Bread for Priority Mail

From the Collico company, Chile

The son seems to have eaten all of the bread before leaving for university...

The questions for today's bread are

• Will a high salt pre-treatment result in a different flavor?
• Will King Arthur Artisan Flour, even though it has a lower protein content produce a light dough?
• What is the best shape to fit into a USPS Priority Mail box O-FRB1 ( 11" X 8.5" X 5.5" )?
• Does the old Collico yeast from Chile still work?

Small note: Collico is an old Chilean company founded by Hermann Immanuel Kunstmann in 1850. It is the major supplier of yeast in Chile

The formula

A standard 100:60 bread

1. Flour: 3600 gm (=2200gm KA Artisan+800gm KA Bread+300gm KA All Purpose Unbleached + 300gm KA Whole Wheat)
2. Water: 2160gm
3. Collico Instant Yeast: 14gm (0.38%)
4. Salt: 72gm
5. Melao: 10gm
   

Pre Treatment

• Mix 300gm KA All-Purpose Unbleached with 300gm KA WW. The WW has no malted barley flour, so that the alpha and beta amylase in the KA All-Purpose should act upon the entire 600gm flour mass.
• Add a 672gm solution of 2M NaCl made from 600gm water + 72 gm salt. (This is the equivalent of 12% w/v salt brine.
  
• Mix to form a thick batter.
• Allow to rest for 8-10 hours at 40C in proofer.

[The high molarity salt solution should inhibit any lactobacillus fermentation. Depending on the amylase reaction, there may still be sugars derived from the low-temperature pre-treatment.]

The flour-2M NaCl mix after 8 hours at 40C -- Negativa Approves

Mixing

• Weigh out the remaining 3kg (=2.2kg KA Artisan + 0.8kg KA Bread)

Liquid Mix

• Weigh 1800-240gm(since already in batter)=1560gm water. (There was an error in weighing that made this 80gm short=1480gm) Heat to 40C
• Mix 14gm yeast with 10gm melao into warm liquid
• Let dissolve 5 minutes
• Mix gently with paddle at lowest speed for 20 minutes (aerobic growth)

Aerobic Growth after 20 minutes of paddle

• Mix pre-treatment batter, liquid, and 3kg flour.
• Mix 7-8 minutes at first speed (This is from KA farinograph information)
  

Rising

Rising temperature 27C.

First hour showed moderate rise. When knocked down, the dough was still resistant and somewhat dense. At second hour, the dough was much higher with better force and lightness.
Dough went to forming at the end of the third hour. The fermentation structure was active and the dough was extremely light.

After 3 hours of rising with two-knockdowns

Forming

The dough was formed into:

• 4 x 400gm loaves in couchette
• 4 x 400gm batons that proofed for 40 minutes, then were stretched and cut into ciabatta
• 26 x 95gm pistolet rolls

Total=3200+2500=5700gm OK

Les couchettes----

The batons of protein are stretched out a cleaved using a stainless steel enzyme, similar to the PCR process

Baking

Bake at 230C with stones soaked at temperature for >40 minutes. The rolls and ciabatta were baked at 13 minutes, the loaves for 15 minutes.


THE T-N-T Sandwich

A good thing to do with fresh, hot bread...

• Slice one ripe tomato into thin slices

• On the cutting board, sprinkle the tomato slices with coarse salt, dried basil (it rehydrates as the salt pulls water out of the tomatoes from osmosis), olive oil (light drizzle) and...
  
• TABASCO sauce or TABASCO Chipotle sauce
  

Therefore, we have a Tomato and Tabasco sandwich. T-N-T.


Commentary

The finished bread has good crumb structure that is light, but is slightly less open than when the mix of 90:10 KA Bread:KA WW is used. The 'nose' is fresh and of grains, as would be expected from a low-yeast bread (<1% yeast). Flavor is good with light sweetness hints of nuts. Overall, less chewy than the full KA Bread.

