For my first loaf, I followed the lesson pretty much word for word. My time / temperature log in case anyone wants to compare:
Step |
Temp (F)
|
Time
|
Fold 1 | 81 | 1:15 PM |
Fold 2 | 80 | 1:20 PM |
Fold 3 | 79 | 1:25 PM |
End of bulk | 80 | 2:17 PM |
End of pre-shape | 76 | 2:57 PM |
Start of baking | 79 | 4:21 PM |
End of baking | 205 | 5:01 PM |
My folds in general were fairly ugly, as in quite squarish and not very round. I guess this will only get better with more practice. Pre-shaping was alright, slightly difficult to do on a bamboo chopping board (ahem this is definitely not an excuse to buy a marble slab, oh wait my parents already did! I'd also very much appreciate having a plastic and metal bench scrapper).
Before and after baking:
I was overly scared of over proofing my bread, but I think the final density implies that I should've let it proof for maybe 5 to 10 minutes more? I'll have a better idea tomorrow once I'm slicing a completely cooled loaf, got my jagged edges since I was impatient :(
Butter'd up and spread with some cardamon raspberry (chia) jam:
Next steps are to practice this some more and find a longer fermented bread so I don't use an obscene amount of yeast. My jar says to use within 6 month, and I finally see how that's achievable by baking like this.
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