Tension Building
Tension Building refers to a crucial step in bread making where bakers develop the gluten structure in dough. It's like creating an elastic network inside the dough that helps bread rise properly and gives it the right texture. Think of it as working the dough until it becomes stretchy and strong, similar to stretching a rubber band. Bakers achieve this through kneading, folding, or using special mixing machines. This process is sometimes called "gluten development" or "dough strengthening," and it's a fundamental skill in professional baking that determines the final quality of bread products.
Examples in Resumes
Mastered Tension Building techniques for artisanal bread production, increasing product quality by 40%
Trained junior bakers in proper Tension Building and Dough Development methods
Implemented new Tension Building procedures that reduced mixing time while maintaining bread quality
Typical job title: "Bakers"
Also try searching for:
Where to Find Bakers
Professional Associations
Online Communities
Professional Networks
Example Interview Questions
Senior Level Questions
Q: How would you adjust tension building techniques for different types of flour and hydration levels?
Expected Answer: A senior baker should explain how different flours (whole wheat, rye, all-purpose) need different approaches, and how water content affects gluten development. They should mention specific techniques for each situation and troubleshooting common issues.
Q: How would you train a team in proper tension building methods?
Expected Answer: Should discuss creating training programs, demonstrating techniques, explaining why each step matters, and methods to check if staff are doing it correctly. Should include how to adjust teaching style for different skill levels.
Mid Level Questions
Q: What are the signs of proper tension development in dough?
Expected Answer: Should describe the windowpane test, how dough should feel and look, and common indicators of both under and over-developed dough. Should mention timing guidelines for different products.
Q: How do you adjust tension building for large vs small batch production?
Expected Answer: Should explain differences between hand kneading and machine mixing, timing adjustments, and how to maintain consistency across different batch sizes.
Junior Level Questions
Q: What is tension building and why is it important in bread making?
Expected Answer: Should explain basic concept of developing gluten through kneading or mixing, and how it affects final bread texture and volume. Should understand basic timing for standard bread dough.
Q: What are the basic methods for building tension in dough?
Expected Answer: Should describe basic kneading techniques, how to use a mixer properly, and simple ways to test if dough is ready. Should know basic safety procedures when using equipment.
Experience Level Indicators
Junior (0-2 years)
- Basic kneading techniques
- Understanding of mixing times
- Basic dough testing methods
- Safe equipment operation
Mid (2-5 years)
- Advanced dough development techniques
- Multiple product type experience
- Batch size adjustments
- Quality control procedures
Senior (5+ years)
- Complex dough formulation
- Team training and supervision
- Production optimization
- Troubleshooting expertise
Red Flags to Watch For
- No hands-on experience with dough mixing
- Unable to explain basic gluten development
- Lack of knowledge about different flour types
- No understanding of dough temperature control
