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authorSteph Enders <steph@senders.io>2024-03-07 15:17:29 -0500
committerSteph Enders <steph@senders.io>2024-03-07 15:17:29 -0500
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Copy old files and update build.sh to generate it all!
This is a huge messy commit but :) sue me. I'm not at work I can do git badly for once!
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+
+--post-date: 2020-02-17
+--type: blog
+ <article>
+ <h1>Bread</h1>
+ <p>I decided to make a singular dedicated page to my recent bread bakes.
+ I am trying to at least keep a log of each bake, what went wrong/right in
+ hopes of nailing a recipe that works best for me.</p>
+ <h2 id="2020-02-17">February 17, 2020</h2>
+ <p>First post! I have done four bakes in 2020 that are worth mentioning.
+ Three that ended up rather successful and one lesson learned. Because
+ this is my first post its containing three very similar bakes that were
+ effectively the same recipe</p>
+ <h3>Boules</h3>
+ <p>I have made two very good boules in 2020. I first made a pate
+ fermentee using the following ratio using 50% of my total flour weight:
+ (500g, so 250g).</p>
+ <table class="bake-info">
+ <caption>
+ Pate Fermentee
+ </caption>
+ <thead>
+ <tr>
+ <th>Item</th>
+ <th>%</th>
+ </tr>
+ </thead>
+ <tbody>
+ <tr>
+ <td>Flour (Bread)</td>
+ <td>100%</td>
+ </tr>
+ <tr>
+ <td>Water (Room temp)</td>
+ <td>70%</td>
+ </tr>
+ <tr>
+ <td>Yeast (Instant)</td>
+ <td>0.55%</td>
+ </tr>
+ <tr>
+ <td>Salt</td>
+ <td>10%</td>
+ </tr>
+ </tbody>
+ </table>To make the pate, I mixed all the dry ingredients together, then
+ added the room temperature water. I let that loose mixture rest for 15
+ minutes. Once it was rested, I wet my hands and bench (lightly) and
+ kneaded for roughly 8 minutes. After kneading I tightened the dough into
+ a boule and let it sit in a plastic wrap covered greased bowl for an
+ hour. After an hour I placed it into the friged, as is.
+ <p>The next day, basically in the AM when I had time to bake I took the
+ dough out of the fridge, cut it into smaller bits (four), and let it come
+ to room temperature (ish, about an hour). I prepped the same ratio above
+ except with warmer water (~108°F). When I added the water to the dry
+ ingredients I added the pate along with it. I used the curved edge of my
+ scrapper to cut into the pate and incorporate it fully. Once I felt it
+ was all one loose mess I let it sit for 15 minutes. After the 15 minutes
+ I wet my hands, and bench, and began to knead the dough for 8 minutes.
+ After kneading I formed the dough into a boule and placed it into a
+ greased bowl covered in plastic wrap. I let that sit on my bench for 90
+ minutes or so. After the first proof I dampened my bench and took the
+ risen dough out of the bowl and lightly pressed it into a thick circle. I
+ then took the, what would be, corners of the mass and folded them into
+ the center, rotating after each fold. This process creates a boule shape
+ while creating tension. I would continue to do this about 8-10 times
+ really until it felt like I couldn&#39;t grab anymore/it wouldn&#39;t
+ stick. Then I flipped the dough over and tightened the boule in a
+ scooping motion as I rotated it. Then placed it into my floured banneton.
+ I let it rise again for about 45 minutes. Around the 30 minute mark I
+ would preheat my oven to 500°F. Once the oven was preheated and its been
+ at least 45 minutes. I flipped out the dough onto the peel (dusted with
+ corn flour) and scored it. I then misted the top with a spray bottle of
+ water and slid it onto my baking stone. While preheating the oven I also
+ set a kettle to boil some water which I poured into the preheating baking
+ sheet on the bottom rack. I set the timer for 10 minutes and every two
+ minutes or so I would add more boiling water. After 6 minutes I rotated
+ the dough using the peel (careful not to damage it). And misted the
+ facing side with the spray bottle (I found the back is lighter so this
+ helps make the entire steaming more even). After the turn and mist I add
+ twenty minutes to my timer and drop the temperature to 450°F.</p>
+ <p>This produces a nice, well risen boule with a golden brown crust.</p>
+ <p>I skipped the pate in my most recent bake and just did 100% (500g)
+ starting from &quot;day 2&quot;. I also subtituted 100g with AP
+ flour.</p>
+ <h3>Baguettes</h3>
+ <p>I actually did the boule recipe first for my baguettes. I did aiming
+ for 1000g flour so my pate was with 500g and a 50/50 AP/Bread mix. I
+ screwed up the ratio for yeast and added almost double. The recipe is
+ essentially the same with the final steps being the difference.</p>
+ <p>After the first proof I sliced the dough into three chunks. Then I
+ formed those into boules and let them sit for 5 minutes. After resting I
+ then rolled them into batards and let them sit for 10 minutes. After 10
+ minutes I then rolled them into baguettes and placed them on the baguette
+ sheet. And then baked them. After letting them rise for 45 or so
+ minutes.</p>
+ <h3>Accidents</h3>
+ <p>Baguette rolling is hard. And I need to let the dough rest longer
+ between each shape.</p>
+ <p>1000g for three ~15 inch baguettes is too much. I would do 750g next
+ time.</p>
+ <p>Proofing on the sheet is not recommended in the future as the rose
+ really well (probably all that extra yeast!) and ended up sticking
+ together.</p>
+ <p>I broke my oven light with my spray bottle. And I ruined my cast irons
+ seasoning usnig that for the boiling water.</p>
+ <h3>What to do next time</h3>
+ <p>Next french style boule, I want to do a pate again. As I&#39;ve only
+ done it for one boule loaf. And I want to try making two loafs from
+ it.</p>
+ <h2>Resources</h2>
+ <p><a target="_blank"
+ href="https://bakewithjack.co.uk">Bake With Jack&#39;s Youtube
+ Channel</a> really helped me shape up my shaping up. And the core of
+ the pate+french bread recipe is based on that from <a target="_blank"
+ href=
+ "https://www.goodreads.com/book/show/39910.The_Bread_Baker_s_Apprentice">The
+ Bread Baker&#39;s Apprentice</a></p>
+ </article>
+