gluten
 

hi all,
i have a question about gluten. exactly what factors affect gluten in
sd bread? i.e., salt, time of sponge development, bread dough raising
times, etc. the reason i am asking is that i am having trouble getting
long rise times in my bread dough, after forming. i suspect that i am
adding too much/too little salt, or too long in the sponge stage.

i generally use a ap flour starter that is very active and am mostly
using the folding/no knead technique, trying to keep dough as wet as
possible without having forming issues. the actual % of hydration, i
don't know, but the recipe includes, in total: 1c (1/1) starter, 4c ap
flour, 1 1/2-1 3/4c ro water.

thx in advance,


Dan w

On Wed, 03 Aug 2005 15:42:48 -0700, dan w
> wrote:

>hi all,
>i have a question about gluten. exactly what factors affect gluten in
>sd bread? i.e., salt, time of sponge development, bread dough raising
>times, etc. the reason i am asking is that i am having trouble getting
>long rise times in my bread dough, after forming. i suspect that i am
>adding too much/too little salt, or too long in the sponge stage.
>
>i generally use a ap flour starter that is very active and am mostly
>using the folding/no knead technique, trying to keep dough as wet as
>possible without having forming issues. the actual % of hydration, i
>don't know, but the recipe includes, in total: 1c (1/1) starter, 4c ap
>flour, 1 1/2-1 3/4c ro water.
>
>thx in advance,
>
>
>Dan w

Hi Dan,

What is the nature of the "trouble" you are having getting
long rise times?

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Kenneth wrote:
> On Wed, 03 Aug 2005 15:42:48 -0700, dan w
> > wrote:
>
>
>>hi all,
>>i have a question about gluten. exactly what factors affect gluten in
>>sd bread? i.e., salt, time of sponge development, bread dough raising
>>times, etc. the reason i am asking is that i am having trouble getting
>>long rise times in my bread dough, after forming.
>>Dan w
>
>
> Hi Dan,
>
> What is the nature of the "trouble" you are having getting
> long rise times?
>
> All the best,

my trouble is that i would like the rise time to be longer, without
refrigeration, so that flavor will develop better. i currently only get
about 1-2 hrs rise time, before signs of gluten deterioration develop.

Dan w

On Wed, 03 Aug 2005 16:54:29 -0700, dan w
> wrote:

>Kenneth wrote:
>> On Wed, 03 Aug 2005 15:42:48 -0700, dan w
>> > wrote:
>>
>>
>>>hi all,
>>>i have a question about gluten. exactly what factors affect gluten in
>>>sd bread? i.e., salt, time of sponge development, bread dough raising
>>>times, etc. the reason i am asking is that i am having trouble getting
>>>long rise times in my bread dough, after forming.
>>>Dan w
>>
>>
>> Hi Dan,
>>
>> What is the nature of the "trouble" you are having getting
>> long rise times?
>>
>> All the best,
>
>my trouble is that i would like the rise time to be longer, without
>refrigeration, so that flavor will develop better. i currently only get
>about 1-2 hrs rise time, before signs of gluten deterioration develop.
>
>Dan w

Hi again Dan,

As before, I have essentially the same question:

What is the deterioration you are concerned about? That is,
what would be the difficulty you would anticipate if you
just let the loaf ferment longer?

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Kenneth wrote:


>
> Hi again Dan,
>
> As before, I have essentially the same question:
>
> What is the deterioration you are concerned about? That is,
> what would be the difficulty you would anticipate if you
> just let the loaf ferment longer?
>
> All the best,

to me, gluten deterioration is: dough pulling and stretching away from
itself on the outside of the rising dough, causing an irregular and
undesirable looking loaf.

Dan w

In
"Kenneth" asks "dan w":

> What is the deterioration you are concerned about?=20

It is most likely the usual case where a preferment (sponge)
has been overdeveloped (too long and/or too warm). The
gluten has rotted and the yeast activity has waned. The=20
dough surface has become porous.

> what would be the difficulty you would anticipate if you
> just let the loaf ferment longer?

Seems it is already pooped out.

I would mention these things to the "dan w" character. But
he does not really care. Shit, he does not even care enough
to find his caps key. You, on the other hand, have awarded
me killfile status.

--
Dicky