I have been baking bread with my sourdough starter for some time now, quite successfully.
On this occasion I decided to experiment and add some yeast as well.
Everything went well, but after baking noticed some small dark crater-like surface.
It tastes fine with a lovely crumb, but the overall appearance does not look to pleasing.
Anybody know what this is???
Thank you!
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Replies
Hello Veggieboy,
This is a bit of a long shot but I have seen/heard of spottiness down to this cause.
Might be something else entirely though.
Good luck with your projects.
Farinam
Thanks for the reply, farinam.
This could be it.
I did something a little bit differently this go around. I added the salt to the dough after the overnight rest in the fridge. It was still cold when I kneaded the salt in. If this is the case, it does make sense.
hey.
your dough is undermixed. also unless its really warm weather keep it OUT of the fridge.
Thank you for the replies. :o)
I was told that if I put it in the fridge, prior to my final rise, it would increase the "sour".
...and any reason why I wouldn't add the salt in the beginning? This was the first time I did this as well.
Hello veggieboy,
Sounds a bit like an asian recipe.
One of the theories/facts about retarding is that the yeast slows down more than the bacteria and so rising is inhibited while acid production continues hence the possibility of a more sour result.
On the salt front there are two things to consider. Salt will destroy the cell walls of yeast if the concentration is high enough - this is how they make yeast extracts such as Vegemite etc. For the most part the concentration in dough is not enough to do this but there is also an argument to let the flour autolyse for a time before the salt is added to get the activity going and for enzyme action to start. There is no problem if you add the salt right from the start but I would think that leaving it until after bulk ferment would be a bit late, particularly to get good mixing and dissolution of the salt - this is almost certainly what happened in your case.
The other thing about the salt is that it is involved in the gluten reactions and helps to strengthen the dough - another reason to add it earlier rather than later.
The take-away is either add the salt right at the start or after a period of autolisation (max one hour) before embarking on your preferred method of dough development.
Keep on bakin'
Farinam
Thanks, Farinam~
That's a terrific explanation!!! Yeah, I did run into some trouble getting the salt to "mix" evenly throughout the dough, whilst kneading.
You have some interesting points and guidance and will definitely listen to them. :o)
I am now addicted to baking! :o)
This is a GREAT website/forum.