Barriehie
Forum GOD!
Me two!Nice ..
I vote 1 each
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I have leftover pizza toppings that should be used - grated/sliced cheeses, salami slices, sauce - need to make some pizza dough
I've seen that. But also wonder about the effect of the additional liquid, so always factor in the egg as total liquid and go from there which works for me. I make a lot of brioche type rolls and bread - i.e. with an added egg. Gives a really great rise and texture. Funnily enough tho, I don't factor in little sploshes (usually abt a tablespoon) of EVOO or butter.I'm like you
To me liquid is liquid and I use that to calculate hydration.
There is another school of thought as well though, and they only count water (and then they make a 50% hydration (egg)dough as they are not counting the eggs
Need a chemist!
Am seeing that. Obviously when a recipe works and used regularly - however we get to the version - it doesn't matter how you calculate it to begin with, as long as it works. What becomes interesting is when you adapt a recipe you use, for a different ingredient like you're doing.
Your earlier post:
Were you using a recipe/formula you'd used before or was it new? Interested in the effect of the whey properties on the dough as well as hydration effects that you mention
Barriehie
Forum GOD!
Wouldn't go with a new recipe and a new ingredient simultaneously. I wouldn't know best how to diagnose an issue! This recipe is pretty much my standard bread dough.
I was reflecting on the crumb and the rise and I think I know what happened. Adding whole chia seeds is what tanked it. The bran, just like in whole wheat, would've cut the gluten strands thus minimizing the rise. I'm going to make another batch here in a bit but this time it'll just be:
- Flour
- Whey
- Salt
- Yeast
Barriehie
Forum GOD!
Whey bread try #2. This one came out much better even though I've no idea of the hydration percentage. Ozzie helped...
Barriehie
Forum GOD!
AP flour and an eyeballed amount of yeast, usually 3 or 4 g.
Barriehie
Forum GOD!
Yes, but I'm not paying what they want for bread flour and with this go around I only wanted to change one thing at a time, the liquid. When I want more gluten:Asked, as somewhere you were mentioning wanted to get a more open crumb/texture, which would be helped by using a higher gluten i.e. bread flour. Would also give more lift
I can tell the whey has protein in it since the bread was chewy like I had added gluten but I didn't. The crumb collapsed a bit when I poured the dough into the baking pan and there was no oven spring. Still better than the first shot.
Handy to know that.
When I do add extra vital gluten by percentage calculation to dough for whatever reason, it ends up as quite a small amount when viewed by teaspoon, doesn't take much
Bulk quantities of bread flour.
Do you not shape your bread before placing in the loaf pan or bowl/basket?
badjak
Forum GOD!
I never use vital gluten..
And I have never seen this in European recipes.
Why would you use them?
And I have never seen this in European recipes.
Why would you use them?
Barriehie
Forum GOD!
Depends on the hydration. This one was too wet for that but I've got banneton baskets and silicone things and all that.