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timpel_800's picture

Adding salt in second speed

October 14, 2011 - 3:42am -- timpel_800
Forums: 

Hi ya'll

I’ve got a question about salt. I once worked at a baker where we added 1/4 of the salt at the beginning of mixing, and the other 3/4 at the moment the mixer would go to second speed.

We used the intensive mixing methode and used a strong patent flour. After a three hour fermentation, the dough was divided and shaped (by hand), then, after a short final fermentation, baked. 

nate9289's picture
nate9289

As I promised on my last entry, I took pictures of my bakery during work this morning.  I'll explain some of the methods and processes that we employ as well, since each boulangerie does things its own way.  We are an artisan bakery and use no pre-fabricated frozen dough or chemical additives.  The levain for most of the breads (excluding the standard baguettes) is all natural, made with apple juice we press ourselves.


I work with a small staff of two bread bakers and one pastry chef - the patron or boss makes the specialty cakes.  The bakers work from 3am/5am until 9am/11am every day, and the pastry chef from 5am until afternoon.  Breads not baked in the morning are baked by the boss in the wood-fired oven two or three times during the day, but all the work is done before 10am except for the specialty cakes.  The short hours and small staff keep costs way down while managing to put out between 800 to 1100 loaves daily in about 30-40 different varieties.  While some credit should be given to the equipment, most belongs to the two bakers themselves who are incredible to see in action.  I'm thankful to be learning from them!  So, the pictures:



 


We use an 8-deck hearth oven at 310 deg. C, or 590 deg. Fahrenheit.  Loaves are taken out of the retarder in the morning and let proof before going in the oven.  The first baker arrives at 3am and takes them out, mixing other doughs to let bulk ferment during the early morning hours.  Around 5am the other baker arrives and the oven gets going.  One baker forms baguettes to be retarded that afternoon and night while the other bakes the breads from the day before.  At 9am everything for the day has been baked and we weigh all the specialty doughs, which have been fermenting, and fashion all the loaves, and then they go in the retarder until the next morning.  This is the process for 90% of the breads.



 


 


The specialty doughs go in the spiral mixer and the normal white dough goes in the large oblique mixer.



 


 


Baguettes during pre-shaping:



 


Here are some loaves about to go in the oven.  The dark ones are baguettes aux céréales and the one with the ring is bread made with hazelnut flour.  The second picture show baguettes nouvelles, explained below.




 


For the baguettes nouvelles (new baguettes), the dough undergoes a 72 hour bulk fermentation in the refrigerator and then is formed with a hydraulic machine to not deflate the gas.  Notice the machine and the metal grill below:



 


Here are some loaves fresh from the oven: round miches, large pain paysan, regular baguettes on the oven loader, dusted baguettes de tradition, and baguettes nouvelles in the case.


 


 


 



 


My favorite bread we bake each Saturday is the grand pain paysan, a slab of dough weighing 5kg, or 11lbs!  It's sold by the kilo.



 


I don't do much with pastries - one absolute master pastry chef makes them all.  Fresh strawberries are all the rage right now, and we're doing a buy 3 strawberry pastries, get 1 free deal.  The picture with the almonds and raisins shows mini-kugelhopfs, the special pastry of my neighbor region Alsace.


 


 


 


Finally, some pictures from inside the store.  Most boulangeries suffer from either an overly-elaborate or overly-dull store space, often too small.  Not the case here!  From the enormous wood-fired oven imported from Mexico - producing an unbelievably tasty bread - to the lime green walls, it's a great place to find whatever suits your palate.


 


 


 


 



 


At home after a long morning of work, enjoying a baguette nouvelle.  Hope you've enjoyed the pictures!



Nate


 

cranbo's picture
cranbo

So I've been baking breads for some years now and experimenting with various recipes. 


Today I've been working on these English Muffins as well as my version of Theresa Greenway's Griffin's Bread.


The versions I'm making are 62% and 68% hydrations respectively. 


Most of the time I use a KA mixer with C-hook to knead.


Both doughs clear the sides of the bowl reasonably well, but neither of these totally clear the bottom of the bowl. I ran them both for maybe 1 minute at KA speed 2 to combine, then about 3-4 minutes at speed 3. 


In the case of the muffins (which use about 70% preferment), there was about a 2.5" diameter circle at the bottom, and I added some additional flour (about 10g) and it shrank to about 2". 


In the case of the sourdough (which uses about 82% preferment), it stuck to a large circle at bowl bottom, probably 5-6" around. I had to add probably 30g of flour to make it clear the sides better, leaving about a 2-2.5" diameter circle at the bottom of the bowl. 


My questions are about hydration and mixing to clear the bowl: 


 



  1. Am I correct to assume that all 62% and above hydration flours will never totally clear the bottom of the bowl? 

  2. What hydration typically will clear the bowl bottom? 


If I was more accurate with my starter maintenance, I'm sure this would be less of an issue (I think my preferment hydration varies anywhere from 60-85%, because I eyeball it). I just want to get a better feel for the behavior of hydration and my mixing machine, so that I can make adjustments as necessary. At least I've learned not to add more flour to sticky ryes, I've ended up with quite a few bricks over the years. 

 

SteveB's picture

Lionel Vatinet on Dough Mixing

October 8, 2010 - 2:06pm -- SteveB
Forums: 

For those who are unable to attend a professionally-taught bread baking class, the next best thing, an excellent discussion of the three major dough mixing techniques by Lionel Vatinet, can be found here (you may have to sign on to the Modern Baking website, but signing on is free and the article is well worth it).


 


SteveB


www.breadcetera.com

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