For each of the three 3 doughs record:
Time of Fermentation and proof
Take a photo of each finished product and discuss the appearance and flavour.
Dough Recipes
Dough 1-Standard Normal Salt Level
Bakers Flour………100%
Salt………………….2%
Improver……………1%
Canola Oil…………..1%
Yeast……………….2%
Water………………..60%
EYF…………………1.66
Dough 2- No Salt
Bakers Flour………100%
Salt………………….0%
Improver……………1%
Canola Oil…………..1%
Yeast……………….2%
Water………………..60%
EYF…………………1.64
Dough 3- Double Salt Levels
Bakers Flour………100%
Salt………………….4%
Improver……………1%
Canola Oil…………..1%
Yeast……………….2%
Water………………..60%
EYF…………………1.68
Each dough was produced using the same water temp, intermediate proof time and baking time as a standard loaf. The only alterations to the doughs were the salt levels.
Dough 1- Dough 1 (standard/normal salt) was removed from the bowl after a spinning cycle of 4mins slow 4mins fast speeds, followed by the addition of oil, then 30secs slow, 4mins and 30secs fast, at which point the dough was 28 degrees Celsius, the intermediate proof stage was 20mins, afterwards the block loaf was 4 pieced cut and placed into a tin then into the proover. After 1hour and 10mins the loaf entered the oven and was baked for 28mins at 220 degrees.
Dough 2- Dough 2 (no Salt) was removed from the bowl after a spinning cycle of 4mins slow 4mins fast speeds, followed by the addition of oil, then 30secs slow, then 6mins fast speed, the absence of salt resulted in a soft and sticky dough, which was difficult to manage, at which point the dough was 28 degrees Celsius, the intermediate proof stage was 20mins, afterwards the block loaf was 4 pieced cut and placed into a tin then into the proover, after 50mins of proving time, the loaf was ready to be baked barely, it was placed into the oven and baked for 28mins 220 degrees. Because salt steadies the rate of fermentation towards the yeast, the loaf proved quicker, but the end result was a poor coloured and miss-sharpened unsymmetrical loaf, with poor grain and texture.
Dough 3- Dough 3 (Double Salt) was removed from the bowl after a spinning cycle of 4mins slow 4mins fast speeds, followed by the addition of oil, then 30secs slow, 4mins fast, at which point the dough was removed from the bowl at 28.5 degrees Celsius, The presence of salt means better dough consistency but the double amount of salt caused the dough to be tough and dense. Salt improves the water absorption rate by 1.5% and therefore double salt absorbed too much water, causing the dough to be hard and difficult to manage. The intermediate proof stage was 20mins, afterwards the block loaf was 4 pieced cut and placed into a tin then placed into the prover, after 1hour and 20mins of proving time, barely any lift was seen from the dough, as the yeast had been deactivated by the double amount of salt. The loaf was baked off, and had very little oven spring.. The final result looked as if the loaf was still a four piece.
Results
Dough 1- Salt is one of the basic ingredients in bread, salt is a mineral, it is soluble in water, has a strong taste, has little or no aroma, and salt attracts moisture from the air, Salts first most importance is to affect the flavour of the bread, this loaf was fine in flavour, and secondly salt has a profound effect on the fermentation process. With the correct salt levels the loaf had a fine presence of flavour, had good dough consistency, the rate of fermentation was stable, this loaf had a whiter crumb and its shelf life would be grater to the other loafs made, as alt has some preservative effects, mainly due to its antiseptic properties. The first pictures below are of the Normal Dough.
Dough 2 (No Salt)- This loaf tasted bad as without salt there is a lack of flavour, the dough was sticky and difficult to manage, The fermentation rate was not stable as the yeast had no profound factor acting towards it from the salt, the crumb colour was paler, and the final appearance of the loaf was insufficient in shape, volume and symmetry. The second lot of pictures are of the loaf was no salt.
Dough 3 (Double Salt)- This dough’s final result is near the same as the dough having no yeast at all. The double amount of salt deactivated the yeast, or killed the yeast causing the yeast to have very little effect in the loaf. This loafs final appearance was very similar to what it began as, a four piece, it had barely any oven spring (lift), the was barely any gluten development present, the loaf was not stable and began to fall apart when handled, the taste was very salty, the final loaf was very hard as salt has a toughening and astringent effect on the gluten causing the loaf to be hard. The loaf was pale in colour, and had very poor crumb texture present. The last lot of pictures are of the loafs with double salt.
Within the pictures of the Double salted dough and the no salted dough are pictures of a normal recipe dough to analyse comparison with one another.
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