Back in the late 60’s and 70’s when I was a young woman and tackled the task of bread making, things were simplified. Find a recipe in a book, follow it, bake it, and enjoy the results of your labor. So when I decided to begin again my bread baking adventures in these winter years of my life, I began reading several books to refresh my memory on the whole process. Little did I realize how very different 40-50 years can make in the simple process of baking bread.
I was overwhelmed with new terminology that I either never knew when I was young or has come into popular use in the years since. Words like couche (French for couch or resting place), or baskets in which the dough can rest and ultimately take on the shape of the basket before being popped into the oven, pizza peel, brioche pans, panettone molds, dough scraper, poolish, oven spring, the crumb (inner portion of the loaf), crust (outer portion of the loaf) and a plethora of equipment like dough hooks, electric mixers, metal measuring cups, scales, oven thermometer, baking stone, loaf pans, bread knifes, cooling racks, silicone mats, measuring spoons and pastry brushes. And I am sure there are probably dozens more. All of this “new” knowledge for me made me glad that as a young woman I just blithely “made bread” without any special equipment and put homemade bread on the table for many years.
So today I purchased a few items at a restaurant supply store and with a trip to the grocery store I was ready to make my first batch of 21st century dough after a 40 year drought. I carefully checked the temperature of the water to make sure it wasn’t too hot for fear of killing the yeast. I measured my flour with dip, level pour precision. I carefully measured the salt and yeast. I followed the recipe for an artisan free-form Boule exactly (well almost!). Recipe used from Artisan Bread in Five Minutes a Day:
- 6 1/2 cups flour (4 1/2 cups King Arthur 100% Whole Grain Whole Wheat Flour and 2 cups of King Arthur Stone Ground White Whole Wheat Flour
- 2 pkgs of yeast,
- 1 1/2 Tablespoons Kosher Salt
- 3 cups of water, a quick mix and my dough was ready to begin brewing, growing…the yeast seeking, searching and gobbling up the sugar within the flour.
Two hours later, the dough has approximately doubled in size and there is a decisive yeast smell when I lift the lid. The recipe I am following tells me to refrigerator the dough overnight and whenever I am ready, to cut off a grapefruit size chunk to bake. It makes four one-pound loaves and I plan to continue the baking process manana. So now I wait….
Up late and putting my first loaf into the oven. Smells good, but when I removed it from the oven, it was heavy and definitely not my idea of success. I let it cool for about 15 minutes and sliced it for a taste. Very disappointed…flat taste, texture too dense which I attributed to the whole wheat flour.
Tomorrow I’ll try again!!
One of those hockey pucks? I remember one time when I was making whole wheat bread I had to add/double the yeast.
Regarding the flat taste- perhaps that is why in the past molasses was added to the bread mix.
I thought about adding extra yeast. Will try next time. Great idea on the molasses! Thanks
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