So I am not big into baking but I was trying to bake a macro-friendly pie and needed some sort of high-protein dough so I came up with this after a few experiments:
250g AP flour
180g fat-free cottage cheese (the slightly wet kind)
1 egg
60g warm water
4g yeast
4g sugar
4g salt
20g butter
It has risen surprsingly well in the oven and was a bit chewy, making me think it would be a better fit for something like bread or buns. What adjustments could I make to make it a bit softer/less chewy and maybe push the protein content further? For macros I was thinking omitting the butter (but won't that make it even more dense?) and replacing part of the flour with protein powder or defatted peanut flour when appropriate, but I don't have a good idea of how to manipulate the texture of baked goods. Does egg content matter?
Fat in dough makes softer and fluffier bread. Less fat would make it more coarse. Eggs function as fats essentially and are there for taste. I would say try cutting your flour with flavorless protein. I'm just a novice myself good buddy.
I was suspecting fat is the answer, but clearly adding more butter isn't going to help the macros. Eggs contain fat as well as protein though, and doesn't protein make bread chewier? Or does that only apply to gluten?
From my understanding protein should give it some body like gluten I'm not certain if whey protein would function in that way I've never tried it before
Whey does not form gluten. But it is protein. It's good for pastry where you want caramelization.
Use whey protein in place of some of your flour, and ricotta / yogurt vs cottage cheese. A little more egg yolk will help with the texture, compensate with less water. Gluten formation is responsible for the chewiness.
I was using greek yogurt initially but I found that using cottage cheese allows me to incorporate a similar amount of dry ingridients while being far more protein-dense. It's significantly cheaper where I live as well. Also, I heard bad things about using pure whey in baking, as in it dries easily, and since I'm on a budget, I was considering buying some soy protein and using more water or egg to compensate for its absorbency.
>baking with flour
>muh keto!
You've come to the wrong thread.
So your answer is yes? Good to know!
>250g AP flour
So you're a ketard who's even more retarded than most ketards?
>everything i don't like is keto
>everyone trying to eat healthier is keto
Go back to Culinaly or, better yet, fucking have a nice day you fucking retard
By omitting butter you’d knead xD to add slightly more water to compensate. Also you’d lose out on flavor because you won’t have the milk solids there. Thougheverbeit adding whey may help with the flavor aspect of browned milk solids. Eggs act as a fat and liquid. It could be that you’ve over kneaded. If you haven’t then you might be better off using a flour with less protein content. More gluten leads to a chewier end product, which is why bread flour has more protein.
I didn't knead it much, only a couple minutes to get everything combined. And from what I understand, high amounts of gluten lead to a chewier end product while other proteins don't affect the texture that much. So maybe by replacing some flour with protein powder, the result will both have better macros and less chewiness?
I bought some very generic AP flour that every store in my cunt sells, don't think I'm at the stage where the type of flour matters a lot yet, there's too many other variables to take care of.
Again, I don't really know what I'm doing. This recipe didn't work particularly well as a pie crust, but it's certainly too chewy to work as a cake either, that's why I'm considering using it for buns. Also, wouldn't choosing baking powder simply cause a smaller rise?
Bump.. vedy vedy interested in any refined recipe you might arrive at...
I've trying to make those. What kind of flour brand do you buy?
You say pie, do you really mean pie?
If you want something more like a cake, make a cake. Use baking powder instead of yeast.
Unfortunately, the more protein, the chewier your bread is likely to be. One way you could combat this would be to make this a very wet dough, with a well-established yeast colony - double or triple your butter, add an extra egg, let it sit and be warm for at least an hour, maybe 2 or three and then beat the ever loving fuck out of it in a mixer for 30 mins or more to over-develop the gluten in the flour. At this point you are encouraging a larger amount of smaller air pockets, which will allow what is essentially a firmer dough to feel much softer. You could also try a bread-specific flour for this - higher protein, greater stretch.
See, that's the thing, I could make the dough wetter (assuming you meant more hydrated) by adding ingredients that bind more water, and vegan protein powders are a perfect fit for that and for macro improvement. Maybe some coconut flour could work too, I heard it binds water well. Obviously not too keen on increasing butter content, I've no doubt that it will improve the flavour and make it softer but muh macros etc etc. Also, I thought overdeveloping gluten would make it way too chewy and dense, hence being conservative with kneading, but you're telling me to overdevelop it intentionally? I don't see that working out well.
If you overdevelop a wet dough, you are thinning out the structure while making it strong enough to hold up, despite the interior being largely air. If you pack these tight before baking, they'll only develop a top crust (which will be crisp with that much gluten and butter). and the rest of the bread will be textured, but not tough.
This is interesting, but I'm not sure it's the result I'm shooting for, and it's not like my feeble old mixer can handle 30 minutes of kneading anyway. If I do choose to use stuff like soy protein and/or coconut flour to make my dough retain more moisture, will it result in a softer final texture, or is there no way to accomplish that without adding more fats?
I already do, but where's the fun in that?
Youre not looking for fun, youre looking for cottage cheese to be bread retard
So you're not enticed by the creative challenge of engineering stereotypically unhealthy foods to be as healthy as possible? Do you even cook?
I've already done what you're trying to do
Bread isn't unhealthy, just don't be a pig
Post recipe then!!!!
1 cup tepid water
1 tbsp yeast
2 tbsps melted butter, olive oil, lard, tallow, coconut oil, sneed oil, whatever.
3 cups don't be more of a twat than you need to be
Bloom the yeast in the water. Remind yourself that you don't NEED to be an inflamed vagina. Soak in that ponderance for at least 2h. Preheat oven to 335F. Roast yourself until you develop a sense of humour and a light crust. Eat carbs in moderation. Eat the sneed oils in moderation. Eat in moderation. Torture and deny yourself in moderation. Moderate in moderation.
I'd go with coconut flour over soy protein. You'll still need to mix it rather well, so the gluten kind of forms a network around it - or your rise will be kind of shit because your coconut absorbed all the water, leaving the wheat to stand there holding its dick, leaving you with flat, chewy bread.
Fats help with airiness to an extent, egg yolk can help. If you're using whole eggs, beating the whites to a foam and gently mixing (folding) that in can help. A good rise is very important. A good rest (1-2h before baking with minimal fuckery) is also important to let the gluten relax a little, so it's stretchy/softer. Lower temps for longer can help the crust be thinner and less "crusty" Contact with other bread or the sides of a pan help the side crust be thinner or basically nonexistent.
>how can I turn something thats mostly carbs into protein
Just eat cottage cheese
>but I was trying to bake a macro-friendly pie and needed some sort of high-protein dough
No amount of protein is going to make you any less ugly just eat regular bread