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06-20-2010, 06:51 PM #11
aaah man! I juzt buusteed mi lcd try ing too reachj foir a slixe of tjat bresad.
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06-25-2010, 10:05 AM #12
I realize now that in the formula in the initial post I never spoke of what type of flour to use. I use an unbleached white flour that typically has between 11 to 12% protein. Protein is important as it is an indication as to how a dough will develop and whether the resulting product will be more to the tender or tough side. There are 4 different proteins in flour (possibly more) but the proteins we as bread makers are concerned with are known as gliadin and glutenin. These together comprise most of the protein you find in wheat. when you add water to flour and begin to mix and knead these two ingredients you are developing these two proteins (gliadin to a lesser degree) into what most professional bakers call gluten. In developing the gluten you are creating the structure which holds the gases that the yeast produces by consuming the sugars and starches. This is what allows the product its airy structure. Think of the gluten as a stretchy balloon and the gases and alcohol that the yeast produces as the air that fills the balloon (by the way, the very small amount of alcohol that the yeast produces in the short period of fermentation is an important component to the aroma and flavor of the product. It also adds in a small way to the products shelf life).
To my way of thinking the best bread flours are a combination of hard and soft wheat to produce a flour of about 11 to 12 %(hard wheat generally equals higher protein and vice versa). Closer to 11% being optimal. If you are looking for bread with more volume but dont mind a little toughness you might go 12 to 13% protein.
Here is a list of flours and their typical levels of protein:
Pastry flour....6 to 8% Will result in tender products but not good for bread.
cake flour......7 to10% best for cakes but if handled properly could be used for pastries. This flour is generally bleached. Also not the best for bread.
All purpose ...9 to 11%. This is a compromise between all the flours and tends to result in a mediocre product for all but the most knowledgeable of bakers.
Bread flour...10 to 12%. This is best for bread as it provides the proper amount of protein so that the bread will get the proper development and rise out of the bread without becoming to tough. Usually unbleached.
Hi- gluten flour..12 to 14% while many bakeries use this flour to make for a larger, more appealing looking loaf of bread the resulting product is generally too tough to eat...many of us eat it anyways. This flour is best as an additive to a weaker flour that you wish to make stronger (more protein).
whole wheat...The protein varies considerably as it depends on weather we are dealing with a hard or a soft wheat or a combination but I have found that most reputable sources are in the 12 to 14% range but due to the fact that the flour is whole the products from this are generally not tough. this flour can replace white flour in any bread recipe from 10 to 50% of the total flour. If you are an advanced baker you can use 100% whole wheat but the resulting dough will require close attention.
I hope this helpsLast edited by JMS; 06-25-2010 at 10:17 AM.
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livingontheedge (07-04-2010)
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06-25-2010, 04:16 PM #13
- Join Date
- May 2009
- Location
- Davis, CA
- Posts
- 10
Thanked: 0Thanks for the recipe JMS, I can't wait to try this out. I've been working a lot with sourdough lately (simple rounds, lots of pizza dough, bagels), but haven't been able to find a good ciabatta recipe. One thing that I'm a little unclear on is what do you mean by fresh yeast. I have a good culture of sourdough starter, but I don't know if that is what you meant by fresh yeast. I can't wait to give this a shot. Looks like it's absolutely delicious.
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06-25-2010, 04:42 PM #14
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06-26-2010, 10:28 PM #15
CORRECTION
In the original post I wrote this:
Flour 100%
water 75%
salt 2%
fresh yeast 1.5% (if you are using active dry yeast use .75% yeast)
From the above formula take half the flour, 40% 0f the water, 1% of the salt and 1% of the yeast and combine in a mixer until some what developed ( about 3 to 6 minutes in first speed ).
Let this sit for 24 hours. Try not to get this mixture above 75 degrees F
Flour 100%
water 75%
salt 2%
fresh yeast 1.5% (if you are using active dry yeast use .75% yeast)
From the above formula take half the flour, 40% 0f the water, 5% of the salt and 5% of the yeast and combine in a mixer until some what developed ( about 3 to 6 minutes in first speed ).
