Unfortunately, over the past few years only direct processing has been used in the production of wheat-based bread. In the last few decades, direct processes have displaced the familiar pre-dough processes such as sourdough and pre-dough. The use of pre-dough for wheat breads was widespread in the 1930s, though primarily to save yeast.
However, if you look at the improvements in the indirect processes in terms of freshness, bread flavor and shelf life, you can see how important the use of pre-dough is. Therefore, the pre-dough should be seen as the main ingredient in making the dough.
Whether the aim is to hydrate the flours, increase the flavor, or achieve a slight souring of the pre-dough, in any case the use of pre-dough will improve the end bread result.
Production of Wheat Breads
Dough temperature / Dough Characteristics
- below 18°C / moist surface (only for Croissant dough)
- 18-24 °C / slightly moist surface
- 25-27 °C / normal dough
- 28-31°C / Surface tends to dry out
Wheat breads should be kneaded slowly as long as possible and only as much as necessary on fast. Example: Total kneading time 10 minutes, of which 7 minutes on slow and 3 minutes fast.
Processing and Proofing
The interplay of tension and relaxation also applies after processing the dough. After the dough has rested, the dough is divided, a process that creates tension again, especially with mixed wheat bread. After forming, the dough proofing begins. You can choose between a regular proof (room temperature) and a cold proof (4 ° C).
The baking process for mixed wheat breads is defined by the high humidity during the bake. Only towards the end of the bake is the steam released allowing for an intensification of the crust.
for 1196g Wheat bread dough / 2 pieces, each 590g
- 100g Rye Flour Type 960
- 100g Water
- 15g Starter
DT: 27-28°C RT: 15-18 Hours TA: 200
- 40g Wheat Flour Type 1600 or T80
- 40g Water
- 8g Starter
DT: 30°C RT: 16 Hours TA: 200
- 150g Wheat Flour Type 700
- 90g Wasser
- 1g Yeast
DT: 25-27°C RT: 1 Hour Room temperature and a further 15 hours at 4°C TA: 160
- 215g mature Rye Sourdough
- 88g mature Wheat Sourdough
- 241g mature Patê Fêrmentêe
- 250g Wheat Flour Type 700
- 160g Rye Flour Type 960
- 16g Sea Salt
- 7g Yeast
- 220g Water
DT: 25-27 °C TA: 163 KT: 7 Minutes slow / 3-4 Minutes fast
After mixing, the dough is covered and left to rise for 60 minutes and folded once during this time.
Then the dough is divided into two equal-sized pieces and loosely shaped into round loaves. With the seam-side up, place the dough in proofing baskets.
The country wheat bread is baked at 250°C with steam reducing to 210°C for about 40-45 minutes. To achieve a better crust, the steam should be released towards the end of the baking time. Also using convection heat can help build a better crust.
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