Make leavened bread

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perseus
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Re: Make leavened bread




by perseus » 24/10/19, 13:41

Hello,

to be chafoin wrote:
Perseus wrote:I had already seen cooking casseroles, in a way it allows to replace the sole but also to promote cooking with the steam released by the bread in the closed casserole (first part of cooking), and this is close to the principle of falling heat cooking.
I believe that sooner or later I would hack a steel sole.
Bravo, the crumb of these loaves has a good head! Not easy to get this honeycomb ...
For cooking, how did you go about the temperature on the fries plate?


I have a kind of old pizza stone like stone that I had been given a long time ago, it is broken but it is not very annoying for this use.
I preheat 45 min at 250 ° C (the max of my oven), then I drop to 220 ° C 5 minutes after having baked. And I put a bowl of water at the bottom of the oven of course.
Bread dough is very, very rich in water and the vaporization of this water pumps a lot of energy (and therefore lowers the temperature), hence the interest of a "mass" providing heat storage and thermal inertia: sole in real bread oven, whether wood-fired or otherwise, stone plate, steel plate, cast iron casserole dish ...

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Re: Make leavened bread




by izentrop » 24/10/19, 14:18

Hello,
A yes anyway : Wink:
The crumb of your bread is not less dimpled than in the video and the bread does not seem more flattened in fact. Maybe it is played on a crispier crust because of the concentration of steam in the small volume of the casserole.

The leaven, I dilute it in water so that it is well distributed throughout the dough, especially in low doses.
To incorporate it in a second step, you do not put all the water from the start, I suppose?
You can do a drunken beating http://www.paincroquant.com/fabrication_du_pain.php.
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Re: Make leavened bread




by perseus » 24/10/19, 14:28

Hello,

izentrop wrote:Hello,
A yes anyway : Wink:
The crumb of your bread is not less dimpled than in the video and the bread does not seem more flattened in fact. Maybe it is played on a crispier crust because of the concentration of steam in the small volume of the casserole.

The leaven, I dilute it in water so that it is well distributed throughout the dough, especially in low doses.
To incorporate it in a second step, you do not put all the water from the start, I suppose?
You can do a drunken beating http://www.paincroquant.com/fabrication_du_pain.php.


Yes I diluted the leaven in a very small amount of water.
But I didn't do the drunkenness. Maybe it was possible, but this flour seems to incorporate little water so I am careful :)

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Re: Make leavened bread




by to be chafoin » 04/11/19, 00:29

After reading the leaven bakery treaty, Thomas Teffri-C. confirms what was noted here: between the varieties of ancient and modern wheat, the main difference is not the quantity of gluten but the quality.
This is a difference in the molecular weight of gluten which is greater in modern wheat. The protein is more crosslinked. The molecule is larger in a way which induced an increase in the W index of the flours. This index, determined by Chopin's alveograph, provides information on what is called the strength of the flour. It would have gone from 100 to 200 between the 1900s and the 2000s. These are averages here, French wheats are "by nature" rather weak and some American wheats produce so-called strength flours that exceed 280.
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Re: Make leavened bread




by izentrop » 04/11/19, 08:07

Hello,
What can we deduce? that old wheats with less force are better for health ??
A spelled spell with 292 W is good or not? https://www.domainebingert.fr/index.php ... Itemid=133
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Re: Make leavened bread




by izentrop » 04/11/19, 08:42

From a health point of view, the problem for the rare celiacs and gluten intolerant would be a toxic protein present in different cereals:
Wheat prolamins, gliadins, have been the most studied. It was shown that what was most toxic for celiacs was amino acid sequences (two sequences in particular), as has been demonstrated on fragments of intestinal mucosa studied in vitro; these amino acid sequences are present five times per molecule in gliadin and in particular in alpha-gliadin.

The toxic prolamins in other cereals are:

- secalins for rye

- hordein for barley

Wheat, rye and barley are toxic to coeliacs and have the same amino acid sequences in their prolamins. These sequences are not found in cereals such as corn or rice which are well tolerated. http://www.afdiag.fr/lexique/gluten/
I found proportions on a dubious site, to be confirmed
Proteins of the prolamine family are the source of celiac disease and
very pernicious intolerance.
Wheat (alpha gliadin), rye (secaline) and barley (hordenine) are the most toxic, followed by
corn (zenine).
CEREALS AND THEIR PERCENTAGES OF PROLAMIN
The higher the percentage, the higher the risk of a reaction
WHEAT (wheat) 69% alpha gliadin
SPELLED 69% alpha gliadin
KAMUT 69% alpha gliadin
RYE 30 to 50% secaline
BARLEY 46 to 52% hordenine
BUT 55% zenine
SORGHO 52% cafirine
MILLET 40% panicin
OATS 20 to 30% oats
TEFF 12%
FONIO less than 10%
RICE 5% orzenin http://ehs-action.org/wp-content/upload ... tients.pdf
There would be only the small spelled which would have less of it, but what is the interest to cultivate a very unproductive wheat, to satisfy only 1% of the population ... It is not creating a false problem?
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Re: Make leavened bread




by GuyGadebois » 04/11/19, 12:28

izentrop wrote: There would be only the small spelled which would have less of it, but what is the interest to cultivate a very unproductive wheat, to satisfy only 1% of the population ... It is not creating a false problem?

What interest to make rye bread, bread with nuts with olives and others? The spelled bread is delicious.
The advantage of small spelled in Haute Provence:
https://www.petitepeautre.com/petit-epe ... -provence/
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Re: Make leavened bread




by izentrop » 04/11/19, 19:01

Cool, there is even the opinion of Professor Henri Joyeux's opinion ... luck : Lol: . https://www.petitepeautre.com/petit-epe ... ionnelles/

Excellent for immune defenses, superfluous vaccination : Mrgreen:
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Re: Make leavened bread




by GuyGadebois » 04/11/19, 19:25

izentrop wrote:Cool, there is even the opinion of Professor Henri Joyeux's opinion ... luck : Lol:

Excellent for immune defenses, superfluous vaccination : Mrgreen:

What he says is 100% true. Lack of luck. What you plan "superfluous vaccination" * is, as usual, a process of intention.

* Joyeux is not against vaccination:
"I remain determined, because the accusations against me are tainted with many errors. The most important is that I am not against vaccines, especially compulsory vaccines, but a whistleblower against the abuse of imposing unnecessary vaccines. to a 2 month old newborn baby and even before giving birth. "
https://professeur-joyeux.com/2016/08/2 ... e-gravite/

"Regarding Measles, I fully agree with the vaccination, in particular with the ROUVAX vaccine from Sanofi Pasteur at the end of the infant's first year."
https://professeur-joyeux.com/2018/03/0 ... uminium-2/

"We strongly remind you that we are not against vaccines, but against the increasingly precocious vaccine obligation and against the presence in most vaccines of the adjuvant aluminum."
https://professeur-joyeux.com/2018/02/0 ... nd-public/

YOU have MENS knowingly misinformed several times. It is a despicable process.
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Re: Make leavened bread




by izentrop » 04/11/19, 21:42

Holy Merry PPN Image
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