11 minutes ago, Kerry Beal said:Is using the chamber vac to cool bread discussed in MB?
Yes it is. Volume 3 - 401.
“Vacuum cooling saves a lot of time. We monitored the temperature inside 500 g/18 oz bâtards and found that they took up to 3 hours to cool to room temperature when left on a rack. Loaves of that size put in a vacuum chamber are cool and ready to slice in just 3 minutes.”
They discuss this further and note some disadvantages of this method of cooling.
Decreased water content.
It removes some of the volatile aromatic compounds from the crust thus affecting flavour.
They go into details of how to use the chamber vacuum sealer without using a bag. They make use of a desiccant Sprinkled onto a sheet pan, covered with several layers of cheese cloth and the bread is then put on a rack above the cheesecloth. For a 500 g loaf they pulled a vacuum at maximum for two minutes to cool the loaf to room temperature.
