Why is it important not to use too much dusting flour when making up breads and rolls?

Using too much dusting flour when making bread or rolls can lead to several problems:

1. Dry, Dense Texture:

- Dusting flour is typically used to prevent dough from sticking to surfaces, but too much can absorb moisture from the dough itself.

- This can make the bread dry and dense because less gluten development occurs.

2. Uneven Rising:

- Excess flour can hinder the yeast's ability to work properly by reducing the amount of water available for fermentation.

- This can lead to uneven rising and an inconsistent texture.

3. Tough Crust:

- A crust made with too much flour can be tough and chewy because the excess flour absorbs the steam that's released during baking, which is essential for a soft crust.

4. Unpleasant Taste:

- Too much flour can also make the bread taste bland and dry, as the flour itself doesn't contribute much flavor.

5. Difficulty in Shaping:

- Excess flour can make the dough too dry and crumbly, making it difficult to shape into rolls or other desired forms.

Instead of using too much dusting flour:

- Use a lightly floured surface: A light dusting of flour is all you need to prevent sticking.

- Keep your hands and tools lightly floured: You can also lightly flour your hands and tools, but remember to brush off excess flour before working with the dough.

- Consider alternative methods: For shaping, you can use parchment paper or a silicone mat instead of flour.

By being mindful of the amount of dusting flour used, you can ensure that your bread and rolls rise properly and have a light, airy texture with a soft crust.