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....

The bread for the end of the year

Pre-treatment

Mixed 400gm of King Arthur WW with 600gm King Arthur bread flour and wet with 600gm water.

Left in oven at 25C overnight with a final push to 60C for 3 hours prior to mixing.

Mixing

Made a mix of 3kg flour (2kg KA Bread + 1kg KA all purpose) with an additional 1.8kg of water at 40C

Using 8gm of La Vahiné Levure de Boulangerie in the above water with 15gm Melao . The Melao and yeast are left for 20 minutes to proof, then added to the pre-treated dough.

Mixed 9 minutes by timer.

Made an error of leaving out salt. However added 45g of salt in 300g of water via bassinage, then corrected flour density with 500g of KA bread flour to compensate for potential over mixing. Mixed additional 5 minutes.

Rising

Room temperature about 24C. Slow rise the first hour, then knocked down. Better rise in 2nd hour, then knocked down.

Ovens on at 2h 30 min of rising










Forming

Formed 5 x 400g in couchette
44 x 100g in roll
4 x 175g for pizza

Total 7300gm approximate.

From dough=1600g from tempering dough (allows amylase from barley malt to work) + 4800g from main addition + 800g bassinage to correct for lack of salt + 50g other=7250g



Baking

Soak stones at >40 minutes at 225C convection electric.
Steam from iron steam pot.

Rolls work OK at 13 minutes.
Loaves work better at 15-16 minutes




Pizzas

• Tomatoes thin sliced and marinated in salt, basil, Tabasco paste, oil and vinegar.
• Onions feather sliced with thin sliced garlic soaked in hot brine and vinegar. Drained, then tossed in oil and tarragon mustard with herbes de provence.
• Mozzarella Cheese
• Chorizo Español.