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Artisan & faults
Rye Flour
Rye & Wheat
Proof & Bake
Faults
100
some words to describe artisan bread are
What is handmade, purity of ingredients, use of natural starters or pre-ferments, high quality, no additives. (give 3)
100
The best flour for creating a sour
What is Dark rye? (produces a more balanced sour due to its high ash content)
100
the shelf life of rye products is _________ then wheat.
What is longer? (because of its moisture content and acidity)
100
The presence of this in the beginning of baking will result in proper expansion of the bread, good crust colour and a thin crisp crust.
What is steam?
100
an excessively flat rye loaf could be caused by
What is over proofed, dough too slack, proofed without basket, sour unripe or too old? (give 1)
200
fermentation of artisan breads is usually done this way
What is a lower temperature for a longer time?
200
Though low in the protein which makes up gluten, rye flour is high in this type of protein.
What is gliadin?
200
The more rye flour in a formula the _________ mixing time required
What is less? (over mixing results in a sticky dough)
200
In rye steam should be applied for ______ seconds for the first __________ minutes of baking
What is 3-5 seconds, 10-15 minutes?
200
an extremely round loaf could be caused by
What is dough too stiff, under proofed, oven too hot?
300
Artisan bread is usually mixed using the _______ method which __________.
What is autolyse, to hydrate the flour fully, create better quality gluten, prevent oxidization from overmixing, make the finished dough easier to handle, and improve texture of bread loaf. (give at least 2 points)
300
Because of its lack of gluten, this part of the flour plays a bigger role in the structure of rye breads.
What is starch(pentosans)?
300
Low levels of rye flour 20-30% are known as sweet ryes and can be mixed with this method.
What is straight dough?
300
Rye breads should be proofed at _____ degrees celcius and at __________ % humidity
What is 32-35C & 70-80% humidity?
300
rips and tears on a rye loaf could be caused by
What is too little steam, oven too hot, loaves to close, improper moulding/seam.
400
This could cause an artisan loaf to be dry
What is dough too dry, oven not hot enough?
400
It is rye flours lack of this that prevents it from making good quality gluten.
What is glutenin?
400
wheat flour is added to rye doughs to help with this
What is gluten development/structure, lightness in dough, or volume in finished product.
400
It is the presence of these in rye flours that accelerates fermentation
What is acidity, sugars/dextrins, enzymes? (must give at least one)
400
a moist crumb in the center of a rye bread could be caused by
What is underbaking, inadequate proof, dough too stiff, oven too hot, water temp too warm?
500
insufficient volume in an artisan bread may have been caused by this
What is insufficient proof, dough too tight, oven temperature too low?
500
We can adjust this in rye doughs to control enzyme activity
What is acidity?
500
Higher levels of Rye flour in a product 50% and are usually mixed with this method.
What is sourdough/indirect method?
500
The internal temperature a bread needs to reach to be fully baked
What is 94C (200F)?
500
This could have caused an irregular shaped artisan bread with burst side walls/tears
What is improper moulding, improper slashes, cuts not deep enough.