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/ck/ - Food & Cooking

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18273236 No.18273236 [Reply] [Original]

I've been thinking of letting the yeast make more foam than usual. Like as much as possible, so that the whole bowl is foamy/bubbly. In theory this would make the dough more foamy after cooking. Has anyone actually tried this?

>> No.18273366

I always wait until the surface of the mixture is completely foamed over, takes like 10 mins max if your water/milk is at the perfect temp and there’s a bit of sugar in there too. Proofing time and temp is the most important for the right dough but i figure the fully fluffed up yeast is helpful too

>> No.18273522

>>18273366
FUCK YOU!

>> No.18273526
File: 362 KB, 506x966, doughstrong.png [View same] [iqdb] [saucenao] [google]
18273526

dough boy

>> No.18275346

>>18273236
it won't do anything. mixing in the flour pops all the bubbles. if you want a lighter, 'foamier' bread, simply add more water to the dough and ferment for a longer time. allow a longer time for the dough to proof after shaping, and bake at a higher temperature for a shorter amount of time

>> No.18276422

>>18275346
braindead take, if OP really wants extremely foamy bread, he's going to have to double the yeast he's using in his recipes.

Adding more water isn't going to do shit other than lower the richness content of the dough, and baking at a higher temperature is just going to kill the flavor.

>> No.18276470

>>18276422
what the fuck? you have to bake at higher temperatures for higher hydration. "foamy" bread isn't even a thing, but if OP wants lots of small bubbles in his crumb, he needs to do a high hydration and high strength dough. like a baguette, which bakes very hot. OP never said anything about "richness content of the dough".

>> No.18276530

>>18276470
are you actually retarded? sure, maybe OP wants foamy dough with all of the fucking nutrients decimated out of it, but more than likely he gives a shit about the richness content. this is like, culinary 101. he's gonna have to slow cook the dough at a low temp.

The one thing I will agree with is that he needs a high strength dough, which demands more yeast, like I said before.