if you add c. h.? How much can you add if the total weight of flour is 400 grams?
theory, I will quote BREAD grinders and Hlebinfo
1. Flour and enzymes.
The dough can also blur for reasons beyond your control, but which can also be adjusted. You've probably come across such concepts as the enzymatic or amylolytic activity of flour. It's about the enzymes that are found in flour, mainly amylases, which are found in whole grain flours, as they are found mainly in the bran and germ. Enzymes are protein substances that can speed up or slow down fermentation processes by attacking, that is, destroying starches and proteins. The enzymatic activity of flour is determined by the intensity and activity of enzymes acting on the dough. We cannot know for sure how active the enzymes of a particular flour are, so we should rely, first of all, on our own observation. Whole wheat flour dough is known to be quite difficult to work with when compared to white flour dough. In addition to the fact that the gluten in it does not develop very much anyway, it also noticeably liquefies during fermentation. This is easily seen if you are baking a hearth whole grain wheat bread or spelled bread. By the end of the proofing, the dough becomes very soft, may stick or pull on the blade when notched.
2. Dependence of the starter culture on enzymatic activity.
It should be borne in mind that the amount of infusion added to the dough must be regulated depending on the enzymatic activity of the flour. The enzyme activity of flour is expressed as falling number. The higher the enzymatic activity of the flour (lower falling number), the less tea leaves should be used.
We have whole grain, the most active, that is, the infusion should be taken at the very minimum, no more than 5 percent of the flour in the recipe. Try also 20g, and if the test baking turns out to be tasteless, you will need to reduce the amount of brewing.
Without a laboratory, it is only in practice that the optimal amount can be derived.
About brewing in principle.
The brewing has only one main purpose: to gelatinize the starch in flour.In simple terms, this means, forcing starch mutate and absorb, combine with water - not to be confused with dissolve. To dissolve is water + substance interspersed, but they are by themselves, they are free. To swell, it is to come into contact with water, water and starch become bound. Claying - swelling in a square, very strong contact with water, which then allows this water to be retained after baking, which gives juiciness and slows down staling, or forms a gel when solidified.
Claying may vary by degree the depth of contact of starch with water, in a simple way, that is, by the amount of stored moisture and the modification of the internal structure of starch.
It takes time, the strength of this contact depends on the brewing temperature and the amount of starch. This is a very, very difficult process. Starch is insoluble in cold water, according to various sources, it begins to swell from about 50 degrees, from 60 degrees the beginning of gelatinization is observed, which ends after 100 degrees. Above, the degradation of starches is already observed. The degrees are approximate.
Well, when heated, as a secondary effect, pathogenic bacteria are killed in the tea leaves and by playing with different temperatures of the tea leaves, you can settle there different types of bacteria that love certain temperatures. And get, for example, a dough with a certain taste due to a specific type of bacteria.
Well, tea leaves are a delicacy for yeast.
In general, about all kinds of tea leaves, if the hunt for poking around is very well painted by Boris, search on Google for
"Tea leaves and wheat dough - about Bread and Rolls - bvallejo"
and a reference site on bread at
"Using the wheat dough brewer | Hlebinfo"
and here
"Brewing for wheat bread - bread grinders", clearly written, but found inaccuracies... Boris has no mistakes.
Anything that contains starch is capable of brewing. Therefore, making a brew from whole grain flour is no more difficult than from bakery. The process is the same. The only thing is that whole grain flour is less water-absorbing; on the contrary, you may have to reduce the water for brewing.
But the question of the benefits of the use of brewing for central brewing of bread is already controversial.
ZZ is used to improve digestion and means that it is a rougher bread than CP and is more enzymatically active.
And the use of tea leaves will make it softer, more magnificent, tastier, sweeter and so on. But the benefit will be less.
Added Wednesday 08 Mar 2017 11:43 PM
And also CZ loves low temperatures and kneading and fermentation. We choose the mode for the central lock sparing, in terms of temperature below the main mode.
And that is why one more effect can be observed in bread with CH and infusion:
The use of tea leaves has a definite effect on the fermentative microflora. An increase in the infusion content and a decrease in the temperature of the dough to 28-30 ° C leads to the activation of yeast activity and the suppression of lactic acid bacteria, gas formation in the dough increases
that is, it is expected that the consistency of the bread will be tender, delicate, fluffy, silky, but it may taste different from bread made with white flour and will be more airy, closer to toast, that is, neutral.
Because we choose the main hot mode for regular bread, there will be more lactic acid bacteria and therefore a more traditional taste.
Added Thursday, 09 Mar 2017 00:03
For the preparation of sauces, so that the flour does not curl up, a different degree of passivation is made, I wonder, but here it will not work? We went out loud ... I'll fill my hand (hopefully) I'll try.
no, it will not work at all. Passing - direct contact with flour at high temperatures. Passing is designed to destroy the protein-starch structure of flour. With prolonged hot contact, flour proteins generally die, starch partially degrades.
