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CaliPoutine

"Artisan Bread in Five Minutes a Day" Zoe Francois (2008–2009)

561 posts in this topic

Thanks so much for that video.  I love to SEE something being done rather than reading the directions!  Also glad to see the placement of the baking stone in the oven as suggested is different than what is stated in the book.  I would have followed the book instructions to a T.  This bread is in my near future!

I baked my first loaf tonight. This recipe is nothing if not idiot proof.

I got mixed up & did the slashing thing at the beginning of the resting/raising period instead of just before it went into the oven, but I don't think it made much of a difference. I spilled about half the water trying to pour it into the pan on the bottom shelf then, like the aforementioned idiot, opened the door to add some more. The blast of steam just about melted my head. I was feeling a lot more like Lucy Ricardo than Julia Child.

The bread is wonderful. The crust is especially delicious. I am delighted & amazed. I can't wait until I get the book.

gallery_26288_3707_41902.jpg

gallery_26288_3707_39421.jpg

pat w.


I would live all my life in nonchalance and insouciance

Were it not for making a living, which is rather a nouciance.

-- Ogden Nash

http://bluestembooks.com/

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I make something like this. 70% hydration stays in the refrigerator for weeks. I combine yeast and sourdough starter. I bake it inside a terracotta pot 30min covered 10 uncovered. It's my daily bread.

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. . .

I spilled about half the water trying to pour it into the pan on the bottom shelf then, like the aforementioned idiot, opened the door to add some more.  The blast of steam just about melted my head.  I was feeling a lot more like Lucy Ricardo than Julia Child.

. . .

Try this next time. Instead of pouring water into the pan, toss in a good handful of ice cubes. I gave up on the water thing after a few incidents like yours. The ice cubes seem to work much better. I don't try for a second steaming as this initial one seems to give me a great crust.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Thanks so much for that video.  I love to SEE something being done rather than reading the directions!  Also glad to see the placement of the baking stone in the oven as suggested is different than what is stated in the book.  I would have followed the book instructions to a T.  This bread is in my near future!

I baked my first loaf tonight. This recipe is nothing if not idiot proof.

I got mixed up & did the slashing thing at the beginning of the resting/raising period instead of just before it went into the oven, but I don't think it made much of a difference. I spilled about half the water trying to pour it into the pan on the bottom shelf then, like the aforementioned idiot, opened the door to add some more. The blast of steam just about melted my head. I was feeling a lot more like Lucy Ricardo than Julia Child.

The bread is wonderful. The crust is especially delicious. I am delighted & amazed. I can't wait until I get the book.

gallery_26288_3707_41902.jpg

gallery_26288_3707_39421.jpg

pat w.

What a beautiful loaf. Bravo.

Jmahl


The Philip Mahl Community teaching kitchen is now open. Check it out. "Philip Mahl Memorial Kitchen" on Facebook. Website coming soon.

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Thanks so much for that video.  I love to SEE something being done rather than reading the directions!  Also glad to see the placement of the baking stone in the oven as suggested is different than what is stated in the book.  I would have followed the book instructions to a T.  This bread is in my near future!

I baked my first loaf tonight. This recipe is nothing if not idiot proof.

I got mixed up & did the slashing thing at the beginning of the resting/raising period instead of just before it went into the oven, but I don't think it made much of a difference. I spilled about half the water trying to pour it into the pan on the bottom shelf then, like the aforementioned idiot, opened the door to add some more. The blast of steam just about melted my head. I was feeling a lot more like Lucy Ricardo than Julia Child.

The bread is wonderful. The crust is especially delicious. I am delighted & amazed. I can't wait until I get the book.

gallery_26288_3707_41902.jpg

gallery_26288_3707_39421.jpg

pat w.

Gorgeous bread. Did you use all white flour?

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Thanks very much for the kind words.

Yes, it was all white flour. I had intended to use 1 cup of whole wheat, but completely forgot when I mixed up the dough. Next time it will go in.

Oh, the ice cube idea is brilliant. Thank you!

By the way, this makes great toast.

John, that sounds incredible. I wish you lived next door.

pat


I would live all my life in nonchalance and insouciance

Were it not for making a living, which is rather a nouciance.

-- Ogden Nash

http://bluestembooks.com/

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I don't slash and I use about 1/4th the yeast that the recipe uses.

gallery_23727_2765_47122.jpg

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...  I spilled about half the water trying to pour it into the pan on the bottom shelf then, like the aforementioned idiot, opened the door to add some more.  The blast of steam just about melted my head. ...

AND I'll bet you didn't **see** any steam in the oven, before you reopened the door...

This has do do with why Ice Cubes **appear** to be a good idea. But aren't.

You only *see* steam, when it *cools*. And condenses to a fog of water droplets.

With ice you have *lots* of cooling. Therefore some visible condensation to cold fog.

Many people (even unscientific bakers) think that the steam from a pan (or even a spray) disappears quickly and so "must" have been vented away somewhere.

