i posted the other day about a chart for yeast quantities for conventional timed doughs
Anyway we, a local facebook page group of bread enthusiasts here in Fremantle Western Australia are soon to be having a baking day get together at a fairly new local bakery on Sunday the 13th June and as we will be making large doughs for the 13 participants in the commercial spiral mixer i wanted to check out the chart yeast quantities / times so i made a dough using the chart.
On our bake day get together we will be making my 50% wholemeal stout dough. I have already brewed the stout and we will need 18 and a quarter litres of it, the dough will require just over 14kg of w/m and the same of white flour. 48kg dough
Anyway the test bake went very well with finished dough temperature being spot on at 27deg C The dough was mixed by hand and the bowl was placed in the microwave oven out of drafts etc. When i went to check it just before its scheduled 2 hours it had just popped the lid off of the tupperware container so i decided to take it there and then so the chart was fairly accurate. I will have time to do a couple more checks in the next week or so and will go for a 4 hour dough next hit out.
I had intended these loaves to be Epi's, i had to Banana bend them to fit on the tray by that was no matter .Anyway I got distracted and when i went to scissor cut them i found that they had really passed the point where i could scissor cut them and push them around so i changed plan and i washed them with the boiled cornflour paste, poppy seeded and scored them. I hadn't even turned the oven on at this stage so cranked it up full and prepared the steaming towel for the tray on the floor of the oven and got them into the oven 10 minute later reducing the temp dial to 220 and then removing the steaming towel after 10 minutes of the bake. The loaves finished up having a nice soft interior and very tasty too the flour used was the last of my Caputo Manitoba Ora about 25% augmented by cheap Black and Gold brand supermarket flour.
Really looking forward to the bake day where most of the participants will not have had the chance to see a 48 kilo dough being made and fermented they will then be processing 3 kgs each into loaves of their choice, we will also be making a 32 kg fruit dough that they will make into a loaf and cinnamon scrolls. All of this is being made possible by the generous offer of the use of the facility on what is a quiet day at the bakery. The owner also wants to open a retail outlet as well as a shop that sells everything baking as he too is a very keen baker.
Kind regards Derek