November 6, 2016 - 9:42am
Smoked paprika
Is there a guideline as to how much percentage wise I can use to add this or any other dry spice...to a bread dough?
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Is there a guideline as to how much percentage wise I can use to add this or any other dry spice...to a bread dough?
1. Will the herb or spice interfere with the yeast?
2. How much of it can you add before it compromises the gluten structure?
3. According to taste!
I'm not aware of any spices or herbs that will interfere with the yeast but it is something to think about. The usual amount for salt is 1.8% - 2% using bakers percentages (taking the flour as 100%) as any more and it will kill the yeast. I suppose if the herb and/or spice has an anti-fungal property it will be one thing to consider. If it does then go easy and don't add too much in, taking the salt as a guide.
Considering you can have fruit and seed breads with quite a high percentage of add-ins before the gluten structure is compromised then this should not be a problem. But here are some things to consider. Is what you're adding in grit like? If so then kneading with this add in will be detrimental so you might wish to knead till full gluten formation and then just fold the add-ins in later. If its fine powder then this should not be a problem.
Which brings me to the 3rd point... according to flavour. I highly doubt that you'll be adding in so much to the point the gluten structure is compromised but going back to the 1st point then it can still be overly done when staying within this range.
When in doubt I think a teaspoon or two going into a dough which has 500g of flour will be just fine to satisfy all the points. You could also find another recipe which has added in herbs or spices and see what percentage they use.
Hope this helps.
- Abe
Depends on the herb/spice and the flavor you want. Remember that herbs and spices generally need fat or moisture to deliver the taste to your palate. A drier crumb may need more spice in order for the flavor to come thru. Some herbs/spices taste "off" if you put in more to accommodate this, some absolutely have to have a lot in order to taste. Fresh spices have the moisture built in so less is generally required, even in a drier crumb as the spice bit has a small island of moisture around it. Adding the herb/spice in a fat layer may make it easier to taste-like a cinnamon bread. This can be done savory as well as sweet.
Play around a little and see what happens.
Thanks for the replies!
I was lurking for this whole thread. So you need fat and spice to make your palate say hmm...
Fat and spice or moisture and spice. It brings the flavor molecules down to a small enough size to be sensed. That is why fresh spice is generally more potent and requires less.