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WATER AS A TEST COMPONENT
From the book of Auerman L. Ya. "Technology of bakery production"

In wheat dough for various bakery products, the amount of water can vary from 35-40 to 72-75% by weight of flour. The amount of water in wheat dough depends on a number of factors.

Type of products largely determines the amount of water in the dough. For each type of bread, the standard establishes the maximum permissible moisture content of the crumb or the whole product. The norm of the maximum permissible moisture content of this product determines the maximum moisture content of the dough, and in this regard (taking into account the dough recipe and flour moisture) and the amount of water added per 100 kg of flour.
The dough for ram products has the lowest moisture content, the highest for pan bread made from wallpaper.

Flour output also affects the amount of water in the dough. The higher the flour yield, the more water the dough can contain. This is due to the fact that the particles of grain shells contained in high-yield flour have the ability to bind water in a larger amount than particles of endosperm.

Flour moisture affects the ratio of flour and water in the dough: the drier the flour, the more water it can absorb when kneading. Therefore, the bread yield rates are set for flour with a certain “basic” moisture content (14.5%) and are adjusted accordingly when making bread from flour with a lower or higher moisture content.
However, the experience of industry and research carried out at VNIIHP showed that a purely arithmetic approach to adjusting the bread yield rates (based on the content of dry matter in flour) does not reflect the actual influence of the flour moisture factor. It can be considered established that at very low flour moisture content (about 10-13%), to obtain dough with normal rheological properties and good quality bread, it is necessary to add less water during kneading than should be added according to the calculation, based on the dry matter content in the flour and other raw materials.
In this regard, the adjustment of the bread yield, depending on the moisture content of the flour, is now carried out only when the moisture content of the flour is above 12%. When calculating the yield, flour with a moisture content of less than 12% is equivalent to flour with a moisture content of 12%.

The amount of sugar and fatadded to the dough according to the recipe, significantly affects the amount of water that should be added when kneading the dough. The more sugar and fat in the dough, the correspondingly less water is required.
When sugar is added to the dough, which contains only tenths of a percent moisture, and, therefore, more "dry" than flour, the dough still seems to liquefy and as a result, the amount of water that would have to be added to obtain a dough of normal consistency is reduced. The dehydrating effect of sugars leads to liquefaction of the dough due to the fact that the amount of water osmotically bound by proteins in the dough decreases with the addition of sugars, therefore the content of the liquid phase of the dough increases and the dough becomes more "liquid".
The dehydrating effect of sugar on dough colloids was experimentally shown by A.G. Kulman using examples of a decrease in the water-holding capacity of flour, the greater the higher the concentration of sugars (glucose, maltose, and sucrose) was.
Adding fat to the dough also liquefies it a little. Therefore, when adding significant amounts of sugar and fat to the dough, it is necessary to accordingly reduce the amount of water added during kneading.
If the dough recipe includes milk containing about 88% water, or eggs, the amount of water in the dough must also be reduced accordingly.

The power of flour determines the rheological properties of the dough from it. Therefore, the stronger the wheat flour, the relatively higher the amount of water that would have to be added to the dough in order to obtain bread with the greatest volume and better porosity.
When processing weak flour, the properties of the dough during the fermentation period deteriorate greatly. The dough liquefies and becomes sticky, which makes it difficult or even almost impossible for the dough pieces to pass through the rounding and seaming machines. During proofing, the dough pieces spread very quickly and strongly.
In this regard, the amount of water introduced into the dough from weak flour has to be reduced, and the dough is prepared with a moisture content that is often even lower than it is permissible from the point of view of the crumb moisture standards of this type of product. This, naturally, entails a decrease in the yield of products and a deterioration in the economic indicators of their production.

Dough preparation methods and modes, as well as additives that change the rheological properties of the dough, affect the optimal amount of water in the dough. The more these factors improve the rheological properties of the dough before cutting it, the higher will be the technologically optimal water content in the dough.
Influence of the amount of water in the dough on the processes occurring during kneading and fermentation is very large.
The more water in the dough, the more intensively the processes of swelling and peptization of proteins proceed, the more liquid phase it contains and the sooner its liquefaction occurs.
Increasing the amount of water in the dough speeds up the enzymes in it. The amount of water in the dough also affects the vital activity of microorganisms, the intensity of fermentation and the rate of yeast reproduction.

In this regard, the moisture content of the dough must be systematically controlled. The importance of this control is emphasized by the fact that the moisture content of the dough actually predetermines the moisture content of the crumb of bread, regulated by the standard.


"HOW MUCH TO HANG IN GRAMS"
Taken from the book by V. Pokhlebkin

The amount of flour is never determined in advance when preparing flour (bread) products, because it all depends on how much of the liquid mixture is: what is its specific composition and how much flour this mixture can absorb.

If, however, to determine the amount of flour in advance, then it is almost never possible to accurately adjust the liquid to it, because this value is a variable subject to fluctuations.

Different fat content, milk density, water hardness, egg size, butter and fat consistency, as well as the freshness of the yeast and their effect on the liquid part also affect here.

Therefore, do not have much confidence in the recipe where the amount of flour is "precisely" determined for the bread dough. As a rule, it does not provide an opportunity to get a quality product, despite all our efforts.

It is important to do something different - strictly observe the proportions, not go beyond certain ratios:

a) All dry additives, insoluble: onions, cheese, cottage cheese, spices - together should not exceed half a glass in volume for every two glasses of liquid in the dough.
Otherwise, it will be difficult for the dough to rise well.

b) Fats, oils should not exceed half a glass for each glass of liquid (water, milk), otherwise the dough will be dry, thinned.

c) Eggs should not be added to bread dough at all, because they impart fragility and rigidity to the dough. Therefore, eggs are mainly belonging to confectionery dough, which has different laws.

d) Milk makes the dough fluffier, softer, gives it elasticity, firmness. But they should not be overused: it should always be less than water, or half with water, otherwise the dough will be difficult to bake.
Milk bread should always be made in small sizes: the smaller the milk bun, the easier it is to bake.

