In researching another thread, came across this interesting article on preferments from Lallemand, in PDF format.
One interesting morsel:
The preferment minimizes the lag phase by providing an optimum environment for the yeast. The result is higher gas production later inthe process, especially in high-sugar doughs.
Hey guys! it's been a while! i've been posting a lot on my blog, but not much on here!
anyway, my brother and i made english muffins, which happened to be one of the most fun breads i've made so far. i hope you guys enjoy my post on them!
you can read all the posts on our blog, http://bakingacrosscountry.wordpress.com/ i've been interning at a bread bakery as well as a bagel shop! this project has definitely been the highlight of my high school career.
Light Whole Wheat Batard
150g starter at 100% hydration
275g water
80g whole wheat
20g rye
350g bread flour (11.4% protein)
10g salt
Three days and three loaves. Oh I am a happy and very full girl!!
Hi,
The famous "proof until double in size" is present in almost every recipe.
I remember seeing some photos somewhere, but I can't remember.
So, here is my experiment.
I made a white dough according to RB "Crumb" (100% Flour, 70% water, 2% salt, 2% yeast), divided it after gluten development and proofed one half in a cylindrical measuring cup, the other half in a transparent pudding bowl.
This way you can see what a doubling in size looks like in a non-cylindrical bowl.
I found this recipe for Ciabatta No Knead Bread on the internet at this site:
http://www.5min.com/Video/How-to-Make-No-Knead-Ciabatta-Bread-213126958
Watch the video... I followed every step as seen in the video.
I converted the recipe to weight measurment... here it is...
Ciabatta -no knead bread 1 loaf
455 gr. - APF (all purpose flour)
I went down to the Red Mill to wish Bob a happy 82nd birthday today.
Bob and Charlee Moore
Thanks to all for advise. Next time round will
So I've been poring over some older TFL posts on autolyse, as well as other web sites.
The traditional definition of autolyse means that only flour and water are combined to enhance flour hydration and gluten formation, with a host of other benefits.
