Reduce Your Time to Bake Bread | Fast - Faster and Fastest Process | By Understanding Conditioning!

[@butterfliesandtape]

top notch, super informative, thanks!!

[@EmmaDee]

JP!! Love your videos and keep teaching us, pls!!

[@josephabakus5764]

Hi, love videos, they really goes straight to the points and helpful points in deed. In natural conditioning, can I use citric acid instead of vinegar and tht will be what percentage ? Thank you in anticipation of your favorable response.

[@nobsbaking6391]

@josephabakus5764 Hi Joseph, Citric acid generally works as a dough conditioner due its effect as a reducing agent although it can create a tightening effect initially in the mix. In ways, similar to vinegar, It breaks down gluten structure to provide a softer, more extensible dough and extends shelf life by lowering pH. Now , citric acid and ascorbic acid are two different things. Ascorbic acid is often used as an oxidizing agent (strengthener) and is much less acidic. Regarding the usage levels, it depends on what you are using it for? Ie., dough conditioning, pH reduction, flavour, reducing agent, preservative, etc. Regardless of the use, the amount used is usually quite low, under 1%. Ascorbic acid is even lower at around 0.01% to around 0.03%. I have a video somewhere that goes into micro measuring "How To" if interested. Let me know, and I will send you the link. Tell me what you are using it for, and then I can better get my head around a good response. Cheers JP

[@josephabakus5764]

Thanks for the quick response. Of course, will want the referred link. Am using the citric acid in bread for majorly preservative.

[@nobsbaking6391]

@josephabakus5764 . It's getting late here so I will get everything for you in the am. If you haven't already please subscribe. Cheers JP

[@nobsbaking6391]

@@josephabakus5764 kzbin.info/www/bejne/bIPGgWSijNVqj80 kzbin.info/www/bejne/nJS5c5SBeMqSiZIsi=Cdxsq0Ke850CFCF5 I think the second link has micromeasuring near the end. Cheers JP

[@lbamusic]

Great tips - thank you...will try next bake

[@EmmaDee]

So if I want to make a simple yeast dough for rolls, cinnamon rolls to be exact, how do I apply autolyse to this using milk? Simple sweet dough recipe - 3C Bread Flour (King Arthur high protein), 1C whole Milk heated to 110-115f, 1 packet of instant yeast, 1 egg, 1tsp salt, 1/4C sugar, 1 egg (and maybe a yolk) and 1/4 cup very softened butter. Normally I add that packet of instant yeast to my heated milk (add a tbsp of sugar from recipe sugar) cover to be certain my yeast is happening since I don’t have a clue what the hell im doing. Meanwhile, I take room temp egg, throw in mixer then will pour in that yeast mixture once puffed up a bit. In a separate bowl I have the carefully weighed flour, sugar and salt all whisked together. Slowly, I start adding flour mix to my liquid mix (egg & yeast) then I start adding that softened butter into mixer while on speed one or two. Mine never looks perfect in that mixing bowl like videos on YT so I take out, pour on counter to form a ball, then put in a covered bowl until it doubles in size. Let’s say forget everything I’ve BEEN DOING- what steps would one take using autolyse process. Maybe can you make a simple video for us beginners with a simple lazy method for this SIMPLE recipe?.

[@nobsbaking6391]

As I mentioned, I have a tool coming which will sort all this out for you. All this BS about "slowly adding" this ingredient or "gently blending that" is romantic but generally a waste of time when making bread style products. If you want to really get set up for baking successfully everytime. Then trust me when I say...scrap the volumetric measures and use a cheap digital scale that weighs in ounces and grams. Always weigh all ingredients.The rest will all come together for you in my next video. (2 days). Wanna make simple sweet dough. Your only a few days away from making everything you want successfully. Trust me on that also

[@MrBearbait75]

I like the format.

[@nobsbaking6391]

Please help support by subscribing. I want to really develop this channel into a REAL resource for people interested in the tech side of baking. Thank you for your kind comments and support. Truly appreciated.

[@lbamusic]

Just found it and subscribed...very helpful..

[@EmmaDee]

Around 4:37 when you say add flour and water, so if my recipe uses milk then simply mix flour and milk? Since I’m used to mixing that yeast with my milk, what can I do to ensure my yeast is alive since I’ve purchased packs that weren’t so happy. Help me!!

[@nobsbaking6391]

Yes you can autolyse with milk however you don't want to leave it too long as milk doesn't like room temp for too long as we know. 1 hour or less. If you want to start or check your yeast ( I never do ) you can can just mix it with a little warm water or milk. You don't actually need sugar but you can add some if you wish. What ever you opt to use to activate your yeast you should deduct the liquids used from the total in the recipe. In other words if your recipe calls for 320 grams water or milk then ensure you only use 320 grams total in your dough which includes the amount used to get your yeast going.