The only goal in the sauce is a smooth velvety texture.
Therefore, proteins are completely killed so that there is no hint of the formation of rubber lumps of gluten later, and the starch is greatly changed so that it immediately reaches the highest degree of gelatinization on the verge of degradation, that is, it forms a smooth, smooth jelly.
There is no question of storing moisture, which should be retained after baking and give juiciness to the product.
There is no question of using flour that is still alive (in many types of brewing, even proteins are preserved) for later making, for example, sourdough or dough.
Sauteed flour is completely or partially killed flour in terms of baking needs.
Added Thursday, 09 Mar 2017 00:57
Well, since I caught my eye, I'll try to comment on the Cheese Bread recipe here
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=92948.0
Everything is very simple:
Three cheese on a coarse grater. Pour water and milk into the HP bucket, add dry yeast, sugar, salt, ginger, put butter (not melted butter, but preferably melted). The oil does not need to be heated, it itself will become soft from warm water and the work of HP and will intervene perfectly. Now we weighed and added flour, the yeast had time to "play". Turn on the stirring mode ("Pelmeni" for Panasonic 255), add the cheese. After everything is well mixed (it is not necessary to wait until the end of the Pelmeni program), we turn on the main four-hour bread program, set the size to medium (M), light crust (very fried). Everything, you can rest and wait for the end.
If you pay attention, it is impossible here, strictly speaking, to use the word "dough". This method is akin to the standard mode of Hitachi HP with two-stage mixing and rest between them.
As I have explained more than once, this is a really very good method if the flour takes time to swell. There is flour that gives gluten within 10 minutes, this is called "for bread makers", and there is a regular bakery. In especially advanced cases, it can swell for three hours.
The scarecrow made the initial batch of dumplings. I left the dough to rest in the HP in the warmth, then the main kneading took place.
The only thing, she allowed it to begin on vacation primary fermentation dough, which she called "dough".
But in fact, it just gave the flour time to swell and lengthened the fermentation-fermentation time of the dough by half an hour more than in the standard mode.
This technique is perfectly acceptable if ...
- you have strong yeast. If after the second strong batch they give a lot of gas again. Almost all of the first gas will be knocked out during the main mixing.
- if your flour is strong. And the faster it swells, the fluffier the final version will be.
I will immediately answer the question on the central locking system. For central locks, this method is not a fountain. Because even before the development of gluten, interfering gases will accumulate in the central locking system and there will be an extra warmth before the main kneading, which can ruin your gluten.
Further....
.
1. Subtle moment
Pour water and milk into the HP bucket, add dry yeast, sugar, salt, ginger, put butter (not melted butter, but preferably melted).
not all dry yeast will survive this normally. Many dry yeast die from direct contact with even warm water, not to mention cold water. These are not alive for you
Yeast is poured into a warm environment to revive it.
But firstly, it takes at least 15 minutes, and secondly, it should be done only as the manufacturer intended.
So ... if your yeast is not water resistant, don't do that. Mix with flour,
and if you want to activate them. Then do it according to the technology that your yeast will withstand.
2. Well, with butter. If you want more lush bread, put it on flour and not liquid, so that it does not immediately envelop the flour. Butter is a inhibiting factor in the development of gluten.
The later it gets into the dough, the fuller the bread will be. But there is not much of it in the recipe, so do as you please.
If you want to repeat this recipe with CZ, then it makes sense to change it. We remember that ZZ does not like heat and intense stirring.
Since we bake central brews on a dietary regime, we are already lengthening the fermentation time. Our cycle is longer than the main one. Therefore, we do not need to start early fermentation of the dough.
We knead the dough on dumplings only before mixing the ingredients and ideally it would be better without oil , not higher than room temperature. Yeast is not activated in any way. We do not let them earn. If CH is very weak, then generally a bucket before the main batch in the refrigerator. If it's harder, okay, let him sit in the stove.
Leave the butter on top in pieces on the kneaded dough, and you can then report it before the main kneading.
Please note that it is not necessary to torment the delicate dough from the central locking system during the first batch. The simplest mixing is enough
Well, then everything is according to the program.
From the "opara" from the Scarecrow will have to be abandoned. CZ may not like this
Rather, if you have a strong CZ, then you can not change anything. But if she is weak and delicate, you have to adjust.
By the way, in time
single grain the mode is very similar to the standard program.
Diabetic, although gentle, it is also long-lasting.
CZ lovers, you at least try both of these modes and compare. Whole grains can produce very interesting results or not.
It seems to me that this should be a high-speed super-duper mode for weak flour, although the kneading time of 30 minutes introduces a little into a stupor. But maybe it's some kind of very intelligent there.
I can’t check, I don’t have it. And you may be missing out on an interesting opportunity for faster bread for the central loaf.
So they would try for cheese bread
