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Sustainable consumption: responsible consumption, diet tipsMake leavened bread

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izentrop
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Make leavened bread

Unread Messageby izentrop » 07/12/17, 00:39

Hello,
My leaven has no name, but it's been a few years since it survives.
Leaven is alive, it is water and flour in fermentation by bacteria in symbiosis with wild yeast that must be fed regularly with flour and water.
It can be kept for several weeks in the fridge without feeding, but will have to do one or 2 refreshed before making a loaf.
It has the advantage of obtaining a bread more digestible, non-demineralising, degrading gliadin, "The latter seems implicated in gluten intolerance" http://www.passeportsante.net/fr/Actual ... 2002030100

Okay, I spent a little time there, it can be consulted online http://moncastel.free.fr/pain/Calculateur_Levain.html and it can also be used locally by saving the file on its hard disk. It's free of right :)
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Re: Make leavened bread

Unread Messageby Did67 » 07/12/17, 11:35

This is the opportunity to have good bread "bio" for cheap. Flour "bio" are very affordable ... And when you know that a "bread 1 kg" is a bread made from 1 kg of dough, including water, you see very quickly how you can get organic breads at less than one euro!

FYI, I use a bread machine, but with the programs "manuals": I knead a first time, then a second, then I let up, then I program cooking ... Depending on the flours, the temperature, leaven, these are no time to find, but the product is quite edible (even if it does not have the look of a beautiful loaf!).
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Re: Make leavened bread

Unread Messageby izentrop » 07/12/17, 13:52

For a bread of 1 kg cooked, it is necessary to count approximately 1.16 kg of hydrated paste with 70%, it is envisaged in my calculator. Part of the water evaporates when cooked, the moisture content of a loaf was measured at 46%.
The cooking time and the shape must also be taken into account, but not in my calculator;).

I abandoned the bread machine for a long time. Already baking completely changes the taste and texture.
And then, leavened, with good hydration, it rises very well without kneading.

I also made a wire mesh mold with the dimensions of my mini-oven. That I stuffed with baking paper. Unlike the classic mold, it is microporous, lets pass water and steam. As I program for a night baking, no residual moisture on the crust demolded.

One of the last breads: 470 gr of spelled flour T70, 160 gr of sourdough, 330 gr of water, 10 gr of salt.
Heated water 1 mn microwave, mix with sourdough and salt then with flour. It takes 2 mn with 70% humidity.
2h to 30 °
Added 100 gr of walnut kernels that have been broken in the meantime.
12 h in the fridge.
Molding and baking 3 / 4 hour after oven cold started, at 160 °
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Re: Make leavened bread

Unread Messageby Did67 » 07/12/17, 15:54

You do not knead ???

That's what brought me to the bread machine (being lazy also in the kitchen!).

Cooking, it's been a long time since I intended to bake ... And then, it stayed.

I would say: it does not matter. One like the other we get a leavened bread "bio", without much effort, for very little (if compared to stores, and I'm not talking about some shops "specialized" bobo pardon bio)

PS: my proportion of yeast is much lower; roughly about 150 g sourdough and 420 g flour; I have "lost" the recipe so I do not know about water, I put 150 g and I adjust by monitoring the beginning of brewing: I try to get a fairly consistent but sticky paste enough for the ball does not "turn round" in the mess ...
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Re: Make leavened bread

Unread Messageby izentrop » 07/12/17, 17:29

No, I do not knead!
Sometimes I do not have the time or the laziness to prepare nuts, I just do the initial shaving, mini-oven thermostat set to 28-30 °, timer on 2 h, the rest at room temperature (15 to 18 ° in this unheated room).
I refreshed the leavener at the same time.
When it's time to go to bed, I pour some salad bowls into the mold and start cooking 4 at 5 h afterwards.
I get the same result (without nuts) as the photo of the sandwich taken this afternoon. Nor is it the volume and the cells of the baker's bread. I search only taste, digestibility and simplicity. :)

I put less yeast before, but as I make a bread every 2 days, and I do not refreshing before taking the portion of leaven of my leaven chef just out of the fridge, my entourage complained of a bread sometimes too acidic.
It was Lolounette who had advised me to put 200 gr of yeast for 500 gr of flour. she was right, more taste and practically no more acidity.

Oven baking needs to be monitored, I know. I differ because I evaluated the risks: No fire risk in this room which is the boiler room. cooking set at 160 ° and 260 ° thermal fuse in case of runaway.
Last edited by izentrop the 07 / 12 / 17, 17: 47, 1 edited once.
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bobbysolo67
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Re: Make leavened bread

Unread Messageby bobbysolo67 » 07/12/17, 17:44

izentrop wrote:Hello,
My leaven has no name, but it's been a few years since it survives.


