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!

1 files changed, 120 insertions, 0 deletions

diff --git a/posts/bread.html b/posts/bread.html
new file mode 100644
index 0000000..ebbdbae
--- /dev/null
+++ b/posts/bread.html
@@ -0,0 +1,120 @@
+
+--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>
+