jimtrue.com : school : CUL115 : Week 6 - Challah, Cinnamon, Friction Factor and Mixers

Posted by Jim True on March 22, 2010 12:03 PM. Last Updated March 22, 2010 12:03 PM

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Week 6 - Challah, Cinnamon, Friction Factor and Mixers

Challah (Bread Loaf)

• Is an enriched yeasted bread with a soft, golden-brown crust and yellowish, light, tender interior
• Has a high proportion of eggs to flour, which gives it its rich flavor and color, and longer shelf life
• It is a traditional Jewish ceremonial bread that is symbolic of God's goodness and bounty, and is served on the sabbath, holidays and other special occasions
• In Biblical times, a portion of dough was set aside as a tithe for the Jewish priesthood
• It is traditionally braided into 12 distinct sections to represent the 12 tribes of Israel

Cinnamon

• Comes from the bark of small evergreen trees, peeled from branches in thin layers and dried in the sun
• The chemical compound: cinnamic aldehyde greatly impairs the yeast's activity, so a higher percentage of yeast is necessary to overcome it
• Tree bark spices in general (mace, allspice, nutmeg, and cinnamon), have compounds that inhibit yeast activity when used in appreciable amounts
• the amount of yeast (3.5%) used in the oatmeal bread recipe, is in relation to effect of the cinnamon in the dough
• if the cinnamon is sprinkled onto the dough, rolled up and put into a pan, the yeast is not affected and can be reduce by 2%
• Soak raisins in warm water for 30 minutes before mixing, so they remain tender in the finished product
• The liquids used can be sugar syrups, rum, lemon essence or other fruit juice
• Drain fruit before using
• Up to 10% of the soaking liquid can be used in the formula

Friction Factor

• Friction is created when dough spins; heat is generated by the friction caused by the action of the dough hook and bowl on the dough
• While mixing, the temperature increases as a result of the friction being created
• When doughs mix for 3 minutes on first speed and 3 or 4 minutes on second speed, the friction factor for most mixers is in the range of 24º to 28º
• The friction generated during mixing depends on the mixer being used; the length of the mixing time; the mixing speeds used and the quantity of dough in the bowl
• the specs on the mixer should tell you what the friction factor is on the machine, but if it doesn't, use the calculation below
1. Wing it: Make the calculations for the desired dough temperature using 26ºF as the friction factor, mix the dough as usual
• After mixing, take the dough temperature and see how accurate the actual temperature is compared to the desired temperature
• If the dough is 2ºF cooler than anticipated, decrease the friction factor by 2ºF
2. Scientific Method: Is to make trial dough using water as the variable factor, and arbitrarily deciding on a certain temperature for the water
• Take the temperature of the dough after mixing and use the results to calculate the friction factor
• Use regular mxing time for this dough as you would with any other dough

Mixers

1. A spiral mixer (orbital) has a curved vertical mixing arm in the back of the machine and a mixing bowl that rotates as the arm spins. They are highly efficient, and develop the dough comparatively quickly without an excess of oxidation. They have the ability to overmix a dough very quickly, so they require careful timing
2. Oblique (axis) mixers are slower and gentler. The bowl rotates along with the mixing arm. They incorporate a greater amount of oxygen into the dough
3. Planetary Mixers operate with the mixing arm descending vertically from above the bowl, which does not rotate. They are known as all purpose mixers, they accommodate dough hooks, paddles and whips

• Mixing brings about a uniform distribution of ingredients so they are evenly dispersed throughout the dough
• When more dough is in the mixing bow, the dough ferments more quickly once mixed
• Gluten development takes place more quickly when there is less dough in the bowl

Hydration

• Is the percentage of water in a dough relation to the flour
• A very dry dough (60% or less hydration) has barely sufficient moisture to properly hydrate the flour, and it takes a long time to develop the gluten
• With a very wet dough (72% or more hydration), the gluten develops more slowly = the high percentage of water makes development more difficult
• If 3 minutes on second speed mixing (spiral mixer), or 6 minutes on second speed mixing (planetary mixer) is appropriate for a dough of 66% hydration, more will be needed to achieve similar gluten development when the hydration levels go up.
1. Oatmeal Raisin Bread = 88.5%
2. Berne Brot = 60.8%
3. Challah = 61%
4. Cheese Bread = 65%
5. Normandy Apple Bread = 68%

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