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Advanced tips for home baking bread (gas oven)

by luciano

TIPS

• Place the dough on a micro-perforated grid (possibly with interposed a baking paper) under which we will place the baking tray. This creates a layer of air between the baking tray and the bottom of the bread (loaf /sandwiches) (photo n. 1). The bottom of the bread, not being in direct contact with baking tray, will not be subject to burning. Furthermore, if the bottom of the bread does not harden immediately, the heat can penetrate better and cook the inside of the bread well.
• It is better to create micro holes in the baking paper (if Non Stick Waterproof Baking Paper) to avoid the formation of humidity under the bread.
• Personally I use a flat cuki container with the bottom replaced with a perforated surface (photos n. 1 and 4). Cooking is perfect.
• If the dough is very hydrated, however, during cooking it will tend to swing up becoming a “ciabatta”. This type of dough should be cooked in plumcake-container; I use a aluminum one (made from a cuki ) to which I have given the shape of a plumcake container but without blocking the corners. (photos n. 2 and 3) The dough put in this container will tend to widen as the lateral sides with are not rigid; enlargement that will continue in the first phase of cooking and, in this way, the bread will take its own shape.
• Cooking must take place in the presence of steam and oven in static mode (without ventilation). We will put a pan of water in the oven (generally 100-150 gr. of water is sufficient). Moisture delays the formation of the crust allowing the bread to grow in volume.
• The last 10 minutes of baking, the bread must be placed directly on the baking tray without container and without pan with a temperature of around 180-200 degrees (dough hypothesis of 1500-1800 grams). In doing this you will find that the bottom of the bread will still be slightly soft: this will allow the heat of the last 10 minutes of cooking to make it “rise” again. Last recommendation: preheated oven and start cooking at 250 degrees then gradually descending in relation to the characteristics of your oven.
• Last step: if you want a bread with a crust open little the door of the oven, set the temperature to the minimum for 15-30 minutes according to the “consistency” of the desired crust.

Photos:

N. 1

N.2

N.3

N.4

Einkorn bread with olive oil 100% -recipe-

by luciano

Einkorn bread with olive oil 100%
(suitable for people sensitive to gluten / wheat -NOT FOR CELIAC PEOPLE-)

This test follows the one presented on 27th -September -2019: https://glutenlight.eu/en/2019/09/27/einkorn-bread100/
From that presentation we take all the introductory part that remains unchanged.
“Scientific research has long highlighted, in addition to the great digestibility and richness of mineral contents, also the high tolerability of some varieties of einkorn wheat (https://glutenlight.eu/en/2019/03/11/tolerability-of-the-monococcum-wheat/).
For this reason we dedicate particular attention to this grain.
In summary some of the possible difficulties are:
1. The least amount of gluten
2. The lower strength of gluten
3. Damaged starch (1)
4. Amylase too weak (falling number greater than 350). (2)
Furthermore, the creation of products for people who are sensitive to gluten / wheat but not celiac requires long maturation times for the dough so that the enzymatic processes also operate the transformations (hydrolysis) of starches and gluten (https://glutenlight.eu/en/2019/03/12/maturation-and-fermentation-of-a-mixture-of-water-flour-and-yeasts-and-or-lactic-bacteria/).
Long maturation times (over 24 hours) are not compatible with the stability of this type of dough at room temperature or above. Low temperature (4-6 degrees) a retarder prover (cold rooms for leavening control) must be used to slow the leavening and to help the maturation of the dough (or, for home preparations, the refrigerator). Once the maturation is over, it will then proceed rapidly to leavening/proofing. It must be used, because the product is designed for people sensitive to gluten / wheat but not celiac, the sourdough of the same grain we use or the most digestible and tolerable einkorn wheat. This sourdough will not give great contribution to leavening. Furthermore, the lack of gluten does not generate an abundant nor strong gluten network: we risk having a low and compact bread. You will have to introduce air into the dough during preparation.
You will have to use a very limited percentage of fresh compressed Brewer’s yeast that has the function of starter and collaboration with the lactobacilli. The flour to be used should always be from organic cultivation. The use of nitrogen compounds increases both the percentage of gluten and strength and alters the glutenin gliadin ratio. (https://glutenlight.eu/en/2019/03/14/fertilizers-and-wheat/). These notes are part of a new industrial method for making dough for bread and dry products suitable with gluten-poor flours (limited percentage of gluten and limited “gluten strength”). They are the flours that, in current practice, are not used for the production of bread. A first step we do using a simplified version (direct metod) of the a new industrial method that involves the construction of the pre-ferment followed by the final dough. Furthermore the method was adapted for a home preparation, so without the use – for example – of a a retarder prover.
Times and temperatures have been defined for a semi-wholemeal einkorn flour, stone-ground, producer “I grani di Atlantide di Lorenzo Moi” 2018 harvest. This clarification is necessary, because especially times and temperatures vary according to the flour (type and harvest) and its degree of refining (quantity of bran present). The method is for expert people”.

