Acidity effect on gluten strength
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Seems there are no clear answers on the internet. So does acidity from sourdough starter or from long fermentation [does long fermentation actually increase acidity?] strenghten or weaken the gluten?
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Advanced Topics
Anything too geeky to post about elsewhere.
Opinions on how best to incorporate a machine mixer into sourdough process?
Forums:
Hello,
I am thinking about increasing my output of loaves per week for my fledgling micro-bakery. I did 8 loaves the other night, and it was pretty difficult to do it all by hand-- particularly the initial mix. I've done a good deal of searching through old TFL posts for answers to the below-- I apologize in advance if I've missed a crucial one!
Note that I'm not looking for advice on particular mixers per se (although if you feel compelled to offer great advice in this regard, by all means, go for it :)
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Immersible Bluetooth Thermometer
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I made a tiny drysuit for my Govee thermometer by sealing in a FoodSaver vacuum bag! Now I can put it in the proofing container with the dough and geek out over the dough temperature graphs.
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Baguette..technical
The lockdown bakers who turned professional
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'When you work from the heart, it's effortless': the lockdown bakers who turned professional
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Towel/Wet towel vs wrap foil vs airtight lid
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I've been pondering about this and would like to ask the forum, what is the consensus on best cover for our rising dough? I've been afraid of using airtight lids like tupperware, because if the dough rises, it squeezes the air that is above it, thus increasing pressure. Inreased pressure will push down on the dough, thus decreasing the potential growth, until the equilibrium is hit ie. pressure from the dough can't push anymore against pressurized air in the container.
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(Ice) Cold water vs fermentation with less yeast
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Whilst most specialist books recommend the DDT for a normal fermentation, a couple of times cold and even iced water is used. Yet not because it's summer and neither because the dough was mixed in a food processor. This kind of puzzles me.
I have a recipe for ordinary rolls that explicitly calls for cold water. The recipe's fresh yeast % is at 5% which is quite normal. Its prescribed rest and fermentation times are quite normal too (about 1 hour 40 minutes in total).
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Freezing dough for kolache??
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Hi All! I was just listening to this 2-minute news cast that featured The Kolache Factory in Texas. I'm intrigued because the worker stated that they freeze the dough for 2 days and then refrigerate it for 1 day before then go on to stuff and bake the kolache.
I'm guessing this is to strengthen the dough as I've seen this technique done for croissant dough. Do you all agree? Other thoughts, and does anyone know how freezing would strengthen dough?
Marie
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Baguette slashes closing up
Forums:
Hello everyone
i have never had this problem before but for the last few weeks I cannot get my slashes to stay open.
74% hydration, 1.95% salt. I have recently changed to a new brand of salt that is finer than previous but other than that recipe and technique are the same used when slashes used to be fine...
For 10 x 350g baguettes - 1978g flour, 1470g water, 14g instant yeast, 68g salt, 30g roasted malt powder
‘technique;
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High Hydration vs Low Hydration Levain
Forums:
My background in sourdough baking we always used a hight hydration sourdough (100%) for all our wheeat based baking. I have recently been playing with panettone in the traditional style, and all the recipes I have been using use a low hydration (~50%) levain.
It would be very easy to convert the panettone recipes to use a 100% levain.
Does anyone know the technical reason for this, using a low hydration levain ... or is it 'tradition' coming out o the Italian tradition of using a biga which is also very stiff.
TIA,
Joe S.
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