Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

Harold,

I bake my own bread several times a week and I discovered this by accident. I make my dough, allow it to double then shape it into loaves. The loaves then get covered in food film and I proof them overnight in the walk in cooler. After baking I get a nice, dimpled, lovely crust. I used to proof my breads in a proof box and was never satisfied with the results. I use a standard restaurant oven, not a bread oven. What exactly is going on that produces this crust. Yeast is fermenting, producing carbon dioxide and the bubbles are getting trapped in the outer layer but is there something else going on?

BTW:

I have a first edition of "on Food.." that I bought when I was in culinary school and I NEVER get tired of reading it. One day I will get pages 345 through 349 unstuck!

John Malik

Chef/Owner

33 Liberty Restaurant

Greenville, SC

www.33liberty.com

Customer at the carving station: "Pardon me but is that roast beef rare?"

Apprentice Cook Malik: "No sir! There's plenty more in the kitchen!"

Link to post
Share on other sites

You have made your own discovery of "retarding"! Refrigerating the dough slows the fermentation and rising, of course (hence retarding). It also causes the dough gases, carbon dioxide from yeast and nitrogen from air, to seep from the dough matrix itself and collect in larger, coarser gas pockets. (The gases are less soluble in the water-based gluten at low temperatures.) The outer layers of the dough end up less continuous, more divided by bubbles, and the interior is less cakelike, more irregular.

Link to post
Share on other sites
  • Similar Content

    • By artiesel
      Does anyone know if using a high-protein flour, rather than AP flour, in a quickbread formula could create a gummy texture as a result of the protein slightly developing as it absorbs water?
       
      I was attempting to reduce water activity in the formula by using flour with 14% protein rather than 8-10% protein. Am I out in left field on this one?
    • By Darienne
      So I am gluten-free for a month anyway...along with sugar-free, dairy-free, coffee-free...and so far so good...except for the bread part. 
       
      Ed bought two kinds of gluten-free bread for me to try last week at a regular grocery store in Ontario.  The whole grain bread was from Little Northern Bakehouse and it was awful, both untoasted and toasted.  The sandwich bread was from Glutino...now there's an appealing name...and it was even worse.
       
      Is there such a thing as a passable...not good...just passable...gluten-free bread to buy in a grocery store in Ontario?  No American brands need apply...I won't be able to buy them in East Central Ontario in a small size city.
       
      Thanks. 
    • By DianaM
      Host's note: this is part of a large topic that has been split into smaller segments to reduce the load on our servers.  The previous segment may be found here: The Bread Topic (2015-2016).
       
       
      I've been trying to settle on a formula for a nice, basic, no frills sourdough which my friends (with zero interest in whole grains) can enjoy, and I think I've found my winner in a country white (10% w/g spelt) with 80% hydration. Mild, mild sourness despite the 12 hour cold proof. I want to try holding back some of the water to see if I can achieve better loft, but otherwise, I am happy with the formula. 
       
       

    • By Mutleyracers
      Hi all. I hope you are well. I am just into baking bread due to lockdown and need help. Ideally I would like modernist bread but the wife is not quite agreeing to that yet. So I would like some where to start for now until she comes around to the idea. After she has tasted all my amazing breads I make. 
       
      I would like this to be in metric rather than imperial.
       
      Thank you 
    • By Mutleyracers
      Hello everyone. I hope you are all keeping well in these strange times. 
       
      I am Lee. I live in the UK and have been on lockdown since the 16th of March. Like many people I have started getting into bread from listening to the modernist bread podcast. Now i don't have the book (wife won't let me yet, but i am working on it. So I have been trying bread recipes online. I have a Combi Steam oven which I use but all my loaves end up a little sticky in the middle. I have tried a basic white bread loaf with Diax and Jim Lahey's no knead in a pyrex dish. 3 x each so far and they are all a little sticky in the middle. When I squeeze the bread innthe middle it springs back a little but could be turned into a dough ball i think. 
       
      Any way, I have come on here in search of advice.
       
      Kind regards Lee 
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...