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Corn Flour SV time/temp

solieus_80580

good day

I have seen recipes for some baked goods (like buns) with wheat flour being doable SV. Does corn flour work the same way? I have a certain recipe that's hard to cook just right and sous vide may make it easier to pull off.

Any and all ideas / suggestions appreciated!

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Comments

Brandon_Byrd_40557

It's not possible in principle, since baking is a process that involves both cooking and dehydration. SV doesn't allow moisture to escape, so there's no dehydration; no dehydration, no crust... and your dough will be just as wet as when it was when it went into the bag. SV cooking also doesn't occur at temperatures high enough to generate the sort of steam necessary to create rise or "oven spring" that you get from baking. And it won't brown your "baked" goods. In short, you can't bake via SV, regardless of what kind of flour you use.

solieus_80580

Well this particular recipe is usually boiled and then fried at the end to make a nice crust. This isn't really bread, it has no baking powder/yeast and doesn't need to rise.

Brandon_Byrd_40557

Apparently the Anova people have some recipes for SV "baked" goods. Regardless of what they say, this strikes me as a terrible idea for the reasons I've outlined. There appear to be virtually no benefits and there are a ton of drawbacks. Google also revealed someone who tried making SV bread, but the results were crappy -- no crust, poor crumb, and lack of flavor (compared to the same recipe made in an oven). SV is just the wrong tool for the job.

Brandon_Byrd_40557

What exactly are you trying to make? If it's boiled and then fried, it's not technically a baked good. (But whatever... that's not really important). Boiling dough will still allow steam to escape from the interior, which lightens things up and creates a more open texture; SV won't do that.

solieus_80580

Ok thanks for the response! I'll stick to my boil + fry method

fisher23

You could always try it....I am assuming the boiling hydrates the corn flour....something like a tamale? When you are making your boiled version you might try some in a bag at 180°F. I do agree with Brandon, I have seen some SV recipes but to me SV isn't the right tool for bread.

wolfiegirl

What are you making, by the way?