Auzet's secret 56ºC rule
Dee Randall
Tips, and Recipes by Peter Mayle, Gerard Auzet
Referring to the book:
"... this is simply a guide to the technique and art of French bread
production as practiced by one of France's premier bakers."
"The modest Auzet boils down his expertise to a few secrets: among them
are that the exact combined temperature of the water, flour and kitchen
air should be 56°C ..."
Room Temp water 71 = 22C (this I believe is 'normal room temp water' when
called for in recipes)
Dee's Flour Temperature 65F = 18C
Dee's Kitchen Air Temperature 65F = 18C
Total 58ºC
Looks like I was within his norms for a recently made bread (not
artisanal). Now whether this would apply to all
types of bread, I don't know.
So this is still another rule added to the 78º dough temp rule and the 240
rule.
I'll bet there are even others.
Has anyone heard of or used this calculation?
Comments, please?
Thanks,
Dee
Dick Margulis
Your 58C works out to 232F, which is within range of 240. (Hint: you
have to add 3 x 32 = 96 after converting to make this work correctly.)
If you look up the "method of 240," you will see that it is a starting
point, meant to be adjusted to each baker's situation. If using 240F
consistently gives you too warm and fast a dough, then 232 might be
right. The same applies in the reverse: If 56C gives you cooler, slower
doughs than you want, you might easily bump it up to 58 or 60, until you
find what works for you.
However, this rule (in whatever form) is aimed at straight doughs that
move right along in a mix-ferment-scale-round-rest-mould-proof-bake sort
of environment. If you are looking for a long, cool rise overnight in
the fridge, I assume you are going to make a much colder dough.
Ulrike Westphal
"Dee Randall" <deed...@shentel.net> schrieb im Newsbeitrag
news:120uvmr...@corp.supernews.com...
Did you like the book? I didn't
I think this is the 240 °F method and yes I heard of this, but I never use
it.
Ulrike
KingOfGlop
Dee,
Don't forget that anything written by Mayle is liable to be romantic
bullsh*t.
Love
John
Ulrike Westphal
"KingOfGlop" <wcs...@aol.com> schrieb im Newsbeitrag
news:1141904894.6...@z34g2000cwc.googlegroups.com...
Dee,
Love
John
I meant the same, with other words :)
Dee Randall
"Ulrike Westphal" <ostwe...@yahoo.de> wrote in message
news:47ad2tF...@individual.net...
No, I didn't read the book, only the review, which I quoted above. I read
one Peter Mayle book a long time ago, but they are a little fluffy for my
tastes - no pun intended.
>
> I think this is the 240 °F method and yes I heard of this, but I never use
> it.
I've used it on my "more important" receipes, as a guide sometimes and
sometimes stuck with it more closely.
>
> Ulrike
>
>
Dee Randall
the world.
Dee Dee
KingOfGlop
> But he is beloved around
>the world.
>Dee Dee
So are My Little Pony, CareBears and Wally the Walrus<g>
Love
John
wildeny
cannot be added from different materials.
Dick Margulis
> What's the meaning of adding these three temperature? Temperature
> cannot be added from different materials.
>
The general plan is to end up with a dough coming out of the mixer at
the right temperature (right for that dough and your process--not right
in some absolute sense).
Your room temperature is what it is. You're not going to run the central
air conditioning to lower it or raise the thermostat to get it warmer
just so you can make bread.
The flour temperature is what it is, because you stored it where you
stored it and heat penetrates into a packed bag of flour slowly.
But you CAN control the water temperature, just by mixing your hot and
cold running water appropriately.
So the question is, what temperature do you want for the water.
The answer is the rule of thumb called the Method of 240 or Auzel's
secret 56 C rule, or whatever. It's an imperfect rule, especially if
your formula includes additional ingredients that are stored in the
refrigerator. However, here's how it works: Add the current room temp to
the measured flour temp (in either F or C, as is your wont). This gives
you a number that varies from day to day. Subtract that total from the
"magic" number. The remainder is the temp of the water you need to draw.
Now suppose you are working in F and you start with the magic number of
240. You make the dough. You mix it the length of time you feel you
should in order to develop the gluten properly, but it comes out of the
mixer three degrees warmer than you wanted it to. Okay, next time you
make that bread, drop the magic number to 230 and try again. Well, this
time it's just a little cooler than you want it and you have to mix it a
couple minutes longer. Eventually, by trial and error, you'll come up
with a number that works for that bread pretty consistently, as the
seasons change, room temperature changes, and flour temperature changes.
So now it turns out that the Method of 240 is actually the method of 232
for that bread in your kitchen. And maybe for some other bread, the
magic number turns out to be 180, because you really want to put a cool
dough in the refrigerator overnight. Whatever.
So that's what all the black magic is about. It's just a quick way to
calculate the temp of your dough water, in your head, while you're working.
Note that this says nothing about the temp of the small quantity of
water you might be using to dissolve active dry yeast. That doesn't change.
Del Cecchi
And it depends on the hydration of the dough.
--
Del Cecchi
"This post is my own and doesn’t necessarily represent IBM’s positions,
strategies or opinions.”
Janet Bostwick
"Del Cecchi" <cecchi...@us.ibm.com> wrote in message
news:47e41iF...@individual.net...
snip
> And it depends on the hydration of the dough.
>
> --
> Del Cecchi
temperature?
Janet
Dick Margulis
Both. If you have a high-hydration dough, the mixing doesn't raise the
temperature through friction (because basically there's no friction). So
you have to start with warmer water to get the dough to the same temp.
But the point I was trying to make was that _for a given bread_ you can
arrive at a "magic number" that works for you and then stay consistent
with that. For some other bread that requires a different hydration, the
magic number will be different.
Janet Bostwick
"Dick Margulis" <marg...@comcast.net> wrote in message
news:1213od3...@news.supernews.com...
Hi Dick,
I was querying the point Del Cecchi was trying to make. It wasn't clear to
me. I understand your point, I just didn't know if DC was trying to make an
additional point or what
Janet
Del Cecchi
"Janet Bostwick" <nos...@cableone.net> wrote in message
news:1213u9c...@corp.supernews.com...
>
> "Dick Margulis" <marg...@comcast.net> wrote in message
> news:1213od3...@news.supernews.com...
>> Janet Bostwick wrote:
>>> "Del Cecchi" <cecchi...@us.ibm.com> wrote in message
>>> news:47e41iF...@individual.net...
>>> snip
>>>> And it depends on the hydration of the dough.
>>>>
>>>> --
>>>> Del Cecchi
>>> What depends upon the hydration of the dough? Water temperature?
>>> finishing temperature?
>>> Janet
Finishing Temperature will depend on how much water at what temperature
you mix with the fixed amount of flour at the known (room ambient)
temperature. I hadn't thought about dough (texture, viscosity, whatever
the word is) affecting temperature increase due to friction, however. I
was just thinking of the specific heat and mass of the water and flour.
del