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the easy part of making bread

#breadwithme part 4

(see below for previous parts)

the past 3ish hours have been pretty hands off. I've been doing chores around the house and knitting. Every 30 minutes or whenever I have a neat break in my tasks, I go and see how the bread is doing.

When I see that the dough has spread, it is time to do a stretch and fold. Seeing the spread means that the gluten strands have relaxed and by doing the stretch and fold, you're further stretching the gluten and strengthening it.

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It's hard to see in a photo. the dough has spread out. With the stretch and folds, I do them about 3 times. During the last set, it felt like it needed a bit more so I'm planning to do a 4th set before I leave it for the rest of fermentation.

I also noticed that the dough temp has dropped to 71F which is colder than I like so I popped it into the toaster oven. Ours has a nice proof feature that holds the temp at 80F. Since it's covered and in a glass bowl, it should bring the temp up slightly.

This latter part of bread making is a lot of wait and see and adjust. It's hard to put into words, but if you guys have any questions, I'll be happy to answer them!

#breadstr

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karo 1y ago

I took a nap while making bread

#breadwithme part 5

(part 4 quoted below and you can breadcrumb back to previous parts also)

I went off for a nap after making dinner because I was sooo tired. Being pregnant takes so much energy out. I haven't been sleeping well either because baby gets the wiggles at night (and I get heartburn ugh)

my stopwatch timer says 7 hr 45 mins now. My dough temp was 74F-ish when I measured last. Based on my experience, the dough needs about 8-10 hours of total fermentation.

This time, I added butter which is a variable so I'm not relying on only timing. Here's how we're looking right now...

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It has gotten poofier and I would consider this a little less than doubled. Getting close. I can shape it now and have a decent loaf but I want to push it a little bit more. The dough temp has dropped a bit to 73F. I think another hour at a slightly warmer temp 74-75 will be just about right. That determination is mostly a guess, but also intuition. Let's hope I'm right.

I'm sticking it back in the proofer for another hour or so.

#breadstr

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karo 1y ago

avevshaping up in the last stretch!

#breadwithme part 6

(part 5 and before quoted below)

About 1hr 15 later, the stopwatch now reads 8 hr. 52m. I checked on the dough and it looks a little bigger and has more of a dome which is a good sign. If I had seen it cave or become flatter on the top, it would have meant that I went too long and/or too warm on the fermentation and that the bread was on its way to being overproved.

I gather my tools for shaping the bread. bench flour, rice flour, banneton with cloth towel and my metal bench scraper. I like shaping on my thick cutting board. the wood provides some friction for shaping.

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As I did this, I realized that I cant take photos and do it at the same time. The motions flow into one another and stopping in between to take pictures is awkward. I'll do my best to describe.

First, flour the surface. I used to flour too little so now I err on the side of more. I have about two pinches of flour on the board here. Next, I wet my hands and release the dough from the bowl. from here, it is important to pay attention to what is the outside (crust) versus inside of the dough. The shaping from here on out is to build tension on the outside of the bread.

When I take the dough out of the bowl, the top of the dough is now down on the flour and board. in the photo, the underside of the dough that was in the bowl is facing up at me.

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From here, with my two damp hands, I fold the dough onto itself by grabbing the edge and bringing it to the center of the dough. Top edge to center, left edge to center, right edge to center, etc. Sometimes it's six moves, sometimes it's more. My aim is to encase the wet, unfloured top side inside. Then I use my bench scraper and flip the whole thing.

Next moves are all about building tension on the surface. the method I opt for is to cup the dough with my two hands at the side farther away from me and pull towards me. The front side tucks under as it's dragged against the board and I tuck under using my hands. Then I give the whole thing a quarter turn using my bench scraper and repeat a few times until I'm satisfied.

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Then I cover with a cloth and let the dough rest for 30 minutes or so. In this case, however long it takes for me to write this note and knit a few rows.

#breadstr

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