stimulate the leavening of even the deepest parts of the dough, promoting correct alveolation.
The cross is normally reabsorbed by the dough. Some go so far as to say that its reabsorption is an indication that the dough is ready to be baked.
But why the cross?
Well, here obviously the symbolism of the Western Christian tradition is present.
Although Nonna may ignore all the scientific explanations, she will surely have at least thought that it was a “symbol“.
Bread, as we know, is a constant in Christian ritual (but not only).
One of the (many) religious legends says that, way back in the 13th century, Saint Clare blessed the bread of a banquet by making the gesture of the cross with her hand and, by divine miracle (well, certainly not by the laws of physics…), a cross appeared on all the loaves.
In any case: cross or not, have fun preparing your own dough for bread or pizza.
If you are a professional, I can also suggest a Retarder Proofer Cabinet that is right for you.
I must warn you tho: it doesn’t work by divine miracle…
