Experiments with Dough Enhancers again this week (ginger and ascorbic acid) for 5/10/2011

I decided this past weekend, I had so many other experiments going for tomorrow, that I would  only make one test dough ball with a dough enhancer for Tuesday.  I had posted I was going to use ginger for the dough enhancer, but decided yesterday I would add ginger and ascorbic acid to the Lehmann dough to see what happens.  I did add the same amounts of ginger and ascorbic acid that I had put into the blend before. The dough with the ginger and ascorbic acid was mixed yesterday.  This time the dough was really soft (softer than usual), and not stiff like when I had been putting a blend into the other Lehmann doughs I was testing.  The final dough temperature was 75.4 degrees F.

If anyone is interested, and doesn’t remember, I have been using Better for Bread flour in all these experiments when using a dough enhancer or blend.

Pictures of dough ball this morning with added ginger and ascorbic acid.

Norma