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powdered whey additive? - Forno Bravo Forum: The Wood-Fired Oven Community

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powdered whey additive?

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  • powdered whey additive?

    Just out of idle curiosity, do some people here use additives to increase the protein percentage of their dough? The reason why I ask is because I am sitting here reading the ingredients on Remo Boracchini's pizza dough. It occured to me... what is powdered whey? It's almost pure protein! The ingredients also list malted barley flour in addition to unbleached wheat flour. I have tried their frozen dough before and it's wonderful. I picked some up again today just for kicks... even though I enjoy making my own now.

    So... just curious if anyone adds an octane booster to their dough mix. I do have some powdered soy protein somewhere... I must might try it just to see what happens. (horribly expensive stuff though!)

  • #2
    Re: powdered whey additive?

    Momo,

    I normally add about 2 TBS of Vital Wheat Gluten (read straight wheat protein) and 2 tsp of Diastatic Malt Powder to a 24-bagel batch of dough that uses hard, unbleached bread flour from Saskatchewan that contains about 11 per cent protein by itself, but this dough is meant to be very, very underhydrated, almost tough, to withstand the boiling process without falling apart. Wheat Gluten is best purchased from a bulk supplier or wholesaler. Buying small amounts is way, way too expensive. I pay about $11 CDN for 2 kilos from a bulk supplier, but that amount will last me more than a year. Any of these things should be stored in the freezer.

    Jim
    "Made are tools, and born are hands"--William Blake, 1757-1827

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    • #3
      Re: powdered whey additive?

      I used to add wheat gluten to my dough.
      I thought the flour needed a boost, but these days I avoid it. I think it makes the end product to tough. Too much protein.

      But if all you can find is a low protein flour, definitely give it a try.
      I get it at Wal-mart for about $1 a pound.

      It makes sense that Jim would use it for bagels.

      I've got to try making some of those!
      My thread:
      http://www.fornobravo.com/forum/f8/d...ress-2476.html
      My costs:
      http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
      My pics:
      http://picasaweb.google.com/dawatsonator

      Comment


      • #4
        Re: powdered whey additive?

        Correct as usual. I don't use wheat gluten for anything else, because the bread flour already has a high protein content for other bread types. I'm not absolutely sure gluten is necessary in bagels, but let's call it an insurance policy. In the early days, I had some bagel meltdowns that resulted in hockey pucks. That's when I started using it. Since then, though, the flour I've been using pretty well takes care of itself and is perfect for hearth breads.

        Jim
        "Made are tools, and born are hands"--William Blake, 1757-1827

        Comment


        • #5
          Re: powdered whey additive?

          Originally posted by CanuckJim View Post
          Correct as usual. I don't use wheat gluten for anything else, because the bread flour already has a high protein content for other bread types. I'm not absolutely sure gluten is necessary in bagels, but let's call it an insurance policy. In the early days, I had some bagel meltdowns that resulted in hockey pucks. That's when I started using it. Since then, though, the flour I've been using pretty well takes care of itself and is perfect for hearth breads.

          Jim
          YUM
          Hocky puckS!!!

          So do you boil your bagels, and then bake them in you WFO?

          I tried pretzels a LOOOOOOOOOOONG time ago.
          Been itching to try something new... so bagels may be just the thing.
          My thread:
          http://www.fornobravo.com/forum/f8/d...ress-2476.html
          My costs:
          http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
          My pics:
          http://picasaweb.google.com/dawatsonator

          Comment


          • #6
            Re: powdered whey additive?

            Dave,

            My New York style water bagels are given a first, bulk rise, then they're scaled, formed and panned, then into the fridge overnight. Just before I plan to bake (they seem to like a 500 F hearth), I bring a very large pot of water to the boil. The water contains a good dollop of Malt Syrup (for New York) or honey (for Montreal style) or even baking soda. All will acidify the exterior and form a skin. Take them straight from the fridge, drop in about half a dozen, and boil (and I mean BOIL) for a minute to a minute and half. The bagels will rise to the top (if they sink) and puff up miraculously. Drain, then top with seeds, salt, etc. Right into the WFO. Should take 14 to 18 mins.

            Hamelman's Bread has about the best formula around, but I don't chill the bagels after boiling, don't use bagel boards and don't flip them over as he suggests.

            Jim
            "Made are tools, and born are hands"--William Blake, 1757-1827

            Comment


            • #7
              Re: powdered whey additive?

              I think I figured out the purpose of the powdered whey... a dough relaxer. I tried a batch recently with a couple of tablespoons and it seemed to make the dough much easier to work and yet it did not effect the end product.

              Comment


              • #8
                Re: powdered whey additive?

                Momo,


                Humm, interesting. I'll see if I can get some and give it a try.

                Jim
                "Made are tools, and born are hands"--William Blake, 1757-1827

                Comment

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