INFLUENCE OF WATER HARDNESS ON THE PROPERTIES OF THE TEST

The properties of the dough are affected by the hardness of the water (a property of water due to the presence of Ca and Mg ions in it).

Moderately hard water favorably affects the properties of the dough, improving its consistency, especially when using flour with low gluten.

Soft water has a relaxing effect on the properties of the dough and, accordingly, gluten, and also reduces the intensity of fermentation.

Hard water. Water with a pH above 8, due to the high content of alkaline salts in it, neutralizes the acids formed during fermentation, and negatively affects the vital activity of the yeast.

HOW TO CALCULATE THE AMOUNT OF LIQUID IN BREAD

The moisture content of the finished bread dough is made up of the moisture content of the flour, the moisture content of other pledged products, and the amount of added liquid.
The moisture content of flour means the amount of moisture in dry flour - this is indicated on the package with flour and the storage conditions of the flour (dry or wet).
The moisture content of other pledged products is understood as the amount of moisture contained in these products - it can be a lot (apples, cottage cheese, potatoes, mayonnaise, butter, raw eggs, etc.), or little (cheese, raisins, dried fruits, etc.) ...
The amount of added liquid means the amount of liquid (water, milk, decoctions, whey, kvass, beer, etc.) that needs to be added to the dough in addition to that in flour and other products.

The approximate amount of liquid in %% to the amount of flour for the bread maker is given in the calculation below.

1) Rye bread (includes 2 groups) - from wallpaper, peeled and seeded flour.

Rye bread quality standards:
humidity up to 51%,
acidity up to 12 degrees,
porosity is not less than 48%.

Mass fraction of moisture 51% + 14.5% flour moisture = 65.5%
This means that for 1000 grams of rye flour, you need to take about 655 ml. liquids.
For 500 grams of flour, approximately (500 x 65.5%) 328 ml is required. liquids.

2) Rye-wheat and wheat-rye bread.

Quality standards for rye-wheat bread varieties:
humidity is 45-50%,
acidity - 7-11 degrees,
porosity - 46-60%.
With an increase in the proportion of wheat flour and an increase in the variety of both wheat and rye flour, the moisture content and acidity decrease, and the porosity increases.

Mass fraction of moisture 45-50% + 14.5% flour moisture = 59.5-64.5%
This means that for 1000 grams of rye flour, you need to take about 595-645 ml. liquids.
For 500 grams of flour, approximately (500 x 59.5-64.5%) 298-323 ml will be required. liquids.

3) Wheat bread from wallpaper, premium, first and second grade.

Quality indicators in improved varieties of bread:
humidity 42-45%,
acidity - 2.5-5 degrees,
porosity - 65-75%.

Mass fraction of moisture 42-45% + 14.5% flour moisture = 56.5-59.5%
This means that for 1000 grams of rye flour, you need to take about 565-595 ml. liquids.
For 500 grams of flour, approximately (500 x 56.5-59.5%) 283-298 ml will be required. liquids.

In conclusion, my (from Admin) recommendations for the balance of flour and water in bread dough.

Try not to reduce the water, but take it exactly as much as required by the recipe, or as much as you need (but within the ratio of the amount of all products)

And add flour - at first, almost all, leave 50-70 grams, and add the rest of the flour gradually until you get the desired bun within the time of kneading the dough.

In this case, it may turn out that either you have excess flour, or you will have to add a little more. But this will be the amount of flour that your dough needs to be completely happy and get a good kolobok from your point of view.

As a result, you will not have an overshoot-shortage situation, which will be revealed only after the bread is ready, when the dome has already fallen. This method is called "flour in water".
Alexandra
Exciting reading ... and passed through the prism of experience and rethought - resulted in the famous Rule of Kolobok ... This is where the "legs" of our kolobok grow

Thanks, Admin

Pakat
Quote: Admin


I use a reverse osmosis filter. I bake bread on this water.
All samples of my bread are on display at the forum.

And this once again confirms - you need to know how to bake bread !!! On any water !!!

Success

Admin, 100% right! I have been baking on distilled water for two years,
normal, tasty breads are obtained.
jala
- what is the optimal water temperature for the dough,
- how to measure its temperature,
- the water must be boiled or it is possible from the filter,
- according to the milk powder instructions, the volume of diluted milk = volume of water before dilution. Does this mean that instead of water with milk powder, you can add the same amount of regular milk and not steam, running around the shops in search of milk powder? 4 retail chains bypassed - NO milk powder
Admin

The water temperature is optimal 40 * С
Measure the temperature with a pastry thermometer, you can use a thermometer. 40 * is the temperature of a person's body - so be guided - warm water and + or minus a few degrees is not significant.
If the room temperature is above 25-27 *, you need to use water from the refrigerator.
Any water can be used.
It all depends on what kind of dough you make - with or without milk, and what is written in the author's recipe - milk or water is your desire, but the replacement should correspond to the recipe and be complete and correlate with other raw materials for the dough.

Answers to all these questions and even more can be found in the Baking Basics section.
lega
Quote: Admin


If the room temperature is above 25-27 *, you need to use water from the refrigerator.
Admin! And the water from the fridge is to delay the active work of the yeast?
Admin
Quote: lga

Admin! And the water from the fridge is to delay the active work of the yeast?

Apparently - yes. Since during the kneading period, the bucket and the dough itself can heat up even from friction, and plus a high outside temperature in the room - this will all lead to a premature rise of the dough and in the future to its overstay
During this period of time, you can put all products from the refrigerator.

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