Bread Baking Results - 2018
Listed below are the breads that I baked during the seventh year of my bread baking journey.
1/21/2018 Loaves #174 & #175
Saturday White Bread
Once again in need of some bread, I went with Ken Forkish’s Saturday White Bread. Quick & easy!
2/7/2018 Loaves #176 & #177
Saturday 75% Whole Wheat Bread
I have intended to bake some whole wheat bread for some time now, so decided to use the recipe and procedure used by Ken Forkish. The recipe and procedure was very similar to how Ken bakes his Saturday White Bread, with the ingredient differences being:
- the flour (75% whole wheat)
- a little more water, since whole wheat flour is more absorbent than all-white flour
- a little less yeast, since whole wheats flour encourages more active fermentation
- a little more salt, to enhance flavor
The only procedural difference was an additional ‘fold’ during the bulk rise.
The results were somewhat surprising to me:
(1) I didn’t expect to achieve as much ‘oven spring’ as I received
(2) the taste was really good
Teagan, who seems to enjoy the all-white flour breads that I bake, even liked the whole wheat version.
We agreed to try this particular bread again ion the future!
- the flour (75% whole wheat)
- a little more water, since whole wheat flour is more absorbent than all-white flour
- a little less yeast, since whole wheats flour encourages more active fermentation
- a little more salt, to enhance flavor
The only procedural difference was an additional ‘fold’ during the bulk rise.
The results were somewhat surprising to me:
(1) I didn’t expect to achieve as much ‘oven spring’ as I received
(2) the taste was really good
Teagan, who seems to enjoy the all-white flour breads that I bake, even liked the whole wheat version.
We agreed to try this particular bread again ion the future!
2/8/2018 Loaves #178 & #179
Tartine Country Bread
The day after baking some Whole Wheat bread, I decided to go bake to an old favorite recipe & procedure for a bread I had not baked in a very long time - Tartine Country bread. This was one of my original ‘go to’ breads, but it had been almost 2 years since I had baked it.
Since I had baked whole wheat bread the day prior, I had lots of bread on hand. As a result, I put one of these loaves in there freezer for later and gave the other to Mike, Chris, Teagan, and Owen Thursday afternoon. When I saw Teagan Friday afternoon, she shared with me that she had already had 5 pieces of the bread.
Since I had baked whole wheat bread the day prior, I had lots of bread on hand. As a result, I put one of these loaves in there freezer for later and gave the other to Mike, Chris, Teagan, and Owen Thursday afternoon. When I saw Teagan Friday afternoon, she shared with me that she had already had 5 pieces of the bread.
2/9/2018 Loaf #180
Filled Crisp Bread
It had been almost 3 years since I made a filled crisp bread, so I went with it while I had my sourdough starter ‘primed’ for use. Once again, I used a formula from Chad Robertson's "Tartine Book No. 3" described as a Kamut filled crisp bread. I didn't have any Kamut flour, so I substituted Semolina Flour in a different proportion. For the filling I used shaved carrots, thyme, and edible flowers. As was the case prior times in making crisp breads, I had trouble baking for the proper amount of time. I under-baked during ‘stage-1’ and then had trouble extracting the moisture during ‘stage-2’. As a result, I placed the crisp bread bake in the oven and baked again. Although I thought I had it about right, it turned out to be over-baked.
3/30/2018 Loaves #181 & #182
Saturday 75% Whole Wheat Bread
Since I had good luck with this particular bread in early February, I decided to try it again. I tried a new technique for getting the dough ball from the banneton to the dutch oven. Normally I try to tilt the banneton to get the dough to flop over into the dutch oven. Using this technique, I often find that it lands too close to one of the sides of the dutch oven & adversely affects the shape. So, this time, I tried a new method. I quickly flipped the banneton upside down & let the dough ball land on a floured cutting board. I then picked the dough ball up by cupping it on opposite sides and transferring it to the dutch oven. Unfortunately, the dough ball wasn’t firm enough to do this effectively. One of the two turned out ‘ok’, but I man-handled the second one. This resulted in the dough ball being more deflated upon final resting in the dutch oven, which in turn seriously impacted it’s ‘oven spring’.
We’re headed over to Betsy, Lucas, & Jasper’s house the day after tomorrow for brunch with Lucas’s father, Louis Gram. We’ll be taking the better looking of the two loaves to contribute to the meal.
We’re headed over to Betsy, Lucas, & Jasper’s house the day after tomorrow for brunch with Lucas’s father, Louis Gram. We’ll be taking the better looking of the two loaves to contribute to the meal.
6/5/2018 Loaves #183, #184, & #185
Emmanuel's Sourdough
It had been a long time since I baked bread using Emmanuel Hadjiandreou’s techniques, so I decided to go back to his ‘formula’. My general feeling had been that I tended to overproof breads using his technique. As a result, I paid particular attention to the proofing time and progress, and ended up feeling that it was almost ready after 2 hours 15 minutes, at which time I moved the dough to the refrigerator to encourage stabilization. By the time I actually baked the bread, the dough had not really expanded very much, but boy did it get a good shot of ‘oven spring’ once it started to bake. The appearance of the loaves was very nice; the texture of the bread was really good; and the taste was really good too.
