$Id: crust_and_crumb_notes.txt,v 1.1 2002/01/21 23:04:49 chris Exp $

Yeast: substitute 1.25 x of Active for a given amount Instant Yeast.
Knead: between 76-80F
Gluten: develops in 8-15 minutes (by machine?) or 12-20 by hand.

FERMENT (Primary): develops flavor

[Retard]

SCALE: account for moisture, about 15% in a 16 ounce baguette

SHAPE: into balls

RELAX (Bench): 5-20 minutes

SHAPE: 
* Seal seams.
* Gently with minimal handling to preserve trapped gas.
* Batard and baguette may require more 3-5 minute rests if dough springs back.

PROOF (Final Rise)
* 60-90 minutes.
* Retarding overnight: flavor, color, texture.
* Keep covered, spray-oil and flour to prevent dough sticking to cling film.
* Increase size 75-100%.
* Should NOT spring back quickly when poked.
* Better to under- than over-proof; if over, will fall when scored.

SCORE/SLASH
* Allows expansion
* 45 degree angle most attractive
* 1/2 inch deep
* Just before putting in oven, else skins over

OVEN
* Steam: promotes oven spring (watch out for the light bulb!)
* Bake on tiles which absorb and radiate heat;
  I have 2 concrete garden pavers (wrapped in foil) on the top shelf
  and 2 on the bottom of the oven, and a shelf of tiles to bake on.
* I form them on Matfur/Silpat/CookEze sheets and lay sheet and dough on tile.

BAKE
* Internal temperature 190-210F
* Crisper crust at higher end (e.g., 205 for a rustic)

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Commercial Yeast Starters: Poolish, Biga, Pate Fermente

Ciabatta uses Poolish
Mushroom Ciabatta uses Biga + yeast
Rustic uses Biga + yeast  

Poolish (sponge)
* Use all the water but omit some flour, very wet: 78% hydration (some at 100%)
* Bubble, foam, rise, collapse: then use
* Can RETARD before collapses
* Same day: start Poolish at least 5 hours early
* Can freeze before collapse, thaw in fridge 24-36 hours.
* Remove from fridge 1 hour to unchill.
* 4C flour, 4C water, 1/2 tsp instant yeast (1/3 tsp active yeast); no salt.


Biga
* Same hydration as typical dough: 62.5% hydration
* Stiffer takes longer than thin
* Freeze after RETARDing one day
* Warm outside fridge 1 hour to unchill
* 3 1/2 C flour, 1 1/4 C water, 1 tsp instant yeast;
  combine, knead to mix, Ferment 3-5 hour until 150% size,
  use: deflate and retard overnight

Pate Fermente (old dough)  
* Same as biga, except has salt (and a bit more work)
* Piece kept in fridge up to 3 days, in freezer up to 3 months
* To create: 62.5% hydration:
  - 8 ounce all purpose + 8 ounce bread flour (emulate French "55" flour)
  - 1 1/4 C water
  - 1 tsp instant yeast
  - 1 1/2 tsp salt
  - Mix and knead until it windowpanes
  - Rise covered 90 minutes until 200% size
  - Knead 30 secconds, ball, cover
  - Fridge overnight
* Use in bread at rate of 50% bakers percent (weight of flour)
* With water at 66% hydration: [I'm not sure on this...]
  - 16 ounce all purpose + 16 ounce bread flour
  - 16 ounce (4 C) pate fermente
  - 2 2/3C water
  - 1 1/4 tsp instant yeast (why??)
  - 1 tsp malt powder or brown sugar
  - 2 1/2 tsp salt
  ? Retard cycle?

  
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Natural Yeast Starters: barm, desum, levain, ...