How does length of fermentation affects the crustiness of baguette?
How does length of fermentation affects the crustiness of baguette?
Introduction
The word 'baguette' literally means 'wand', 'baton' or 'stick', for instance magic wand in French is baguette magique. It could be deduced that it was not originally used to refer to a certain type of bread. It was until the 19th century that Viennese steam oven baking was introduced to Paris did the 'long stick bread' gain its popularity and was widely recognised as 'baguette'. A good baguette will taste cottony and have an 'apricot' scent.
Experiment
What?
To investigate how the length of fermentation affects the crustiness of the baguette.
Who?
Cheng Tin Long Alex
When?
Observation should be done instantly as soon as it was cooled down within the same period of time.
Where?
Home kitchen.
Why?
To find out the best length of time for fermentation for the crust to be crispy
How?
Go through the recipe except using different length of fermentation. Measure the thickness of the crust (centre point), the weight of the crust without the 'cotton' part, compare the colour of the crust.
Recipe:
Introduction
The word 'baguette' literally means 'wand', 'baton' or 'stick', for instance magic wand in French is baguette magique. It could be deduced that it was not originally used to refer to a certain type of bread. It was until the 19th century that Viennese steam oven baking was introduced to Paris did the 'long stick bread' gain its popularity and was widely recognised as 'baguette'. A good baguette will taste cottony and have an 'apricot' scent.
Experiment
What?
To investigate how the length of fermentation affects the crustiness of the baguette.
Who?
Cheng Tin Long Alex
When?
Observation should be done instantly as soon as it was cooled down within the same period of time.
Where?
Home kitchen.
Why?
To find out the best length of time for fermentation for the crust to be crispy
How?
Go through the recipe except using different length of fermentation. Measure the thickness of the crust (centre point), the weight of the crust without the 'cotton' part, compare the colour of the crust.
Recipe:
Yield: 8 servings 60 1/2 inch slices
Estimated Preparation Time: Variable
Estimated Actual Cooking Time: 40 minutes
Estimated Total Time Required: 3 hours
Ingredients
Ingredients
- 1.75 ounces warm water
- 1 1/2 teaspoons active dry yeast
- 16 ounces bread flour
- 2 teaspoons kosher salt
- 10 ounces cool water
- additional flour, for dusting
Variable
Independent Variable
|
Dependent Variables
|
Controlled Variables
|
The time for fermentation is set for:
- 1 hour - 2 hours - 3 hours |
The crunchiness of the baguette
- The thickness of the crust - The weight of the crust after the 'cotton' part is removed. - The size of the crushed pieces after compression of the same stength
The appearance of baguette
- Colour of the crust
|
- Brand of all ingredients (Including yeast, bread, flour, kosher salt)
- Amount of all ingredients (Including yeast, bread, flour, kosher salt)
- Time and speed used for kneading the dough
- Size and shape of baguette
- Baking time
- Baking temperature
- Cooling time
|
Science behind
The best crusts come from a well-fermented dough. This has to be the basic criteria in searching for the crust grail. “Best” here entails a mix of flavour colour and texture.
The longer fermentation enables a greater liberation of subtle flavour and aroma factors, which are trapped within the wheat matrix and released by the ferment. As the steam escapes the baking loaves, these volatiles are deposited on the crust as the escaping water/alcohol is vapourised.
Thus a well-fermented dough will give the best flavoured crust and textured as well because an extended fermentation develops an aerated protein structure which caramelises as crunchy.
The alcohol evaporates during baking
n Time depends on the amount of yeast,
temperature of the room and the kind of flour.
n The dough should be at least double in volume.
To check…gently push 2 fingers into the dough.
If an indentation remains, the dough has risen
enough.
Source:
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