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[jimd]

In reading some of the recent posts re Pizza Raqual, I will admit to total confusion on one particular issue.

The issue is whether it is a good thing or a bad thing to have lots of air incorporated into the dough during mixing. I had heard that certain mixers/techniques incorporate too much air, resulting in oxidation of the dough. However, I think I read a post which suggested that mixing in air was a good thing.

One reason I ask is that I just purchased a Bosch Mixer, which has been touted on other baking-oriented boards. The Bosch literature boasts of how its mixing technology incorporates air as the dough mixes, resulting in a "light and airy" loaf.

Thanks to all who are able to provide some insight here. By the way, the Bosch mixer is great, but seems to be so aggressive as to heat the dough too quickly. I actually am going to experiment with plugging it into a "dimmer" switch that is made for lamp fixtures to see if I can slow it down to a level that would reduce over-heating.

Regards,

Jim

[Pete-zza]

jimd,

Incorporating air (oxygen) into the dough is necessary for the yeast to do its job. It's excessive oxidation, as through prolonged and aggressive kneading, that can do harm to the color and certain flavor- and color-enhancing vitamins (mainly carotenoids) in the flour.

If you are experiencing excessive heat buildup in your dough, I suggest that you try to determine the friction heat factor for your Bosch machine and to use that number in the future, along with the temperatures of the room and the flour, to temperature adjust the water you use to compensate for the heat buildup inherent in your machine. This is the way I would do this: The next time you make a normal batch of dough using your Bosch machine, record the temperature of the room, the temperature of the flour, and the temperature of the water. Then make your dough as usual, and when you are done, record the temperature of the finished dough (the finished dough temperature). Multiply the finished dough temperature by 3. Then subtract the sum of the abovementioned room, flour and water temperatures. That result is the friction heat factor for your machine. Keep in mind, however, that the friction heat factor will change for different dough batch sizes and different machine speeds/knead times, etc. But the number should be fairly consistent if you are not materially altering your dough kneading processes from one time to another.

The next time you make a similar batch of dough after calculating the machine friction factor as discussed above, calculate the water temperature to use to compensate for the heat produced by your machine by using this simple expression:

         WT (water temperature) = (3 x 80) - (Room temp. + Flour temp. + Friction heat factor)

FYI, the number 80 represents 80 degrees F, the finished dough temperature that is considered optimal for pizza dough fermentation purposes. If in practice you fall within the range of 80-85 degrees F, you should be fine.

Peter



       

[jimd]

Peter: What a great and informative response. Thanks very much. I will "do the math" next time and see how it goes. Thanks again for your reply.