[@baoqdang-ll2fx]

Hi JP, I've just started on your videos. Really good info. I'm just starting out. I'm wondering how much bulk fermentation is needed if you used improvers. I normally slow mix the ingredients including improvers then fast mix. End temperature is around 22 or 23 degrees when I use ice cold water. It takes about 5 or 6 minutes. I find it becomes quite sticky. I then bulk ferment about 20 minutes, room is about 20c and dough is about 23c or so. Then put in divider. Rest about 10 minutes and then start shaping. However I find the dough is usually quite sticky. Is it because I haven't rested or fermented the dough long enough? Thanks

[@nobsbaking6391]

Ok so based on what you sent me here is my response 1. What dough improvers are you using? 2. What type of flour are you using (protein content) 3. What are you trying to make (bread, buns or artisan high hydration doughs) 4. What is your water as a percent of flour in your recipe 5 how much salt are you using as a percent of flour? Cheers

[@nobsbaking6391]

Lastly...even with NO Time Dough you need to rest it albeit not as long as you would or should if using dough conditioners/ improvers.

[@samgolizadeh3317]

Hi Jp, thanks for your amazing info & Tips about bread baking, I have question about using vinegar,so should I use with baking powder or baking soda if yes How much of baker % or just adding vinegar by itself to formula. Thanks 👍

[@nobsbaking6391]

Vinegar is used as a conditioner for gluten in yeast risen breads. I would Not recommend using it for chemically leavened products.

[@samgolizadeh3317]

@@nobsbaking6391 Thanks 😊

[@CASSIE_COLE]

I love your videos. I have a doubt about sheeting, What about buns? I have a bread that it's preshape is like a boule, then with a rolling pin you extent 2/3 of y, leaving the other 1/3 thick. Then you roll the 2/3 towards the 1/3. So, I'm wondering about sheeting because that means that I'd have to reshape it into a boule after sheeting, and let it rest again to do the other steps.

[@nobsbaking6391]

Don't worry about sheeting your dough that is generally for pan breads and some roll types where nice tight, uniform grain is the objective. As long as you are degassing your dough properly you are good to go. Regarding your 2/3 - 1/3 thing. I am not exactly sure I understand. Cheers JP

[@CASSIE_COLE]

@@nobsbaking6391 Thanks, I tried my best to describe the bread shape😂. If your interested, google the image "pan de agua dominicano" to see the shape

[@barrychambers4047]

I think, somewhere I've heard that commercial bakeries often use vinegar in their sourdough. If so, how will it change the mix? What adjustments would one need to take in account? Thanks!

[@nobsbaking6391]

Oh hey Barry, sorry been on vacation but tried to answer everyone and it appears I missed this question...I think 🤔. Anyway to answer your question. Unless you are making some type of quick sourdough I would Not add vinegar. Sourdough has alot of "Time" usually in the process with rest steps, folding and bulk fermentation and the like, so in this instance TIME and fermentation is your conditioner. I would Not add vinegar in the long version process unless you have a particular objective regarding the added acid. Cheers JP

[@barrychambers4047]

@@nobsbaking6391 Thank you, JP! Hope you had a good vacation. Happy New Year!

[@nobsbaking6391]

@@barrychambers4047 Yes I did and thank you. A few more days and back to work I have an actual demonstration video coming up so my plan for the new year is to actually move more and more into some demos. Let's see how it goes. All the best to you and your family in 2023 Cheers

[@CASSIE_COLE]

How is bulk fermenting time related to bread final volume?

[@nobsbaking6391]

Bulk fermentation and rest times both condition the gluten protein and impart flavor and characteristics desired.

[@Mr.Kerokerokero]

Can it be that fast without stand mixer?

[@nobsbaking6391]

If you are referring to NO TIME DOUGHS they generally require mechanical mixing as the rest times are almost completely eliminated. Mechanical mixing is important in this process as you strive for full dough development. However, with that said you can still make no time dough by hand kneading however you may find it will take a lot longer to achieve what a mechanical mixer can do In usually 12 minutes or less.

[@danielguzman2598]

Can you do this with pizza dough?

[@nobsbaking6391]

Yes. Just keep in mind that fermentation time builds natural flavors and dough characteristics ie chewy, open crumb (holes) which may be desirable. No Time doughs work well for products that are flavored with sugars, grains, seeds etc. Most commercially produced store bought bread is NO Time as an example. No Time doughs deliver nice uniform crumb.. With respect to pizza dough...can you make a No Time pizza shell Absolutely, but unless you are making a thin crust pizza, and / or depending the dough weight, the shell will lean more to the side of a "thin bread" with respect to texture. With pizza dough I like to give at least one - 1 hour rest period before final shaping and final proof. Cheers

[@danielguzman2598]

Ok appreciate your feed back will be trying out and see how it goes thank you 😃

[@danielguzman2598]

Ok appreciate your feed back will be trying out and see how it goes thank you 😃