bread

make dough

Ingredients: normal bread: 2.6 liter water 4 packages (42g?) fresh yeast, or 6 packages instant yeast 5 kilo flour 3 white 2 volkoren 120g salt (or a bit less)

for 1 kg flour * 1 kg flour * 9 g yeast * 0.52 liter water * 24 g salt

make a dough with all ingredients, and knead until good (push your finger in it, it should bounce back, and not be sticky, also you can take a piece and check how stretchy it is)

bulk (first) fermentation

let the dough rise until twice the volume, this usually takes all night (depends on temperature), there is no need to heat it, but make sure you cover it (with cooking foil) , so moisture does not get lost

hitting the air out

The point of this is to get rid of big airpockets.

take dough out of container
put flat on table
lift it and hit it back (like a doormat)
turn a quarter and repeat 2 times

forming the dough (making balls)

cut into pieces that are the weight of the breads you want to make
roll up vertical and then horizontal
then fold it in a ball, and use the side of the palm of your hand to close the underside

secondary fermentation

pH: primarily acidic to slightly acidic (4.5–6.5). Temperature: 95–113°F (35–45°C). At lower temperatures, fermentation slows down while higher temperatures produce undesirable aromas and excessive acid buildup. Relative humidity (RH%): ideally between 50% and 90%. Carbon source: LAB and yeast feed on monosaccharides and disaccharides. Sugar level: 2.0–10.0%. Higher levels can negatively impact microbial activity due to osmotic pressure. Residual unfermented sugars are necessary during baking for proper crust color development. Salt level: up to 2.5%. Higher levels exert considerable osmotic stress on yeast cells. Water content: Absorption levels of 50.0% or higher, based on flour weight, are optimal. Higher levels lead to faster/uncontrollable yeast activity. Yeast/LAB levels: The higher the yeast/LAB level, the shorter the total fermentation time required to mature the dough.

notes adm:

https://maken.wikiwijs.nl/userfiles/af3fff147503541bfbce06506434feea.pdf



http://classofoods.com/pagina2_1.html

Tools:

Ingredients:
    Salt: for taste, and prevents stickyness of dough
    Suger: for faster kneading and rising
    Fat: makes softer kruimstructuur, keeps longer fresh (slows down drying of the bread)

Steps:

* make a dought with half of the flour with the water (no yeast or salt) and leave for 18- 22 hours (autolyse)
* dissolve yeast in warm water
* Put flower + salt in bowl
* add yeast + water
* knead for 10 minutes
* leave for 15 minutes in kneading machine
* put in big box

* Bulk fermentation:
    around 23 degrees
    2 hours
    fold first 2 half hours
    (or all night in fridge??)

* Cut and make balls (opbollen, om grote luchtzakken eruit te krijgen)
* rest for 40 minutes
* make balls flat

* fold and then roll flat pieces into bread shape (opmaken) and put into bakblik 
* rest for 1 hour

* bake at 230 - 260 degrees


HOw:
    Get a krokante korst -> longer baking at lower temperature
   lots of fat -> lower temperature and longer baking, otherwise word niet gaar
   lots of water -> longer baking
   bruin brood -> langer kneden
5 may 2019

  Normal bread:
    2 kg volkorenmeel
    3 kg tarwemeel
    250 grams sunflowerseeds
    water 0.6 * 5 = 3 liters
    salt 30 * 5 = 150 grams
    yeast (bruggeman instant gist) 20 * 5 = 100 grams
    >> next time less salt

  sourdough (from instant starter)
    1.7 water
    1 kg volkorenmeel
    2 kg tarwemeel
    90g of salt
    4 bags of instant sourdough starter
    >> next time less salt

7 may 2019

  starter
  bit of ananasap
bit of rye flour

starter
    bit of warm water
    bit of rye flour

normal bread:
    3 kg tarwemeel
    20 * 3 salt (exactly 3 spoons) = 60g
    3 10g bags  of instant yeast (basak maya (sacharomyces cerevisiae)) , but forgot to put some of it (didn't dissolve)= <30g
    1.8 liters of water
    10 minutes of kneading
     > baking
        210 C
        bake for 30 minutes

9 may 2019 22:00 hour
sourdough instant bread
115 g salt
5 packages instant sourdough
2 k volkoren
3 k tarwemeel
0.6 * 5 water
250g sunflower
50g linseed
15 minutes neading on 1

10 may
Baking
    make 0.75 kg balls
    let rest
    flatten ball and roll it
    30 minutes at 180 degrees
    >> when putting 2 trays, oven temperature drops 40 degrees , so preheat to 220
    11 0.75 breads + 1 small 1

15 may
200g volkoren
200g bloem
200ml water
bunch of (random flower without ananas) starter

16 may
pre dough / bigger starter 13:00u
  the (random flower without ananas) starter dough from 15 may
  1 kg volkoren
  0.6 liter water
  20 gram salt
non liquid starter 14:00u
  200g volkoren
  200g bloem
  200ml water
  half of the ananas rogge starter

  <<<<<<< what happened here?

  5 june 2018  
  18.20u >> T=0


  120g salt
  45g aktif maya
  5kg white flour
  3 water
  knead for 8m

18:45u
  120g salt
  45g aktif maya
  2kg volkoren
  3kg white
  2.8 water    

  10 minutes kneading

~T=3:40 put first batch in big oven
T=3:55:11  big oven 150C
T=3:59 small oven 180
T=4:01 first batch small oven
T=4:02 160C small oven
T=4:04  200C big oven (in the top)
T=4:15 210 big oven

  7 june 17:39
  4 times
  120g salt (normal one not pink)
  3k volkoren
  2k tarwemeel
  2.9 / 3 water
  45g powder yeast

  first 2 batche kneaded < 8 minutes
  x

  xx

  xxx
    langer gekneed (was warm op eind)

  xxxx
  18:04 klaar met kneden

  19:41 start baking in small one    


sunday june 24 14:00

sourdough bread:
1.5 of starter
3 white
1.5 volkoren
2 liter
add 0.5 volkoren (too wet)

normal bread:
    2.6 liter water
    4 packages (42g?) fresh yeast
    5 kilo flour 3 white 2 volkoren
    120g salt

for 1 kg flour * 1 kg flour * 9 g yeast * 0.52 liter water * 24 g salt

https://www.youtube.com/watch?v=dK3Sum2PnhM