Mine as well. In fact, I have 4: rye, wheat, spelled and spelled. I recommend a great site here is the link:

https://ecoleinternationaledeboulangerie.fr/.

Look at the tutorials and you will tell me news.

Here are the loaves I make:

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Re: Make leavened bread

Unread Messageby izentrop » 07/12/17, 17:58

Nice result bobbysolo67
Yes, I know.
The videos on manual kneading are very instructive, but for the moment I was too lazy to tackle it. https://ecoleinternationaledeboulangerie.fr/tutos.php

This one is very interesting too. It allows to understand that leaven destructure gluten, that's why we must handle the dough with delicacy when it is ready for cooking.
I chose not to manipulate it at all : Mrgreen:
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Re: Make leavened bread

Unread Messageby camel1 » 07/12/17, 19:57

Bravo for your leavens, yes, it takes a lot of tests to get good results. I've been doing my bread for years, but we learn all the time.
Recently, from the mouth of a baker friend who provided our AMAP, I learned that for those who do not use their yeast frequently, it can be dehydrated, so it can be kept almost indefinitely. The operation is simply to spread it thinly on a large plate lined with baking paper, which is put in the oven at low temperature (kind TH1 is about 30 / 40 ° C). It takes ... a while, you watch until it's dry and brittle. Then we defourne and break this crust into small pieces that can be put away in a jar.

For use, simply dip the desired amount in water, then make a little "refresh" with a little flour, the day before cooking, and it's gone. This avoids the risk of forgetting to feed the leaven, and it helps when you have to move, where the leaven has messed up.
Needless to say that you have to do this kind of operation on a leaven that gives you complete satisfaction, it's like a kind of backup what!

In terms of kneading, the guy explained to me the method he uses, which is called autolysis. Basically, we put the flour in trouble (or what takes place, me, it's an old cocote-minute large format) then we put the pouring water (leaven + water without salt), we mix the ingredients quickly without kneading really, then we collect the dough by working as little as possible. We cover and let say say half an hour, then we add the salt, we quickly reconnect the paw, we cover and let rise a few hours, it will depend on the temperature. And yes ! The dough rises very well alone as a big!
When the dough has risen well, it is gently gathered from the edge towards the center by floured hand or silicone spatula, then it is dropped as a ripe fruit on the floured worktop. The still, no brutality, it folds just by its edges towards the center, and there - one can cut out the dough if it is necessary then to shape and sign the breads which put back to raise in the warmth in a basket . When they are reasonably swollen, they are gently put on a floured baking sheet and braised. Here.

I tested this method, and I can testify that it works super well. The advantage, beyond the chore and less, is that according to him, this way of doing things allows the dough to be structured without developing the gluten chains, and so it happens to produce a bread (flour Borsa) that allergic to gluten could eat without problem ...

By cons, I remain curious about this cooking "low temperature" (160 ° C) that you use, Izentrop, you get a nice crust? I'll have to try this one to see ...
In any case, thank you for your sharing of experience, it is true that with all the effort involved, we can produce organic breads really cheap, (cheaper per kilo than "shit" bread not trade bio) can also be given the luxury of making special breads with lots of possibilities.
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izentrop
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Re: Make leavened bread

Unread Messageby izentrop » 07/12/17, 21:58

Thank you for returning camel1.

With my cooking temperature, I do not aim at the crisp crust of the bread grasped by a temperature of 260 °, water vapor and stone sole, but the good taste of yeast is there.

Your baker's story reminds me of what this Canadian does:
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Re: Make leavened bread

Unread Messageby Did67 » 08/12/17, 09:20

camel1 wrote:
this way of doing things allows the dough to be structured without developing the gluten chains, and so it happens to produce a bread (Borsa flour) that allergic to gluten could eat without problem ...



I think that biologically it is more accurate to say, as izentrop said above, that this ripening breaks the gluten molecules ... Gluten is a protein made by wheat and present in flour ... not form in the bread. That's why any form of wheat derivatives is forbidden to people with celiac disease, not just bread.

And indeed, I also observed that when the maturation is long, the bread is more acidic, which is linked to an activity of lactic acid bacteria, which "take" the upper hand on the yeasts. And they "dismantle" the gluten. The dough then seems to "sweat" and the bubbles become fragile to the point that it can "fall back". It is the result of the degradation of gluten (gluten being a kind of "chewing gum" which allows the dough to make bubbles sealed from the CO² released by the yeast)
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