Originally Posted by
gfunkdave
Hah, yes, I'm an engineer by training. Ordinarily when I cook I do it all by feel and taste, but it's been drummed into my head by my mother the baker that baking is a chemistry experiment where nothing can be left to chance, and all must be exact.
You've mentioned the feel of how the flour, water, and yeast interact several times. What are the general principles I should know in starting out? I understand from what you've said that more water in the dough results in a crisper crust. What else?
BTW - the bread tonight will go with the boeuf bourgignon that will shortly start simmering on the stove.
Thanks!
I knew you were. I spent so much of my life as a salesman being protected by people like you who knew what you were doing .......
The issue is bread isn't a machine or a programme. It's more living. So once you have the basic starting set of instructions and you master them it's time to adjust etc ...
I wish you hadn't asked ..... but some brain dumpy stuff.
1. The wetter the dough the more difficult it will be to handle but the better the bread will be. Mixing for longer compensates to a degree because you develop gluten and high gluten is easier to handle. This however can make more of a sponge cake texture so under handling after the first rise helps.
2. Steam in the oven creates crisp crust. But too long creates a dumpling.
3. The heavier and denser the flour the more water.
4. The lower the temperature the longer the rise and prove the better the flavour hence sourdough or poolish. Tonight for example I'm using a dough that has been sleepy in the fridge for a couple of weeks.
5. Oil or fats increases life and often produces softness but removes crispiness. That is why the French often buy bread twice a day but don't add fats. A baguette bought in the morning isn't good for the evening. If you have been to Paris for example a lot of people think of it as a city. In fact it is hundreds of villages all with a local baker, butcher etc. The reason why is the "daily bread" but baked all day even if it is only a rebake.
6. Start with really simple bread. Plain flour, poolish, water, yeast and time. Then once you are doing it naturally substitute some of the plain four with wholemeal and rye and increase the water.
Develop affinity rather than prescriptions. Some ramblings. But please ask away. I'm desperate for you to produce a few loaves and then say you understand how you did it.