Wheat-rye bread or what do improvers do?

Category: Sourdough bread
Wheat-rye bread or what do improvers do?

Ingredients

Wheat sourdough (eternal rye overfed into wheat) 300 g
Water 300 g
Honey (sugar is possible) 1 tbsp. l.
Salt 1.5 tsp.
Vegetable oil 2 tbsp. l.
Wheat flour, premium 450 g
Wheat flour c / z 100 g
Rye flour c / z 150 g

Cooking method

  • 1. In the order in which the ingredients are listed, everything went into the HP bucket. Were poked! It turned out to be a slightly sticky kolobok.
  • 2. We got the bun, removed the spatula from the bucket.
  • 3. Divided the dough into 4 parts, 335 g each. and this is what I did to them:
  • 1: left by prescription
  • 2: +0.5 tsp agram light
  • 3: +0.5 h. L. gluten free
  • 4: +0.5 h. L. pinifarina
  • Wheat-rye bread or what do improvers do?
  • 4. I put everything in a bucket and put it in the HP. After 2.5 hours of proofing (In all photos, the order is preserved):
  • Wheat-rye bread or what do improvers do?
  • Another half hour of proofing (total 3 hours) and baking for 1 hour 10 minutes:
  • Wheat-rye bread or what do improvers do?
  • Wheat-rye bread or what do improvers do?
  • Result:
  • When I mixed additives:
  • Having added a light agram, a sour smell immediately went, a reaction occurred in the dough, which made it warm, and the abrasions on the hands stung.
  • After adding gluten, the bun became much more elastic, even I would say ideal. Has ceased to stick.
  • Panifarin did not differ in features, but the dough by itself became a little tougher.
  • According to the recipe, the bun asked for a little flour, but I did not help him with this. )))
  • When lifting:
  • I did not notice any difference in the rise of the dough, although one can see who is more swollen. (The weight was basically measured to the gram so that everyone would be the same). But they grew, in principle, the same, and maybe they pulled up one another. Although gluten was definitely in the lead)))
  • One hour after baking:
  • Wheat-rye bread or what do improvers do?
  • After 12 hours (in the morning):
  • Wheat-rye bread or what do improvers do?
  • Taste qualities:
  • 1. Recipe bread is delicious in and of itself.
  • 2.With AGRAM, it is a little sour and it seemed to me a bit gleyish when chewing.
  • 3. With PANIFARIN it is drier.
  • 4. With GLUTEN it is both elastic and dry (just as it should).
  • MY PERSONAL CONCLUSION:
  • Improvers should not be added to bread, where wheat flour and especially of the highest grade is in the lead. Of these, gluten did feel good, but the same result could be achieved by adding a little more flour to the recipe.

Note

After receiving HP as a gift, I went to a bakery store and bought all kinds of additives there to improve flour.

But I practically do not let them into business. Firstly, I don't know where and how to use them, and secondly, I think they are not entirely useful.

It was not possible to find information with examples.

So I conducted such an experiment, the next step "Rye and what are improvers?" I know that their influence is reflected better on rye bread.

Messalina
Great experiment! very interesting and visual! I am now waiting for rye experiments
Vasilica
Peppercorn, you have a very beautiful bread!

Only I didn't understand why you added improvers to the sourdough bread? It seems to me that they are intended for yeast bread. Although he is pretty good without them. And even more so the starter.

lega
Clever girl! I thought of it! A very interesting approach. That's what creativity means! How many people have all these supplements, but no one came up with this.
It would be even more interesting to conduct such an experiment with small non-standard forms for HP. There all these koloboks won't touch at all!
Galleon-6
Thank you so much for the experiment, otherwise I was always nervous that I had no additives other than malt. And they are not needed, I also add semolina for gluten.
dopleta
Quote: Vasilica

Peppercorn, you have got a very beautiful bread!
Only I didn't understand
So I did not understand the meaning. Both agram, as an acidifier, and gluten (panifarin) are usually added to rye dough, to black, not wheat bread. Wheat flour is already rich in gluten. And the bread is really beautiful!
Elena Bo
As dopleta correctly pointed out, all these improvers are appropriate in rye and rye-wheat bread (when rye flour predominates). And in wheat and wheat-rye these additives are simply not needed.
Admin
I believe that the author of Perchinka deserves gratitude only for the fact that she decided on such experiments with additives. The desire to learn, observe, draw conclusions worked - it's great!

And, experience ... son of difficult mistakes ... but not always unsuccessful
Peppercorn
Thank you all for your criticism and thanks!

I already wrote and will repeat! I wanted to feel and see ...

I read and looked about every supplement on the Internet, but I wanted to here, like this with my own hands !!!! Nature or something, I have such

I know that wheat does not need them so much and again I wrote about it right in the recipe ...

Yesterday, my house lacked a gray half-bread-half-loaf ... that is, Wheat-rye ... so I combined business with pleasure ...

Quote: lga

Clever girl! I thought of it! A very interesting approach. That's what creativity means! How many people have all these supplements, but no one came up with this.
It would be even more interesting to conduct such an experiment with small non-standard forms for HP. There all these koloboks won't touch at all!

I would gladly do it, but I don't have an oven ... that's why I work closely with my bakery ...

LET THIS EXPERIENCE BE USEFUL FOR THOSE WHO DO NOT KNOW HOW SUPPLEMENTS CAN HELP (OR NOT HELP) THEIR WHEAT-RYE BREAD.
chaki2005
Ksyusha, thanks for the experiment and what she shared with us. I also periodically have questions about supplements and their need.
Peppercorn
Quote: Messalina

Great experiment!
Rye is on its way! Starter culture is on the rise
lega
Quote: Peppercorn


I would love to do it, but I don't have an oven ... that's why I work closely with my baker ...

Peppercorn, I also meant a bread maker. We have such a topic on our site Wheat-rye bread or what do improvers do?
I would try to do it, but I have only one mold (rather big). And it is interesting to bake several at once for clarity. I think that we will ask Creamy to perform such an experience, if she has additives.
Peppercorn
Quote: lga

Peppercorn, I also meant a bread maker. We have such a topic on our site Wheat-rye bread or what do improvers do?
I would try to do it, but I only have one mold (rather big). And it's interesting to bake a few at once for clarity. I think that we will ask Creamy to perform such an experience, if she has additives.

Yes, interesting! Well, I'll try it in my own way ... but with molds, of course, it's very interesting!
Admin
Peppercorn, posted your analysis here in the improvers thread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=25352.0

Ksyusha, thanks, helped a little with the practice of using improvers in wheat dough / bread
Peppercorn
Quote: Admin

Peppercornposted your analysis
Thank you .... I am very pleased that my experience was useful !!!!
echeva
what a fine fellowPeppercorn! I approve of this approach to business !!! It's only the beginning!!! I myself am ...

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