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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'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> + <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'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> + |