Dough properties and baking performance of einkorn flour

by luciano

The presence or absence of specific proteins, the quantities of gluten proteins and the ratios of gliadins to glutenins or of gluten protein types determine the dough properties and baking performance of flours [1] and these characteristics can be very different, in terms of quality and quantity, according to the accessions.

Highlights from scientific literature:

Einkorn lines may have strongly different contents of protein even under the same growing conditions [2]
Einkorn flours have a relatively high contents of total gliadins when compared to the contents of glutenins. The content of gliadins or glutenins can also doubles between different accessions.
The ratio of gliadins to glutenins it can also triples between different accessions.
The α-gliadins were more abundant than γ-gliadins: they can also be double that of γ-gliadins.
The contents of ω5-gliadins is very hgh for einkorn compared to common wheat. The quantity of ω5-gliadins can also triples between different accessions. In accession ID331 the ω5-gliadins are absent.
In einkorn flours HMW-GS present a very low contents compared to common wheat. HMW-GS proteins can also double between different accessions.
LMW-GS are the protein type most present in the glutenin fractions. LMW-GS proteins can also double down between different accessions.
The influence of the genotype on the proportions of gliadins, glutenins and the different gluten protein types with respect to total protein can be very strong. Gliadins represent the 80-94% of total gluten proteins, glutenins represent the 6-20% of total gluten proteins.
HMWGS, essential for creating the network of gluten polymers [21], are far lower in quantity than common wheat. Their quantity can also be about 4% lower.

These characteristics (strongly affected by the genotype [4]) are decisively reflected on the rheological characteristics, clearly influencing:
• the formation of the dough which has very low stability (dough development time was negatively correlated with the ratio of gliadins to glutenins and positively with the content of glutenins) and a poor ability to rise (due to the weakness of the glutinic network which has a generally very limited ability to expand).
• The final result: loaf form, crumb structure, and bread volume (mainly dependent on the content of HMW glutenins; and not very sensitive to the ratio gliadins to glutenins)

  • However, there are also genotypes with an excellent aptitude for baking (Saponaro et al., 1995; Borghi et al., 1996)

More:
• Einkorn gluten has a high gas retention capacity and a low water retention capacity (D’Egidio et al. 1993)
• Doughs prepared from einkorn flour also exhibit lower mixograph characteristics and are sticky and difficult to handle mechanically (Yamashita et al. 1957)
• Einkorn grain has a very soft texture (Pogna et al. 2002)
• In contrast to common wheat, the bread quality of einkorn flour is not influenced by the content of total gluten proteins, whereas other parameters such as glutenin content and the ratio of gliadins to glutenins are as important as for common wheat [5].

Note:
From the “Studies on the protein composition and baking quality of einkorn lines Herbert Wieser · Karl-Josef Mueller · Peter Koehler”
“The absence of a group of γ-gliadins at the beginning of the γ-gliadin elution region was unique for einkorn compared to all other wheat species. “
Questa caratteristica ne permette la classificazione in quattro gruppi, ulteriore sottodivisione è possibile analizzando il numero di ω5-gliadine presenti e le subunità delle glutenine a basso peso molecolare.

