Anything too geeky to post about elsewhere.
I am using Floyd's Whole Wheat bread recipe on the site and it says to stretch and fold 2-3 times during bulk rising. Does that mean during the 60-90 minute rise I am to interrupt it and fold the dough every 20-30 minutes and if not, what is the technique?
Thank you for your help. :)
I have done some amount of research on the subject of how Sourdough breads affect persons with Diabetes. As a person afflicted by this disease, I take it seriously and while I'm not a very good follower of my Dr's orders, I do make efforts in certain areas to control my sugar levels. My own experience was that my blood sugar went and stayed down when I ate breads risen with a natural yeast. That isn't to say the same will happen to you but I wouldn't bet against it.
I always seem to have difficulty scoring my baguette dough. I believe the dough is well hydrated, not over-kneaded, and it is properly proofed. There is no "skin" on the dough. I use a new, sharp razor blade, but the blade gets "stuck" in the dough when I try to score it at a slight or perpendicular angle - the blade does NOT slice through the dough. Baked, the baguette is gorgeous and the crumb, wonderful.
Any suggestions how I can score my dough without a tug of war?
Thanks,
Diane
How long should dough be steamed in the oven? In his book, BREAD, Jeffrey Hammelman states, "From 4-6 seconds of steam is ample." (p. 100) in 460 degree oven. In stark contrast, in BREAD BAKING, Daniel DiMuzio states, "The quality of the crust in hearth loaves in enhanced by exposing the loaves to steam for the first 5 - 10 minutes of baking." (p. 130)
That's a huge difference. Any reasons for this disparity?
Diane
In a recent competition i entered I had to produce the following
Was fairly happy with the doughs, especially the wholemeal. However once baked off the wholemeal products ( a veinna and a cobb) both shrunk
Wheatmeal recipe:
75% wheat flour
25% wholemeal flour
3% gluten
3% yeast (instant)
1.8% salt
Hi all,
I live at about 7,800 feet, and am new to bread baking. I haven't been doing anything different really, but was wondering if there is anything I should be watching out for when baking breads at this altitude. Does it also affect the taste or fermenting? Thanks in advance!
M.
I am interested in how to handle eggs (whole) in determining the percentage of hydration in a dough. This is what I have assumed. Looking at information on eggs they appear to be approx. 25 percent solids and 75 liquid. So I have assumed that by using 75 % of the weight of the eggs and adding it to the weight of water I can calculate a realistic percentage of hydration. Is this correct? Does it make sense?
A few years ago, I was asked to explain lactic acid fermentation in sourdough, and the difference between homo- and heterofermentation. Not an easy task, partly because I wasn't satisfied that I knew enough, or that I could reconcile what I was reading in bread-baking books with what I had learned in school. To sort it out, I had to dig deeper into the scientific literature.
Why is always rounded to the hour? Isn't this somwhat arbirtary? Does nature get paid by the hour?
What is going on with an unleavened dough during an rest, with flour, water, oil, and salt? Maybe this way I can decide just how long to let it rest.
Hope someone has the anwser for me. I have trouble with the second rise for my bread when the humidity is high. Usually, the bread seems "flat". It taste fine, but there is not enought height. Are you supposed to use cooler water? If so, what should the temperature be?
Rachael
