Without delving too deeply into specialty doughs, but addressing more than just cakes and bread, what concerns can I evaluate when calculating the technique for approaching a dough?
For instance, some recipes say not to mix too much, others would imply that beating every bit of air out of the dough is the best thing for it.
What I am looking for is a set of criteria, maybe a flowchart, that outlines how to deal with having a well-reasoned technique (as opposed to just following a recipe).
Crumble, cream, or melt the fat first? Paddle or hook? Beat, fold or whisk? Knead once and rest or knead three times and throw? I would assume that to some extent getting air in or out, activating and mixing ingredients, distributing fats more or less evenly, and so forth play a factor in any decision. However, I have no idea what those different things do, or the food science behind them.
What general principles would help me understand what each factor does, so that I can have more confidence when staring down the ingredients, whether for some cookies or pizza crusts or muffins?