Dough oxidation

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Evrenbingol on 29 Aug 2024 at 14:01

Lets say we have a spiral mixer with 2 speeds (100 and 200 rpms). 

First mix : 5 ' 8" 

Second mix 5' 20 ''

Lets assume the dough development is exactly the same in terms of strength. 

Would one oxidizes more then the other. 

I have talked to Chad back in the days and he said that he does first speed only. I also saw a video of richard (HART) when we was mixing. this is circa 2000 at tartine.

I have talked to a few friends at Tartine Yesterday and it seems that they mix a bit different . That is 5 ' auto 3' preferment+ some bassinage, a short auto another 3' and finally 1" to incorporate the left of the bassinage. 

I can imagine that friction factor would be less when you mix for 30' as oppose to 8-10" . 

but in terms of oxidation,  would it be much different ? 
I can see that a dough around the spiral will be more in contact with the spiral and more frequently. But in first speed mix will also have same amount of contact overtime. 


What flour are you referring to? The rye bakers in Europe use mixers that are much slower than elsewhere with wheat.

 

Hello,

  • Higher RPM (200 RPM): This speed generates more friction and introduces more air into the dough, leading to higher oxidation. The dough will also be mixed more vigorously, which can increase the amount of air incorporated.
  • Lower RPM (100 RPM): This speed is gentler, which may reduce oxidation as it mixes the dough without as much air incorporation.
  1. Mixing Time:
    • Shorter Mix (5 minutes 8 seconds): A shorter mix time at any speed may lead to less overall oxidation compared to longer mixing periods.
    • Longer Mix (5 minutes 20 seconds): Even at a lower speed, a longer mixing time can increase oxidation due to extended exposure to air.
  2. Friction Factor:
    • As you mentioned, the friction generated during mixing affects oxidation. Mixing for 30 minutes will generally lead to more oxidation than mixing for 8-10 minutes, regardless of speed.

Comparing Both Mixes

  • First Mix (5' 8") at 100 RPM: This may result in lower oxidation due to the gentler mixing action, despite the time.
  • Second Mix (5' 20") at 200 RPM: Although this is a slightly longer mix, the higher speed likely introduces more air and increases oxidation.

Conclusion