Baking Bread using Citric Acid and Soy Lecithin - using Dough Enhancers in Bread Baking
Recipe type: Bread
A few days back I featured some amazing giant burger buns using citric acid and soy lecithin as dough improvers. I was asked quite a few questions regarding this, so hopefully this video will cover all the answers.
Ingredients per Large Loaf
- 625g Strong white bread flour
- 45ml Milk powder
- 20ml Caster sugar
- 7.5ml Salt
- 15ml Fast acting dried yeast
- 45ml Oil
- 400ml Water
If You Are Using Soy Lecithin and Citric Acid
- 12g Soy lecithin
- 1.5ml Citric acid
- I am going to bake 2 very simple white loaves using identical ingredients and baking times. The one loaf will have the citric acid and lecithin added, and this will demonstrate the difference.
- I have added the flour, yeast, caster sugar, milk powder and salt to both mixing bowls. A brief stir combines these.
- For the one loaf, I have split the water in half, and measured the oil.
- For the standard loaf, the water is in a single jug, accompanied by the oil.
- For the first loaf, add the citric acid to one half of the water, and the lecithin to the other. Use your stick blender to sheer these in the water.
- Place a mixing bowl on your stand mixer with dough hook attached and add all of the ingredients for standard loaf.
- Close the mixer and allow this knead for 8 minutes. Remove the dough fro the bowl and put this aside covered with a damp towel.
- Return the bowl to the machine and add all of the ingredients for the second loaf, including the citric acid solution and the soy lecithin.
- Close the mixer and allow this to mix for 8 minutes.
- Remove this from the mixer.
- This is the only difference in process, where the plain dough has now had 8 minutes of extra rising time.
- Lightly flour your work surface and shape the 2 loaves, then place them in bread pans.
- To identify the enhanced loaf, I am going make a few slashes along the top of the loaf.
- Place the loaves in your oven at 40c or 104f for 45 minutes to prove.
- Remove from the oven and brush the tops of the loaves with beaten egg. You will notice how much further the enhanced dough has risen.
- Return these to the oven and adjust the temperature to 200c or 400f until well browned on top and they sound hollow when tapped.
- In the enhanced dough, the citric acid tenderizes the gluten while the soy lecithin gives this softer gluten more body and structure. This results in a much lighter, softer and airier texture of crumb.
- This can plainly seen when the enhanced loaf on the left, is compared to the loaf on the right.
- I hope this clears up any questions you may have had. I have included this recipe on the website for anyone wanting a simple white loaf.