- Jun 23, 2017
- Reaction score
Wow that’s an amazing response thank you so so much!
It’s so frustrating because the internet is full of conflicting information which makes it very difficult to know the correct method to use.
To be honest, I’ve been using trial and error approach.
I can absolutely see that there are crucial very intricate stages in any type of bread making and if just one of these strps is carried out incorrectly then the result is inadequate!
When I’m proofing my doughnuts the second time, they inflate to the point of deflating if they’re moved even slightly. Like they become very very delicate so it would be impossible to poke them.
The recipe that I use calls for instant yeast. The way I’ve been proofing the dough so far is to steam up my bathroom (there is no toilet in there) and make sure it’s warm.
I definitely need to invest in a room thermometer which I have attempted to do but I’m totally unsure of the brand which will yield the most accurate results as I think that this is something that I would need to spend a bit of extra cash on so that I’m not lumbered with a thermometer that isn’t reliable.
I’m really keen to achieve the nice puffing up result when I drop the doughnuts into the oil but they it just isn’t happening for me.
I am definitely going to order the book that you recommended tonight.
Dough based cooking is even more of a science then cake based! I definitely understand why the term master baker was coined as in many ways it is a very complicated and skilful area of cooking.
I am very much grateful for the advice you have offered me!
It’s very difficult to get hold of yeast Atm but I did manage to get some instant yeast. Any advice on how to use this more efficiently?
Thanks in advance! X
The cheapest I’ve seen Suas’ book is on Blackwell’s in the UK. They ship to the US. They deal in textbooks; the UK pound is worth more than the US dollar, so it’s cheaper to buy expensive things in the UK if the shipping is included in the price. I live in the US and have ordered from Blackwell, so they are ligit. Suas’ book usually lists for about $80 on the San Francisco Baking Institute’s website and sells for over $100 online. Suas is the founder of the San Francisco Baking Institute and partner in b. patisserie. Every baker in the US who is anyone has turned to Suas for help setting up their bakery; he is legend in baking. He literally wrote the book on baking. He is responsible for the whole artisan baking movement in the US. If not for him, Acme Bread would not have succeeded in large production. Americans would still be eating the horrible Wonder bread.
If your dough is collapsing when proofed, you are totally over proofed and out gassed. DDT!!! You have to control your finished dough temperature.
Getting better results with instant yeast:
- DDT- we talked about this, I cannot emphasize this enough; controlling fermentation (yeast development) is dependent is on dough temperature
- controlling the proofing temperature by setting up your oven as a proofing box; again, it’s about controlling the temperature of the dough. It’s more difficult to control the temperature of your kitchen, but easier to control your empty oven because its a small space.
- Are you baking by weight? If not, I would recommend you do so. You can cramp as much as 155 g flour in a cup; but if a formula calls for 135 g flour, you will always use 135 g flour.
- Use as little sugar in your dough as possible; yeast is a living organism that feeds on sugars (fructose and glucose). Instant yeast feeds on the starch, which is made up of a type of long chain glucose in the flour. When additional sugar is added to the dough, instant yeast just goes into a feeding frenzy and reproduces like mad. Eventually there’s so much yeast and not enough food source to sustain the yeast, and the yeast begins to die off. It also produces way too much gas, as you saw.
- Reduce the amount of instant yeast a tad. Given you fast instant reproduces, you can use a bit less.
You don’t need a room thermometer, all you need is an instant read thermometer. Granted I finally purchased a Thermapen MK4 (yeah @Lee_C!) but for years I used a CDN brand, which is a common brand found in food service. Just turn it on and place on a neutral surface, like a plastic plate. It will give you the room temperature. I place it in the oven to get a reading when I am using the oven as a proof box.
To transfer you doughnuts into the frying oil, the best method is cut squares of parchment paper. Place a doughnut on each paper square, and let them proof. When ready to fry, gently flip the doughnut, paper and all into the oil. the paper will release on its own. Then use thongs to lift the paper out of the oil.
Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, professionals, and enthusiasts. Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites...