El foro del pan

well, let's do.

As Exemple.......
right?

A (simple/plain) recipe like in a recipe book, just like this:

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Italian Rolls

Time:
* Ferment biga: overnight
* Mix final dough: 15 minutes
* First fermentation : 1.5 hours with folds at 20 and 40 minutes
* Preshape, rest, and shape: 15 minutes
* Proof: 40 minutes
* Bake: 15 – 30 minutes

Biga Naturale (Sourdough Starter) Ingredients:
* 64 g mature 100%-hydration sourdough starter
* 256 g flour
* 192 g water

Final Dough Ingredients:
* 320 g flour
* 170 g water
* 3.1 g (1 t.) instant yeast
* 11.7 (2 t.) g salt
* 14 g (1 T.) sugar
* 4.8 g (1-1/3 t.) diastatic malt powder
* 14 g (1 T.) olive oil
* All of the biga naturale

Method:
1. In a bowl, combine the biga naturale ingredients. Cover and ferment overnight (about 8 hours) at room temperature.
2. In the bowl of a stand mixer with dough hook, combine all of the final dough ingredients. Mix in low speed until combined. Adjust the water as needed to achieve a soft dough consistency.
3. Continue mixing in medium speed to a low-medium level of gluten development.
4. Transfer the dough to a wide, lightly oiled container. Immediately fold the dough in the container. Cover and ferment for 1.5 hours, with additional folds after the first 20 and 40 minutes.
5. Turn the dough into a lightly floured counter. Divide into 130-gram pieces for rolls, or about 500 grams for loaves. Preshape the dough pieces into balls and let rest, covered, for 10 minutes.
6. Shape the dough into batards. For a sesame seed topping, roll the top surface of the dough on a wet towel and then in sesame seeds. Place the rolls, seam-side-down, in a lightly-floured couche.
7. Proof, covered, for 40 minutes at room temperature, or until they have increased in bulk by 50%.
8. Meanwhile, preheat the oven, with baking stone, to 500F. You will also need steam during the initial phase of baking, so prepare for this now.
9. Just before baking, slash each roll or loaf with a single cut down its long axis.
10. Once the loaves are in the oven, reduce the temperature to 450F. Bake for 8 minutes with steam, and another 10 – 20 minutes or so without steam, until the crust is golden brown.
11. Cool on a wire rack.

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Plain text. A recipe.

Great idea, will have a go at using it! Have never tried the detmold 3-stage process, but I've heard (and seen pictures) of excellent bread made with it.
Dan

Probably an interesting thing to develop along with the translations and app could be a brief explanation of the carachteristics and benefits/uses of each method. Or, to put it in simple words: what's the outcome of each baking method. I'm sure that could help home bakers get the best out of their flour and create loaves with the desired flavour and texture.

Hi Dan,

nice to meet you

Iban, and if Javier insert recipes in this app, maybe we can put some pics from breads in it also

To spin things further for an app:

Of course the app could link to Google maps and route you to the bakery. With a smart app you could even check the stock of goods in the bakery and place a pre-order. Say you feel like having a good bread, just go to the app, see what's in the shelves and if you get hungry, tap on "reserve" and go over to grab it

But I think an electronic inventory is beyond of what a baker is thinking of when establishing a new bakery -- many more "traditional" things to be taken care of in the beginning...

Anyway, I hope you follow the "release early, release often" concept with the app. Don't bloat it in the beginning, just get it out first and build from there...

Ibán escribió:(...) brief explanation of the carachteristics and benefits/uses of each method (...)

There's an INFO button in the iPhone App showing an explanation of each process. Have you checked it? I've sent it to you, too.

hajo escribió:"release early, release often"

True, Hajo. Like I've said, that will be for a 2.0 version. Dieter's Sourdough Calculator will be the first thing out!

hajo escribió:check the stock of goods in the bakery and place a pre-order.

Sounds complicated, but superultrainteresting! Good idea for a later version, too.

hajo escribió:link to Google maps and route you to the bakery.

Not only my bakery, of course, but to every bakery on the area the user is. That will take a lot of compilation work, but will be cool.

hajo escribió:an electronic inventory is beyond of what a baker is thinking of when establishing a new bakery

True, again. My head is exploding with paperwork... and more.

Hi gentlemen,

how is the status?

How about adding a bakers percentage scale or something so you could figure out the amount of dough, etc....

danlepard escribió:Great idea, will have a go at using it! Have never tried the detmold 3-stage process, but I've heard (and seen pictures) of excellent bread made with it.
Dan

Hi Dan,
It works great, Dieter sent me a copy in english!