Not using metal mixing bowl with yeast dough? - ceramic bread bowl
In this recipe:
http://www.aresrocket.com/bread/
suggests, glass or ceramic bowl (not metal) when mixing the flour and instant yeast? This is why not use a metal container? Does this apply to all other pasta (without yeast) as well? Thank you.
Sunday, January 17, 2010
Ceramic Bread Bowl Not Using Metal Mixing Bowl With Yeast Dough?
4 comments:
If the recipe is sour, then you should not use metal utensils or bowls. For example, yeasts are acidic and should be used in clay or glass for the manufacture and storage companies. Other recipes may call for sour milk or buttermilk, ... same ... acidic ingredients. You can, however, your KA or similar containers to mix the SS (kneading), your pasta. But do not use a metal container for a long fermentation. The mass in the mixer is not enough time experiencing a problem. Ingredients acid can pit SS addition (sales strong acid, such as yeast) can be ruined with the metal by the reaction. So just to be sure ... Do not use metal-starter, mixing with the exception of short mixing (-) time. Oh, it's also OK to a metal pan to cook, but not sourdough bread. In addition, over the dough is fermented to make as the slow increase in the fridge, the more acidic it becomes. For example, a recipe with 24-48 hours Poolish should not be fermented in a metal container.
Edit: KA is the Kitchen Aid bowl, SS, Stainless Steel
It has something to do with the chemical reaction, unfortunately, it only lasted one semester chemistry and we have not learned. But I have a pizza and put the yeast (mass) of hot water in a plastic tub to activate the yeast. But we all mix with the flour in a metal container. My guess is that the yeast does not activate properly when mixed with water in a metal container. So, yes, that would be for each recipe with yeast.
Knead I followed the link provided and when I saw the recipe for the bread, I understood.
No Knead Bread is on the effect of yeast-based) very little (compared to normal bread recipes. The principal activity of the yeast is at the same time even longer ... knead no recipe to work his call for the yeast for at least 18 hours. Meanwhile, the yeast ferments not only mass but also increase ... Finally, it is an organism.
A glass or ceramic is chemically inert. Almost all types of metal, but can the yeast at the molecular level (relating to free electrons, and so on) that they are forced to grow more slowly (or not). In the traditional bread, with a metal container for mixing is complete agreement, because the time of the activity of the yeast is much lower (maybe two hours), and the amount of yeast is much more magnificent. But you should also with the traditional bread, the dough is transferred to a glass or ceramic for improved / fix.
In a recipe, as is the mixing and production on all performedthe same container, thus avoiding to another bowl to wash! Another plus: the use of clear glass, you can see (the mass and see how you're doing), without ever touching them.
Pazzy am a former baker with 60 years experience as a baker. The only time it happens, I would not with a metal container for the dough.
# 1 - Establish a sponge for the dough setting for 4 hours or more.
# 2 - the production of sourdough bread.
# 3 - to the holder of sourdough.
# 4 - in the production of biscuits.
For the dough before, you need glass, ceramic, plastic, metal or other measures to use the dough does not always personally believe that a stainless steel bowl of high quality, it works well.
I hope this helps. Jim B.
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