Let this sit for 24 hours. Try not to get this mixture above 75 degrees F
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06-26-2010, 11:20 PM #16Find me on SRP's official chat in ##srp on Freenode. Link is at top of SRP's homepage
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06-27-2010, 09:46 AM #17
- Join Date
- Mar 2009
- Location
- London
- Posts
- 16
Thanked: 0question on dough
Thank you for your formula. I am going to try it today.
Could you explain one thing - you say 'mix until the dough is close to development'. I imagine that a profession baker would know exactly what this means but could you try to explain to an amateur how one can recognise this point?
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06-29-2010, 07:02 AM #18
Ill do my best. Most dough is considered fully developed when you can stretch a chunk of dough into a thin membrane to the point that you can see light through it without tearing the dough. It is fairly difficult to fully develop a dough that is above 70% hydration so we do some "tricks" to help us. one "trick" is the stiff starter (Biga) we let develop for 24 hours in this formula. Another trick is to allow the dough to rest for 5 to 15 minutes after 1st speed and not adding the salt till 2nd speed. One more trick you will note in this formula is that I punch it down or fold it if you prefer, not once but twice. Each of these "tricks" have their own function in the process of making bread and they also have something in common which is to allow the flour to completely absorb the water so that the flour is fully hydrated and also allows better development as you work through the process.
What I mean by close to development is that point where the product has stretch but still can not be stretched into a thin membrane. You should find at the end of the process just at the time you are cutting your final pieces that the dough can be stretched to the thin membrane state.
I hope this helps
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06-29-2010, 08:05 AM #19
yeast
That lovely one celled creature that is responsible for such potables as wine and beer and without which we could not enjoy many hard spirits.
This humble little work horse is also responsible for the light airy texture of bread and the varied flavors one finds in old world breads. We as bakers are not responsible for the final product as much as we are caretakers for the product that the yeast is creating. we do make final decisions as to when is the best time to take and shape a dough or let have a little more time but the yeast is ultimately responsible for that final delight known as bread.
Okay, before I go any further let me introduce the only four ingredients needed to make great bread:
Flour: mixed with water it provides the needed food for the yeast and structure for the final product.
Water: see above. Additionally water does add to the flavor on a very small level and of course without water certain enzymatic activities can not take place nor can the yeast work correctly for our purposes
Salt: Salt adds or enhances the flavor of bread but in bread its more important roles are to control the yeast. To keep it in check so to speak. it also allows for a more appealing color and sheen to the final crust. (washes such as egg or the introduction of steam into the baking chamber greatly enhance this final quality)
And finally yeast:
The specific strain most bakers use are known as Saccharomyces cerevisiae. Yeast needs a moist atmosphere to be able to do its work but it does not require oxygen although it performs better with oxygen. In a dough the oxygen is introduced into the dough through the mixing process.
Depending on your process yeast can bring about a sweetness to the final product. it can present a buttery or sour quality when working alongside lactobacilli. So many variations on the flavor of the final product can be had just by changing the process that you use.
Yeast basically uses the starches in the dough and breaks them down to usable sugars from these sugars which it feeds on it produces alcohol and carbon dioxide. Carbon dioxide gets trapped in the gluten structure of the dough creating its airy light quality and the alcohol contributes to the final flavor and the heavenly aroma of the finished product as it comes out of the oven.
Yeast reproduces by budding. It thrives best in about 75 degrees F and with the exception of some specialty yeasts it dies above 120 degrees F Yeast slows in activity considerably at 70 degrees F and goes dormant at about 40 degrees F. This will of course vary depending on yeast quality and strain.
As A side note If your bread tastes and smells really yeasty it is likely that your dough was above 80 degrees F
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06-29-2010, 08:25 AM #20
I should add that most modern breads do not rely on yeast and process to be the final arbiter on flavor of the bread, instead they depend on ingredients for flavor and certain additives for dough workability. The ability of bakers to be the caretakers of their products tend to be removed by modern methods. If I haven't made it plain I do prefer the old methods of bread production.
Note: This is not to say that old world methods did not require additives, they found their additives through more natural methods that I intend on talking about in future posts.
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