Bread - What are you baking today…..
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@Tago-Mago you don’t expect me to waste my cat herding focus on something like the science, art, and enjoyment of baking breads. Of course it’s store bought…
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Here is a fairly local mill that produces some different flours and I was wondering if you could give me some input on what you would try.https://arvaflourmills.com/pages/our-flours
The two in particular that I'm looking at are:
- Daisy Unbleached Hard Flour
- Area White Spelt Flour
Love to hear your thoughts if you have a minute or two.
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@goosehd, this is an incredibly easy choice
Get both, and if you can, buy it in a larger bag of daisy and a smaller bag of the spelt.
Then use something like a ~90/10 or even 70/30 ratio of the two flours. Spelt is among my favorites to blend in.
Also know that you can buy whole grains of spelt, sometimes called farro, and mill it yourself. It will keep much longer this way. In either case for spelt, be sure to store it in a tightly wrapped bag, double protected, and in the freezer to make sure it keeps longer. Count on a year of good life for the spelt flour and maybe as much as 2-3 for the whole grains.edit: Also, their Emmer flour sounds amazing! That one might actually be top of my list. Then again, I'm still working through a 50lb bag of KA Sir Lancelot so my need of more AP or a base flour is fairly limited.
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Answers on a postcard as soon as possible please (I'm trying again today). I tried starting with a 25-minute autolyse (almost per @pechelman , but I did not read how long to do it for until after I had mixed the other ingredients
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I followed the King Arthur recipe to the letter with fold times (total 4 folds) every 20 minutes, and rest for 80 minutes. The last two folds and rest were done in a warm environment (oven light turned on) and 80 minute rest was in the warming drawer.
Proof for two hours on the parchment paper and slid onto the stone when ready.
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Thanks @neph93, it tastes better the day after too
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@goosehd said in Bread - What are you baking today…..:
Bake Temp: 475f
Pizza Stone
15 minutes on the pizza stone
12 minutes on the upper oven rackTotal cook: 27 minutes @475
While this will yield solid results, most other techniques suggest a hotter oven to start for the first 10, with loads of steam, and then dropping for the last 15ish mins until done. My go to was 500F on a baking steel for 10 min with a hotel tray full of lava rocks on the side with boiling water poured on before closing the oven door followed by 15m@450f and removing the hotel tray of rocks. Then also leave the bread in the oven for two minutes after it was done with the heat off, bread on a higher empty rack, and the door cracked open to generate a strong connection to really dry off and crisp up the outside. This also reduces the cracking you might hear when removing it straight away.
Though if you've never tried baking using the cold oven method it's worth a try. Basically don't preheat anything, place dough into a covered cold Dutch oven, place into a cold oven, and then bake at 500F for 50 mins. Remove lid, inspect, and bake uncovered till your desired color. I still do the last step as above with removing the Dutch oven, placing loaf on a high rack in the turned off oven, and leave the door cracked for 2ish mins.
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Start of the 2 hour rest (I hope the lazy fucker does a bit more than rest). I'm not over the moon, but a significant improvement over the last
disasterlearning experience.
"OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011
