jimtrue.com : school : CUL115 : Week 8 - Autolyse and Desem

Posted by Jim True on March 22, 2010 3:28 PM. Last Updated March 22, 2010 3:28 PM

Disclaimer for all material noted here is at the bottom of this web page.

Week 8 - Autolyse and Desem

Autolyse

• Is a method for mixing certain wheat breads and sourdough breads
• Developed by Professor Raymond Clavel, in which flour and water (and sometimes the pre-ferment - liquid levain culture and poolish) are mixed slowly until incorporated after which the dough rests from 20 minutes to an hour (the flour fully hydrates and the gluten bonds continue to develop) before the remaining ingredients are added and final mxing begins (the dough will develop quite quickly)
1. Reduces the overall mixing time, so it minimizes dough oxidation and loss of carotenoids (flavor components in the flour - giving unbleached flour its creamy color)
2. Increases the dough's extensibility (gliadin - its ability to stretch)
• the Baked Loaves:
1. Have a greater volume
2. Better flavor
3. Creamier and more open crumb structure
4. More pronounced cuts
• Salt is not added to an autolyse, because it's tightening effect on the gluten network acts against the development of the gluten bonds that the autolyse is trying to achieve
• Yeast is not added to the autolyse, because fermentation would occur, and the beginning development of acidity and the strengthening of the dough's structure
• Pre-ferments are usually not added because of the presence of both yeast activity and acidity

Desem

• Is a method of sourdough production from Belgium
1. Utilizing a whole wheat culture, maintained in a cool environment, and almost always the bread is made without the addition of baker's yeast
• the word for sourdough in Germany is Sauerteig
1. it always refers to a culture of rye flour and water
2. Almost always a stiff texture
• The word for sourdough in France is Levain
1. It refers to a culture that is made almost entirely of white flour.
2. Can be loose or stiff, depending on hydration (50-125%)
• All sourdoughs provide leavening and flavor in bread
• When creating a sourdough culture, other than water and flour, ingredients such as organic grapes, potato water, grated onions and honey can be added

Disclaimer: These are MY notes taken from classroom lectures while I'm in the classroom. While I'm perfectly happy to share my notes with my classmates and I know I take very good notes, you should still make every effort to attend the class and TAKE YOUR OWN NOTES. I will not transcribe everything the instructor says in the classroom, and I will NEVER post pre-exam reviews. My notes will not replace the value of actually attending class and taking your own class notes.I also cannot attest to their accuracy, other than they are what was provided in the lecture; you should not reference my notes as "expert opionion" by any means, and if you notice an error or omission, please do me the favor of e-mailing me with the correction and I will re-post my notes. End of Disclaimer.