Make leavened bread

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Lolounette
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Re: Make leavened bread




by Lolounette » 08/12/17, 19:15

When baking the whole game is to manage 2 parallel processes that take place at the same time and act on each other:

- on one side the structuring of the gluten network (which allows the gas produced by the microorganisms of the starter to remain trapped in the dough and therefore the bread to lift)

- on the other hand the fermentation which produces among others the CO2 (which makes the dough rise) but also acts on the components of the flour while producing in the passage some molecules which will develop the taste of the bread and make it disgeste ...

if the gluten network is poorly structured the bread is missed (does not rise, is hard like stone), if the fermentation is insufficient the bread is missed (does not rise enough, has no taste, does not brown), if the fermentation is too important the bread is also missed (gluten digested, bread that does not rise, hard, too acidic ect!)

in short it's an exciting game that I think will never tire!
I always find it miraculous that with only flour, water and salt we can make a different bread every day by changing our actions, a temperature, a quantity of water, a lifting time ... c ' is fascinating!

I've had the same basic recipe and sourdough for years, but I change my way of doing things regularly and so my bread changes too.
After a long time or I only made chopsticks (see my blog here) right now I make big loaves of 1 kg hand kneaded (as in the link above) and cooked in a cast iron casserole.

You should try this cooking casserole Didier it's really great and it has a real crust unlike the bread machine : Wink:
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Re: Make leavened bread




by Ahmed » 08/12/17, 22:43

I started this year making my bread. I am a little confused by the multiplicity of methods and, for the moment, I stick to the baker's yeast: I would consider the yeast once the processes well mastered (or better controlled!). I only operate during the beautiful season, because outside, in a wood burning oven indirect combustion. I knead by hand, because I find it pleasant and do not imagine too much to skip this phase, nor on that of the rounding, shaping, nibbling ... 8)
IzentropI am very surprised by your particular cooking style, and the result looks very good (lacks the smell and taste to truly appreciate! :D).
Lolounette, your videos are interesting, clear and spicy of your humor ... Beautiful results, it makes you want.
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Re: Make leavened bread




by izentrop » 08/12/17, 23:44

Hello,
Clarification: "lactic acid bacteria provide as much gas for the alveoli as yeast"
http://www.boulangerie.net/forums/bnweb ... -froid.pdf 12 page
Lolounette wrote:I've had the same basic recipe and sourdough for years, but I change my way of doing things regularly and so my bread changes too.
After a long time when I was just chopsticks (see my blog here) right now I make big loaves of 1 kg hand kneaded (as in the link above) and cooked in a cast iron casserole.
Super your blog on the ciabata, but what a job, I do not feel the courage.
You write in the first video hydration of your dough: 65%. At the end of work can be, following the addition of different flouring, because by counting the water of your liquid leaven, I arrive at 70% for the dough.
I pinch, but I noticed that strong hydration increases the taste of bread. ;)

The recipe of Manon Lapierre uses a TH of 72%. http://lapetitebette.com/pain-maison-co ... ulangerie/
It looks less complicated, I'll have to try :)
This is the type of bread you are doing now?
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Re: Make leavened bread




by Lolounette » 09/12/17, 08:45

hydration 65% in trouble at first but then I add the liquid leaven and we get to 70% it seems to me (I have to watch the video that dates a little!). I am also adept pasta very hydrated ...
otherwise if you want a less complicated baguette recipe there is another somewhere on the blog : Wink:


for cooking casserole big loaves I'm even simpler than your link: I put the dough in the cold casserole and I fried oven cold for 1h ...
more lazy ya not! : Mrgreen:

on the other hand I petris a little my dough ... because I like it!
I have long made bread without kneading and it works very well, it's just a little longer and less fun :P
all this is only a question of organization in the end, this said the taste of bread is slightly different depending on whether you knead mechanically, by hand or not at all I find ...


@ Ahmed: thank you : Wink:
I also have a wood oven to restart in the old farm that I renovate, but I have not yet had the time to restart it.
it's in the projects it's all about, but the cooking looks sportier than in a home oven!
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Re: Make leavened bread




by Did67 » 09/12/17, 10:55

Lolounette wrote:
You should try this cooking casserole Didier it's really great and it has a real crust unlike the bread machine : Wink:



Yes Yes.

At first I was a poor gardener before getting better ...

I am still a poor baker (although my breads are not bad!). And I think I'm getting better. Hence my interest for this thread! The two processes, as you describe them, I knew. It also reminds the processes of a living soil - much simpler: feeder biomass, micro-organisms, fermentation = one of the destruction pathways of biomass, production of various derivatives (including aromatic molecules) ... All as in a living soil.

But I did not have too much experience how to play on the various factors to modify the result ... The routine, what, with my bread machine ... [Unlike the tiller in a kitchen garden, note that it is not destructive to unicellular cells such as yeasts or bacteria]
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Re: Make leavened bread




by Ahmed » 09/12/17, 12:45

Lolounette,you write:
I also have a wood oven to restart in the old farm that I renovate, but I have not yet had the time to restart it.
it is in the projects for sure, but the cooking looks sportier than in a home oven!

Yes, solid ovens with high inertia are actually more sporty, but mine is a modern version (pizza oven) with a much lower inertia: it takes between half an hour 3 / 4 hour to warm up against I think, 3 hours (?) for traditional ovens. I had seen a communal oven run in Savoie a long time ago : roll: : after baking bread, the locals brought their pies ...
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Re: Make leavened bread




by Lolounette » 09/12/17, 13:14

yes, that is the memory I have of the oven lights of my grandfather's time: there was a parade of pies, brioches and other stews at one time but I was small and I do not remember anything other than the driving of the oven ...
soon after they did like everyone else and went to the baker's shop to buy white bread with yeast which was the top of the day at the time.

I remember my grandmother's face when much later, as proud as a rooster, I brought her one of my first successful attempts at homemade brown bread: it obviously didn't bring back good memories and she gave up. a shy "you will improve yourself" without great conviction : Lol: for her to let go of the white bread on knead was a throwback impossible!


To return to the oven is a big brick oven direct heat so it's going to be sport to get to tame him especially as he took the water before I redo the roof above and that the sheet metal that controls the draft in the chimney is stuck (in closed position must be able to use the oven anyway using it as a blunt, but if it's stuck open things will be complicated in my opinion)
short to see: one file after another! : Mrgreen:
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Re: Make leavened bread




by Ahmed » 09/12/17, 13:41

As for the driving of the oven, it's very simple: you light your bourrées + charbonnette and as soon as the walls go from black to white, you let the fire fall and you then pull the embers on the side to bake. .. The thermal inertia dispenses with any thermostat and do the rest! : Wink:
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Re: Make leavened bread




by paysan.bio » 10/12/17, 08:19

THANK YOU

I'm learning a lot of things on this thread.

pascal
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Re: Make leavened bread




by Did67 » 10/12/17, 09:42

Ahmed wrote:... I think, 3 hours (?) for traditional ovens. I had seen a communal oven run in Savoie a long time ago : roll: : after baking bread, the locals brought their pies ...


In Alsace, the optimization of the oven energy was as follows:

- during the heating, under the flames, we slipped the famous "tarts flambées" (Flammkueche ") which no tourist escapes nowadays
- in the oven that was too hot, we cooked a "Baeckoffe" (a kind of pot-au-feu sealed in a large terrinne, with a mixture of vegetables / meats)
- we made the bread
- then, in fact, pies
- Then we could make meringues (for the holidays)
- and, in season, dried prunes (failing that, the fagot for the next falmbée).
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