Enzymes and Hot Water Mash

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Chris Klindt
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Joined: 2015-12-21 04:11
Enzymes and Hot Water Mash

Looking on my sack of bread flour ingredients:

Wheat flour
ascorbic acid (dough conditioner) - this would be an oxidizer in the presents of O2.
vitamins
​Doh-Tone - this is a mix of different levels of amylase and protease. Some flour use malted barley flour or you could add diastatic malt powder

Leaving out the yeast and salt at this point because of heat.

Mix the required amount of flour and water for Chef Jacob's Baguette recipe together at room temperature and do a stepped mash of the flour in the sous vide cooker.

Step 1: Bring room temperature mix to 113 F and hold for 15 minutes.This temperature would cover Phytase, Beta-Glucanase and Proteinase enzymes.
Step 2: Bring 113 F water up to 153 F and rest for 30 minutes. This temperature would cover the Alpha and Beta Amylase and all the other enzymes below as the mix warms up.
Step 3: Cool mix down and add yeast and salt.

I made sourdough baguettes yesterday so I thought I would do plain yeast baguettes today.

Chris

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Chris Klindt
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The small batch size was a failure and I turned the wheat starch into plastic from gelatinization. It was interesting watching the flour water mix go through the different stages.

The flour is sticky with sugar though so the experiment worked to a fashion but went to far.

Chris

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Chris Klindt
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Joined: 2015-12-21 04:11

I remember now or think I remember before going down the rabbit just thinking sugar for alcohol. Fermentation is around 80 F for non refrigerated dough.

If the air temp, flour and water are 80 F added together gives a magic number of 240. I do not know what the friction temperature of the dough from kneading with the Kitchen Aid mixer is anymore but say it is 10 F.

Flour temp 73 F, Room temp 73 F and friction factor of 10 F equals 156 F.  240 F - 156 F means I need a water temp of 84 F for a room risen dough.

Sorry for wasting everyone's time.

Chris

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I wasn't sure which bread forum to ask this in. What I'm looking for, or interested in creating is a list of common ingredients used in various bread, expressed as range of bakers percentages used.

I know it could be be almost any percentage I would like depending on my personal taste. I'm just talking in general, a percentage range for fats, sugar, eggs, potato flakes, dried milk, cocoa etc. that you would find in in various breads.

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Hi chef Jacob and all forum users.

First I would like to say thank you for such a website. I really enjoy your videos and podcasts.

I want to ask a question if there is a way where you can list all the questions that you have ever asked or participated in?

I can't seem to find such a feature though it appears on some other forums that I'm linked up with such as the cha-cha developers website.

There is an option under my profile where I can list links to all topics I've contributed to.

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I am working towards coming up with an equilibrium brine for a rotisserie chicken.  I am not considering Gradient brine in this case, as we would like to just soak the chickens possibly for 12-18 hours and directly cook them in the rotisserie directly out from the brine.  The goal for me is to reach the salinity range of 1% using the brine and the flavors/spices included.

Has any one worked on a brine like this and can help with some basic measurements to start on a brine for a 50 pounds whole chickens ??

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hi there, everybody! I'm in Big Bear, CA (about 7000' above sea level) and am loving all the excellent information on this site! I am a bit of a culinary neophyte as far as specific techniques are concerned... but I love to cook and I love great food!

thank you, Chef Jacob for the wonderful, informative, and entertaining videos and podcasts. I've learned a lot already!

-david.

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Ok some thing are easier than others  to reheat for another meal from all those left overs that it seems most have after the holiday meal.

So what is some of the best way to warm the following things with out over cooking or drying out. Though microwave are ok, they do change the texture and well the doneness.

1.Prime rib

2. Turkey

3. Stuffing

4 Mashed potato

5 Yams

6.Green bean casorole

Kit

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