AI is subject to a lot of discussion these days.
So I thought I would try it out.
You:
What is the effect of lactic acid on gluten in bread dough?
ChatGPT
Lactic acid in bread dough has a few effects on gluten development:
Acidifies the Dough: Lactic acid lowers the pH of the dough, making it more acidic. This can enhance the activity of enzymes that break down proteins, including gluten.
Weaken Gluten Structure: The increased acidity can weaken the gluten structure, making it less elastic and more extensible. This can result in a softer, more tender crumb in the finished bread.
Improved Flavor: Lactic acid contributes to the flavor profile of the bread, adding a subtle tanginess or sourness. This is particularly noticeable in sourdough bread, where lactic acid is produced during fermentation by naturally occurring lactobacilli.
Overall, while lactic acid can affect gluten development, its impact is often balanced by other factors in the dough recipe and fermentation process, resulting in a well-rounded final product with desirable texture and flavor.
I suppose I could ask supplementary questions to fill this reply out. Its reply regarding flavour gave an incorrect cause though. The correct answer is that the acids react with both the alcohol and other molecules to form bread flavour molecules.
All in all a pretty reasonable answer though.
But here's the rub. I asked it for a Sourdough Pain de Campagne recipe and it gave me a well balanced recipe but using wholemeal flour instead of rye flour. So, I told it that Pain de Campagne had to have at least 10% rye flour in it and it converted the recipe to precisely that and gave me an apology. Instead of giving the method again it referred me to the method It had already given.
Here is the result:
Ingredients:
360g bread flour
40g rye flour
100g whole wheat flour
320g water
100g active sourdough starter
10g salt
Instructions:
Mixing the Dough:
In a large mixing bowl, combine the bread flour, whole wheat flour, and water. Mix until all the flour is hydrated, but don't worry about kneading at this stage. Let the mixture rest for 30 minutes, allowing the flour to absorb the water (autolyse).
Incorporate Starter and Salt:
After the autolyse, add the active sourdough starter and salt to the dough. Mix well until fully incorporated.
Bulk Fermentation:
Cover the bowl with plastic wrap or a damp cloth and let the dough ferment at room temperature for about 3 to 4 hours. During this time, perform a series of stretch and folds every 30 minutes for the first 2 hours. This helps develop gluten and strengthen the dough.
Shaping:
After the bulk fermentation, turn the dough out onto a lightly floured surface. Gently shape it into a round or oval loaf, being careful not to deflate too much of the gas built up during fermentation.
Final Proof:
Place the shaped dough into a proofing basket or a bowl lined with a floured cloth. Cover it with a towel and let it proof at room temperature for another 2 to 3 hours, or until it has visibly increased in size and feels airy when gently pressed with a finger.
Preheat Oven:
About 30 minutes before baking, preheat your oven to 450°F (230°C). If you have a baking stone or steel, place it on the middle rack to preheat as well.
Baking:
Once the dough is sufficiently proofed, carefully transfer it to a parchment-lined baking sheet or a preheated baking stone/steel. Slash the top of the dough with a sharp knife or razor blade to allow for oven spring.
Bake the Pain de Campagne in the preheated oven for 30 to 35 minutes, or until it develops a deep golden crust and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing. Enjoy your freshly baked Pain de Campagne!
This recipe yields a rustic and flavorful sourdough bread with a chewy crumb and a hint of tanginess from the sourdough starter. Adjust the fermentation times as needed based on your specific sourdough starter and ambient temperature.
Pretty much precisely the method I would use. The hydration was a little high for my flour and the salt was high too. All in all pretty good. It even used my preferred oven temperature.
It forgot the steam in the oven though.
I wonder who's recipe it 'liberated'?
When I asked it to bake it for me it apologised and advised me that 'baking can be a rewarding experience', but that if I couldn't bake I should find a local artisan bakery.
I guess I still have a job then.
The danger of AI is that it is liable to promulgate bad baking as it scours the internet for information. The same way many of the worst YouTubers do. Circulating the same poor methods and many mis-truths.