Transcript of September 2012 #BreadChat (from Twitter)
Earlier today Chicago Amateur Bread Bakers [1] hosted the September 2012 #BreadChat [2] on Twitter [3]. Now in its eighth month, #BreadChat [2] is a Twitter [3] discussion hour for bakers of yeasted, artisanal breads.
During #BreadChat, @AmateurBakers [4] led the discussion through a handful of questions related to yeasted bread baking. During the September #BreadChat, we discussed the concept of "hydration neutrality" when adding a soaker to bread dough.
We were delighted to welcome back Eric Duhamel (@EricFrenchBaker [5]), Master Baker at Daylesford Organic, as co-host.
Below is the transcript of the chat. Please read from bottom to top, Twitter-style.
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ChicagoAmateurBakers @AmateurBakers [6] Thank you for participating in today's #BreadChat [7],@EricFrenchBaker [8] @MortalGreenWhim [9] @OnBlank [10] @Fabuloaf [11]@all_you_knead [12] @ilovephillippas [13]
ChicagoAmateurBakers @AmateurBakers [6] Thank you for participating in today's #BreadChat [7], @stirthepots [14]@MESKPA [15] @iosoiki [16] @PanarrasCom [17] @mysilpat [18] @Javier_Marca [19]@acousticcoffee [20]
Miquel Saborit Vilà @MESKPA [15] @EricFrenchBaker [8] Bon profit! #breadchat [21]
ChicagoAmateurBakers @AmateurBakers [6] @MortalGreenWhim [9] Wednesday, October 17 is the next #BreadChat [7]-- we hope to have you with us again.
Eric Duhamel @EricFrenchBaker [8] @AmateurBakers [6] Bye for now !... #Breadchat [22]
EmmanuelHadjiandreo @Emsbread [23] Thanks for a great hour. #BreadChat [7]
Eric Duhamel @EricFrenchBaker [8] @AmateurBakers [6] Phytic acid is an interesting stuff to talk about... Maybe next time ! #Breadchat [22]
ChicagoAmateurBakers @AmateurBakers [6] For October's #BreadChat [7], we'll be discussing techniques for developing one's own bread formulas/recipes.
Eric Duhamel @EricFrenchBaker [8] @AmateurBakers [6] Thanks to you and have all a good evening/afternoon/morning ! #Breadchat [22]
Sonya Hundal @MortalGreenWhim [9] @EricFrenchBaker [8] @amateurbakers [24] Thank you for #Breadchat [22] . Always a highlight in the month.
ChicagoAmateurBakers @AmateurBakers [6] @EricFrenchBaker [8] We look forward to reading up on phytic acid#BreadChat [7]
Eric Duhamel @EricFrenchBaker [8] @AmateurBakers [6] @MortalGreenWhim [9] That's a good/funny idea ! ;-)#Breadchat [22]
[25]Eric Duhamel @EricFrenchBaker [8] @MortalGreenWhim [9] Like should be main loaves ! ... :-) #Breadchat [22]
ChicagoAmateurBakers @AmateurBakers [6] @EricFrenchBaker [8] Thank you for co-hosting today's #BreadChat [7]!
Sonya Hundal @MortalGreenWhim [9] @AmateurBakers [6] Fantastic! #Breadchat [22]
[26]Eric Duhamel @EricFrenchBaker [8] @AmateurBakers [6] Sadly, I have to go... I have a soup on the stove. ;-)#Breadchat [22]
ChicagoAmateurBakers @AmateurBakers [6] @MortalGreenWhim [9] Perhaps you could interest a cheese maker in these remains, local goat cheese rolled in ash? :-) #BreadChat [7]
Sonya Hundal @MortalGreenWhim [9] @EricFrenchBaker [8] Yes, just joking as my loaves are all baked directly on clay oven floor #Breadchat [22]
Eric Duhamel @EricFrenchBaker [8] @MortalGreenWhim [9] @stirthepots [14] @amateurbakers [24] Good one !! :-D#Breadchat [22]
ChicagoAmateurBakers @AmateurBakers [6] Our official #BreadChat [7] hour is up, and bakers are welcome to stay on and continue the chat.
