How do rustico pastries taste
The smell and taste of mixed wheat and wheat bread is primarily determined by the crust. It contains 80% of the aromatic substances. The crumb must also be tasty, but unfortunately this aspect is very often neglected. To check the quality, it is always necessary to taste the crumb separately.
With the terms poor in aroma, not very aromatic and bland the flavor intensity of the crumb is assessed. The main reasons for these errors are likely to be due to the dough being fed too quickly. With short production times and without pre-dough, no sufficient aroma can develop and too large a volume also reduces the aroma development.
The sticky and doughy taste impression is caused by too short a baking time. In order to achieve a tender crust, the baking time is often reduced. In order not to neglect the crumb solidification time, it is better to lower the baking temperature and extend the baking time a little.
In the case of wheat rolls, a sourdough should be exchanged for a non-sour pre-dough, but 5% sourdough can round off the taste. Sourdough quantities over 5% can dominate the taste and thus lead to a one-sided expression.
The term “sour” alone expresses excessive acidification of the roll. Basically, the acidified amount of flour has been chosen too high. Of course, the sourdough cannot have been optimally processed either because it ripened at too high temperatures, for example. A too long standing time can also be an error, but this designation leads to “bitter-sour”.
If the bread crumb is judged to be too salty, then the salt content is usually above 2.5%.
Bitter, dull and musty
Old and overlaid flours cause a negative taste that cannot be alleviated by baking. Flours with this defect can be recognized by a musty odor, which is usually caused by storage that is too moist.
A bitter taste can also be caused by a burnt crust.
A smell and taste that is too yeasty or even fermented cause severe impairment of consumption. Excessive amounts of yeast and overripe pre-doughs that have been made with too much yeast are the cause of this.
A rancid taste results from the spoilage of fat. If fats or oils are stored at room temperature or beyond for longer periods of time, enzymes break down the fat, so that free fatty acids are formed, which have strong odor and taste consequences.
Poorly cleaned and incorrectly stored baking sheets can also contain rancid fat. This taste is transferred to the baked goods during baking.
Crumb crumbles when cutting:
When cutting, the crumbs loosen and it is difficult to brush them with butter.
Reasons for the error:
- In this case, too, there are a number of possibilities that favor the error. The doughs made directly are too warm and too firm. The swelling of starch and glue is just insufficient he follows.
- The kneading time may have been too short
- Dough maturity and piece cooked were too short
- In addition to optimizing the dough process, acidic pre-doughs should not be used (Poolish, Pâte Fermentêe, ...)
- 5% rye flour
- longer kneading times
- Avoid low dough temperatures (not below 23 ° C)
for 1835g dough weight / 4 pieces - 460g or 23 pieces - 80g
- 200g wheat flour type 700
- 200g water 20 ° C
- 2g yeast
TA: 200 TT: 25 ° C / 2 hours afterwards store in the refrigerator at 4 ° C RZ: 18-24 hours
- 145g rye flour type 960
- 145g water
- 10g items
TA: 200 TT: 28 ° C RZ: 18 hours
- 402g of ripe Poolish
- 300g ripe sourdough
- 150g spelled flour type 630
- 550g wheat flour type 700
- 400g water
- 25g salt
- 8g yeast
TT: 24-25 ° C MZ: 6 min. Slow / 6 min. Fast
- Knead all ingredients slowly for 6 minutes and quickly for 6 minutes
- After kneading, the dough relaxes in the kneading bowl for 45 minutes
- Tip the dough out of the kneading bowl and fold once
- Cover and leave to mature for another 60 minutes on a floured worktop
- "Cut off" the desired portion sizes and fold the dough from all four sides in the middle
- Place the folded top on a floured linen cloth and let it cook covered (these can also ripen slowly at 4 ° C in the refrigerator / 5-6 hours. If the cool cooking is stretched for 12 hours, halve the amount of yeast!)
- Turn over when fully cooked and bake with strong steam
- The Samareiner are baked at 250 ° C / 5 minutes
- then switch the oven back to 210 ° C and bake vigorously (total baking time 35-40 minutes)
Attention: The smaller the dough insert, the higher the baking temperature must be - DO NOT switch the oven back!
- Baking time for 80g dough insert: 250 ° C / 14-15 minutes
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