Back after a ten year break
There is an old saying that a lazy engineer is the best engineer, as they will always find the quickest, easiest and least wasteful way of doing anything.
so with the cost of everything going through the roof I decided to plan a way to bake a few times a week with no waste. No fancy stuff had to be simple as time is precious.
I don’t throw away starter I don’t do complex builds. I build the starter over a few days from a very small amount and use that for baking when it’s at the right size.
My recipe calls for 150g of starter. So I start the build with
Day 1
10g starter
10g plaid flour
10g water
Day 2 morning
30g starter
75g plain flour
75g water
Day 3 morning
I pour 150g of starter into the mixer bowl
followed by 300g water. Swill this around.
550g of good quality flour I mix this up either full white, or part wholemeal.
11g salt.
mix in stand mixer for ten minutes till smooth.
slightly oil glass storage container mark level
with a pen.
I let the dough rise approx 30% takes approx 3 hours, after this shape and put straight into bread proving basket with shower cap on then into fridge for overnight proving
Bake day
I bake around 8am
cast iron casserole pot in the oven at 235 deg c for 45 mins
Dough out of fridge, tip onto a baking sheet score, drop into casserole dish, I add some ice under baking sheet. Lid on back in oven for 20 mins
After 20 mins remove lid and bake reduce temp
to 220 deg c cook for a further 25mins
Start over with 10g of starter and so on.
Comments
Welcome back, I wasn’t around TFL when you were last here but have been baking for about 3 years now. Good looking loaf, it doesn’t look like you’ve taken a decade long break at all.
Benny
Thanks Benny, It's been a while and nice to be back
I'm also Gary and a lazy mostly retired engineer.
That is a great looking loaf and a simple process.
gb
There aren’t many of us left out there Gary, especially spelt the correct way 😊
Been baking the same loaf playing about with the numbers for a while. I always struggled to work with really wet dough. So very happy with the outcome
I've been around long enough to remember you but I think your TFL "name" was a little different.
Welcome back! Still a nice place to hang out.
I have tried finding my old account and my email that I used never brought it up. So back all brand new lol.
I have tried finding my old account and my email that I used never brought it up. So back all brand new lol.
Your 10-year hiatus certainly didn't diminish your skill level. That's a very fine looking loaf!
My hiatus was a little longer (30+ years) before taking up bread baking again and I can only aspire to achieve loaves that are that good looking.
I'm a lazy, but now retired, manufacturing chemist, so I like your approach.
Thanks, it’s strange how it came back really, I do think having less Stress and more time definitely helps.
Hey Gary…. Another engineer here and welcome back! Doesn’t look like you’ve missed a beat. Love the crumb and the straight forward approach to the bake. I’m with you on the high hydration as well. Mine are usually on the low end of the range.
Look forward to seeing more of your bakes!
that I am Gary as well, and yes I'm an Engineer. Not retired yet though....frowning....
I always struggle to get a good oven spring, your bread looks wonderful!
Perhaps I will give this recipe a go. Did you mention that you added steam while the bread was in the cast iron pan with lid on?
Maybe the lack of steam is my problem.
I was just looking at my notes from years back, and I always struggled with consistent over spring. Having gone over what I do now, the only difference is letting it bulk prove in a glass tub so I can watch it rise and never let it go past 30% increase. I believe this is the key part. Also the ice under the baking sheet to create steam allows it to grow longer.
good luck hope it goes well on your next bake
thank you for the suggestions I will give them a try for my next bake.
Perhaps I will report back, again thank you.
Gary
It looks like you use a large percentage of starter in this recipe, does that have anything to do with baking it in a airfryer? also what do you mean by "aired" water?
I too didn't like the energy wasted by preheating my oven for a long time - I put my bread in a cold le Creuset (it's old so only used for bread) and start in a cold oven. I don't see very much difference with using a super hot pot, and it spares me from burns. I don't bother with ice cubes either. Thanks.