Expert: Ralph Onesti - 11/28/2011

Question
QUESTION: Hi Ralph
I would like to adjust a bread recipe I received through
http://ontarionutrition.ca/cgi-bin/online/storepro.php

Currently the recipe calls for 1KG mix, 15G salt, 22 gm instant yeast and 750 ml water. The yeast and salt are mixed with the mix, then water added. When using these ratios, the bread does rise, however it is heavier than I would like it to be. (But it doesn't stop me from eating it!)  On my second try, I added a a 1/4 tsp sugar with the water and yeast to allow it to wake up, and that seemed to help a bit.  

From the research I have done, I understand that both too much salt and/or sugar can impact the end result.  Do you have any suggestions on how I can improve the texture?  I am thinking of reducing the salt and increasing the sugar.  I'm not adverse to adding some kind of fat, it that will help the end result.

Thanks Ralph, I appreciate your help.

Betty


In this recipe,

ANSWER: Hi Betty:

First off...I do NO gluten free baking!

However, from my friends who do, I do know that you don't change a recipe in that arena! The mixes...if they are good, only work in the quantities listed.

If I were to do gluten free, here is where I would go:

http://www.amazon.com/Gluten-Free-Baking-Culinary-Institute-America/dp/159869613

Richard Copedge did a LOT of research in this field and I'm told his recipes work.

Now then...some basics...there is no reason to mix yeast with sugar and water to "wake it up".

The only reason you would do that is to find out if your stored yeast is still alive. And, I would look for and use only INSTANT yeast, not rapid rise. It goes in directly with all other ingredients.

Next basic: do not mix measures. You use one Kilo of flour, but measure water in volume. All ingredients in baking should be in weight.

OK...weight related, you are using about 2% salt and 3% yeast...that seams just fine.

You said you used 750ml of water. Since the density of water is 1g/ml, we can assume the weight of the water is 750 grams.

So here is your water is 75% of the flour weight. That's a lot if you're talking white wheat flour...that would be ciabatta almost, but since I don't know the kind of flour you are using, I might assume that it is more dense that wheat. If I were to adjust anything, it would be the water.

However, as I understand some the the wheat substitutes...density is part of the game.

If you want to try again, bring the water up a bit, say to 800ml.

But again, I do not gluten free baking so I'm guessing here.

Give Richard's book a shot. I hear good things about it. The things I hear that are not so good is usually followed by the words, "I couldn't find a certain kind of flour, so I changed the recipe"...no good. Those gluten free recipes only work with the ingredients given.

Let me know how you do!



---------- FOLLOW-UP ----------

QUESTION: Thanks for your info Ralph!  

I will certainly check out Richard Copedge's book however the mix I am using is golden ground flax, coarse rye meal and wheat gluten.  So, it's not actually gluten free, but it is ultra low carb, which is the idea, for me, for now.

I will up the water a bit as you suggest - if I want to add sugar, would you think reducing the salt would be the right thing to do?  I know this is just an educated guess!  Kind of like science experiments!

In any case, I'll shoot you a message with the results of my next test kitchen adventure.

Thanks again!
Betty

Answer
Hi Betty:

OK...

The rye is heavy!

If you're using wheat gluten anyway, and rye is all carbs, to lighten it up we us a percentage of high protein wheat in the mix.

Remember, if it's basically a rye bread, you have a dense bread no matter what you do!

Sugar won't help lighten the bread. In fact, it's harder for yeast to raise bread that is enriched hence, more yeast! If you reduce the salt, you give up control of the yeast.

So, let's try this:

Rye Flour: 650 grams
High Gluten Flour: 350 grams
Salt: 15 grams salt
yeast: 15 grams

That may give you some very nice results!