Experimenting with Bread

[Thermomixer]

Check this out

Wonderfresh is not a preservative but an emulsifier. It assists in retaining the moisture in bread thus providing a noticeably softer crumb and extending the freshness of the loaf for a further 4 days.

Wonderfresh is added to the bread mix or flour at the rate of 1½ teaspoon per loaf thus it is extremely economical. The substitution of 20 ml of oil for 20ml of the water enables the Wonderfresh to combine with the oil thus producing the softness and longer life.

from here http://www.allaboutbread.com.au/knowledge_kbf.php

[achookwoman]

Thermomixer thanks for this link.   Can we but Wonderfresh here?

[Meagan]

ok but what exactly is in it if you know what I mean

[Thermomixer]

Sorry, have to get MJ to look on the pack - but possibly lecithin and Vit C like No-Knead

[meganjane]

Sorry, haven't been visiting lately as I've been busy!

Wonderfresh ingredients:

Soy Flour, Mineral Calcium, Emulsifier (471 which is simply Mono- and Di-glycerides of fatty acids, so made from oils), Flour Treatment Agent (510 - Ammonium Chloride - my book says it's easily digested and helps reduce acid in the body), Cereal Enzyme (Amylase)

It certainly keeps bread fresh.

[achookwoman]

Thanks MJ.

[darls]

Wondered what difference does it make if I prove the loaf for the second time overnight on kitchen bench before baking it in oven the first thing in the morning (a good way to make kids hop out of beds in time for school, eh?).

Am going to try yours next week - too busy this week. Have to host a demo at my place this weekend - should be fun to watch my sister demonstrate TMX magic!

Cheers!

[achookwoman]

darls,  unless it is cool in the kitchen over night it will rise too much.   You could try the Fridge and sit it on the bench while you wait for the oven to warm up. 

[Thermomixer]

Yes, proving overnight in the fridge is done by some restaurants.  Andie would be able to give us some more ideas - I think she has commented before.

But as Chookie says - overnight in fridge and then out to warm a bit before into the oven and the crumb should be fairly even.  Less likelihood of big and little holes.

[meganjane]

I've proved my loaf in the fridge overnight. It works perfectly well. Just allow to come to room temps while oven is heating up.

[achookwoman]

Meganjane,  would like to know how you go.

[Chelsea (Thermie Groupie)]

I was just thinking about this today as I was waiting for my bread to bake and running very late. Hope it works MJ! 

[meganjane]

Not sure you understood my post. I meant that, yes, it does work, I've done it before! Just pop your bread into the bread tin and put the tin in the fridge. I don't cover with plastic wrap as it tends to stick, even when I grease it. Loosely cover with a cloth if you want, but I don't bother.

[Chelsea (Thermie Groupie)]

Must be losing the plot.  I can't even use the sleep deprivation excuse anymore!!! 

[meganjane]

 

I still make pretty much the same recipe, I just change the flours. Sometimes I use All About Bread's Soft White Mix half and half with Spelt flour, sometimes I use Wallaby flour with spelt and add a bit of salt and some milk powder. I like seeds in my bread, but DH doesn't. 

This morning, he had the audacity to ask if we had any 'real' bread! I couldn't believe my ears, real bread, what, that cardboard that's in a plastic packet? You call that real?!

Hhhmph