Make leavened bread

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Did67
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Re: Make leavened bread




by Did67 » 10/12/17, 09:43

Lolounette wrote:
went to the baker to buy white bread with yeast which was the top of the day at the time.



After firing (sometimes burned), solid oak tables, we ate on a table in ... Formica! Other top !!!
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Did67
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Re: Make leavened bread




by Did67 » 10/12/17, 09:46

Paysan.bio wrote:THANK YOU

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

pascal


It is the risk, by dint of frequenting "good people"!
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Lolounette
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Re: Make leavened bread




by Lolounette » 10/12/17, 11:46

Did67 wrote: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).



the it gives very want to restart this oven! Yum !!! : Wink:

on the other hand the fagots will not need to dry because my grandfather had stocked and they dry for almost 40 years : Cheesy:

@ Peasant.Bio: just back with all the exciting things you learn to read ... well of course that Didier and all those who feed the forum their experiences, questions, thoughts! sometimes it's the internet foot anyway!
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izentrop
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Re: Make leavened bread




by izentrop » 14/12/17, 00:27

Update of the calculator. http://moncastel.free.fr/pain/Calculateur_Levain.html
- Improvement of the calculation by changing the quantity of flour.
- bug fix on changing the amount of water.
- Improved layout for smartphone.
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Re: Make leavened bread




by Lolounette » 14/12/17, 10:51

very nice your little calculator : Wink: : I had never done the math but in fact my pasta made 2kg before cooking, no wonder that my cast iron casserole sometimes have the lid that rises during cooking : Mrgreen:
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Re: Make leavened bread




by izentrop » 16/12/17, 09:21

TH 76% walnut bread without kneading, very easy to mix.
300 g of T110 + 200 g of T65
200 g of liquid leaven.
365 g of tap water rested.
1h30 to 30 ° + 6 h to 12 °
cooking 45 mn to 180 °

pain20171216.jpg
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Re: Make leavened bread




by Christophe » 29/01/18, 18:41

Econological coincidence?

A baker Sedanais has just (re) out a leavened bread, inspired by the hair of 1er GM hair ... it would hold 7 days, I would have taken one but they do only 2 times a week .. .

By cons it is not given: 10 € / kg ... ah yes anyway!

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izentrop
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Re: Make leavened bread




by izentrop » 29/01/18, 20:11

To keep 7 days, it must be well acidic. I do not know if you will like :)
French troop bread, not everyone's taste.

"After the retreat of Antwerp, when our services suddenly transported into the land of exile were in the midst of a period of re-establishment and reorganization, we could not help but provide our men with bread from French handling. But this leavened bread, having a suret taste and differing rather appreciably from that to which our troops were accustomed, was hardly appreciated. Given the importance of this food of the first order, it was urgent to remedy this state of affairs. The Stewardship therefore began without delay and Belgian military manning was soon installed in Adinkerke (Belgium) and Bourbourg (France) where the entire bread for the troops of the front was made ... http://www.compagnons-boulangers-patiss ... -du-poilu/
Image

Hola! is going to be time that I prepare mine :|
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Re: Make leavened bread




by Christophe » 29/01/18, 21:33

I think I have already eaten ...

I'll take one at the next batch and I'll tell you what it is!
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Re: Make leavened bread




by izentrop » 25/05/18, 22:55

According to the current state of knowledge, the benefits of natural leavening would not be so sharp compared with yeast fermentation.
Yeast and minerals
Leavening, like yeast, can degrade some of the phytic acid. It is a substance naturally present in wheat grains (3-22 mg / gram), which captures the minerals present such as iron, zinc and magnesium, which are then available in smaller quantities for the organization. Phytase enzyme, also naturally present in wheat grains and made more active in acidic medium, contributes to the degradation of phytic acid. Therefore, whole bread contains more body-assimilable iron and zinc than a product made with the same amount of whole flour but without yeast or leaven. The greater bioavailability of zinc, magnesium and iron through the use of leaven has been confirmed by animal studies. https://www.painetsante.be/professionne ... -au-levain
The key is to consume flour not too refined.
The simple fact of replacing refined cereals with whole grain cereals gives tangible results for health, with an effect on weight and inflammation, according to Danish research. https://www.foodinaction.com/cereales-p ... t-maigrir/

Large science consortium publishes consensus paper on whole grains
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