Fast 1 min edit yeast bread in dutch oven 500F for 20 min

 

https://youtu.be/pl8GmKYfkQ8

Making bread yourself healthier because you can control the amount you make, the ingredients, the process, & without strange ingredients your body can digest & assimilate the bread more easily

Flour, water, salt, sugars, yeast, mix, rise, cover, knead, rise, cover, knead, rice cover, bake = bread :) 

30 second edit video on my YouTube channel :)  https://youtu.be/MvygyEYxCo8

Even within this simple ingredients range you can use different flours, different waters, different salts, different sugars & different yeasts. Even yogurt with live active cultures can be used as the leavening agent instead of yeast to ferment the sugars to rise the dough. Even the temperature of the dough or wet starter mix affects the yeast attenuation, which greatly alters the resulting bread flavors. Yeast break down starches in the flour to make ethanol & carbon dioxide bubbles that acidify the water in the dough while also causing the dough to rise.

Rising the dough, the kneading it again, then rising again, repeat, each cycle of rise & kneading builds body by causing the proteins in the bread to form networks, think of it like demascus steel with many layers. This is why I use the 12x air stretch & fold onto itself, then rotate & repeat method of kneading known since antiquity for making traditional French boule bread like you see in the post images. These are based on my 100 gram or 3/4 cup flour with 1/3 cup water or about 55 grams of water. Sugar, honey, molasses, these are to feed the yeast for the rise. 

If you start a wet mix with 1/3 of the flour early like 2am right now as I am updating this post, then you can use less yeast as the starter if its going to have many hours to react so the yeast can propagate slower at lower temperatures. If you use a warmer zone the yeast will go crazy and this can raise the bread into the wet towel covering your bowl. At 60 F the yeast eat the sugars very slowly, but 77 F they go fast & around 104 F they are going full speed. If there are any residual sugars left unfermented in the dough they will leave a complex sweetness in the bread. 

The main reason you're adding sugars to feed the yeast so they can make flavors, ethanol & co2 that improve the bread taste, texture, flavor & aroma. I usually mix sugar, honey & molasses in small amounts with the flour & salt & warm water before adding the yeast, pitching the yeast, and start out with a very wet batter using 1/3 of the flour at first, allowing this initial mix to react as a bioreactor covered with a damp towel for hours. 

Later in the day I add in more flour until a drier dough ball forms. I leave that dough ball to rise at least 2 and usually 3 times as more rising produced more flavors. After a rising the dough you can sprinkle it with  a small dusting of salt to improve the flavor or I also make an olive oil variant where I coat the dough with olive oil & then air fold (stretch, fold onto itself, rotate, repeat) to integrate the olive oil into the dough, then sprinkle with salt & let this one slow rise for more than 1 hour as the olive oil slows down the rising. 

I bake inside a ceramic coated steel dutch oven & lid unit inside a standard stove electric oven at 450-500F for 18-35 min depending on batch size, with the 3/4 cup flour 1/3cup water pilot batch cooking really well with 20 min at 480 F as long as the dutch oven been held at 480 for at least 20 min. I have noticed that it takes the oven around 20 min to go from room temperature to 480 F, but the inside of the dutch oven inside the oven does not reach temperature equilibrium until around 20 minutes later. 

This means our 7 kw oven has to operate for about 40 min or takes around 2/3 of 7kWh of electricity to bake one of these little yeast risen dutch oven steam baked boule loaves. Our local electrical utility company sells us electricity for $0.16USD2023 / kWh so that costs $0.11 or 11 cents in electrical energy. I would round up and suggest that it's $25 cents of electricity given all the warm watch washing & cleaning required to reset everything hygienically. 

Labor costs are the love part as they would make this little loaf the most expensive bread I have ever eaten if I paid myself my hourly work rate pay for the time I invest in making bread. But making bread DIY at home has a deep spiritual significance to me as a Christian since Christ Jesus broke bread with his disciples saying "take this in memory of me, this is my body that will be sacrificed for your sake" as an analogy for his crucifixion under orders of Ponchos Pilot who was being peer pressure by Jewish leadership & political powers of the day, Pharisees & Sadducees respectively, more or less, & please excuse my lack of detailed historical precision in the description. 

This incredibly has political significant today as there are active anti-christian political movements in Israel to ban or outlaw or prohibit Christian worship, Christian Church & to deport Christians from Israel. I had previously been studying Hebrew via DuoLingo on my phone and planned on visiting Israel & possibly living their abroad for a few years with Meg, but upon learning about the broad secularism & anti-christianity movement in Israel, have decided to start studying Russian & Chinese.

There are thousands of variation on bread & it's one of the oldest food stuffs. We are talking about the start of human civilization with the agricultural development of cereal grain crops like wheat & barley, which have huge implication & economic significant worldwide today despite being ancient in origin when bread was first developed by early human peoples. 

Bread ancient, just as beer & wine are thousand of years old too & similarly have deep historical significance to human civilization then & now especially given the market capitalization of big alcohol & government taxes generated though alcohol sales. I think of beer as liquid bread because of the malted barely extract used in the wort making that ends up as dissolved starch & sugars or carbs in the finished beer after hops are boiled in to add the preserving essential oils & psychoactive sedative compounds that hops add, which makes IPA a more relaxing kind of beer to drink with that piney resiny flavor that reminds me of dish soap smell or dried cannabis flour smells, probably because of similar terpenes in hops & marijuana.