The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Learning bakers percentages....

macette's picture
macette

Learning bakers percentages....

I just tried increasing my favourite white loaf for a larger loaf tin using Bakers math. It seems to have worked...woohoooo. Also a couple of techniques....rested the dough after mixing 10 min. Had never done stretch and fold so tried that to see what it’s like, not even sure if you are suppose to use it for this dough, I know it’s used with wet doughs...but it was nice and soft with good stretch. Will see the crumb after it cools...I hope it’s as nice on the inside....

Stuart Borken's picture
Stuart Borken

I'm certain that the crumb was 100% perfection.  You did it.  Have fun.  You are on your way.

macette's picture
macette

Yes Stuart the crumb was lovely, I was very pleased. I am loving these little things that can make such a difference. I tried poolish,and resting the dough both these things are so helpful. I want to try a ciabatta so the folding will be more important in that. There is so much to discover and learn.

DanAyo's picture
DanAyo

Very nice and inviting. Just the sight of pretty Bread makes me feel good. The smell, the sight, the touch, the crunch, the bite, the taste...

Cooking a great steak, or gumbo, or Eggplant Parmesan <my favorite> is great, but pulling a good bread from the oven tops any other cooking endeavor that I can imagine.

Is there any food more satisfying than bread?

God’s special gift to all mankind, rich and poor alike.

Dan

 

macette's picture
macette

I'm with you, went with the steak and the heel of the loaf  smothered with Irish butter... the gravy demanded it.....happy happy happy....;-))))

Stuart Borken's picture
Stuart Borken

Dear Macetti;

I have esperimented with "in the bowl folding-kneading".  My results were amazing.  It's time consuming.  I do an autolysis for 20 minutes, then a 4 quadrant scrapeup and fould with a bench scraper every 30 minutes for 4 times.  Then place dough on bread board and roll it out with a rolling pin then shape it into a ball/boul and place it into a heavily floured banneton and into a proofer.  Then turn it out onto a parchment paper supported on a pizza peel and slide it onto the base of a 450-degree preheated cloche.  Spray it with extra water cover it and do a 30 min bake, remove cover for 6 minutes and I have my bread.

macette's picture
macette

The care taken in the search for perfection...it really means so much. I do enjoy the process and then the reward of a lovely loaf.