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ChezAndré

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  1. For the Modernist Pita, Soy lecithin is added but i do not recall reading the rational for it.... did i miss that detail explanation as to why i t makes sense?
  2. Hi Kerry, how long did you leave it in the chamber? so far i tested 3 min for my pizza dough, with improvement at first stretch; then 5 minutes for my French baguette, some additional improvement, but in both cases, the window pane test was not achieved.
  3. Hello, i gave a try at using vacuum to "develop" the gluten, actually this is my second test. The first one, was for my pizza dough and i vacuum the dough for about 3 minutes in the large vacuum canister, after that time, i tested for the window pane... nope not yet, the dough tore a bit. After a 20 minute rest, i did notice that the first stretch was a bit improved, and the final dough did stretch out quite nicely. My second test today, for my French baguette, i vacuumed it for 6 minutes, then tried the window pane test... result very similar to the 3 minute above... not fully developed. I am unsure if i will extent the tests by lengthening the under vacuum time. Any one else tried?
  4. Has anyone followed the MB suggestion about adding transglutaminaze in their gluten-free flour mix? I did try last week as well as a 10% of corn masa to my gluten-free bagels, the results were less than impressive... My first time, i added the whey as well ( bad idea ) as they turned out very dark in colour, the second time, they were kind of hard, dense is not the correct word to describe, but more hard like stale, was a bit better after a pass in the toaster. Regarding the whey, i fail to see the point aside colouring or is there more to it? I have seen it as well from the Cooks Illustrated team and the CIA book, they all seem to look at whey as protein.
  5. Thank you for pointing it out... i accessed this forum / thread from a link from the support person at Modernist Cuisine regarding my inquiry for existing forum where the Modernist Bread issues could be exchanged.... and i will explore other threads in the near future... maybe i will find a thread about my thermomix too... Thank you! allways more to learn!
  6. I will also point out that under France law, the additives allowed for the bread composition are: 1. malt and amylases fongiques; 2. bean flour 3. soy lecithine 4. ascorbic acid 5. soy flour. that is it, except for rye bread where citric acid is also allowed. source: Le livre du boulanger by Jean-Yves Guinard et Pierre Lesjean. PS: No i did not read the recipe (i already have a good one); and the sous-vide per se does not tenderize the meat.
  7. Have you tried diastatic malt ( powder or syrup) to hasten the conversion of the starch into sugars? Using a small portion yesterday's dough, as was commonly done before achieve a similar result as well as improving the flavour. And i will keep the bromelain for the meat.
  8. As i mentioned, the pizza dough from the CIA is pretty good... with a blend of bread flour and all purpose flour ( 200g BF, 264g APF, 82g semolina) 338g water, 1 1/2tsp yeast; 3 tbsp oil and 1 1/2tsp salt added after full hydration. Oven 550F on 1/2" baking steel. I do think that most issues around feeling the need to use a dough relaxant is due to the flour user is too strong for the purpose. Yes i have the books and many many more including the book from Calvel - Le gout du pain.
  9. Another thing i would like to see in MB, is a study of mixing yeast and baking powder... i see various recipes doing it, but at times i feel like the two do not cohabit well and i feel that the sum of the two is much less than hoped for.
  10. it is not an advantage... not at all.... because of the manufacturing equipment, they have to use a higher gluten content to withstand the abuse then have to resort to a dough relaxant to managing later.... manufacturing issues not applicable to an artisan ( although i do not like the use of the term as it too often is just an excuse for being an apprentice ), of home cook. If you feel you need a dough relaxant then i think you are using "hard medecine" for something a flaw in the recipe.
  11. Regarding flour analysis, what i am looking for is an array of grain varietal for different countries with their profiles as to flavour and attributes including alvéogramme Chopin, ash content and the equivalent of the CERAAF Essai de panification. And including gluten-free flours. I would love to see more information about the cassava flour. As well as various modified starches ( corn and tapioca such as expandex). I have more information some the french CAP books ( Technologies en boulangeries; Pratique en boulangerie; le livre du boulanger....). I have a particular interest in gluten-free breads as my spouse is celiac... when i see a recipe with sorghum... i need to pass it or substitute as i find the taste very astringent and unpleasant.... so that is an attribute that i would like to see in a table with other flours. Which flour works "better" (implying a scale and purpose) to make a chef (levain or sourdough, if you prefer that terminology). The MB just states as factual using a bread flour for a sourdough... but does not provides any sort of justification for doing so... a spring flour may provide a different flavour profile than a winter one... I was expecting Modernist Bread to carefully analyze the full array of ingredients.
  12. lol, "training wheels"? i more see that as a slippery slope to the dark side.... i more see that as when all else fails. changing the flour mix is my first goto...
  13. Dough relaxant.... i see no need for that except in a manufacturing environment and this is why they were "designed". If i feel i need a dough relaxant, than i would change my flour mix to start with.
  14. You say "full gluten development" but i take it that you mean full hydration which is the first step of gluten formation..
  15. In the pizza dough above... modified cornstarch... i associate its use as having a better freezer (frost-defrost) handling... to add it to my pizza dough, i would want to see some research underlying that.. as a dough relaxant?... if i can't toss it up in the air that is not good..... The modification is done with a specific purpose in mind, to solve a technical baking issue ( such a the cornstarch weeping when defrosting), different manufacturers of "modified cornstarch" are not necessarily interchangeable. I still like the CIA pizza dough with their addition of semolina (and i use a mix of bread and all purpose flour)... the only place where i use only bread flour is for my bagels. And my sandwich bread, hamburger and subs buns, i use all purpose flour and pastry flour...
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