The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Simple Bread: A Tribute

Stephanie Brim's picture
Stephanie Brim

Simple Bread: A Tribute

I was inspired by David (dmsnyder) and his 5 hour baguettes. I needed a sandwich bread that was as lean as I could get it but was still very much soft crusted and soft of crumb. I've found it, I think, by slightly modifying the 5 hour baguette idea and adding one enrichment: olive oil.



Stephanie’s Simple Bread
Makes 1 small loaf


225g AP or bread flour
10g rye flour
15g white whole wheat flour
3/4 teaspoon instant yeast
1 teaspoon salt
1 tablespoon olive oil
170g water


Mix ingredients in the bowl for your stand mixer until you form a shaggy mass. Mix, on low, for 5 minutes, then increase speed to medium for 3 or 4 more. I left this in a clean bowl for 75 minutes for a first rise, folding at 25 and 50 minutes, and 60 minutes for a second rise. Shaped carefully and proofed for 40 minutes, scored, and spritzed with water. Baked for 30 minutes at 425 degrees.


I posted the recipe on my blog, too.


So thank you David. Thanks also have to go out to Susan of Wild Yeast for inspiration due to the fact that I was browsing the Wild Yeast Blog when I thought about how good a simple bread would be with the locally homemade ham salad I bought today.

Comments

dmsnyder's picture
dmsnyder

It's a great feeling when you bake a bread that turns out just as you intended, especially when you like it as much as you do yours!


If I "inspired" that bread, you made me proud and happy!


David

Stephanie Brim's picture
Stephanie Brim

By the way: I'm retrying the 5 hour baguette recipe with rye in place of the white whole wheat. Gonna pulse the whole rye I have in a coffee grinder a few times to get it ground finer, which should give me the same texture as the white whole wheat I use. I forgot to mention that I did that with this bread and I think that, if I do that with any course flour, I may be back to eating whole grain breads regardless of my aversion to certain textures with this pregnancy. Gotta try something with more rye soon to test the hypothesis...maybe Eric's favorite first, then a lean bread with a higher percentage of rye.

xaipete's picture
xaipete

Nice boule, Stephanie. How are your tomato plants doing?


--Pamela

Stephanie Brim's picture
Stephanie Brim

They're still on my back deck waiting to be planted. We've had so many crappy days we haven't been able to till up the patch. I can't wait to get them in, though, as a couple are budding with flowers.


Throwing in some green bean and carrot seeds, too, I think, but I won't be sure how those will do put in this late in the year. Pretty sure the sugar snaps will be fine. I did lose my zukes, which I'm sad about, but I think I can get more of those.


I'm hoping that everything grows well by the end of September.


Until I get the stuff in the ground, the only real growing I'm doing is of yeast. Getting a white whole wheat and a rye-base starter together today. ;)

xaipete's picture
xaipete

The weather has been exceptionally cool out here in the West too (SF Bay Area). We've done a fair amount of garden work--weeding, trimming, etc.--, but our tomatoes are still sitting around, unplanted, too. One thing that appears to be very active in our yard are some moles, but we plan to fix them up with some exhaust fumes this weekend.



the only real growing I'm doing is of yeast



What about that baby! That's considered growing too. :-)


--Pamela

Stephanie Brim's picture
Stephanie Brim

Well, my body is still doing most of that work. I'll consider myself to be growing a baby in about 5 months. :D


I'm eating more bread again now, though. Can't seem to get enough of simple white breads with small additions of whole flour, up to about 30%. After that it gets too dense for me right now...I'm still having texture issues. :D