Protein level

[Sussan ScoolinaryTeam]

Hi Jeffrey

The strength of the flour used in the direct or mass fermentation method is closely linked to the fermentation period we apply. In general, the “more strength” the flour has, the longer the fermentation time that we will require to achieve optimal development of the dough and the better the final quality of the bread will be (that is, larger volume, with a crumb structure. further). thin and soft). The strength of flour depends closely on its protein content, and flours with high protein content require longer fermentation times than flours with lower protein content.

We hope this information is helpful.

Greetings.

[Cary B]

Hi Sussan.

Could you please explain your response with actual examples?

What you have written would go over the heads of nearly all home bakers.

What is the end result of a loaf of bread, a croissant, a donut, etc, if the

protein is not at 12.1%?

If you use cake flour, plain flour, or bread flour.

[Sussan ScoolinaryTeam]

Hi Cary

What I mean is that depending on the amount of protein the flour contains, the longer the fermentation time will be, you can make a bread with 10% protein and one with 12% protein and the fermentation time will be different. If you search for information on the internet you will find a lot of information on the subject of % protein and fermentation time.

For a donut you do not need to use a flour with so much protein, you are looking for a more closed crumb as opposed to a bread, panettone or a croissant that need to have a stronger structure and that is provided by a flour with more protein.

To make a cake, cookies, etc. you do not need strong flour and even less need to ferment the dough, which is why chemical leavening agents (baking powder) are used to give softness or the characteristic texture to these doughs.

Greetings