Enzymes and Hot Water Mash

3 posts / 0 new
Last post
Chris Klindt's picture
Chris Klindt
Offline
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

Chris Klindt's picture
Chris Klindt
Offline
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

Chris Klindt's picture
Chris Klindt
Offline
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

Newest Forum Topics

Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.

The site i used to use is diggingdogfarm.com.

I use it for my brines and making bacon cure.

I heard of some other sites which had something similar but I sure can't find them now.

Thanks kit

Comments: 2

The last four weeks, all but one of my loaves of "English-Muffin" Bread have turned out like this:

Prior to that, I hadn't had any trouble and I have not (knowingly) changed any ingredients, procedures or equipment. 

Why is this happening and how can I prevent it? Thanks. 

Comments: 5

When I was in Honduras and had made a side trip to Guatemala, I found a coffee jelly/jam that I eventually used for a new recipe I developed. Now that I'm back in the States, I can't get that jelly any more, so I have been looking into making some myself. 

Comments: 7

I've been developing a seeded multigrain sourdough loaf with considerable success, if I do say so myself.

I'm interested in putting this on a firm mathematical footing in terms of baker's percentage.

In addition to bread flour, whole wheat flour, and rye flour, I'm using pumpkin seeds, flax seeds, sesame seeds, cracked wheat, and medium cornmeal.

So do I add grams of the "extras" as I calculate hydration? Perhaps I count the cornmeal and the cracked wheat but not the whole seeds?

Comments: 0

I'm happy with my sourdough rye, but my wife would perfer a less dense version, something more deli like.  She also, however, wants not to reduce the rye-ness.

I'm using 1 part Hodgson Mill whole grain rye flour to 2 parts major brand wheat bread flour..  It's at 65 percent hydration.

So what might I do assuming that I don't want to change the rye/wheat proportion?  I figure that proofing schedule, handling, or hydration could be variables worth looking at  But there's also oven temperature and how long the loaf's under cover that might have an effect.

Comments: 0