Farine

Crazy for Bread

SFBI: hand-mixing demo

Frank was my instructor at SFBI in January for the Artisan I and Artisan II workshops. Here he does a demo of his favorite hand-mixing method. He likes this method best because it requires almost no effort. He says that even at 95, we should be able to do it. 🙂
The photos are stamped Bombance instead of Farine because I first published them here on my French-speaking blog.  For a 2-kg miche, Frank puts in a big bowl:
900 g unbleached bread flour

628 g water @ 78 degrees F (26 C) for a 75% dough hydration rate (levain water included in the calculation)
449 g levain @100 % hydration
22 g salt
1 g instant yeast (he adds some in class to make sure the loaf will be ready to go into the oven as scheduled but at home there is no need to use any)

First he takes the water temperature. Since hand-mixing doesn’t heat up the dough as much as a mixer and since the temperature in the lab is 66 F/20 C, he decides that the water temperature needs to be 78 F /25.6 C for a desired dough temperature of 73 to 76 F (22 to 25 C). The levain is at room temperature.
When mixing dough at home, it is much less important to calculate the desired dough temperature exactly than in a bakery where fermentation times must be respected and loaves must look as much alike as possible from one day to the other.

Frank weighs the water then adds the levain to it.

He mixes the flour into the water-levain mixture…

…until a dough starts to take shape.

When a rough dough is obtained, he places it on the table…

…and starts hydrating it, a very important step which, in this method, takes the place of the autolyse.


To hydrate the dough, he spreads it on the table with the palm of one hand, then folds it over itself with a dough scraper.

He does that 3 or 4 times.

Then he gathers the dough…


…into a mass which he will stretch and fold (north to south, then east to west, then south to north, then west to east = one fold) for about 10 minutes, taking care to incorporate into the dough the little globs which fly away. There is no need to slap the dough against the counter.

The dough remains very sticky and wet but it relaxes progressively and we can see the gluten chains become more extensible and elastic.


Frank checks the development of the dough by stretching a little piece (gluten window). It is still a bit soft but he is going to let it rest and to fold it three times during the first fermentation (which will last 2 1/2 to 3 hours).

First fold :

The dough has become more stretchable. Frank folds it upon itself like an envelope, north to south, then east to west, then south to north, then west to east, then he sets it back in the bowl.

Last fold: the dough is now strong enough, so the last fold is only a half-one (north to south, then south to north).

The first fermentaion is over. The dough will be put into a big basket heavily sprinkled with a mixture of bran, bread flour and rice flour. The mixing lesson is over.

How to obtain the desired dough temperature

For the yeast and the enzymes to be happy and fermentation to take place properly, it is important that the dough be neither too warm nor too cold when it comes out of the mixer. A range of 74 to 77 F is considered optimal for most doughs (although rye doughs benefit from slightly warmer temperatures). The only way a baker has at his/her disposal to get the dough temperature he/she desires (desired dough temperature or DDT) is to use the proper water temperature.

How to calculate the water temperature?
Here is what I learned at the San Francisco Baking Institute during the Artisan I workshop I attended in 2009 (and I am quoting from the reference material we were given):

  • If the dough is too hot, the yeast will move too fast and fermentation tolerance will be reached before the proper balance of strength and flavor has been reached;
  • If the dough is too cold, the yeast will be very sluggish and fermentation will take a very long time.

Factors contributing to the final temperature of the dough:

  • Room temperature
  • Flour temperature
  • Water temperature
  • Friction factor (amount of heat created by the action of the mixer)
  • Temperature of pre-ferment if using

The only temperature the baker can control is the water temperature (for more info on how to determine the friction factor, click here).

Example:
DDT = 75 F
Flour temperature = 65 F
Room temperature = 65 F
Friction Factor = 8 F
Base temperature = DDT x 3 (since we have only three factors to consider)
75F x 3 = 225 F
The known temperatures and the friction factor are substracted from the base temperature to find out what the water temperature should be.
Calculation:
Base Temperature 225 F
Room Temperature minus 65 F
Flour Temperature minus 65 F
Friction Factor minus 8 F
Water temperature = 87 F
225 – (65+65+8) = 87

If all of the temperatures are accurate and the friction factor has been determined properly, using 87 F water will yield dough with a final temperature of 75 F.

If using a preferment, that preferment must be considered as a fourth factor, i.e. the base temperature is DDT x 4 and the temperature of the preferment needs to be substracted from it to get the proper water temperature.

Friction factor and autolyse

  • My question: How do you calculate the value to give to the friction factor when you are planning to do an autolyse?For instance here on my mixer I use a friction factor of 22 for the amount of dough I usually make (2 lbs). If I do an autolyse, since the temperature in my house is on the cool side (between 62 and 64 during the cold months), I know the dough is going to cool as it waits for the autolyse to be over. Is there a rule of thumb to apply to the calculation?
  • Jeff’s reply: I don’t know any firm rule of thumb about the friction factor for autolyse—of course the coolness or warmness of the environment will have a greater or lesser impact. That said, it’s something we have to work out for our own environment, and likely the friction factor will change with the seasons consequently. I generally go between 12 and 15˚F

How to calculate the friction factor for your mixer

For more info on how to obtain the desired dough temperature, please click here.

To calculate your mixer’s friction factor (i.e. the amount by which mixing increases the dough temperature, an important value to take into consideration when figuring out what water temperature to use), the easiest way, according to Jeff, is as follows:

  1. Write down the temperatures of the air, the water (using water at between 65 and 75 F) and the flour prior to mixing a straight dough (that is, without preferments. If using a preferment such as a poolish, you’ll need to record its temperature as well)
  2. Mix dough as usual
  3. Take the dough temperature
  4. If the dough temperature is for instance 76F, then multiply 76 by 3 (since we already know the temperatures of three of the elements to take into consideration), in this case: 228 (if using a preferment, multiply by 76 x 4)
  5. Then substract the air, flour and water temperatures (as well as the preferment temperature if using)
  6. What’s left is the temperature increase resulting from the friction, in other words the value of the friction factor for your mixer.

It is good to remember that:

  • The more dough there is in the bowl of the mixer, the lower the friction factor
  • Wetter doughs (for instance ciabatta dough) generate less friction than dry doughs (such as challah dough), so for ciabatta up the water temperature by 5 F (do the opposite for challah).

Breadspeak

  • Autolyse: resting period following the incorporation of water and flour (and sometimes starter or yeast but no salt), allowing the gluten to start developing on its own prior to the beginning of the mixing process. This technique makes it possible to shorten the mixing, thus reducing the incorporation of oxygen into the dough which helps with the flavor and the crumb structure
  • Poolish: a portion of water and flour mixed (usually in the same proportions) with a pinch of yeast and allowed to ferment before its incorporation into the final dough