Ciabatta- part 9

[zebrabistro]

by the way what's with the twat with his jacket undone/ gives me the shits

[palebluedot]

@zebrabistro

agreed

[AbstractMan23]

hmm i thought he was a very good, passionate teacher!

but yeah i think he's wrong about oxidising causing bleach.

out of interest, how would you have done the ciabatta differently?

great set of videos thanks!! :-)

[jenydepp]

Actually you are incorrect. Overtime oxygen in the atmosphere does cause flour to lighten in color. That is what he is referring to.

[AbstractMan23]

@jenydepp ah ok thanks.

hmmm i don't know. overworking the dough has nothing to do with "bleaching" the flour. i'm sure what he says here is untrue and does not make sense:

"if you mix a dough at a very high speed the flour will oxidise on its own because you whip oxygen into the dough and it will bleach the flour"

[Matttzzzzz]

1)oxygen DOES NOT bleach flour/dough

2)oxidation in terms of baking refers to the aging/strengthening of flour by either the use of oxidizing agents like potassium bromate or ascorbic acid, NOT air incorporated during mixing

This guy needs needs to better understand the fundamentals before teaching a baking class....this from a professional baker...i must note however the ciabatta was not bad considering he cannot explain what he is doing

[zebrabistro]

sorry my friend but it actualy does, there is a big section in Advanced Bread and Pastry: A Professional Approach book by michael suas, about intensive mixing not sure what page but i belive it's in the first chapter , i'm not a baker but i belive the ingredients u mentioned above are simply preservetives which in artisan baking are a big no, good artisan bread is simply flour water salt and yeast unless and other natural additives if desired(butter, grain, seeds, nuts, fruits, etc)