Enzymes and Hot Water Mash

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Chris Klindt
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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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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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so just wanted to post this Puttanesca sauce. 

Man it is such a great dish. Lovely change of pace from the common sweet sauce. 

 Doesn't look like much But it makes the house smell like the sea and it sure is good. 

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I'm currently listening to your newest - SCS 032. In my podcast app (Doggcatcher), I have your feed set to keep all episodes. And I just noticed that I had only 31 episodes.

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Hello one and all, 

 

I have just finished watching the pan seared salmon video on YouTube - thank you Chef Jacob and read the associated show notes.      

I was wondering if you served salmon as a main - what sort of sides and/or  vegetables could I serve it with?  Thank you for your time.   

I see that you used seseme seeds and some herbs that I am unfamiliar with.     

Just thinking about my vegetarian friend who only eats fish, chicken and turkey.  I thought salmon might be a good thing to serve.   

 

Thanking you :-) 

RobynH 

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So my question is this

 

I have friends who are coming for dinner - and I usually do dumplings with pork mince, however she does not eat pork.  I posted this picture on facebook earlier today, and she asked for the recipe which is :

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I have friends coming for dinner in a couple of weeks, and the lady eats vegetarian dishes mainly but she also enjoys chicken and fish dishes.   

Her husband - eats anything and everything.  

What is your favourite chicken or fish dish - something that presents well on the plate.   

It is the end of summer in NZ - so - if you could think about that in your reply.   I would be interested in trying something new.  

She is an accomplished cook - and usually serves many little dishes when they host.   I would be very interested in hearing from you.  

Comments: 2