On Sat, 17 Oct 2020 17:58:46 -0000 (UTC), bob prohaska
> wrote:
>Graham > wrote:
>>>
>>> Ask a worker in your local supermarket bakery how they manage to do it.
>>> They receive all their breads frozen and then bake on demand. Even in
>>> France, many so-called boulangeries operate this way, the pre-formed breads
>>> often imported from other EEC countries.
>>
>> Just a thought but perhaps you defrosted at room temperature. Next time,
>> defrost in the fridge. Then the dough will thaw without any appreciable
>> rising. Then you can let it proof at room temperature.
>
>I have a vague (and possibly mistaken) memory of frozen dough sold in the
>supermarket which could be thawed, proofed and baked to make fresh bread.
>This was at least twenty years ago, I never tried it and haven't looked since.
>Did anybody ever try it?
>
>I have tried both freezing/thawing and simply rising dough in the fridge.
>Neither seems to work half so well as simply starting with warm materials
>and letting the yeast work at room or slightly elevated temperature to
>completion, usually over a span of five or so hours. Whenever I try to
>apply some brakes, the rise doesn't recover.
>
>The two obvious suspects are yeast activity and dough gas retention. Anybody
>willing to hazard a guess? Being able to pause and restart the rise would
>be very handy. My dough is 60% white 40% wholewheat King Arthur, 60% water
>at most. Red Star active dry yeast behaved about the same as sourdough
>starter.
>
>Thanks for reading,
When I feed my starter I put it in the fridge, it rises for
almost a day and then collapses, so microbial activity is still
happening. Out of the fridge that would happen in under 4 hours. I
don't bake that often so the fridge it is.
I always thought that cold favored the lactobacillus, hence a
more sour bread(which I prefer). I just reviewed Samartha's site, and
the opposite is true.
LOL. I'll avoid the fridge next time I bake and do the whole
process at room temperature.
Go Lactobacillus!!!!
Tech stuff:
https://aem.asm.org/content/64/7/2616.full
https://aem.asm.org/content/aem/64/7/2616/F1.large.jpg
A and B are lactobacilli(two different strains). C is
Candida(yeast). The growth optimum for the bacillus is around 32-34C,
for the yeast it's ~27C
Samartha's homepage:
http://samartha.net/SD/
HTH
[]'s
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