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Yeast and the dreaded salt.... - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Yeast and the dreaded salt....

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  • Yeast and the dreaded salt....

    Yeast and the dreaded salt....

    I did a sponge (well I think that is the term anyway) yesterday with part of the flour (200 grams) with yeast sugar and some olive oil and put in the same weight of water (200ml).
    The sponge rose so well after 20 minutes and resembled something from a scifi movie, the smell was divine.

    The bread rose and tasted beautiful.

    Today I thought Id do the same again only this time autolysing the remainder of the dough at the same time to see if there is any difference if flavour, with added salt.

    When I was making the sponge today I accidentally put in the salt, the difference in the way the sponge rose or in this case not was amazing to see.
    I chucked it out and did a fresh sponge. With no salt.
    The English language was invented by people who couldnt spell.

    My Build.

    Books.

  • #2
    Re: Yeast and the dreaded salt....

    Yeast does not like salt! Salt is a preservative that directionally kills (or at least impairs) yeast and bacteria. Even half a percent is enough to retard the yeast significantly. It also strengthens gluten. You should have kneaded the salt in by hand so you could feel the dough change!
    Jay

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    • #3
      Re: Yeast and the dreaded salt....

      You need salt otherwise the dough will taste bland.
      Ive had good success with mixing as per normal for pizza dough, its thin so doesnt take much to raise it.
      Leaving the salt till later may be an option.
      If Im having a pizza party (28th Jan if anyone wants to come ) I always mix the dough many hours before hand and leave it on the bench in a large bowl, everyone always says how nice it smells (sourdoughish) and handles.

      Bread is totally different in that there is little rise if you mix the salt in too early for the yeast to do its thing.

      I was amazed at the difference and I know Jay has been on about it for ages but until you see the difference you just dont realise.
      The English language was invented by people who couldnt spell.

      My Build.

      Books.

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      • #4
        Re: Yeast and the dreaded salt....

        Good learning experiment, Mick!

        Autolyse is a rest - you are simply letting water do its thing - which is form gluten and activating the enzymes that break down flour.

        By plain flour I presume you mean AP? That is find. If it is, I would ball it later rather than early for it will relax much faster than BF or 00. Save the oil for BF. AP IMO doesn't want it - it is already soft and extensible

        What you did should work well and you got to experience the change in the dough by hand folding mixing.

        However, 10 minutes of folds, twice, is an awful lot of dough development. And a lot of personal attention. You can cut that back a lot. Next time try adding the yeast (IDY, not active) and mix only a minute or so. Save about 50 grams of water from the original mix to slurry with the salt. That will help it mix in. Three minutes of folding/kneading should be plenty to mix everything together. Come back in 20-30 minutes and do a couple more folds. There is not much benefit and a good bit of potential trouble from extended working of the dough.

        Have Fun!
        Jay

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