Crumb color mystery
John Miller
The same sourdough/French bread recipe comes out a slightly different color
internally, depending upon whether it's baked in a pan or on a stone.
On the stone, the inside is pretty white. In the pan, it comes out just the
least bit yellowish. It's good in both versions.
Has anyone else experienced this, or can give a reason?
The recipe is just flour, water, starter, salt, sugar.
--
John Miller
twinky1156
Was this experiment baked at the same time with both the stone and pan?
I've been able to achieve the creamy yellow crumb when I've used a
combination of old dough and sponge in the final dough over a period of 2
days, then baked on a stone. Haven't tried my recipe in a pan yet.
Otherwise, with straight french bread recipes that take under a day to make,
produces "white-ish" bread. What I mean is, it seems the longer the
fermentation (short of sourdough for french breads), the yellower the crumb
when baked.
twinky
P.S. The recipe I use is from Steve Sullivan's Mixed Starter Dough. I have a
condensed typed version about ready for posting if anyone is interested.
John Miller <j...@n4vu.com> wrote in message
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Ophelia
"twinky1156" <bookh...@hotmail.comREMOVE> wrote in message
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Yes please twinky:))
O
twinky1156
> > twinky
> > P.S. The recipe I use is from Steve Sullivan's Mixed Starter Dough. I
have
> a condensed typed version about ready for posting if anyone is interested.
> >
>
> Yes please twinky:))
>
> O
>
hehe how did I know you were going to reply, O? :))) I've been dying to
share it! I just finished editing it! (I'm also going to post separately for
future reference:
"Mixed Starter Dough - Steve Sullivan"
*************************************
Mixed Starter Dough - Steve Sullivan of Acme Bakery
Adapted generously from Baking with Julia, pp 113-116
proposed schedule:
DAY ONE
11:00 AM
Make the first starter
Let Rise 8 hours
7:00 PM
Make the second starter
Let rise 4 hours
Chill 8 hours
DAY TWO
7AM
Mix the final dough
First rise 1-1/2 hours
9:30AM
Shape the dough
Final rise 1- 1/2 hours
12:00 NOON
Bake the loaves
THE FIRST-STAGE, OR OLD-DOUGH, STARTER
A walnut-sized (1/2 ounce) piece of fully risen dough (pizza, or other
white-flour bread dough)
1/4 cup warm water (105 - 115 F degrees)
2/3 cup unbleached all-purpose flour
First Rise 8 hours
THE SECOND-STAGE STARTER
The first-stage starter (above)
1/4 cup warm water (105 - 115 F degrees)
3/4 cup unbleached flour
Second Rise and Chilling
Rise 4 hours, during which time it will more than double.
After this rise, when stretched, will show long, lacy strands of gluten and
smell sweet and yeasty
Chill the risen sponge for at least 1 hour, no more than 8 hours.
THE FINAL DOUGH
1-1/4 cups cool water (78 F degrees)
3/4 teaspoon dry active yeast
The second-stage starter (above)
3-1/3 cups unbleached all-purpose flour
1 tablespoon kosher salt
Stir water and yeast in mixer bowl. Add second stage starter to mix. Add
flour and mix.
Autolyse - the original recipe doesn't call for autolyse, but I let my
mixture rest for 10-30 minutes to hydrate.
Kneading the Dough
On low speed, sprinkle salt over dough; knead dough for 5 - 8 minutes. Dough
will be soft and moist.
Third Rise
Rest in warm place 80 - 85 F degrees for 1-1/2 hours.
Dough will probably double in bulk and should have a network of bubbles
visible under the surface.
Final Rise - Preheat oven to 450 F degrees
Fold the risen dough on itself a few times to redistribute the yeast. Cover
again and let rise 45 minutes. (Don't punch down the dough; you will lose
the open, bubbly structure that's been developed.) After this final rise,
you must shape and bake the dough. If you refrigerate or retard the dough,
you will have sourdough. Prepare the pan of water for the oven (or mist the
loaves early in the baking), and slash the top of the loaves right before
they go into the oven
Bake for 30-40 minutes or until crust has golden warm red hues. Leave in
turned off oven for approximately 10 minutes to develop thicker crust.
Makes 1 large boule, or 4 small loaves (baguettes, pain fendu, pain d'epi)
Also is the basis for walnut bread, couronnes, etc.
Ophelia
O
"twinky1156" <bookh...@hotmail.comREMOVE> wrote in message
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Marc Richardson
I used to run across this when I was working with French-style levain ala
Joe Ortiz. The longer the levain sat around, the more yellow it got as the
gluten broke down. The resulting bread had a yellower crumb and didn't rise
very well; not my preferred type of loaf. I eventually gave up on the
levain, I find the liquid starter much easier to work with and I like the
result.
Marc from Portland
"John Miller" <j...@n4vu.com> wrote in message
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