Dough conditioners in homemade bread?

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moribundman

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As those of you who bake your own bread know, basic homemade bread usually contains no dough conditioners or preservatives. However, homemade bread goes stale pretty quickly. While this is not an issue with French bread, baguettes and other bread which should be eaten within a few hours of coming out of the oven, it would be nice to have other breads last a few days.

I found that ascorbic acid (Vitamin C) does not only make the dough rise smoother, which happens because ascorbic acid is a dough conditioner, but that it also makes the bread stay fresh longer. A typical loaf of farmer's bread will stay fresh for about three days. I use about 1/4 teaspoon ascorbic acid for 1 kg flour.

The other thing that I add to bread dough which helps make the bread stay fresh longer is the addition of a little oil (I use walnut or grapeseed oil) at the rate of about 1 tablespoon per 500 g flour. Since those breads are technically sourdough breads, the slightly increased acidity is undetectable.

I intend to also try out what happens of liquid lecithin is added to the bread dough. It should slow down the process of the starch crystalizing with age.

Has anybody here experimented with any dough conditioners?
 
I like a good olive oil in my bread dough. I have used ascorbic acid and malt syrup in bread as well. I never have purchased any of the King Arthur offerings.

http://www.kingarthurflour.com/shop/list.jsp?pv=1169693433466&select=C78&byCategory=C120

People in the USA (and probably Germany) don't know good Italian bread. For years I worked and perfected many styles. My Italian grandfather was an excellent chef and baker. I got fat for the effort, yet it disgusts me when Jack in the Crack calls those rolls ciabatta.

To me, bread is about the right salt and the right amount of salt. Your biga must be good and finding the right flour is impossible so it's best to blend your own. Most folks use too much flour for the water just to get a dough they manipulate more easily.

I don't bake anymore. Too fat.
 
I couldn't live without eating good bread all the time. Italy is 2 1/2 car hours from my town. No need to go there for the bread, though.
wink.gif
 
you guys mean that there's more flours available than "plain" and "self raising" ?

We do get wholemeal, but you get the drift.
 
Better post a recipe of traditional Oz bread (well not from the original inhabitants, but those who wandered later). After all, it's Friday, and we've all got the day off.

Quote:

Damper

Damper is defined in 'Baker's Dictionary of Slang' as "bread baked in ashes in the bush or outback". It is basically a simple camp bread - the name apparently originated in Australia. It is a favourite camp food made in both Australia and New Zealand. New Zealand Guides tend to cook it in twists but it was originally done in loaves and is often still made this way. It cooks well in a camp oven - and loaves can also be wrapped in heavy duty foil and cooked in embers successfully.

The basic recipe is:
3 parts water (by volume) to
10 parts self raising flour with
a sprinkle or pinch of salt.

Instructions:
Mix together well.

To make small 'loaves' take a handful of dough the size of a clenched fist, make into a flat pattie about 2cm thick. When all the patties are ready, place on heavy duty foil on oven tray and bake in a hot oven for 10-15 mins or until golden brown. They will rise to about 5 cm and sound hollow when tapped with a stick. Slice and serve well buttered (with jam or honey or golden syrup is nice).

Twists are where we take a lump of the dough and wrap it around a stick in a snake like spiral and the girls cook it over a fire like they would a sausage. It should slide off easily when cooked and honey etc. can be dribbled down the middle. Thick 'snakes take longer to cook and the outside is more likely to burn before the inside is cooked. One other important thing for any cooking using sticks is to make sure that the sticks are safe ones - not from poisonous plants.

Click to expand...


http://www.azmetro.com/nzrecipe.html
 
Quote:

Recipe Please!

Click to expand...


Do you have a starter dough, or do you want to use fresh or dry yeast? For a beginner dry yeast would be best, because it's less messy and the results are consistent. Consistency is critical.
 
Okay... how about a basic farmer's bread? You may want to use half the amount, because this recipe is for one rather large, or two medium size loaves.

1 kg (35 oz) high gluten wheat flour
400 g (14 oz) fine rye flour
2.5 teaspoons salt
1 liter (34 fl oz) lukewarm water
0.5 cup vinegar (room temperature)
1.5 oz fresh yeast (or four teaspoons dry yeast)
Roughly ground cumin and coriander to taste (try 1 teaspoon for starters)

I hope you know how to mix all the ingredients and how to proof and shape the dough, because I'm not starting with Adam and Eve here.
tongue.gif


Baking time: ca 1 hour 15 minutes (less time for smaller loaf)
Temperature: 190-250°C (375-480 F) -- depending on your oven

Keep a bowl with water at the bottom of the oven for some steam
For an extra crunchy crust, brush the loaf with cold water maybe 15 minutes before it's done.
The bread is done when it sounds hollow when you tap it.
Let the bread cool on a wire rack, or the bottom might get soggy (from condensation).
 
Oh, I forgot, spelt flour is excellent for baking bread. Spelt is related to wheat and has made a comeback.
 
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