August 1, 2016 - 8:49am
Dough vs. Bread
I refer to any mix at any stage which precedes going into the oven as "dough". Once it emerges from the oven, fully baked, it is "bread".
I'm curious about your thoughts - at what point does it stop being dough and become bread?
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That its bread once its baked, and that is some mighty fine looking bread you made there.
Then it is transforming itself into bread as it steams and is bread once the steam comes out and Lucy's nanobots WiFi your cell phone to tell you it is bread and to take it out of the oven:-)
Absolutely gorgeous! Here's hoping they taste as good as they look.
Very nice surface tension too.
By the look of it, you could turn that bread into dough.
Yes, I know that simply putting it into the oven doesn't cause an instantaneous change but it's as good a boundary as any.
Paul
What would you call the partially baked loaves you find at the supermarket? Maybe there needs to be a new state called 'brough'.
Btw what is the hydration of those batards? Looks fairly low as in under 70% and of course great ears and burst. Your scores look quite deep which is what I tried this weekend only to get moderate improvement.
Also I dont think you need to dip your lame in olive oil which I saw you do in a video - I tried it as I was wondering if maybe the oil had some magical effect on the ear definition. Do you always dip in olive oil ? Just wondering ...
so good call by you on the hydration level. I baked these in early April, and was just using them as a "demo" for the before, during and after associated with my question about when one thinks it changes from dough to bread.
This is my bastardized version of Pane di Altamura, a 100% durum bread (including the levain) and hence the golden color of the finished product, which was getting a lot of "airplay" on TFL back then. A number of bakers around these parts were intrigued by the uniqueness of this bread - mine is not a traditionally shaped version of it by any means. You can use the search engine in the upper right if you want to know more about it and folks' quest to reproduce it in a traditional way. I was the only goofball of the lot to shape it like a standard batard.
Yes, the scoring can go deeper on lower hydration doughs. I got into the habit of always dipping - something no real commercial baker would likely do, to ensure that I reduce the drag on the movement of the blade tip through the dough. Do I really need it? Dunno, is my best response. At this point it is just habit to always do so. I'm unconvinced either way whether it makes any difference.
Shape into a loaf. Score the loaf. Remove a loaf from the oven. Let the loaf rise longer. Cool the loaf. Cooled loaf, cut loaf, hard loaf soft loaf. Burnt loaf. Loaf around. Flattening loaf. Falling loaf. I guess it is both raw and baked...
The partially baked bread does have a name... (they might even be steamed buns!) ... "pale" :)
you're not playing by the rules here. I'm taking my boule and going home!
or a bread boule? We really like your boules. :)