Masaki no Pan - Vol. 1 Ch. 7 - The Phantom Flour (Pt.3)
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I felt I was rereading Moyashimon for a bit.
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Prior to reading this I'd never have imagined there was this much science behind bread making.
Its always good finding something slower paced yet educational like this for a read. Thanks for the TL.
Also gotta agree that the man is accumulating his harem without even knowing about it yet
Its always good finding something slower paced yet educational like this for a read. Thanks for the TL.
Also gotta agree that the man is accumulating his harem without even knowing about it yet
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Bread has few ingredients, but there are many other factors that can create completely different results.
@furopoi technically yes- the amount of gas is proportional, but the reduced amount of yeast greatly reduces the amount produced and slows rate of fermentation. Even though it wasn't mentioned, a guess here is that the MC used some form of retarding/refrigeration for the bulk fermentation to slow it further. At the same time, the starches have more time to get hydrated- this gives the enzymes present in the flour a longer time to breakdown starches into accessible sugars. This allows for more sweetness of the dough to be accessed during proofing and for more to be present when tasting the finished product. thefreshloaf.com has plenty of info on these techniques and some people post about the science in particular. Food scientist and writer Harold McGee explains this process in detail in his book Keys to Good Cooking.
In regards to baguettes -
this recipe is phenomenal- http://www.thefreshloaf.com/node/17415/baguettes-l039ancienne-cold-retardation
It is creating what is commonly known now as "pain a l'ancienne" (even tho the technique is modern and was created in the 90's throughout multiple french bakeries trying out long term bulk refrigerated fermentation). It is WELL over 15 hours tho, but used cold fermentation, and like the MC, less yeast than recipes it was adapted from. The MC in this manga obv has access to commercial equipment, etc, so that may create differences in technique overall. Earlier chapters talked about water, and the Japanese palate enjoying softer breads, so that may complicate what the spring princess loaf actually tastes like, but the above recipe seems closest in both concept and result- it uses a hard wheat, and slow fermentation both in lowered yeast and refrigerated dough, along with multiple turns (punch downs as the MC mentions) during the early fermentation stages.
Perhaps the closest style to the bread in this chapter would be the baguette at Duc de la Chapelle, Anis Bouabsa's bakery in Paris, which won best baguette in Paris some years ago- talked about here- http://www.thefreshloaf.com/node/8066/great-baguette-quest-n%C2%B03-anis-bouabsa
Like Masaki- VERY little yeast, 3 separate turns (punch downs) in an hour, and fermented over 20 hours. Neither of the above recipes have added malt that Masaki talks about- many bakers add it to increase accessible sugars and promote browning for the crusts, but these 2 recipes rely on the enzymes to work over hours to break down the starches to do the added work.
@LordTrollbias Food science is indeed a frighteningly vast field =D
@rpapo ah nvm about my translation question confusion- I reread the last chapter and see the translation of coupe here as cuts, and seems coupe is continuing to be used to describe scoring/grigne/ears from there on.
@furopoi technically yes- the amount of gas is proportional, but the reduced amount of yeast greatly reduces the amount produced and slows rate of fermentation. Even though it wasn't mentioned, a guess here is that the MC used some form of retarding/refrigeration for the bulk fermentation to slow it further. At the same time, the starches have more time to get hydrated- this gives the enzymes present in the flour a longer time to breakdown starches into accessible sugars. This allows for more sweetness of the dough to be accessed during proofing and for more to be present when tasting the finished product. thefreshloaf.com has plenty of info on these techniques and some people post about the science in particular. Food scientist and writer Harold McGee explains this process in detail in his book Keys to Good Cooking.
