Food/Recipe Thread

[ushdadude]

they also proof it first and use dough conditioners

https://www.modernistpantry.com/diastatic-malt-powder.html

something like this?

[chinagel]

it really may just be their proving method.

they also proof it first and use dough conditioners

When you say they proof, you mean with steam? Otherwise, what's the difference between that and my second rise?
What exactly are dough conditioners?

https://www.modernistpantry.com/diastatic-malt-powder.html

something like this?

I believe I've tried that. Or maybe it was non-diastatic but I don't think so. Would that be the difference?

[ushdadude]

When you say they proof, you mean with steam? Otherwise, what's the difference between that and my second rise?
What exactly are dough conditioners?I believe I've tried that. Or maybe it was non-diastatic but I don't think so. Would that be the difference?

diastatic has amylase. non-diastatic just has sugar

[chinagel]

diastatic has amylase. non-diastatic just has sugar

Interesting. I believe mine is diastatic. Amylase would help for texture? I don't believe I tried it in challah just regular bread. I'll have to try it.
Shouldn't steaming just make a difference in the crust?

[ushdadude]

Interesting. I believe mine is diastatic. Amylase would help for texture? I don't believe I tried it in challah just regular bread. I'll have to try it.
Shouldn't steaming just make a difference in the crust?

it makes yeast more active= more air and better crumb (supposedly)

[Yehoshua]

https://www.modernistpantry.com/diastatic-malt-powder.html

something like this?

I was thinking of that too (I have and use it), but from my experience I've used it when I needed browning of baked goods (to get a good crust) on things like baguettes, though in fairness I've never tried using it in challah.

[chinagel]

Turns out my malt was diastatic. I never tried it on challah though. Maybe leil shishi I'll try.

[Yehoshua]

Turns out my malt was diastatic. I never tried it on challah though. Maybe leil shishi I'll try.

Let us know how it comes out.

[chinagel]

Let us know how it comes out.

Any idea what percent I should put in?

[Yehoshua]

Any idea what percent I should put in?

My baguette recipe calls for 3g (1 tsp) for 540 g of flour, no not too much.

[Mordyk]

Anyone ever try dry aging meat in these dry aging bags i see advert? And does it have special ingredients that might make it non kosher?

[Naftuli19]

Anyone ever try dry aging meat in these dry aging bags i see advert? And does it have special ingredients that might make it non kosher?

I have, and its just a special type of bag afaik

[chinagel]

Just an update: I added diastatic malt to my recipe and while the challah was delicious and fluffy, it did not have the bakery texture at all.

[Yehoshua]

Just an update: I added diastatic malt to my recipe and while the challah was delicious and fluffy, it did not have the bakery texture at all.

How was it different?

[chinagel]

How was it different?

It wasn't really.

[Yehoshua]

Maybe add a little more next time? If it was browner, then it worked, if absolutely nothing happened, I'd add more next time to see if that makes a difference.

[chinagel]

Maybe add a little more next time? If it was browner, then it worked, if absolutely nothing happened, I'd add more next time to see if that makes a difference.

Put in .5%. From everything I see, that's enough. It was definitely fluffy, rose about 4 times it's original size. But it didn't have bakery texture.

[ushdadude]

Put in .5%. From everything I see, that's enough. It was definitely fluffy, rose about 4 times it's original size. But it didn't have bakery texture.

can you take a picture of the inside of a bakery challah that you are referring to?

[Yehoshua]

can you take a picture of the inside of a bakery challah that you are referring to?

+1 @chinagel, if we don't know what you're referring to it's harder to help.

[chinagel]

can you take a picture of the inside of a bakery challah that you are referring to?

+1 @chinagel, if we don't know what you're referring to it's harder to help.

ok. next time I buy one.
The basic idea is that the strands are attached completely differently. By homemade it's more like a loaf with a bunch of holes in it. Bakery is more a bunche of strings attached together, sort of like a cotton ball. Don't know if I'm explaining well, but I'm sure I'm not the only one who notices this. Also, bakery is much whiter. And, in what I think is a result of the dough texture, bakery is fresh a week+ later in a bag.