Hello there! First of all, thank you so much for these series! I’ve been binge-watching them and they’ve been so helpful! I’m a self taught baker and I started selling products commercially. I have a problem with my formulation which I seem not to understand. Sone days, I end up with perfectly baked loaves with great oven spring, and other times, I end up with breads deflating during the rising process. As a result, I have a freezer full of frozen old deflated dough that I do not know whether to discard or them (gonna be such a huge financial loss) or whether I can use them as some form of a preferment without it interfering with the gluten development and quality of my breads.
I recently watched you video on salt, and seeing that the salt in bakers’ percentage of my loaf is 0.98%, I wanted to rule that as a possible factor. But this doesn’t include the salt already existing in the margarine used (butter is expensive here in Ghana, West Africa, so margarine is used commercially). Can the old dough act as denatured yeast for new dough since it’s been frozen for too long? Can it be used in percentages that may not affect the strength and oven spring of the bread? I’ve got so many questions, and I’m sorry for bugging but I promised myself this year, I’ll go out of my comfort zone and ask for help! Thanks!
First things first. I love to support those who support me so if you have subscribed....thank you. If you have not, please do and tell your friends about the channel. Obviously, you need to get your head around the issues you have with your bread being good one day and not that good on another. If you send me your recipe privately to nobsbaking123@gmail.com I will look it over and give you some feedback. Please send it in grams and bakers % so I don't have to fiddle with converting and calculating everything.
Next. What to do with your inferior product. 1. Bread crumbs. Bakers will often grind their inferior product down to bread crumbs as a way of recouping some of the cost or even make it profitable. Bread crumbs need to be dry so they don't mold. If they are prepared properly they can last for months. Google Making dry bread crumbs. 2. Croutons Similar process except prepared in uniform cubes. They are often seasoned in many ways and can help you turn inferior breads into profits. There are numerous variations of this concept including preparing thin rectangle "sticks" that are seasoned, or gently oiled and topped with garlic or herbs and baked until nice and crispy. (Great for eating with soups, stew dishes or sauces There are even variations of this style baked with a light butter (or butter flavored spread ) and lightly coated in sugar, cinnamon or both. (Lovely with coffee). 3. Reclaim In the industrial sector it is not uncommon for bread to be ground down fresh and then used in new doughs. The standard is about 5 to as high as 10% based on flour that can be added into a fresh dough. BUT BE CAREFUL. It appears you have a recipe issue so you need to get this sorted first. I would recommend starting at 5% or less and see how this goes. Other: There are other applications where fresh waste (crippled or inferior product) can be used but for now let's leave it here.
Deflated dough: Oops just noted you were talking about deflated dough. Yes you can add "old dough" to fresh new bread dough but once again you need to do some research. Google it as there are many tech sites like king Arthur baking that give ideas and option. If you think bread crumbs or some of the other options I gave may be nice to add to your product mix then bake your product off instead of splunking the dough in the freezer and give it a try. Also, you can use this old dough in higher concentrations if you mix it into a new dough with the aim of making bread crumbs or croutons. For sure use 2% salt in your refresher dough and while it may not be a perfect bread at the end it should give you enough size and volume to make beautil bread crumbs or crouton style product. Old frozen dead dough has uses but it can be more difficult to efficiently reclaim . Check out ciabatta bread...it is made from old dough and is lovely when processed properly.
@stefanniemoh Always start with 2% salt. 1% is a minimum for breads where size and volume are the goal. This could be the biggest factor in your product issues. Your dough is lacking strength due to low salt, whereby a bit warmer of a dough, minor fluctuations in flour protein from bag to bag or even temperature of your bakery can really give you some finished product headaches. Go with 2% NaCl (table salt) and mix your dough to good development.
@@nobsbaking6391 We’ve never been able to get the taste, texture or colour quite right. Since it’s only just over a pound for a loaf at Tesco so the wife just buys it. It’s the only bread we prefer store bought.
Hello Dear!! It’s your BAMA friend here and so glad to see a new release from you. However, seems like I’ve missed a great one you posted two weeks ago. I’ve got four cups of bread flour proofing which includes two sticks of butter, six eggs, etc. that looks like pancake batter. I’m so nervous that I’m shaking because I’ve not yet been able to get it to thicken up.
