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| Pastries and Baking General General discussion forum for all pastry and baking topics. |
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#1
12-24-2001, 07:47 AM
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 Oven Spring  Okay folks. By reducing the amount of water used in my standard bread recipe, the dough is stiffer and dryer. It's not slack. Yet, a higher oven spring is achieved. The crown (bread profile) is much higher and slashing produces a really attractive gash. The total amount of water has been reduced from 13 oz to 12 1/2 oz. It really makes a difference in oven spring. The finished loaf tastes equally moist, too. New proportions. FLOUR 4 1/2 c all-purpose flour WATER 12 1/2 oz (reduced from 13 oz) YEAST 1 tsp SALT 2 tsp MALT POWDER 1 1/3 tsp      |
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#2
12-27-2001, 01:07 AM
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 Ok I read this 10 times to understand it :-) Too many unknown expressions but I will try this proportion later today although I do not agree with the reduction of water...and I rarely bake with yeast but I will keep the exact proportions that you give, kokopuffs. I think that bread needs a lot of moisture but maybe this is a personal taste I always though that what makes the difference in bread is the hour you spend kneadding it... What do you think on that?
__________________ "Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
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#4
12-27-2001, 09:54 AM
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| Ok I made it. You have a point about the dough, it stands better indeed but it's a bid dry bread, for my taste at least. What if you used starter instead of yeast? 
__________________ "Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
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#5
12-27-2001, 11:03 AM
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| Preferment vs Starter I use a preferment which is a starter made using SAF Red Instant yeast as opposed to a starter which relies on yeasts naturally occurring in the atmosphere. Just experiment to see what you can achieve. |
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#6
02-14-2002, 11:22 PM
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| I bought the Bread Baker's Apprentise the other day and I am tickled that I can actually understand this thread. I have a question though. I was at the grocery store the other day and I checked all the various brands of flour. They all contain malted barley flour. That being so, is the addition of malt powder still necessary? Jock |
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#8
02-15-2002, 05:31 AM
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| I purchase flour in 50 pound sacks directly from the mill. The flour has no additives - hence, the addition of diastatic malt. The latter is yeast food that gives a faster rise and darker crust. Many bakers, says a lab technician involved in the milling industry, use it to control the rise. |
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#9
02-15-2002, 06:28 AM
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| How long did you knead? and how? (by hand of machine?) How long did you let the dough rise? How many times? What specific type of yeast did you use? "active dry" or "instant"? What brand? What was the oven temperatue? Did you steam the oven? If yes, when? How long did you bake it? |
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#10
02-15-2002, 07:39 AM
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| I agree with momoreg about the barley malt. If you are looking to buy flour with outr it already added, try King Arthur. They do not add it to their flours. Another way to give bread "an extra kick in the pants" is buy adding ascorbic acid. This is readily available as Vitamin C. You can either crush tablets or but in powdered form at most health food or vitamin stores. A little goes a long way. I add about 1/16 TSP to kokopuffs formula.
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#11
02-15-2002, 08:04 AM
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| Cchiu: Kneading time 5 - 10 minutes in the Kitchen Aid mixer SAF RED INSTANT YEAST is used Place in preheated oven at 475 for 10 minutes lowered to 450 for 50 minutes: baking time is 1 hour therefore No steam is used; oven hot enough The dough rises once to the 2.5 - 3 quart mark according to the dough rising bucket. It's then poured skin side down onto the countertop. There I turn each of the 4 sides into the center; turn the dough skin side up; chafe into a round or oblong and allow to rest 5 minutes. Then I reshape as necessary and place into a banneton to rise anywhere from 45 - 60 minutes. |
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#12
02-15-2002, 08:08 AM
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| OH OH!!!  It's wintertime here in Denver and the air is really dry. I'm now using up to 13.5 - 14 oz of water in the recipe listed above. Also, I just discovered that using more slashes in the dough allows for greater expansion, giving a larger loaf. Grok. Zen and the art of slashing!! |
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#14
02-15-2002, 11:34 AM
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| From the looks of some of my loaves, a meat mallet!
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#15
02-15-2002, 12:03 PM
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| C'mon now. razor blade, dbl edge-single? knife serrated-straight? commercial bread blade? bakery company give-away? exacto? |
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