References
1. Kieffer R, Wieser H, Henderson MH, Graveland A (1998) J Cereal Sci 27:53–60
2. Brandolini A, Hidalgo A, Moscaritolo S (2008) J Cereal Sci 47:599–609
3. Wieser H, Bushuk W, MacRitchie F (2006) In: Wrigley C, Bekes F, Bushuk W (eds) Gliadin and glutenin—the unique balance of wheat quality. AACC International, St. Paul, pp 213–240
4. Borghi B, Castagna R, Corbellini M, Heun M, Salamini F (1996) Cereal Chem 73:208–214
5. Abdel-Aal E-SM, Hucl P, Sosulski FW, Bhirud PR (1997) J Cereal Sci 26:363–370

Keywords: einkorn dough properties; einkorn baking performance; gliadins; glutenins; ratio of gliadins to glutenins; α-gliadins; γ-gliadins; ω5-gliadins; einkorn dough development time; einkorn loaf form; einkorn crumb structure, einkorn bread volumes and HMW glutenins; high einkorn gas retention capacity; einkorn low water retention capacity; einkorn handle mechanically difficult; sticky einkorn doughs; einkorn low mixograph characteristics

Coronavirus: from darkness to light

by luciano

A necessary reflection in a moment that will change us all.

The second Italian Renaissance

Italy, all of Europe will not be as it is now after the coronavirus. Not only will the economic-financial vision not be, it cannot be the same but, before that, the collective conscience of society will not be the same. 
The virus is producing significant changes in the perception of the values, society and, above all, in the perception of the economy element as the only regulatory index of people’s lives. 
 Globalization had long since begun to show its macroscopic limits either for commercial interests, for needs of pre-eminence of power, or for difference in the evaluation of the basic value, that constitute 
the foundations of each society, first of all the environment and the concept of freedom. Globalization is now in crisis.
It can be the epochal turning point that allows us to get out of the decadence in which our society is, from the torpor of the pseudo well-being that we achieved in the last twenty years. 
Well-being largely compromised by the expiration of the social values that create the cohesion of a society, make it strong, allow you to move in a single direction and achieve a single purpose 
even if respecting a necessary pluralistic vision.
Now a part of us is facing the primary need of the health emergency and providing all the support for society to overcome these difficult moments. 
It is also time to prepare the projects for the house that we will build past the darkness otherwise when rebirth will be possible we will be unprepared and without tools.
It’s time to imagine the world we would like later, it’s time to give life to the second Italian Renaissance: while our doctors, nurses and all paramedical staff fight to eradicate the virus the best minds we have 
in the economic-financial field and socio-political should begin to implement the project that will allow us to leave immediately after the storm with clear and feasible ideas. 
The project must involve all social partners and citizens: the Italy vessel, now in the storm, must have and follow a new route, motivating both the sailors who govern the ship and the “inhabitants” of the Italy vessel.
The timeliness and effectiveness of the recovery depend on the ability to imagine our future and to foresee the tools necessary to implement it. 
Essential premise for the project to start once the darkness is over and that now and immediately those activities that if “die” will now no longer rise again and in the same way 
support will be created for people who can be “alive” for the rebirth .
The launch of the project will be perceived by citizens as a light indicating a path in the darkness and their involvement will create a “strong sense of belonging”, a prerequisite for a new society 
no longer based solely on money and the self. 
From Italy to all peoples.
Sangiorgio Luciano, Roma Italia

 

Einkorn and protein composition

by luciano

Presentation of the study of Dt. K.J. Mueller et al. : Studies on the protein composition and baking quality of einkorn lines (2006).
The study analyzes the quantitative and qualitative composition of the proteins of 24 monococcus wheat cultivars. The study is interesting in that it highlighted the possibility of classifying monococcal accessions through the presence of γ gliadins. “The absence of a group of γ-gliadins at the beginning of the γ-gliadin elution region was unique for einkorn compared to all other wheat species. ” This feature allows it to be classified into four groups, further subdivision is possible by analyzing the number of ω5-gliadins present and the subunits of high molecular weight glutenins. In addition, the identification of the individual gluten proteins, their subgroups and the relationship between the components highlights the significant differences with the spelt flour and soft wheat and highlights the characteristics that make the einkorn wheat flour less performing for the production of salted bakery products (bread). More details in: https://www.researchgate.net/publication/226901132_Studies_on_the_protein_composition_and_baking_quality_of_einkorn_lines