diff options
| author | Steph Enders <steph@senders.io> | 2024-02-29 09:31:15 -0500 |
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| committer | Steph Enders <steph@senders.io> | 2024-02-29 09:31:15 -0500 |
| commit | 2b39175011422a0d8f96d7f598f46e2a781dd28f (patch) | |
| tree | dd896a1e35e2ec194bfce829afd61f553652464a /www/blog/bread/index.html | |
| parent | 350a5058cf383733a7e75f753abdcd1cb7aae2c5 (diff) | |
Initial rework commit: Build Script POC and CSS done
I've created the main CSS layout and a proof of concept for the build
script: this will actually build any "done" _post/ file and generate
it as a workable HTML file. However, no index file generate, rss, or
gemini is implemented
Diffstat (limited to 'www/blog/bread/index.html')
| -rw-r--r-- | www/blog/bread/index.html | 158 |
1 files changed, 0 insertions, 158 deletions
diff --git a/www/blog/bread/index.html b/www/blog/bread/index.html deleted file mode 100644 index 0f847dd..0000000 --- a/www/blog/bread/index.html +++ /dev/null @@ -1,158 +0,0 @@ -<!DOCTYPE html> -<html lang="en"> -<head> - <meta charset="utf-8"> - <meta name="generator" - content="HTML Tidy for HTML5 for Linux version 5.7.45"> - <title>senders.io - Bread Blog</title> - <link rel='stylesheet' - type='text/css' - href='/index.css'> - <meta name="viewport" - content="width=device-width, initial-scale=1"> -</head> -<body> - <div id='header'> - <a class='title' - href='/'>senders.io</a> - <nav> - <a href="/blog">blog</a> <a rel="external noopener noreferrer" - target="_blank" - href="https://github.com/s3nd3r5">github</a> <a rel= - "external noopener noreferrer" - target="_blank" - href="https://git.senders.io">cgit</a> <a rel= - "me external noopener noreferrer" - target="_blank" - href="https://tech.lgbt/@senders">fedi</a> - </nav> - </div> - <div id='body'> - <article> - <h2>Bread</h2> - <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> - <h3 id="2020-02-17">February 17, 2020</h3> - <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> - <h4>Boules</h4> - <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't grab anymore/it wouldn'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 "day 2". I also subtituted 100g with AP - flour.</p> - <h4>Baguettes</h4> - <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> - <h4>Accidents</h4> - <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> - <h4>What to do next time</h4> - <p>Next french style boule, I want to do a pate again. As I'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'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's Apprentice</a></p> - </article> - <div id='footer'> - <i>Updated February 17, 2020</i> - </div> - <div id='copyright'> - © 2023 senders dot io - <a rel="license external noopener noreferrer" - target="_blank" - href="https://creativecommons.org/licenses/by-sa/4.0/">CC BY-SA - 4.0</a> unless otherwise noted. - </div> - </div> -</body> -</html> |