The Fresh Loaf

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Well, that was hair-brained! I forgot>>>>

berryblondeboys's picture
berryblondeboys

Well, that was hair-brained! I forgot>>>>

I thought it might make for a fun topic as I'm POSITIVE I'm not the first person to have forgotten to add a key ingredient into their bread (or another recipe).

Today, I was making the bread I ALWAYS make, but for the third time, grinding my own whole wheat flour. Well, I think adding that step led to my forgetting!

So, I started the pre-ferment that is supposed to sit/grow for at least 6 hours. Well, 4 hours later I go to just peak on it and it's unchanged. What?

And then it hit me - I forgot to add the yeast! Doh! I've forgotten to add salt before, but to forget the yeast?

Well, nothing is ruined, but that significantly changes my plan.  I guess we'll have to have waffles for breakfast tomorrow instead!

Abe's picture
Abe (not verified)

Why not add the yeast now and depending on how long you can afford to wait adjust the amount of yeast?

berryblondeboys's picture
berryblondeboys

Oh, I've added the yeast now, but, it needs to sit and develop flavor for at least 6 hours. Then there are the 2 rises, and then the baking and it's already nearly 6 pm. I think I'll retard it overnight and then do the rest tomorrow. 

Abe's picture
Abe (not verified)

Not only comes from the yeast but flour, water and time does this too. When the flour soaks up the water it releases sugars over time, amongst other things, making more available food for the yeast. So while the yeast hasn't had as much time I'm sure the, what's now, an autolyse will help improve the bread. All is not lost and you'll have a lovely loaf tomorrow. 

berryblondeboys's picture
berryblondeboys

It's OK, it will be fine tomorrow.

deblacksmith's picture
deblacksmith

You need a checklist.  I use one for all of my baking - because I save my recipes on the computer and print out a sheet each time I bake.  I happen to do this in Excel, but that isn't important, what is important is the checklist.  Google on the history of checklist and it will take you back to the crash of the first of the B-17s before WWII.  It was a very important safety item from WWII to current for all flights.  It is especially important for things we do time and time again and has now being used in the medical field too. 

While I am 74, it is not about age, it about things we do over and over and it is very easy to leave out a step.

gavinc's picture
gavinc

I use checklists for lots of things.  The biggest one is our extended holiday camping list.  Like you, I have all my regular bread recipes in Excel.  I've plasticised the pre-ferment and final dough mix sections and cut them out to make great checklists when I'm mixing. I don't need the overall formula section when mixing. Examples in the picture.

berryblondeboys's picture
berryblondeboys

That's a good idea to laminate them!

berryblondeboys's picture
berryblondeboys

Maybe I should forget ingredients more often, but I doubt that was it. This was the best loaf I've ever made of this bread, I think.  

Pain de campagne Honfleur - 50% freshly ground hard white wheat and 50% commercial bread flour. I shortened both times I let it rise from what I usually do. There were a couple other things too - like it was WET even after a short autolyse after kneading, so I added a bit more flour (both types). Now it was soft and supple, but not soup.

I wish it had a bit more of a bloom (I let it rise in the fridge overnight and then put it in the oven immediately after the oven got to temp and after slashing where it degassed quite a bit. 

But it is light and DELICIOUS. Way delicious.  So there, Whole Foods who charge $24.00 for a whole loaf of this bread.