<BREAD> SOUVIDE BREAD POSSIBLE OR NOT?

COOKERFACE_44020

Dear Sou Vide holikers!,

I am reseaching about gelatinization of starch and fermentation of starch via Sous Vide.

Well this photo is photo of sous vide bread.

I know that sous vide is not perfect teqnique for doing BREAD.

However, it seems like it needs more research for it.

Starch sauce made by sous vide is perfect.

CUSTARD pudding made by sous vide is yam yam!.

Then why not Sous vide Bread?

Well Bruno Goussault who are well known as Farther of Sous vide, he told me that

"Fermentation for Breads needs Air so sous vide Bread is Impossible"

* Well he may not remeber me, but I do.

HELL? nope it is possible .

Ok first, fermentation for bread needs air , moisture and temperature.

Ok then using fermentated dough.(why not?)

Secondely, Shape Vaccum sealed bread dough is fugly.

Yes you can check it from my photo.

I tested what will be best vaccum time for sous vide bread.

it seems like 3 sec to~4 sec is best or if you do not care about flat bread 8~9sec is ok too.

However, if you exately know  how much dough will expand then use mould to protect your dough .

Anyway I need more research on this.

ps:More and more I research about sous vide.

I realise I know nothing.

I need someone can help me to carry this.

ps2: black garlic work well with sous vide.

     And black onion too lol

Przemyslaw_93807

Interesting research, 

Looking forward for more photos from experiments, and whats more important also faliors if you may post (sometimes they giving more than final results)

According to black garlic, i found more economic way, made a device controled by digital thermoregulator. whole device costs around 200 bucks, and can be used as sous vide aswell since its mounted in gastronomic steel isolated container, so heat is way more isolated than in sous vide bath, and gives more versitale ways of control (you can use air heating and water bath heating). When ill finish it ill post the whole idea in details.