woman’s blog – STARCHDATE 110826.2
10:00 AM
After decades of delay, the preparation of the first loaf is underway.
The mission will be to serve bread at dinner tonight prepared entirely from scratch.
2:00 PM
The recipe has been chosen and the ingredients have been acquired.
We are making the Classic Italian Loaf from America’s Test Kitchen Bread Illustrated.
Timing will be tight.
We need to assemble, allow it to double, shape and allow it to grow by half again.
Then we bake for 25 minutes.
Wait. The recipe says the loaf needs to cool for 3 hours after baking.
What? I thought folks ate warm bread from the oven…
2:10 PM
We have encountered our first major impasse.
In my haste, I purchased Dry Active Yeast, NOT Instant or Fast Acting Yeast as the recipe demands.
I need a substitution and I need it fast.
A quick google search…really a scroll to find America’s Test Kitchen’s site instead because the frankenstein ai overview that was stolen from several sources was so convoluted and definitely not what ATK plainly recommends in their well thought out and TESTED post… but I am getting off topic…
I see that ATK tells me all is not lost, I can just increase my yeast by 25%.
A reluctant math equation later and I settle on increasing my yeast to 2 teaspoons.
2:12 PM
Dry ingredients are loaded into the stand mixer with dough hook.
Cool… I have always wanted to use that attachment to my mixer that has sat in a drawer for a decade.
Wet ingredients are being added as a I scrape down the bowl as instructed.
2:14 PM
Mixing will continue for 8 minutes on medium.
Resisting the urge to stop it before the 8 minute mark. It looks fully formed to me.
2:22 PM
Dough is now formed and dumped out on floured surface.
Must knead for 30 seconds.
Sings one 30 second round of “Happy Birthday” to get timing just right… it is my loaf’s birthday after all.
Into an oiled bowl.
Cover.
Set on stove and wait 30 minutes to 1 hour for my little dough baby to double.
3:00 PM
Checking in. She is growing for sure but not quite doubled.
3:30 PM
She’s ready!
Punch out the gas (sorry dough baby) and turn out onto a floured surface.
Make a square… ok….
Fold in sides, more sides and roll.
Now we roll and stretch into the loaf… I am getting the hang of this!
Wait… now I am to prepare my Pizza Peel and Oven Stone.
I thought I was making bread, not pizza.
Well two problems.
I literally donated my pizza peel last week!
And, I do not have an oven stone.
Time to improvise.
Parchment on a cutting board for my newly formed loaf and I will preheat a cookie sheet.
3:35 PM
She’s on the board and loosely covered to retain moisture.
Now we wait for her to grow by half and preheat the oven to 450.
Sheesh that seems high.
4:00 PM
Mikey inquires as to why the oven is on and at such a high temperature.
I assure him I have all systems under control and bread is underway.
4:05 PM:
I check my bread and she is absolutely perfect! Hooray!
I cut the top of my bread awkwardly with scissors because my knife was too dull.
Then I search the house for a spray bottle to spritz the top of my bread with water.
I swear between the kitchen, garden and bathroom I have 893 water bottles but can never find one when I need one.
Bottled acquired.
spritz. spritz.
And, I watched my very first loaf go off to bake.
4:17 PM
I turn my loaf as instructed and cheer with joy at how well she is baking up.
4:29 PM
She’s golden brown and done!!
I carefully try to move her to a cooling rack and the parchment rips and I almost dump her in the floor.
Sigh. I need a better method.
6:30 PM
Dinner is ready and while it has not been 3 hours, the bread is completely cool to the touch.
Mikey does the honors and slices her up.
The Results
Everyone comments on how soft and dense the bread is.
I enjoy it.
It has a great flavor and the inside texture is perfect. I have had better crust but not bad at all for my first try.
I tell Mikey I think it will make an incredible French Toast.
And I have a few changes I want to try with tomorrow’s loaf.
- I want to try the recipe with Instant Yeast and see if that makes a difference.
- I want to add more moisture to the oven to see if that helps with the crust texture.
All in all I am really, really happy.
And, I am really surprise at how the simple act of making bread impacted the rest of my day...
Leave a Reply