Scribd Logo
Upload

Welcome to Scribd!

  • 88 views

    Mixing Methods: Excerpted From "Bread Baking: An Artisan's Perspective" - Chapter 4

    Uploaded by

    Anya Oganova
    The document compares three mixing methods for French bread: the short mix method, intensive mix method, and improved mix method. The short mix method from the 1920s involved 3-4 folds over a long bulk fermentation. The intensive mix method from the 1950s used powerful mixers to fully develop gluten with no fermentation. This produced an improved volume but bland flavor and white crumb. In the 1960s, the improved mix method was developed to address these issues by incorporating elements of traditional mixing like rests and preferments for better flavor in less time.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Mixing Methods: Excerpted From "Bread Baking: An Artisan's Perspective" - Chapter 4

    Uploaded by

    Anya Oganova
    88 views7 pages
    The document compares three mixing methods for French bread: the short mix method, intensive mix method, and improved mix method. The short mix method from the 1920s involved 3-4 folds over a long bulk fermentation. The intensive mix method from the 1950s used powerful mixers to fully develop gluten with no fermentation. This produced an improved volume but bland flavor and white crumb. In the 1960s, the improved mix method was developed to address these issues by incorporating elements of traditional mixing like rests and preferments for better flavor in less time.

    Original Title

    Mixing Methods PB 121

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document compares three mixing methods for French bread: the short mix method, intensive mix method, and improved mix method. The short mix method from the 1920s involved 3-4 folds over a long bulk fermentation. The intensive mix method from the 1950s used powerful mixers to fully develop gluten with no fermentation. This produced an improved volume but bland flavor and white crumb. In the 1960s, the improved mix method was developed to address these issues by incorporating elements of traditional mixing like rests and preferments for better flavor in less time.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    88 views7 pages

    Mixing Methods: Excerpted From "Bread Baking: An Artisan's Perspective" - Chapter 4

    Uploaded by

    Anya Oganova
    The document compares three mixing methods for French bread: the short mix method, intensive mix method, and improved mix method. The short mix method from the 1920s involved 3-4 folds over a long bulk fermentation. The intensive mix method from the 1950s used powerful mixers to fully develop gluten with no fermentation. This produced an improved volume but bland flavor and white crumb. In the 1960s, the improved mix method was developed to address these issues by incorporating elements of traditional mixing like rests and preferments for better flavor in less time.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 7

    Mixing Methods

    excerpted from "Bread Baking: An


    Artisan's Perspective" - Chapter 4
    Table 4.1 The Three Comparative
    Mixing Methods for French Bread
    SHORT MIX INTENSIVE MIX IMPROVED MIX
    Flavor, aromas Very good Bland Good
    Crumb color Very yellowish Very white Yellowish
    Crumb structure Very open Very closed Open
    Volume Smallest Best Good
    Shelf life Best Poorest Good
    Required folds 3-4 None 1-2
    Short Mix Method
    • 1920s
    – Also sometimes referred to as slow mix or traditional
    method
    – Primitive commercial mixers first come into regular use -
    mixed slowly and usually on a single speed, with results
    nearly identical to hand mixing
    – Doughs continued to go through 4 or 5 sets of folds over
    a long bulk fermentation period
    – Not a time saver, but did allow bakers to better multi-task
    Intensive Mix Method
    • Mid-1950s
    – Powerful mixers emerge and adopted within the French
    baking community
    • Mixers had 2 to 3 speeds
    – During bulk fermentation dough achieves maturity
    • Gluten strands align themselves into a smoother, stronger dough
    – Mechanically mixing the dough for longer periods on high
    speed achieves dough maturity with no long fermentation
    • Known as the intensive mix
    – Production method of choice from late 1950s to early
    1980s
    Intensive Mix Method
    • Incorporate ingredients into a homogenous mass using the
    first speed setting for 3 – 5 minutes
    • Once flour fully hydrated, mix on second speed for 8 – 15
    minutes
    • After 30 – 60 minutes bring dough to bench, and divide into
    portions
    • Characteristics of bread
    – Volume much greater
    – Crust thinner
    – Texture cottony
    – Crumb structure more homogenous
    – Crumb color turned from ivory or yellowish tint to bright white
    – Lack of density
    – Much shorter shelf life
    – No flavor left in bread
    The Improved Mix Method
    • Mid-1960s
    – Bread tastes bad
    • Dough with the intensive mix method featured a lower
    level of organic acids than dough mixed with the
    traditional mix method
    – Organic acids primarily responsible for flavor and aromas
    • Mixing too long or too intensively produced crumb that
    was bleached out and absent of color
    – Dough became overoxidized
    » Intensive mix method destroyed carotenoid pigments
    responsible for yellowish or ivory tint present in white
    flour
    The Improved Mix Method
    • Raymond Calvel
    – 1960s developed the improved mix method
    • Aka petrissage ameliore
    – Incorporated elements of traditional mixing
    • i.e. rest period, or autolyse
    – Incorporated use of preferments
    • Primary source of organic acids
    • Bulk fermentation shortened to 1-2 hours with no
    sacrifice of flavor

    You might also like