Enzymes and Hot Water Mash

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Chris Klindt's picture
Chris Klindt
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.
​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 Klindt's picture
Chris Klindt
Joined: 2015-12-21 04:11

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 Klindt's picture
Chris Klindt
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.


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