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