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--post-date: 2020-02-17
--type: blog
--tags: food
<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>
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