Timeline for When should food colouring be added to part of a batch of bread dough?
Current License: CC BY-SA 3.0
6 events
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| Apr 13, 2017 at 12:33 | history | edited | CommunityBot |
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| Jan 15, 2014 at 22:53 | comment | added | Joe | @ccsdg : you see what powdered colors will do ... they'd be much easier to mix in later as compared to a liquid or gel color. | |
| Jan 14, 2014 at 22:16 | comment | added | ccsdg | @Marti, I managed to not understand that part of Joe's answer, thanks for pointing it out. So really I would have to make two completely separate batches of bread from scratch? Seeing as water is the first ingredient I add to the flour, and I don't want the entire loaf to be coloured. EDIT: I see that Joe mentioned a double batch. That is a solution, but it makes the overproofing issues even worse (now have to separately mix, knead AND proof the different parts of the bread). | |
| Jan 14, 2014 at 22:14 | comment | added | Marti | @ccsdg, as Joe said, it's best to add the liquid color to whatever other liquid your recipe calls for. I.e. add it to the water, mix thoroughly, then add the water to the flour. | |
| Jan 14, 2014 at 20:55 | comment | added | ccsdg | I should probably have clarified that 'kneading' for me refers to a deliberate gluten development stage of breadmaking, not just the act of kneading. I ideally would not like to knead in colour, but that seemed to be the only option by the point the dough was developed to windowpane. "Before kneading" means when the dough is still a shaggy mess, with the ingredients barely incorporated together, a mix not a dough. Is this when you'd recommend splitting the parts and colouring them separately? | |
| Jan 14, 2014 at 3:39 | history | answered | Joe | CC BY-SA 3.0 |