Eric Duhamel @EricFrenchBaker [8] @MortalGreenWhim [9] I'm talking about the seeds falling of the loaf after the unloading of the oven (when you unmould your loaves). #Breadchat [22]
Sonya Hundal @MortalGreenWhim [9] @stirthepots [14] @amateurbakers [24] @ericfrenchbaker [27] A niche for scorched semolina and wood ash perhaps? Excellent fibre!#Breadchat [22]
ChicagoAmateurBakers @AmateurBakers [6] @EricFrenchBaker [8] Yes, that is a good point to remember. Thank you for the historical perspective, Eric. #BreadChat [7]
Jeremy Shapiro @stirthepots [14] @MortalGreenWhim [9] @AmateurBakers [6] @ericfrenchbaker [27] a bit charred! #Breadchat [22]
Eric Duhamel @EricFrenchBaker [8] Germinated seeds are usually more digestible. Originally, this is all about bread making : making cereals more digestible. #Breadchat [22]
Sonya Hundal @MortalGreenWhim [9] @AmateurBakers [6] @ericfrenchbaker [27] My customers wouldn't be happy if I was scraping seeds out from the oven as I bake without pans #Breadchat [22]
ChicagoAmateurBakers @AmateurBakers [6] @MESKA [31] Welcome to #BreadChat [7]! We're in open discussion now.
Jeremy Shapiro @stirthepots [14] @MESKPA [15] Hola Miquel! #Breadchat [22]
ChicagoAmateurBakers @AmateurBakers [6] @EricFrenchBaker [8] @Fabuloaf [11] Is it (or, when is it) desirable for seeds to begin germinating/malting? #BreadChat [7]
Eric Duhamel @EricFrenchBaker [8] @AmateurBakers [6] So it changes the taste of the seeds and the chemistry reactions they can provide to the dough. #Breadchat [22]
Panarras.Com @PanarrasCom [17] @EricFrenchBaker [8] :-) it pays off to pour soaking water on hot roasted grains. Outer layers are porous and will soak thoroughly#Breadchat [22]
Miquel Saborit Vilà @MESKPA [15] #BreadChat [7] hello #breadchat [21]
Fabuloaf @Fabuloaf [11] Is there a maximum time for soaking seeds? #breadchat [21]@AmateurBakers [6]
Eric Duhamel @EricFrenchBaker [8] @AmateurBakers [6] A longer soaking can lead the seeds to start germinating (that's the malting process)... #Breadchat [22]
ChicagoAmateurBakers @AmateurBakers [6] @EricFrenchBaker [8] @MortalGreenWhim [9] Nice idea. Recycling ingredients feels (and tastes) good. #BreadChat [7]
Sonya Hundal @MortalGreenWhim [9] @EricFrenchBaker [8] @amateurbakers [24] Very thrifty! #Breadchat [22]
ChicagoAmateurBakers @AmateurBakers [6] @EricFrenchBaker [8] Longer soak = more reduction in phytic acid?#BreadChat [7]
Eric Duhamel @EricFrenchBaker [8] @MortalGreenWhim [9] @AmateurBakers [6] What is excellent is to keep the topping seeds which fell off and put them in an other recipe.#Breadchat [22]
Jeremy Shapiro @stirthepots [14] @EricFrenchBaker [8] Not for a living, still chefing, but doing it as a side project! #Breadchat [22]
ChicagoAmateurBakers @AmateurBakers [6] @MortalGreenWhim [9] "seeds...partially toasted in wood-fired oven and oils released into bread" sounds mouth-watering #BreadChat [7]
Jeremy Shapiro @stirthepots [14] @EricFrenchBaker [8] how did the pumpernickel come out Eric?#Breadchat [22]
Eric Duhamel @EricFrenchBaker [8] @stirthepots [14] Home baking for a living... pretty hard, no ? #Breadchat [22]
Sonya Hundal @MortalGreenWhim [9] @AmateurBakers [6] I don't soak seeds but add at final shaping so partially toasted in wood-fired oven and oils released into bread#Breadchat [22]
Eric Duhamel @EricFrenchBaker [8] @AmateurBakers [6] Not really I think. It's more interesting to soak for longer in order to change the seeds chemistry. #Breadchat [22]
Jeremy Shapiro @stirthepots [14] @MortalGreenWhim [9] @EricFrenchBaker [8] It's pop up but it's fun! Till I find a real spot to bake with an oven! #Breadchat [22]
Eric Duhamel @EricFrenchBaker [8] @PanarrasCom [17] Twitter is sometimes very frustrating when it slows down... :-( #Breadchat [22]
ChicagoAmateurBakers @AmateurBakers [6] Q4: Is it possible to influence bread flavor by soaking seeds/grains with more/less water (i.e., off neutrality point)? #BreadChat [7]
Panarras.Com @PanarrasCom [17] @AmateurBakers [6] @mysilpat [18] Thnks! Not able to tweet much today but really enjoying the #Breadchat [22]!
