[Sca-cooks] question about breads

[rbbtslyr]

Interesting, the books I checked said different, but heck I have found plenty of errors in them, one receipe suppose to be a 3lb loaf would be 4 lbs if I took the messures listed....not all written material is right so I practice first before cooking for parties etc.

Kirk 

Meddle not in the Affairs of Dragons, for thou art Crunchy and Taste Good with Catsup or BBQ Sauce

Liberty Hill, SC Elevation 571 ft  

Liberty Hill, SC (Kershaw)
Longitude: 80° 48' 7" W (-80.8019°)
Latitude: 34° 28' 41" N (34.4781°)
Grid: EM94 
  ----- Original Message ----- 
  From: Terry Decker 
  To: Cooks within the SCA 
  Sent: Thursday, June 02, 2005 7:40 PM
  Subject: Re: [Sca-cooks] question about breads


  Actually, the yeast goes dormant when you freeze it.  If you leave it frozen 
  for any extensive period, you kill some of the yeast, which is why doubling 
  the yeast may be useful.  The amount of yeast you need to use is dependent 
  upon the brand and type (dry active, cake, etc), so experimentation is 
  useful.

  If you store the dough in a self-defrosting freezer, the temperature rises 
  above freezing reactivating the yeast in the outer layer.  This makes for 
  lousy bread.

  It takes about four hours for the loaf to thaw and rise.

  Bear


  Id did a bit of research in my bread baking books. If I were to freeze the 
  dough after consulting my cook books, I would cut back on the yeast a bit if 
  I froze the dough. The bread yeast is brewers yeast and specifically a lager 
  yeast it will once it wakes up in the kneading, continue to work, although 
  much slower in a freezer, happily but slowly converting starches and sugars 
  that it can digest into CO2, otherwise the changes that should occur are, a 
  finer crumb to the loaf, a slight change in the crust, it might be a bit 
  thinner and a much greater oven spring to the overall loaf due to the extra 
  CO2, also if left to long after comming to size at room temp a collaspe of 
  the top of the bread. I would be sure to add an extra score or two, before 
  baking to allow excess gas and water vapor out to prevent sogginess, also if 
  kept in the freezer for more than a few days.

  Kirk


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