@@nobsbaking6391JP, I recently took an interest in wiring simple electrical issues around my home. Of course, as luck would have it, ran into issues so I came to YT to research. Once I started reading about ground, splits, breakers, etc. I knew I was in over my head. That’s how I feel about baking bread quite honestly. I’m more of a hands on girl. Show me once and I’ve got it!! Reading about ph levels and hydration levels can go over a girls head if not well educated in the matter. I’ve not given up, just discouraged. PS. Happy New Year to you!!
hi, thank you and i actually enjoy your videos and informtion, i thought perhps i can ask u quick question about my butter milk bread "falling/collapsing after baking, is it because i over ferment or is there any other reason, thank you? (600g bread flour 100g milk 100g butter 80g sugar 12g yeast 12g salt 2 eggs and water can't remember perhaps 200g)
1. You are using over 10% butter in the dough. Delay mixing in the butter until your dough is well on the way to development. 2. Your sugar is over 10%, so I see you have increased yeast to a full 2% (double the standard for dry yeast). Is your bread proofing fast? If it is reduce the yeast to 1.5 % Knowing the full amount of water is important for understanding total hydration of your dough. This includes the milk and water from eggs (eggs are 85% water) Your dough may be a bit too soft. Baking. If the dough is collapsing in the oven the I offer these suggestions: A. Your dough is under developed ie undermixed. You do not have the gluten fully developed. Do you rest the dough? B. Too much water in the dough based on the ingredient load( butter) note: butter is also 15-20% water. My calculations put you at around 66% total hydration if you use 2 large eggs. C. You may be under baking the product. Make sure you are properly baking the loaf. Underbaking can lead to collapse. You have alot of sugar in this recipe so your bread may color quickly but are the internals properly set. Few thoughts.
Actually there is some literature out there regarding destroying the enzymes in malt flour. These processes usually have a particular product in mind as the consistency of the powder will alter. I am not sure what your plan is, but if you want malt powder without enzymes...just buy it. Much easier.
Agreed, Diastatic malt and amylase added to flour are problematic for those of us who prefer long bulk fermentation times.
Great video.
Thanks
👍
Special thanks for the excess malt warning.
Excellent video!
Hello there! First of all, thank you so much for these series! I’ve been binge-watching them and they’ve been so helpful! I’m a self taught baker and I started selling products commercially. I have a problem with my formulation which I seem not to understand. Sone days, I end up with perfectly baked loaves with great oven spring, and other times, I end up with breads deflating during the rising process. As a result, I have a freezer full of frozen old deflated dough that I do not know whether to discard or them (gonna be such a huge financial loss) or whether I can use them as some form of a preferment without it interfering with the gluten development and quality of my breads.
I recently watched you video on salt, and seeing that the salt in bakers’ percentage of my loaf is 0.98%, I wanted to rule that as a possible factor. But this doesn’t include the salt already existing in the margarine used (butter is expensive here in Ghana, West Africa, so margarine is used commercially). Can the old dough act as denatured yeast for new dough since it’s been frozen for too long? Can it be used in percentages that may not affect the strength and oven spring of the bread? I’ve got so many questions, and I’m sorry for bugging but I promised myself this year, I’ll go out of my comfort zone and ask for help! Thanks!
First things first.
I love to support those who support me so if you have subscribed....thank you. If you have not, please do and tell your friends about the channel.
Obviously, you need to get your head around the issues you have with your bread being good one day and not that good on another. If you send me your recipe privately to nobsbaking123@gmail.com I will look it over and give you some feedback. Please send it in grams and bakers % so I don't have to fiddle with converting and calculating everything.
Next. What to do with your inferior product.
1. Bread crumbs.
Bakers will often grind their inferior product down to bread crumbs as a way of recouping some of the cost or even make it profitable. Bread crumbs need to be dry so they don't mold. If they are prepared properly they can last for months. Google Making dry bread crumbs.
2. Croutons
Similar process except prepared in uniform cubes. They are often seasoned in many ways and can help you turn inferior breads into profits. There are numerous variations of this concept including preparing thin rectangle "sticks" that are seasoned, or gently oiled and topped with garlic or herbs and baked until nice and crispy. (Great for eating with soups, stew dishes or sauces There are even variations of this style baked with a light butter (or butter flavored spread ) and lightly coated in sugar, cinnamon or both. (Lovely with coffee).
3. Reclaim
In the industrial sector it is not uncommon for bread to be ground down fresh and then used in new doughs. The standard is about 5 to as high as 10% based on flour that can be added into a fresh dough. BUT BE CAREFUL. It appears you have a recipe issue so you need to get this sorted first. I would recommend starting at 5% or less
and see how this goes.
