Bread making tips forum: Dough Conditioners
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| This is great info from a blog I read: DOUGH CONDITIONERS: http://concasse.blogspot.com/2009/04/natural-dough-condition... Lecithin: Use: 1 Tablespoon per cup of flour Helps keep bread fresher longer & works with the gluten to make a lighter bread. It also helps make the bread moister and acts as a mild preservative. Made from soy or egg yolks. Comes in liquid or granular form. Non-Diastatic Malt: Use: 1/4 teaspoon per cup of flour Super food source for the yeast which give the bread better structure & makes the bread softer & tender. Made from dried sprouted barley and is not the same as malted milk powder. Comes in liquid or granular form. Ascorbic Acid: Use: 1/8 teaspoon per loaf Creates an acidic environment for the yeast which helps it work better. It also acts as a preservative & deters mold and bacterial growth. If you can’t find pure ascorbic acid crystals you can use Fruit Fresh (canning aisle) or a crushed/powdered vitamin C tablet. Dry Acid Whey: Use: 1 teaspoon per cup of flour It is the essence of buttermilk with out the milk solids. Like with Ascorbic Acid it helps create a good environment for the yeast work quickly and vigorously, giving a maximum rise in short periods of time. Acts as a preservative & deters mold and bacterial growth. When buying Dry Acid Whey make sure it says “acid” on the package. If it doesn’t assume it is sweet whey which isn’t the same and won’t work correctly. Vital Wheat Gluten: Use: 1 Tablespoon per cup of flour Vital wheat gluten occurs naturally in all wheat and wheat derived white flours. Some white flours have more or less than others. Vital wheat gluten only does one thing, it helps improve the rise and texture of bread. Without it you have a rock, door stop, paper weight. Generally, if you are using white bread flour you don’t need to add any. However, all-purpose or whole grain flours need Vital Wheat Gluten. Pectin: Use: 1 teaspoon per loaf Pectin adds moistness to the bread and it replaces fat in the bread. This is the same pectin used to make jams and jellies. It comes in liquid and granular form. The granules are easier to work with and store. Ginger: Use: 1/4 teaspoon per loaf Ginger is a yeast booster it gives it a “quick-start”, and keeps it working. Because of its astringent properties it also helps keep the bread fresher longer and it deters mold and bacterial growth. It is best to used powdered ginger in your bread. You don’t have to worry you won’t taste it in the amount used. Dry Milk: Milk helps with crust browning, bread moisture, taste and nutritional value. It also helps the dough to relax for those times you want to roll it out or shape it. Use: 1 Tablespoon per cup of flour Gelatin: Use: 1 teaspoon per loaf Gelatin helps with bread texture and moisture. It is also of nutritional value and is good for the hair and fingernails. Make sure to use unflavored gelatin. Fats: 1 Tablespoon per cup of flour Fats. Fats help with taste, texture and the moisture of the bread. Most French bread recipes don’t contain fat as it takes away the chewiness of the bread. You don’t need to be worried about the fat content of most bread. Most recipes use a tablespoon or two and that is for the whole loaf. A single slice is very low in fat. Eggs: Use: 1 large egg replaces about 1/4 cup of liquid in the recipe. Eggs add rise, color, texture and taste to bread. Also, if you use the yolk as well you get some of the effects like using lecithin. Buttermilk: Use: 1/2 Cup replaces the same amount of other liquid in the recipe. Buttermilk helps the yeast work quickly and vigorously, giving maximum rise in the time frame allotted by bread machines. It also softens the texture of the bread. Like with any acid type addition it also helps keep the bread fresher longer and it deters mold and bacterial growth. You may need to add 1/2 to 1 tsp. of baking soda to the bread to offset the tartness of the buttermilk. Garlic: Use: 1 teaspoon per loaf, will affect flavor Garlic is a flavoring in larger amounts, but in smaller amounts it helps the yeast, it make the dough easier to roll out and it is a preservative & deters mold and bacterial growth. Cake Flour: Use: Replace up to 1/4 of the flour called for in the recipe(no more). Cake flour makes for a softer more tender bread. It also makes a good addition to pizza dough as it helps make rolling out the dough easier. However cake flour at high altitude is very finicky. |
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| Thanks Gardenwife thats very helpful to a newbie bread maker check out my new store Metamorphosis Upcycled/Recycled Glass http://www.facebook.com/MetamorphosisUpcycledRectcledGlass?v... , http://cubits.org/diycomfortheserious/thread/view/35215/#new... |
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I'm a newbie, too -- just been baking since November. We haven't bought a loaf of bread since then!  I started using a bread machine then, but at the end of December I started doing breads by hand and with my stand mixer. I still like having the bread machine to set ahead of time or to make dough while I do other stuff in the kitchen, though. |
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| Wow...great info. I am so glad everyone is chiming in. =) My next house will have no kitchen - just vending machines and a large trash can. Bread Basket Gardening in Tennessee |
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| EXCELLENT! Thanks Kimberley! Ric “The pain I feel now is the happiness I had before. That's the deal.” C.S. Lewis |
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| Kimberley - these tips....... are they useable for the Breadmachine, too, or just made-by-hand? |
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Definitely in bread machines, you bet!  All a bread machine does is automate the kneading, proofing and baking process. |
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| Gardenwife, thanks for the dough conditioner list. I had a bread machine and didn't like it. I like to bake my own bread and am fond of overnight rolls. I was doing sourdough for a while there.