Eric Duhamel @EricFrenchBaker [8] @stirthepots [14] Hi Jeremy ! How are you going mate ?#Breadchat [22] [41]
Jeremy Shapiro @stirthepots [14] @EricFrenchBaker [8] Great..just working and doing a guerrilla based bakery from my apartment!
Sonya Hundal @MortalGreenWhim [9] @stirthepots [14] @ericfrenchbaker [27] Sounds brilliant #Breadchat [22]
ChicagoAmateurBakers @AmateurBakers [6] No takers for question 3, it seems. Just had a new question emailed to us now, so we'll try this one instead... #BreadChat [7]
Eric Duhamel @EricFrenchBaker [8] @AmateurBakers [6] Telling which ones are more watery than others... It's very difficult. The millet might be one of the driest. #Breadchat [22]
Jeremy Shapiro @stirthepots [14] @AmateurBakers [6] Thanks! #Breadchat [22]
Jeremy Shapiro @stirthepots [14] @EricFrenchBaker [8] forgot the #Breadchat [22] thingy!
ChicagoAmateurBakers @AmateurBakers [6] Q3: Do particular soaked grains and/or seeds release more water than others when kneaded into bread dough? #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [6] @stirthepots [14] We're on question 3, will re-tweet for you... #BreadChat [7]
Eric Duhamel @EricFrenchBaker [8] @stirthepots [14] Hi Jeremy ! How are you going mate ?#Breadchat [22]
Jeremy Shapiro @stirthepots [14] Hello all at #Breadchat [22] Just on a break from work, getting my micro bakery orders hooked for weekend!
ChicagoAmateurBakers @AmateurBakers [6] @stirthepots [14] Welcome to #BreadChat [7]!
Eric Duhamel @EricFrenchBaker [8] Welcome all ! #Breadchat [22]
Eric Duhamel @EricFrenchBaker [8] @PanarrasCom [17] That's indeed an interesting method. #Breadchat [22]
ChicagoAmateurBakers @AmateurBakers [6] Q3: Do some soaked grains and/or seeds release more water than others when kneaded into bread dough? #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [6] @PanarrasCom [17] @mysilpat [18] Welcome to #BreadChat [7]! We're on question 3. Will re-tweet for you...
Silpat @mysilpat [18] Hello, we just tuned in .RT @amateurbakers [24]: Are you listening in to#BreadChat [7] right now?
Panarras.Com @PanarrasCom [17] We love to roast grains & seeds before soaking, helps release oils and gives extra depth of flavour #Breadchat [22]
Panarras.Com @PanarrasCom [17] Hi to everybody, we're http://www.panarras.com [44] from Barcelona#Breadchat [22]
Eric Duhamel @EricFrenchBaker [8] @AmateurBakers [6] Obviously ! After, this could be the subject of a real research... #Breadchat [22]
Eric Duhamel @EricFrenchBaker [8] @MortalGreenWhim [9] Everybody does this. "Creating" a recipe is, in fact, a pompous word. #Breadchat [22]
ChicagoAmateurBakers @AmateurBakers [6] Q3: Do certain soaked grains and/or seeds release more water than others when kneaded into bread dough? #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [6] Let's move on to #BreadChat [7] question 3...
