#modernist bread

[cubimakes]

Esta versión del Pumpernikel es esponjosa y va aromatizada con semillas de alcaravea y cebolla caramelizada. En otras ocasiones he utilizado un molde abierto, pero hoy he probado con molde cerrado.

[binsofchaos]

Help your pizza dough relax with pineapple juice

Luckily for your mouth and your bread, you only need a very tiny amount of either enzyme to relax your dough. In Modernist Bread, authors Francisco Migoya and Nathan Myhrvold recommend anywhere from .01 to .05 % of fresh pineapple juice, or .03 % of fresh papaya juice, for pizza dough, pretzels, bagels, and challah. Now, those are baker’s percentages, which means that if you’re making a pizza dough recipe that calls for, say, 500 grams of flour, you’ll only need between .05 grams and .25 grams of juice. And if you don’t own an extremely well-calibrated scale that’s accurate to the hundredth of a gram, you can get by with simply one or two drops (like, from an eyedropper) of fresh juice, which you add to the water in your recipe just before you mix it into the dry ingredients. Your bread mileage may vary, so you’ll have to calculate how much juice your dough needs based on the total weight of the flour in the recipe.

One other caveat: Using fruit juice as a dough relaxer is not an exact science. Depending on the type of fruit you’re using and its level of ripeness, it may contain more or less active enzymes. As Migoya and Myhrvold note, “using fruit as a delivery vehicle for enzymes requires experimentation.” As with salt when seasoning a new recipe, start with less than you think you’ll need; add a little more in subsequent batches if you find that your dough isn’t quite as relaxed as you’d like.

[maakatea]