A small town has no secrets except itself |
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| Sally that looks GREAT! Ric “The pain I feel now is the happiness I had before. That's the deal.” C.S. Lewis |
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| Thanks Ric, I was pretty impressed with myself too :o) I didn't name the picture, but I think it's Sally Lunn. It was good too!
A small town has no secrets except itself |
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| Hi Sally. Overnight rolls? tell me more. that looks scrumptious. My next house will have no kitchen - just vending machines and a large trash can. Bread Basket Gardening in Tennessee |
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| Hi Nanniepb, my Grandma copied this from an old radio show she used to listen to, called "The Open Line." I kept it for years, before I had time to learn how to bake bread. It's a huge batch and really bubbles up as you try to knead it down. Overnight Rolls At 5:00 pm start mixing them up 1 tsp yeast (I just use the whole packet) 3 cups warm water 1 cup sugar 2 eggs 1/2 cup butter or lard 1 teaspoon salt 8 cups of flour or more. Mix all ingredients, adding flour till it isn't sticky any more. Put it back in the bowl you mixed it up in, no greasing. Every hour until 10:00 pm, punch it down. Then shape into 4 pans of rolls and let set overnight, grease the pans (9x 13) Bake in the morning at 375* for 20 to 25 minutes, brush with butter These are light sweet rolls and could be made into cinnamon rolls or loaves too It will take some practice to know how early to bake them. They can raise a lot overnight. I would check after baking 15 minutes in case oven temps are different I mixed up a batch the other night. They were formed into rolls by 11:15 pm. I got up at 6:00 am, to bake them and they had risen almost too much. I should have baked them at 5:00 am or earlier. The house was really warm. I let them raise in the oven overnight, covered with a tea towel. (I have cats) A small town has no secrets except itself |
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| mmmmmmmm that sounds good! going to have to try this! |
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| can I make half? lol, thats ALOT of rolls. My next house will have no kitchen - just vending machines and a large trash can. Bread Basket Gardening in Tennessee |
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| Be a good amount for church on Sunday, for their coffee time afterwards. |
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| Those look nice, Sally! I started a part-time job at a local flower shop and haven't had time to bake this whole week because of when my work hours fall and the rising times needed for my breads. Today I'm fighting off a cold and staying off my feet, so no bread today! LOL I need to make up a big batch of bread this weekend and freeze some loaves. |
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| the recipe sounds good, but I was wondering why they would make the recipe to bake in the mornings? i guess its like any recipe...we always look for ways to change or adapt to our likings, lol. My next house will have no kitchen - just vending machines and a large trash can. Bread Basket Gardening in Tennessee |
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| It could just as easily be started in the morning and baked in the evening; the time left to rise is the key. I would imagine it develops a more complex flavor. |
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| yeah. probably so. My next house will have no kitchen - just vending machines and a large trash can. Bread Basket Gardening in Tennessee |
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| Sally that sounds like a good one! Can you post it here? http://cubits.org/bakingbread/forums/view/tips/ The dough amounts are the same as the Honey Honey Whole Wheat. It makes full sized 3 loaves. You could easily make the Rolls and freeze say 2/3'rds of them..... In fact I may just do that for Easter. Ric “The pain I feel now is the happiness I had before. That's the deal.” C.S. Lewis |
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