Sebastien How

experiments on all things.

Baking Bread - 01

| Comments

Baking bread has been a fun and delicious hobby of mines for about five years now. I dont always have the time to bake and I don’t bake on regular scehdule or even the same amount or recipie every time, but I have learned quite alot and my technique has improved.

The majority of the breads I have made are variations on the typical crusty french bread loaf or baguette (flour, water, yeast and salt). I know mostly what works and how a dough behaves when I change the ingredient ratio, but every so often something happens and my loaf or loaves come out flat, hard or otherwise less then stellar. Thankfully these last two batches came out well, and tasted great too.

On a recent episode of Mythbusters, Adamn Savage said “The difference between screwing around and science is writing it down.” So I decided to do just that.

2013-06-22

Costco Conagra Bakers flour white, bleached enriched

  • 100 % – 1000g flour
  • 1.4 % – 14g mortons salt
  • 1.0 % – 10g SAF instant yeast
  • 70 % – 700g tap water

Weather condition: mostly rainy

3.5 min mix on 2 in KA stand mixer
hand knead for 2 min
1h raise
seperate into 2, shape and place into bread pans
50min second rise, straight into oven
baking stone on rack
cooking time: 35min @ 450 F

Bread 01 outside view Bread 01 crumb view

2013-06-23

Rogers summit unbleached

  • 100 % – 1000g
  • 1.5 % – 15g Mortons salt
  • 1.0 % – 10g SAF instant yeast
  • 70 % – 700g tap water

Weather conditions: passing showers
3.5 min mix on 2 in KA stand mixer
hand knead for 2 min
1h raise
quick pat down
20 min raise
baking stone on rack
cooking time: 35min @ 450 F

Bread 02 outside view Bread 02 crumb view

Comments