Very nice answer Chau. Lot's of food for thought.
I am picking your brain because you have obviously thought deeply about this pursuit and paid your dues in the form of many many bakes.
One final question, in your mind what causes the oxidation of a developing dough?
Is is whipping air into a wet dough (giving credence to scott r's egg beater hypothesis)? is it the speed or length of mixing? Is it length of fermentation?
How does the freezing and thawing of dough play into this theory? do ice crystals cause perforations in the gluten matrix allowing for more air movement within the dough?
In other words If you wanted to oxidize the hell out of a dough what would you do?
Good questions Alexi. First off, I don't purport to know all the answers. I just read, try to understand, use what makes sense, experiment, re-experiment, experiment some more, and then make some wild hypotheses. What causes oixdation of the dough?
Oxygen. Incorporating oxygen oxidizes the dough.Is it whipping air into a wet dough?
possibly. Whipping air into a dough is one way of doing it but not the only way. You can oxidize a dough through gentle hand kneading. I have done it many times before. Is it the speed or length of mixing?
Yes for speed but not necessarily. Time of knead would depend on the speed used. Think about this. How fast or vigorous you knead a dough (depending on it's protein content) can affect the end texture (ie crumb). You can oxidize a dough through gentle or vigorous kneading and end up with a different texture for each technique.Is it length of fermentation?
Yes but how long is relative. Recall (or go back and read) during my initial Bosch test where I mixed up the first batch of dough using caputo. I was disappointed that the dough didn't seem to get ultra white even after 20min of kneading. The color had lightened but it wasn't ultra white. However, after the 6 hour proof, the color had gotten much whiter but not ultra white. After cold fermenting for several days, it got ultra white. You can achieve that color through kneading and/or prolonged fermentation. Remember, cold fermetation is still fermentation, it is just slowed way down. So I don't believe cold fermentation is absolutely necessary. This is how and why some folks have reported getting heavy leoparding without cold fermentation. For example Matt's post in reply #42.How does freezing and thawing play into this?
I honestly don't know other than it's another form of fermenting (really slow cold fermentation?
). It's possible without freezing and thawing. That's one way to do it but not the only way. There maybe a lot of biochemical stuff going on with freezing and thawing that I don't understand. For now, I'm keeping it really simple in my mind by saying that it's really 3 factors:
-overfermentation (whether you get there by bus, train, or plane)
If I wanted to oxidize the hell out of a dough how would i do it?
Well there's a couple of ways...
-whip the heck out of it, or overknead the dough.
-overferment it (long ferments at room temps, cold ferments, freezing, or any combination of the 3 as long as the dough is overfermented)
This is about as much as I understand at this point in replicating the leoparding. Alexi if you want to try and get leoparding in the rim, take one of your overfermented doughs and stretch it out on your metal peel and rim it under the broiler. Don't bake the dough first. Just stick it under intense heat and report back. It may not be edible but it should give you some ideas.