In regards to baguettes -
this recipe is phenomenal- http://www.thefreshloaf.com/node/17415/baguettes-l039ancienne-cold-retardation
It is creating what is commonly known now as "pain a l'ancienne" (even tho the technique is modern and was created in the 90's throughout multiple french bakeries trying out long term bulk refrigerated fermentation). It is WELL over 15 hours tho, but used cold fermentation, and like the MC, less yeast than recipes it was adapted from. The MC in this manga obv has access to commercial equipment, etc, so that may create differences in technique overall. Earlier chapters talked about water, and the Japanese palate enjoying softer breads, so that may complicate what the spring princess loaf actually tastes like, but the above recipe seems closest in both concept and result- it uses a hard wheat, and slow fermentation both in lowered yeast and refrigerated dough, along with multiple turns (punch downs as the MC mentions) during the early fermentation stages.
Perhaps the closest style to the bread in this chapter would be the baguette at Duc de la Chapelle, Anis Bouabsa's bakery in Paris, which won best baguette in Paris some years ago- talked about here- http://www.thefreshloaf.com/node/8066/great-baguette-quest-n%C2%B03-anis-bouabsa
Like Masaki- VERY little yeast, 3 separate turns (punch downs) in an hour, and fermented over 20 hours. Neither of the above recipes have added malt that Masaki talks about- many bakers add it to increase accessible sugars and promote browning for the crusts, but these 2 recipes rely on the enzymes to work over hours to break down the starches to do the added work.
@LordTrollbias Food science is indeed a frighteningly vast field =D
@rpapo ah nvm about my translation question confusion- I reread the last chapter and see the translation of coupe here as cuts, and seems coupe is continuing to be used to describe scoring/grigne/ears from there on.
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@Mweeheehee - Actually, that word "coup" or "coupe" is one I have a hard time verifying from sources of baguette terminology online. The original manga uses クープ (kuupu), and seems to be referring to the diagonal cuts on the baguette loaves.
As for the science behind all this stuff, it appears the author did a lot of reading, and that he talked with Tsuyoshi Eitoku of Bluff Bakery in Yokohama. Whether he got the technique and recipe from one of those books, I cannot say.
https://www.panportal.jp/special/boulanger/vol_02/
As for the science behind all this stuff, it appears the author did a lot of reading, and that he talked with Tsuyoshi Eitoku of Bluff Bakery in Yokohama. Whether he got the technique and recipe from one of those books, I cannot say.
https://www.panportal.jp/special/boulanger/vol_02/
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@rpapo oh no doubt the author did a lot of reading and research, and it's very well presented and well translated so cheers! =) I just linked those recipes because they demonstrated the ideas presented in the chapter for anyone who is interested in bread baking =D
As for terminology in french baking and their translations- in english speaking kitchens, "scoring" would be the "coupe" equivalent for the cuts/cutting. It is kinda odd that coupe is being used to describe the loaf expansion- that would usually be "oven spring", or in particular the sections highlighted by the cuts- "grigne/grignon", or known as having "good ears" on the loaf. This page on freshloaf.com has helped decipher quite a few terms from french baking- http://www.thefreshloaf.com/node/9848/french-baking-terms so maybe it can be of assistance in the future too? Hope it helps and thanks for continuing this series!
As for terminology in french baking and their translations- in english speaking kitchens, "scoring" would be the "coupe" equivalent for the cuts/cutting. It is kinda odd that coupe is being used to describe the loaf expansion- that would usually be "oven spring", or in particular the sections highlighted by the cuts- "grigne/grignon", or known as having "good ears" on the loaf. This page on freshloaf.com has helped decipher quite a few terms from french baking- http://www.thefreshloaf.com/node/9848/french-baking-terms so maybe it can be of assistance in the future too? Hope it helps and thanks for continuing this series!
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@Mweeheehee - Thanks for the link. When a Japanese manga uses katakana for a word, the foreign word in question usually comes from English, but not always. Especially when the topic is some aspect of a third country like France. Having the pronunciations faked out for English-speakers gives some insight as to how the Japanese would render the word as well.
@Mweeheehee wow, thanks! the way it was written, i had unwittingly assumed the amylase simply acted more or less instantly on all the starch in the bread and the amount of sugar was determined solely by consumption rather than rate of production
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poor her... after ch. 50+ she never show up... she just support caracter(ihope her main heroine). this manga still update with story have covid19?!
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