ChicagoAmateurBakers @AmateurBakers [6] @Javier_Marca [19] Welcome to #BreadChat [7]!
Javier Marca @Javier_Marca [19] Hi there, bakers! #Breadchat [22]
ChicagoAmateurBakers @AmateurBakers [6] @Javier_Marca [19] Welcome to #BreadChat [7]!
Sonya Hundal @MortalGreenWhim [9] @EricFrenchBaker [8] I like to try a few recipes before making a new one. Mainly because I need the experience! #Breadchat [22]
ChicagoAmateurBakers @AmateurBakers [6] @iosoiki [16] Welcome to #BreadChat [7]!
ChicagoAmateurBakers @AmateurBakers [6] Are you listening in to #BreadChat [7] right now? If so, please say hello and tell us from where you listen.
Sonya Hundal @MortalGreenWhim [9] @EricFrenchBaker [8] Do you work from scratch or try and adapt existing formulas? #Breadchat [22]
Eric Duhamel @EricFrenchBaker [8] It may have been easier to take an existing recipe but there is no fun in this. I want something which is mine. #Breadchat [22]
ChicagoAmateurBakers @AmateurBakers [6] @EricFrenchBaker [8] Thank you! I think we have a future #BreadChat [7]topic here...
Eric Duhamel @EricFrenchBaker [8] I'm currently working on a pumpernickel recipe. So, I do some experiments after getting information on this kind of bread.#Breadchat [22]
ChicagoAmateurBakers @AmateurBakers [6] Just joining #BreadChat [7]? We're on with @EricFrenchBaker [8]@MortalGreenWhim [9] @OnBlank [10] @Fabuloaf [11] @all_you_knead [12]@ilovephillippas [13] @acousticcoffee [20]
Eric Duhamel @EricFrenchBaker [8] A recipe comes from an idea. The setting is making it happen, determining the rate of each ingredient and the process. #Breadchat [22]
ChicagoAmateurBakers @AmateurBakers [6] @EricFrenchBaker [8] "Setting of a recipe" -- what exactly does that mean? #BreadChat [7]
Eric Duhamel @EricFrenchBaker [8] @AmateurBakers [6] Practically, it's more the setting of a recipe which will determine the right process and rate of water. #Breadchat [22]
ChicagoAmateurBakers @AmateurBakers [6] Q2: What is meant by term "hydration neutrality" when adding a soaker to bread dough? #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [6] @acousticcoffee [20] Welcome to #BreadChat [7]! We're on question 2. Wil retweet it...
Eric Duhamel @EricFrenchBaker [8] @AmateurBakers [6] It's very difficult to know before experiment if the seeds will or not absorb or release water in the dough. #Breadchat [22]
ChicagoAmateurBakers @AmateurBakers [6] Besides lots of practice and experience mixing soakers into dough, are there other methods for achieving "hydration neutrality?"#BreadChat [7]
Dale Harris @acousticcoffee [20] sorry I'm late #breadchat [21] think i will be learning lots here!
