This is a continuation of my prior post title Experimenting with Bread Dough Process. Apparently, when my updated posts become too long, with too many words, there are times when text gets lost on an update, so I’ll have to come up with a different titling scheme and give up on the idea of continuing to add content to existing posts. For now, this will be Part Two. As with the prior post in this series, the dates below were snipped from the prior post, and is why they are earlier than the date of this post.

2009.Aug.14

I feel like I found the mother load of information about enzymes, and as I was reading through the commercial report from an apparent enzyme manufacturer (PDF), I found these two paragraphs that may explain the increased stickiness (I may have gone overboard with my chosen emphasis):

Glutenin can be classed as a heterogenous mixture of proteins. It has a molecular weight of 100,000 to several million. It is a multiple chain protein with crosslinked intermolecular disulfide bonds. It has moderate adhesiveness and high elasticity….

Gliadin is considered a heterogeneous mixture of prolamines with a molecular weight of 25- 60,000. It is a single chain protein containing intramolecular disulfide bonds. It has high adhesiveness and low elasticity.

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This is a continuation of my prior post titled Experimenting With Bread Dough Moisture, Sandwich Slices, and Oven Spring. I kept adding text to that post at the bottom, but due to some errors of unknown origin, the frequently re-saved post started losing large sections of text. At some point while investigating the issue, I found that shorter posts worked fine as a workaround.

The continuation here was of text snipped from the bottom of that post, and is why the date of this post is later than some of the entries.

2009.Jul.27

Massive volume increase! Wow! This was the first dough I’ve made that passed the windowpane test without tearing before light was visible through the stretched dough.

I diverged from the scientific process of making only one change at a time, so some of the results cannot easily be traced to particular changes made. The following batch used a strictly-defined autolyse rest, and the fermentation was similar to a sponge as well as a biga, but it uses 100% of the formula’s flour, thus cannot be called either.

The major change made in this batch was one of process, or the order in which various ingredients were added. The following ingredient list or formula is not reflective of that order.

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