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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>