The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pleasant Surprise!

smarkley's picture
smarkley

Pleasant Surprise!

Good Morning...


I had a pleasant surprise this morning while doing my usual Saturday morning bread baking. We were out late last night and I was a little low on sleep, got up early and started mixing up a fav no-knead recipe of mine. After putting all the ingredients in, mixing by hand, and putting the dough to bed, I realized that I forgot the salt!


Since it was only a couple of minutes later, I got the dough back out and added salt... after about 3 minutes of mixing the gluten seemed to be developing already!!!  I was totally amazed and surprised by this... so mixed for 2 more minutes and did a few stretch and folds over a period of about an hour. I have the most beautiful dough I have seen in a long time!


I am thinking it was the higher proteins in the flour that causes this... and because I am sure you will want to know which brand... it is Stone-Buhr flour that I was using.


Here is the recipe if anyone is interested... Basically it is a 1-2-3 sourdough

       

  • 160 grams sourdough (100% hydration)

       

  • 320 grams water

       

  • 450 grams of flour ( 130 whole wheat and 320 unbleached all purpose, Stone-Buhr Flour)

       

  • 30 grams of toasted sesame seeds

       

  • 9 grams of kosher salt

Method is easy... after hand mixing and kneading (or no kneading LOL), let raise until doubled... form loaves... raise for another 45min to 1 hour... bake at 450 for 30-35 min.. use steam for first 15 minutes.


I am working on learning the other more involved techniques I see on this awesome site, like bigga, poolish, soakers, stretch and folds, rest periods, etc... but this simple method makes a decent bread when you don't have a lot of time to bake.


Sooooo my question is... why did the glutens develop so easy? Is it the proteins in the flour that causes this?


Thanks in advance... Steve


 

mnbkr's picture
mnbkr

The answer to your question is...salt. Salt not only gives you a less bland tasting bread, it also helps in strengthening the gluten strands in doughs.