Unfortunately, it is not clear if the weaker structure is due to the use of a slightly less 'strong' artisan flour, or if the less strong flour was actually developing adequate gluten, but the resulting gluten strands were being damaged by the bran present in the whole wheat. This suggests a second experiment using only KA artisan flour.

It is probable that amylase activity produced sufficient sugars even under the conditions of 2M salt solution as is evidenced by the rapid and strong development during rising. The light sweetness could again show a lack of bacillus strains. Again, this requires validation by a non-brine pre-treatment.

How much bread can fit in the box?

Approximately 2kg....

Pizza before the son leaves

This will be a fast dough, 4-5 hours with no pre-treatment. We want three artsy pizzas and about a 1kg of bread rolls for the son's trip to the university.

Pre Treatment


None--Use the small Kitchen Aid K5SS

Mixing

This is a regular Italian dough mix without oil that usually gets put into pizzas.

Flour mix:

• 100gm KA WW
• 900gm KA Bread Flour

Fluid Mix

• 600gm water at 40C
  
• 8gm yeast (NEA MAGIA Greek yeast)
• 10gm Melao
• 20gm salt

Proofed the water and yeast with melao for 20 minutes until we had a good foam. Mixed the resulting wort with salt, and added this to flour. Mixing was modified by new information from King Arthur that suggests maximum gluten developed after 7 minutes at second speed on mixer (2 on the Hobart K5SS)

start of mix

+ 2 minutes

+4 minutes

+ 6 minutes

Rising

First knockdown at 1hr, slight, but good growth. Temperature about 26C.

Second knockdown

Forming

Divide into 3 x 200gm for pizza and 11 x 100gm for rolls (to be taken on plane)

=600+1100=1700gm

From mix=600gm water+1000gm flour + 20 gm salt + 10gm yeast + 10gm melao=1650gm OK


Baking

Ovens max at 250C with 60 minutes of temperature soak for the baking stones for pizza.

Try 230C with 30 minutes of soak for stones with rolls. This is to reduce baking time and create a darker crust.

Pizzas:

The topping experiment will use fresh vegetables softened in a vinegar brine, then rinsed, tossed in virgin olive oil and cooked on the top of the pizza.

The last experiment showed that tomatoes processed this way gave off too much water for a thin crust. We will separate the tomatoes from this topping to correct the water.


Pepers and Onions

• Thin slice 250gm of onion and 250gm of peppers into long strips after deveining.
  
• Mix a 3% (w/w) salt brine. However use 90% water, 10% white wine vinegar in the fluid
• Add 3-5 gm of TABASCO paste (this is a neat ingredient that is available only in Avery Island) (Red Tabasco comes in 3 pound paste form. There are laso two intermediate moisture products — Tabasco pulp, which is the meat of the Tabasco pepper, and Processor’s Blend, which is more pepper skin. -- McIlhenny food service)
• Place peppers and onions in a sealed container so that the mixture can be pressed down to keep all the vegetables under the vinegar-salt brine.

Cut onions and peppers under 3% vinegar brine, then pressed to keep under fluid

Cherry tomatoes

• Split tomatoes (250gm) then mix with 3% salt (8gm), garlic powder and dry oregano
• Place mixture in sealed container and press down create spiced juice.

Cut tomatoes sprinkled with coarse salt, then placed in a press form and...

Tomato sauce

• 1 onion minced
• sauté in olive oil until translucent and slightly blonde
• add 250gm tomato sauce
• add juice from brined tomatoes (a little too much salt)
• pepper, garlic, oregano, parsley to taste
• simmer until slightly thickened (10-15 minutes)

Other toppings

• Raclette cheese--A classic cheese for melting and scraping onto bread. This may be a nice change from the usual, bland, mozzarella.
  
• Natural organic salami coated with fennel seeds
• Anchovies, soaked in water to remove the 1000s of mg of salt these things usually come in.

Finished Goods