Today Sunday Dec 4th, 2022 I made home made bread a second time, with a variation on the recipe as follows. Its only OK & this to document what happened!
Bread Late 2022 #2
Tools : one large bowl, one small bowl, a fork, hands, hand soap & running water to wash hands
Dry Ingredients
3 cups unbleached organic flower
1 tsp iodized sea salt
1.5 tsp Freeze Dried Instant Yeast
1/2 tsp cane sugar
3/4 tsp from main flour load
Wet Ingredients
1/4 tsp honey
1 egg
1 cup water heated to 99 F
How to Make / Procedure
In the small bowl, combine dry yeast, sugar, honey & flour & warm water, then mix with the fork to make a yeast starter. I then hand vibration table style rock the bowl gently to swirl the mix continually for 5 minutes to get it going! Leave this small bowl with the yeast starter going for 10-20 minutes until it starts bubbling, indicative of the yeast eating the sugars & releasing CO2 gas & ethanol.
In the large bowl combine the flour & salt, then using your form make a depression in the flour so the wet mix can combine more evenly, combining everything together into a dough mass.
Crack the egg into the center of the flour salt mix depression in the large bowl, then using the form, slowly poor the yeast starter from the small bowl into the egg & combine the flour & wet ingredients.
Once the wet & dry ingredients have combined, knead the dough for 10 minutes, forming it into a ball, to leave in the bowl. Cover the bowl with a wet cloth & place it in a warm area, near 80 F ideal, cooler takes longer, too hot will make it go super fast. The dough will double in size & rise as the yeast eat starches & sugars from the flour & honey & sugar & make CO2 pass that gets trapped in the dough, causing it to puff up. Beat the dough down & let it rise again.
I preheat the oven to 325 F today, with the enabled cast iron Dutch oven & lid inside to preheat. I cut & placed a circular section of parchment paper to keep the bottom from burning the bread. I am not sure about this & will just flour the Dutch oven next time. I am going to keep trying different methods to get what I am looking for. I cooked this one for 20 minutes and then removed the lid & turned the temp up to 500F to brown for 15 more & it was not entirely done all the way & a little doughy inside. The bread grainy too. I want stretchy delicious bread with an airy core & nice dark crust & will be doing research on google to refine my methods
I was ok, or good, not tasty or great!
#3 was much better : here is how I did it :) I was very ill while perfecting this break baking, so it was hard & slow going! The cool thing that waiting for the dough to rise gave me time to rest.
1.5 cups flour scooped tight flour (2 cups sifted)
1 tsp salt
1 tsp yeast
2 tsp sugar
1/2 tsp honey
2.3 cup water at 100 F
In the small bowl, mix yeast, sugar, honey & water & mix it up to get it going
Let the yeast starer start bubbling as the yeast convert sugars to CO2, about 10 min at 80 F
In the large bowl add salt to the flour & make a depression in the middle
When the yeast starter foaming & bubbling, add it to the depression in the flour salt
Throughly incorporate the wet & dry ingredients into a mass of dough
I start by mixing with a butter knife & then using freshly washed & dried & floured hands, mix it by hand & knead it in the larger bowl for 10 min
Make a dough ball in the bowl, then cover it & let it rise for a hour
After 1 hours, the dough will have risen, punch out the gas bubbles.
Transfer the dough ball to a piece of parchment paper to help load it into the hot dutch oven
Invert the bowl over the dough ball on parchment paper & let it rise for 2 hours
While the dough is rising on the parchment paper, place the dutch oven with lid into the oven
Pre-heat the dutch oven to 250 F
Using heat resistant gloves, take the hot dutch oven out & set it on a protective trivet, remove lid
Carefully load the risen dough ball on the parchment paper into the hot dutch oven, restore the lid
Placed the lid covered dutch oven with the dough on parchment paper into the oven
Increase the oven temperature to 460 F
Set a timer for 27 minutes
With a heat protective glove, At 24 minutes remove the lid
Let the bread brown for another 10 or so minutes to the desired color
When the bread the right shade of brown, turn the oven power off
With heat protective gloves, remove the dutch oven to a trivet
Allow the assembly to cool for 10 min
Using a spatula or similar, lift the now 250F hot loaf onto a wire rack for cooling
After another 20 minutes of cooling it's ready to cut & enjoy!
This was the best so far! It had a better internal cell structure, better flavor, better all around!
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