ChicagoAmateurBakers @AmateurBakers [6] I understand "hydration neutrality" to be more of a theoretical concept than a true goal, @EricFrenchBaker [8] would you agree?#BreadChat [7]
Eric Duhamel @EricFrenchBaker [8] @AmateurBakers [6] This is true only if the seeds are not over-hydrated during the soaking. Otherwise they would release their water.#Breadchat [22]
Eric Duhamel @EricFrenchBaker [8] @AmateurBakers [6] This term means that the seeds won't interfere with the dough hydration. #Breadchat [22]
Sonya Hundal @MortalGreenWhim [9] @EricFrenchBaker [8] thanks. Love all the chemistry #Breadchat [22]
Eric Duhamel @EricFrenchBaker [8] @MortalGreenWhim [9] The phytic acid is a natural compound found on the brans of the grains. It locks the minerals. #Breadchat [22]
ChicagoAmateurBakers @AmateurBakers [6] Q2: What is meant by the term "hydration neutrality" when adding a soaker to bread dough? #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [6] Let's move on to question 2 ... #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [6] When a mineral binds to phytic acid, it becomes insoluble, precipitates and will be nonabsorbable in the intestines (wikipedia).#BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [6] @MortalGreenWhim [9] @EricFrenchBaker [8] Just had to look up phytic acid ... we, too! #BreadChat [7]
Eric Duhamel @EricFrenchBaker [8] @AmateurBakers [6] It can come as well from the enzyme activity coming from the seeds. #Breadchat [22]
Sonya Hundal @MortalGreenWhim [9] @EricFrenchBaker [8] Just had to look up phytic acid ... understand now #Breadchat [22]
Eric Duhamel @EricFrenchBaker [8] @AmateurBakers [6] This can come from various reasons, including the moist retention of the seeds. #Breadchat [22]
ChicagoAmateurBakers @AmateurBakers [6] @EricFrenchBaker [8] Phytic acid found in hulls of nuts, seeds, and grains (wikipedia). What effect does phytic acid have on dough?#BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [6] @EricFrenchBaker [8] We've noticed at home that soaked seeds/grains make the crumb marvelously light #BreadChat [7]
Eric Duhamel @EricFrenchBaker [8] Also, it has the advantage to minimise the negative effect of the phytic acid. #Breadchat [22]
Eric Duhamel @EricFrenchBaker [8] Soaking seeds helps to revitalise them and makes them partially more digestible. #Breadchat [22]
Eric Duhamel @EricFrenchBaker [8] Welcome to all ! #Breadchat [22]
Eric Duhamel @EricFrenchBaker [8] @AmateurBakers [6] First of all, as you said, this helps to keep the hydration of the dough but that's not all...#Breadchat [22]
ChicagoAmateurBakers @AmateurBakers [6] @ilovephillippas [13] Welcome to #BreadChat [7]!
Phillippa's @ilovephillippas [13] @AmateurBakers [6] Hi #BreadChat [7] listening in from Melbourne Aust
ChicagoAmateurBakers @AmateurBakers [6] Q1: Soaking grain/seeds overnight can soften them and keep them from pulling hydration from dough. How do you bake using soakers?#BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [6] @Emsbread [23] Welcome! Glad to have you with us on #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [6] Today on #BreadChat [7], talking about the concept of "hydration neutrality" when adding a soaker to bread dough. Let's begin with question 1...
EmmanuelHadjiandreo @Emsbread [23] Hello #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [6] @all_you_knead [12] Welcome! Happy to have you with us. #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [6] A warm welcome to our co-host, master baker @EricFrenchBaker [8]#BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [6] Waiting few minutes for bakers to join us, then we'll begin with 3 pre-submitted questions, after which, open discussion. #BreadChat [7]
all you knead @all_you_knead [12] @AmateurBakers [6] hello to everyone on #BreadChat [7] from Lancashire, England, we'll be listening in
Eric Duhamel @EricFrenchBaker [8] Good evening ! #Breadchat [22]
ChicagoAmateurBakers @AmateurBakers [6] @MortalGreenWhim [9] Hello, Sonya! Happy to have you with us on#BreadChat [7] today.
ChicagoAmateurBakers @AmateurBakers [6] When you come online, please say hello and tell us from where you're tweeting (even if you plan to listen in). #BreadChat [7]
Sonya Hundal @MortalGreenWhim [9] @AmateurBakers [6] #Breadchat [22] Hello from chilly Lincolnshire UK :-)
ChicagoAmateurBakers @AmateurBakers [6] Welcome to #BreadChat [7], now in our 8th month. The monthly chat for bakers--amateurs & professionals--of yeasted, artisanal breads.