October 20, 2016 - 11:28pm
gluten chunks in sponge cold hold tank.
Hi everyone!
I am in Canada, would like to join The Fresh Loaf Forum.
I am not an expert, but I have baking back ground, seeking experts' help to learn more about baking.
I am currently baking hamburger buns using the sponge dough.
My regular sponge dough is consist of water, yeast and flour.
Now, I am adding salt as requirement, fermenting for 90 minutes before pumping into the temperature controlled storage tank. The sponge is forming gluten chunks in the storage tank after 3 or 4 hours causing blocking of pump filter. No salt no problem.
It is due to salt addition, but, salt is the requirement.
Any suggestions to control this problem?
Thank you.
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gluten bonding. ok. I have no experience with such tanks but I do with salt.
How much salt are you adding? How did you add salt before? It is most likely required because of the 90 minute ferment before cooling, salt controls fermentation making it more regular and predictable... and it tightens protein bonds and makes the dough mixture thicker. Gluten is a protein, one of many proteins existing in the flour.
It could be that if you use the minimal amount of salt, it can still pass thru the filter. Or perhaps the hydration is too low. If you raise the hydration, can you lower it later on in the process?
Just throwing a few thoughts out there. :)
What happens if you remove or use a larger mesh filter?
Like Mini, I am not experienced with the tanks. But my question is how much salt are you using (in percentage of flour)? Also, why is salt required in the sponge? I know that Mini is correct that salt can slow down fermentation, but usually with a sponge this is controlled by the amount of yeast. As a final note, I assume the salt is added with all the ingredients and not added at the end, correct?
Thank you and appreciate for the replies.
I am using 1% salt on flour quantity, 10% cream yeast, adding water, salt, yeast and flour. Blend time 6 minutes. How about adding shortening to this? can it help eliminate the issue? or cut down the blend time fermentation time. I tried adding the salt at the end, but result is the same. Result of the fiinished product is excellent with 1% of salt added to the sponge side.