Other:
There are other applications where fresh waste (crippled or inferior product) can be used but for now let's leave it here.
Deflated dough:
Oops just noted you were talking about deflated dough.
Yes you can add "old dough" to fresh new bread dough but once again you need to do some research. Google it as there are many tech sites like king Arthur baking that give ideas and option. If you think bread crumbs or some of the other options I gave may be nice to add to your product mix then bake your product off instead of splunking the dough in the freezer and give it a try. Also, you can use this old dough in higher concentrations if you mix it into a new dough with the aim of making bread crumbs or croutons. For sure use 2% salt in your refresher dough and while it may not be a perfect bread at the end it should give you enough size and volume to make beautil bread crumbs or crouton style product. Old frozen dead dough has uses but it can be more difficult to efficiently reclaim . Check out ciabatta bread...it is made from old dough and is lovely when processed properly.
@stefanniemoh
Always start with 2% salt. 1% is a minimum for breads where size and volume are the goal. This could be the biggest factor in your product issues. Your dough is lacking strength due to low salt, whereby a bit warmer of a dough, minor fluctuations in flour protein from bag to bag or even temperature of your bakery can really give you some finished product headaches. Go with 2% NaCl (table salt) and mix your dough to good development.
Seriously trying to make Brioche again!!
We have an excellent malt loaf where I live called Veda that’s an absolute favourite of mine and one we’ve sadly never been able to replicate at home.
@@rymic72
Why not?
@@nobsbaking6391 We’ve never been able to get the taste, texture or colour quite right. Since it’s only just over a pound for a loaf at Tesco so the wife just buys it. It’s the only bread we prefer store bought.
@rymic72
For myself, it would start by looking at the ingredient label to see exactly what goodies they say (or don't say) they are using. 😀
Hello Dear!! It’s your BAMA friend here and so glad to see a new release from you. However, seems like I’ve missed a great one you posted two weeks ago. I’ve got four cups of bread flour proofing which includes two sticks of butter, six eggs, etc. that looks like pancake batter. I’m so nervous that I’m shaking because I’ve not yet been able to get it to thicken up.
Hehehehe what actually are you making?
A hot mess!!!
@@nobsbaking6391
th-cam.com/users/shorts9dnMi28zohs?si=TVeSunPjfQRTAKMF
@@nobsbaking6391JP, I recently took an interest in wiring simple electrical issues around my home. Of course, as luck would have it, ran into issues so I came to YT to research. Once I started reading about ground, splits, breakers, etc. I knew I was in over my head. That’s how I feel about baking bread quite honestly. I’m more of a hands on girl. Show me once and I’ve got it!! Reading about ph levels and hydration levels can go over a girls head if not well educated in the matter. I’ve not given up, just discouraged.
PS. Happy New Year to you!!
hi, thank you and i actually enjoy your videos and informtion, i thought perhps i can ask u quick question about my butter milk bread "falling/collapsing after baking, is it because i over ferment or is there any other reason, thank you?
(600g bread flour 100g milk 100g butter 80g sugar 12g yeast 12g salt 2 eggs and water can't remember perhaps 200g)
Give me until tomorrow to think about it. Out with friends today.
Cheers
JP
1. You are using over 10% butter in the dough. Delay mixing in the butter until your dough is well on the way to development.
2. Your sugar is over 10%, so I see you have increased yeast to a full 2% (double the standard for dry yeast). Is your bread proofing fast? If it is reduce the yeast to 1.5 %
Knowing the full amount of water is important for understanding total hydration of your dough. This includes the milk and water from eggs (eggs are 85% water) Your dough may be a bit too soft.
Baking. If the dough is collapsing in the oven the I offer these suggestions:
A. Your dough is under developed ie undermixed. You do not have the gluten fully developed. Do you rest the dough?
B. Too much water in the dough based on the ingredient load( butter) note: butter is also 15-20% water. My calculations put you at around 66% total hydration if you use 2 large eggs.
C. You may be under baking the product. Make sure you are properly baking the loaf. Underbaking can lead to collapse.
You have alot of sugar in this recipe so your bread may color quickly but are the internals properly set.
Few thoughts.
Can you "kill" diastatic malt to make it into non-diastatic?
Actually there is some literature out there regarding destroying the enzymes in malt flour. These processes usually have a particular product in mind as the consistency of the powder will alter. I am not sure what your plan is, but if you want malt powder without enzymes...just buy it. Much easier.