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final shape and into the fridge for overnight fermentation

#breadwithme part 7

(all other parts leading up to this quoted below)

After resting, the dough has flattened and spread out.

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I probably could have left it to rest even more but I wanna go to sleep. There have been times when I completely forgot I was making bread but continued on when I remembered again. As long as I'm within the window of optimal fermentation then I can be a little loosey goosey on timing.

I repeat the moves I did for the first shape starting with flipping the dough so the crust/outside is against the board.

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I pull in the edges to the center and make a neat package again. Then I flip it over and build more tension on the surface with the cup and roll.

to finish off, I sprinkle some rice flour on the surface and then put it in the basket upside down. rice flour is crucial because it's created a dry barrier between the towel and the dough. when usual flour is used any moisture will caused gluten to form sticking the dough to the surface of the towel.

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The last step is to cover it up with the excess towel and then place the whole thing in a plastic bag to put in the fridge. the plastic bag keeps the moisture inside and prevents the dough from drying out in the fridge.

Tomorrow, we bake!

#breadstr

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karo 1y ago

good morning! it's time to bake 🍞

#breadwithme part 8

(part 7 and before quoted below)

Start the day by warming up the oven to 450F with the top and bottom of the Lodge combo cooker inside. We have a convection oven that is pretty accurate. Using an oven thermometer to check the actual temp of the oven is crucial.

After it's heated, I let it go for a few minutes longer to make sure the pan gets to temp also. In the meantime, breakfast! Today I'm having a cup of hot tea and a slice of toast with peanut butter. Good thing I'm making this loaf cuz we're down to the last slice.

I take the loaf out of the fridge and give it a poke to check fermentation. If the poke comes back and fills to about half gently, then the loaf is well proved and ready to bake.

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I take the hot cast irons out and plop the dough seam side down on the pan. I give it a quick slice down the middle to score it and throw an ice cube in to generate some additional steam and cover it back up quickly.

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back into the oven it goes! I set the timer for 20 minutes. we're almost there!

-time passes-

I guess I'm a slow eater and writer because the oven timer just went off. This part is easy, I take the top off the combo cooker and stick it back in there for another 18 minutes to brown the crust. right now the bread is shiny and pale which tells me the crust has gelatinized and we're on our way to a crusty bread 🤤

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Bread will be done soon!#breadstr

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Discussion

Enki 1y ago

Finishing off my sourdough this morning as well. 🫡

karo 1y ago

woohoo! breakfast #breadstr buds 👋

karo 1y ago

this bread: I heard you like butter

#breadwithme part 9

(see part 8 and the journey we took to get here quoted below)

the smell is so buttery. the crust looks so crisp. my thoughts on this loaf under the photo.

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this loaf was my first loaf with butter as the fat. I wanted to experiment with adding fat to my daily loaf because the previous loaf I added lard and it made the bread so much softer and pleasant to eat. Closer to what I want out daily bread to taste and feel like. I don't stock lard in our household pantry though so we only have it when we cook bacon. We do stock lots of butter for cooking and baking though!

The first observation I made this morning was when I was transferring the dough to the cast iron to score and bake. The loaf felt stiff and dense. My first instinct was "crap, the proof isn't right" but then my brain kicked in and I realized that it's the cold butter which solidifies in the cold temp of the fridge. It made the dough very easy to score so that was a plus.

As the dough came out of the oven, I noticed the crust is not as blistery (thin, crusty bubbling) as my no-fat loaves. The crust is much smoother throughout. This is a result of the butter content, I think. I didn't notice the lack of blistering as much in the lard loaf. My bets are on the butter having more water content compared to lard so it generated more steam as it baked. Perhaps I should try ghee sometime 🤔 (ghee is pure butter fat, no water, no milk solids)

While this may seem like the end of the two day breadwithme journey, I'm not done yet! This loaf needs to cool before I cut it and taste it. I usually leave it to cool all day and eat it with dinner. Another part will be upcoming later tonight!

#breadstr

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