6/12/2018 Loaves #186, #187, & #188
Emmanuel's Sourdough
Since I had good results baking bread using Emmanuel Hadjiandreou’s techniques the prior week, I stuck with his technique this week. Once again, I tried to make sure that the dough wasn’t overproofed. Although I didn’t get quite the same level of ‘oven spring’ that I saw the week before, it still popped up fairly well. The texture and taste were both very good.
The one difference I noted from the prior week was the darkness of the crust compared to the prior week. Both baked at the same temperature for roughly the same amount of time - I also tested the internal temperature both times and observed almost an identical internal temperature (207*F). The primary difference was the oven I used. During week-1, I was in PA using our electric oven and the crust turned out nice and dark. During week-2, I was in NY using our gas oven and the crust was much lighter in color. I don’t completely comprehend what caused this difference in color, other than the possibility of the oven I used. By the way, all loaves were roughly in the middle of the oven (i.e., the PA baking wasn’t really on a high oven shelf).
The one difference I noted from the prior week was the darkness of the crust compared to the prior week. Both baked at the same temperature for roughly the same amount of time - I also tested the internal temperature both times and observed almost an identical internal temperature (207*F). The primary difference was the oven I used. During week-1, I was in PA using our electric oven and the crust turned out nice and dark. During week-2, I was in NY using our gas oven and the crust was much lighter in color. I don’t completely comprehend what caused this difference in color, other than the possibility of the oven I used. By the way, all loaves were roughly in the middle of the oven (i.e., the PA baking wasn’t really on a high oven shelf).
7/27/2018 Loaves #189, #190, & #191
Overnight White Bread
I’ve decided that I’ll try (over an extended period) to bake many of the breads that Ken Forkish has described. I’ve previously baked 2 of his 4 ‘straight dough’ breads (Saturday White Bread & Saturday 75% Whole Wheat Bread). Moving on down the list, this time I went with his Overnight White Bread. Prep in the evening; brief shape & rise in the morning; and bake. Simple and ready to eat for lunch. It turned out good, even though I did bake it a little longer than I should have.
I baked 3 of these loaves in preparation for family arriving for our annual Smith Family Vacation.
I baked 3 of these loaves in preparation for family arriving for our annual Smith Family Vacation.
8/13/2018 Loaves #192, #193, & #194
Emmanuel's Sourdough
We went through several loaves of bread when Betsy/Jasper and Mike/Chris/Teagan/Owen were with us for the week. So, time to bake some more. Since I needed to get my sourdough starter out of the refrigerator and feed it, I decided to go with a sourdough bread. Back to Emmanuel’s Sourdough, which seems to always turn out decent. And, it didn’t disappoint - nice bread.
I placed 2-1/2 loaves in the freezer for later use and we cut into the other half loaf for dinner.
I placed 2-1/2 loaves in the freezer for later use and we cut into the other half loaf for dinner.
8/24/2018 Loaves #195 & #196
Saturday White Bread
We had company coming to the cottage for the weekend (Ron & Ann Kreidler; Mike & Deb Kauffman; Lee & Dee Stout) and we were preparing dinner for Friday night. I agreed to make some bread for the meal and I ended up baking Ken Forkish’s ‘Saturday White Bread’. It came out of the oven shortly after our friends arrived and we had it for dinner that night; again for breakfast the next 2 days; and for Sunday lunch. We consumed almost the entirety of both loaves.
11/15/2018 Loaves #197, #198, & #199
Emmanuel's Sourdough
Well, I haven’t baked any bread in over 2 months (balancing time between Keuka & State College; fall sports schedules kicked in; trips to Ocean City, Mike & Deb’s Bayhouse, & Atlanta; getting things ready for winter at Keuka; and taking care of loads of leaves at both Keuka & State College). Today was a perfect day for baking - cold outside with steady snow. As a result, I pulled things together & baked one of may favorites - Emmanuel’s Sourdough.
I made 3 loaves (although the photo only shows 2) - all turned out just fine.
I made 3 loaves (although the photo only shows 2) - all turned out just fine.
11/29/2018 Loaves #200 & #201
Saturday 75% Whole Wheat Bread
As whole wheat bread goes, this one is one that we really like. , I decided to try it again. Once again I had challenges getting the dough out of the banneton on into the dutch oven. I try to tilt the banneton to get the dough to flop over into the dutch oven. Using this technique, I often find that it lands too close to one of the sides of the dutch oven & adversely affects the shape. I thought I had it figured out this time, but once again the dough ball landed too close to the lower right side of the dutch oven. Next time, with protective gloves on, I should try to just invert the banneton; support the dough ball with both hands; position it over the center of the dutch oven; and gently (but carefully - that dutch oven is hot!!) lower it into the dutch oven.
We’re almost finished with a loaf of sourdough, so we’ll put one of these loaves in the cupboard for immediate use and the other in the freezer.
We’re almost finished with a loaf of sourdough, so we’ll put one of these loaves in the cupboard for immediate use and the other in the freezer.
12/21/2018 Loaves #202, #203, & #204
Emmanuel's Sourdough
Christmas is upon us and we’re having Ryan/Kara/Lillian/Elliot and Betsy/Lucas/Jasper at our house - given the company and holidays, Mike/Chris/Teagan/Owen will be over to our house quite a bit too. Having only a small amount of bread on hand, I figured I better get to baking. I made 3 loaves of Emmanuel’s Sourdough for the holidays. That should keep us in bread for a few days.