March 19, 2012 - 4:58pm
My First Loaf with my Brød and Taylor
Based a lot on the reviews I read on The Fresh Loaf, I ordered myself a Brød and Taylor folding proof box last week and it arrived today. It is absolutely amazing -- it's compact, yet large enough to suit my loaf needs; I set it to 85F degrees and my themometer read the temperature as 85.3F, so the temperature control is amazing.
This is my first loaf made with my proof box:
They're currently cooling, and I CANNOT WAIT to cut into them.
For those who are interested, here's the recipe and my method:
360g Water (105-115F)
35g Nonfat Dry Milk Powder
30g Sugar
15g Salt
15g Dry Active Yeast
720g Bread Flour
30g Butter, unsalted, softened
2 eggs
Egg wash
- Combined the water, milk powder, sugar, salt, yeast and 360g of flour into the mixer and mixed until incorporated. Added the butter and eggs.
- Stirred in the remaining flour 60 grams at a time and kneaded about 8 minutes.
- Bulk fermented with humidity for about 70 minutes at 85F.
- Shaped into loaves and proofed at 85F for about 20 minutes or so. (it proofed quite quickly!)
- Applied the wash and scored down the middle.
- Baked at 375F for about 35 minutes.
Once I'm able to cut into the loaves, I'll see if I can't update with a picture of the crumb.
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Congratulations on your new proofer! Your loaf looks great, can't wait to see the crumb :)
It's official... this is by far the best loaf of bread I've made to date -- it's amazing how the right proofing environment can make such a huge difference in the consistency and quality of what you make.
The crumb is consistent and even and*so* soft and tender. My 5 and 8 year old girls measured all of the ingredients and help me mix up the dough -- they'll be using this tomorrow for their sandwiches... and they can tell the kids that they made it. :)
It's great that you could get your girls in on the project. I trust you are teaching them baker's math from the get go. :-)
David
One's just learning to do subtration, the other is starting in on division... soon. :)
In the meantime, I'll get them comfortable with metric weights, scaling ingredients and mixing methods before I delve into the baker's percentage and converting recipe yields, lol!
Nice loaves, Wynder! I'm a total bread newbie still struggling with sourdough ww, but the B&T proofer is a great investment and mine has been very helpful in my 60F kitchen.