Vinegar instead of water for crisp crust

[Dee Randall]

The Secrets of Jesuit Breadmaking
by Rick Curry
p. 30, "Steam Power."
says:
"Putting a pan of water under your bread in order to create steam creates a
nice illusion, but it doesn't help cook the bread any better."
and
"Using a plant sprayer, spray the bread with plain white vinegar right
before you put it in the oven and again after you've baked it for ten
minues. The acid in the vinegar gives the bread just the right crisping
kick."

Has anyone used this?
Thanks.
Dee

[barry]

I tried vinegar and water on different bakes for a while, and I couldn't see
any difference in the crust. I've got a hunch that the water is what does
the work anyway, so the acetic acid radicals may just get in the way. Just
a thought.

Barry

Post by Dee Randall
The Secrets of Jesuit Breadmaking
by Rick Curry
p. 30, "Steam Power."
"Putting a pan of water under your bread in order to create steam creates
a nice illusion, but it doesn't help cook the bread any better."
and
"Using a plant sprayer, spray the bread with plain white vinegar right
before you put it in the oven and again after you've baked it for ten
minues. The acid in the vinegar gives the bread just the right crisping
kick."
Has anyone used this?
Thanks.
Dee

[KingOfGlop]

Post by Dee Randall
The Secrets of Jesuit Breadmaking
by Rick Curry
p. 30, "Steam Power."
"Putting a pan of water under your bread in order to create steam creates a
nice illusion, but it doesn't help cook the bread any better."
and
"Using a plant sprayer, spray the bread with plain white vinegar right
before you put it in the oven and again after you've baked it for ten
minues. The acid in the vinegar gives the bread just the right crisping
kick."
Has anyone used this?
Thanks.
Dee

I tried, in my innocent youh, spraying bread with all sorts of crap,
vinegar, brine, white wine, cider, beer. None made any difference, nor
does water, spritzing the oven is a waste of effort and time.

The real secret of Jeauit breadmaking is to condemn for heresy only
fat people so that you get a long burning Auto da Fe and heat the oven
thoroughly.

Love

John

[Dee Randall]

Post by KingOfGlop

Post by Dee Randall
The Secrets of Jesuit Breadmaking
by Rick Curry
p. 30, "Steam Power."
"Putting a pan of water under your bread in order to create steam creates a
nice illusion, but it doesn't help cook the bread any better."
and
"Using a plant sprayer, spray the bread with plain white vinegar right
before you put it in the oven and again after you've baked it for ten
minues. The acid in the vinegar gives the bread just the right crisping
kick."
Has anyone used this?
Thanks.
Dee

I tried, in my innocent youh, spraying bread with all sorts of crap,
vinegar, brine, white wine, cider, beer. None made any difference, nor
does water, spritzing the oven is a waste of effort and time.
The real secret of Jeauit breadmaking is to condemn for heresy only
fat people so that you get a long burning Auto da Fe and heat the oven
thoroughly.
John

Thanks, John, you're quite the historian! Auto de Fe -- I didn't know there
was a name for this.
Dee

[Roy]

Post by Dee Randall
The Secrets of Jesuit Breadmaking
by Rick Curry
p. 30, "Steam Power."
"Putting a pan of water under your bread in order to create steam creates a
nice illusion, but it doesn't help cook the bread any better."
and
"Using a plant sprayer, spray the bread with plain white vinegar right
before you put it in the oven and again after you've baked it for ten
minues. The acid in the vinegar gives the bread just the right crisping
kick."
Has anyone used this?
Thanks.
Dee

That is a rare technique Dee more of a personal one. I have never seen
bakers do that kind of acid spray in the bakery.
Hmmn .... its looks like a myth......call the mythbusters!<g>
However....
Looking at it from a different view (theoritically ) from the point of
ingredient interaction between the acidulant and the gluten proteins),
the acetic acid ( in vinegar)will soften the crust making it expand
better s if there exist any' dry crusting/ of the dough during
poor proofing conditions tends to harden and inhibit its proper
expansion).
Therefore it was expected that with that acid spraying it was
supposed to improve the oven kick.
But that needs extensive experimental proof.... And even statistical
analysis to establish the fact that doughs that are "dry proofed'
of proof in low humidity can be improved by such technique.
The down side is
It may promote corrosion of your oven internal metallic components..
and its uncomfortable to bake with the stink of vinegar that enters
your nose when you open the oven dour
Roy

[Peter Flynn]

Post by Dee Randall
The Secrets of Jesuit Breadmaking
by Rick Curry
p. 30, "Steam Power."
"Putting a pan of water under your bread in order to create steam creates
a nice illusion, but it doesn't help cook the bread any better."

I bought this book a couple of years ago up in Maine, and I'm sorry to say
most of the recipes needed rather a lot of changes to make them work. The
tips are often just plain weird (the vinegar spray makes the bread taste
foul). I'm sure the good Father is well-intentioned, but I'd take the
recipes with a grain of salt (lit and fig).

///Peter