#1  
Old 05-27-2006, 11:15 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Pan al'ancienne dough temperature

Hey Jim,

I'm making pan al'ancienne tomorrow, and by luck had my infrared thermometer next to my stand mixer. I added the ice water, and mixed the dough until I had some glutin development (5-7 mintues) and the thermometer read 59F for the dough. It was cold at the bottom of the mixing bowl.

Does that sound right?

How do you balance getting a good dough development, with not heating up the dough too much?

I'm planning on firing my outdoor Scott oven tomorrow for the first time this spring. Should be interesting.
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #2  
Old 05-29-2006, 04:47 AM
Journeyman
 
Join Date: Apr 2005
Location: Brazil
Posts: 306
Default

James:

It depends of what you are doing with it.
The normal recommended final dough temperature to bake bread after a couple hours rest will be near of the 80’s.
If you are using pre ferment in place of yeast, these temperatures could drop to the 70’s.
And, if you are thinking to give it a refrigerated rest (24 hours +) could be your range ok, depending on pre ferment versus yeast and quantities used.
The temperature of the dough is used to regulate the ‘beasts appetite’
I hope your first season fire was an exit!

Luis
Attached Thumbnails
Pan al'ancienne dough temperature-2partybreads-002.jpg   Pan al'ancienne dough temperature-2partybreads-003.jpg  
Reply With Quote
  #3  
Old 05-29-2006, 11:03 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default

Luis,
Thanks for this. I was making the dough where you add ice water and put the dough in the refrigerator overnight. The dough is super hydrated (80%), where it is just a little more firm than a batter. It came out of the refrigerator at about 60F.

I left it all day on the counter, and it never really warmed up. I think next time I will either use the proof setting on my wall oven, or find a warmer spot. It definitely never reached 80F.

Still, I baked four baguettes and they can out nicely. Nice hole structure from the moist dough. I haven't fired my Scott oven for months and it was a wet season, so the oven took a while to dry out. But all's well that ends well.

James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #4  
Old 05-30-2006, 03:51 AM
CanuckJim's Avatar
Il Pizzaiolo
 
Join Date: Jan 2006
Location: Prince Albert, Ontario, Canada
Posts: 1,480
Default Dough Temps

James,

I've been a bit tied up for the last while, hence the delay in replying. The method I use for not heating the dough up too much is to divide the mixing time, say 4 minutes mix, 10 minutes rest, 4 minutes mix, although the temp you reached is fine. Also, the autolyse waiting time develops the gluten. I strongly suggest that you consult Peter Reinhart's pain a la ancienne recipe in The Bread Baker's Apprentice. This is the formula and method I've been using for quite a while now, and it works better than any other I've found. You don't want this kind of dough to reach 77-81 before you bake it. Just follow his recommendations.

Jim
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -7. The time now is 05:03 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC