January 3, 2014 - 9:26am
Water Variations
Hey Folks,
I'm looking for advise, comments, or pros/cons of using bottled mineral/sparkling water, not tonic or club soda, in my dough mix........
I think that I read some years ago that using it had some value (?).
I used it in the baguettes pictured, but would still like some of your thoughts..........
Thanks mucho......
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Those loaves really look delicious! What recipe did you use?
kensbread01.....
Thanks for the comment. The baguettes were "pretty-guuud".
Below I cut and pasted my recipe. I've been using it since late '90's. It is just a version of simple dough at 66% hydration. I do add sugar and I use bread flour instead of the traditional '00' common to the French dough.
Also, a few years ago I built a standard size gas fired brick oven with internal spray bar. And I use a Hobie N50 with a spiral dough hook to knead. Between the two I've been able to "almost" become proficient, but still have a long way to go and much to learn.........
I's like golf.... occasionally you make a good shot which keep you in the game. Have fun!
French (66% Hyd, F=650g/W=431g)
Poolish: 215g flour 215g water
1/8 tsp yeast
Hand mix well, sit out 2 ~3 hours then in fridge over night in summer. Winter sit out all night.
Dough: 436g flour 216g water
Poolish
4g yeast
15g salt/sugar
Combine ingredients, mix at SP1 in Hobie until comes together. Then allow to hydrate for 20 minutes.
Knead using Hobie SP2 for 8 ~ 9 minutes.
Place dough into oiled tub and allow about 3 hour first rise. Fold dough after each hour.
Turn out dough, pre-shape, allow to rest / relax for about 20 minutes.
Form two Baguettes (sm 300g, normal 350g) and one Batard (approx. 400g).
Allow about 1 1⁄4 hour 2nd rise in Couche. Then transfer to baking pan and allow about 15min for skin to dry for slashing.
Baking: (Total Time 25~35min. Rack in middle.)
Pre-heat oven to 450f.
Turn thermostat OFF. Flu & Burner vent closed.
Place loafs into oven. Spray (2 sec.) immediately and again after 2 minutes. Leave oven set same for another 5 minutes (total 7min.)
After the 7 minutes open Flu and Vent, turn thermostat up to 375f.
Continue to bake for a total time of 25 minutes for Baguettes and 35 minutes for Batard or until golden brown.
Thanks for commenting..
You are correct and I understand. In our area the public water extremely hard. I use bottled plain water all the time, but sometimes needing a new challenge I thought since I use bottled water anyway why not try the "bubbly" waters that are widely available. I just can't leave well enough alone......
Just a wild thought.......
Oh,,,, is there anyway to attach a '.pdf' to a post or comment????
See ya,,,,,