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- <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&#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>
- <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&#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>
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- <i>Updated February 17, 2020</i>
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