Actually it just disappears because it has turned into *hot* (and so invisible) vapour.

And even when you don't see it, its there, and working hard for you.

A quick, simple experiment.

Boil a kettle hard.

Notice that, once its boiling furiously, the steam only becomes visible an inch or so outside the spout.

After its been cooled down by the air.

For bread baking, you want the hot, invisible stuff, just like in that first inch.

What you should be aiming for, is hitting the dough with *exactly* the blast that you experienced, when you reopened the oven door.

The damp air transfers heat much more quickly than the normal dry air you usually meet when you open the oven door.

As you can testify.

Fast initial heat transfer is what you are after for well-risen bread.

And some dampness. If you want it condensing anywhere, its on the dough... NOT around some really cold ice, chilling the oven.

The dough should be the coldest thing in the oven!

Pull out the bottom shelf a few inches, so you can more easily target the hot pan with the boiling water.

You don't need much, or for long.

And it doesn't need to be visible!

Don't go for the visible, but cold, fog from ice cubes.

The oven environment is supposed to be *hot*, isn't it?


"If you wish to make an apple pie from scratch ... you must first invent the universe." - Carl Sagan

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. . .

If you want it condensing anywhere, its on the dough... NOT around some really cold ice, chilling the oven.

The dough should be the coldest thing in the oven!

. . .

Don't go for the visible, but cold, fog from ice cubes.

The oven environment is supposed to be *hot*, isn't it?

Scientific or not - it works for me! The oven is extremely hot at this point and the ice "boils" almost instantly when it hits an already very hot surface. I get lovely "crackly" crusts this way.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Pull out the bottom shelf a few inches, so you can more easily target the hot pan with the boiling water.

You don't need much, or for long.

And it doesn't need to be visible!

Don't go for the visible, but cold, fog from ice cubes.

The oven environment is supposed to be *hot*, isn't it?

Thanks for this info. I started some of the 5 minute bread (my first batch) this morning. Do I understand you correctly that I should pour boiling water into the roasting pan on the lowest rack in my oven? Then bake the bread on a stone on a rack immediately above? How much water should I use?

I really must get this book - unfortunately, it is sold out at my local bookstores and out of stock at Amazon. :sad:

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...  Do I understand you correctly that I should pour boiling water into the roasting pan on the lowest rack in my oven?  Then bake the bread on a stone on a rack immediately above?  How much water should I use?

Boiling water into a hot pan is the best way I know of to get plenty of hot water vapour into the oven air, in a domestic electric oven.

About a cupful is all that's needed.

About 1/3 of the way through the bake, (so after its fully risen and 'set'), I remove the pan, whether or not it has boiled dry.

Opening the oven to take it out allows a lot of the moisture to escape -- the crust wants much lower humidity for the last half of the bake, so that's good too.


"If you wish to make an apple pie from scratch ... you must first invent the universe." - Carl Sagan

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...  Do I understand you correctly that I should pour boiling water into the roasting pan on the lowest rack in my oven?  Then bake the bread on a stone on a rack immediately above?  How much water should I use?

Boiling water into a hot pan is the best way I know of to get plenty of hot water vapour into the oven air, in a domestic electric oven.

About a cupful is all that's needed.

About 1/3 of the way through the bake, (so after its fully risen and 'set'), I remove the pan, whether or not it has boiled dry.

Opening the oven to take it out allows a lot of the moisture to escape -- the crust wants much lower humidity for the last half of the bake, so that's good too.

The loaf only needs steam for its first two minutes in the oven, or so says Harold McGee and Peter Reinhart. In my own experience, I've noticed that the crust gets chewy rather than crackly if left in too long. 12 minutes, assuming a 35-40 minute bake, has been too long in my experience.

Try to steam the bread for 2 minutes. I like to boil a pan of water in a stainless pan, put it into the oven (550 or higher) and leave it in there for 2 minutes. Then I take it out and reduce the heat to 450.

josh


josh

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The loaf only needs steam for its first two minutes in the oven, or so says Harold McGee and Peter Reinhart. ...

Really Josh?

I don't have McGee.

I don't know what he says about steam, but I'd hestitate to accept his contradiction of specialists.

Reinhart on page 92 of BBA, says that steam is valuable "only during the first half of the baking process".

Its possible that you may be confused by commercial oven practice with a steam lever -- giving a blast of steam on demand.

You will see various bits of advice about not using that lever to admit more fresh steam after the first couple of minutes of baking.

Hamelman says "The benefits of steam occur only during the first third or so of the baking cycle. If the baker neglects to inject steam at the time of bread loading, he or she cannot compensate by steaming the oven several minutes later. In order to ensure that the crust remains thin and crisp, it is important to finish the bake in a dry oven. For this reason, the oven should be vented or the doors notched partially open for the last portion of the bake." - (Page 27).

On page 192, Hamelman makes clear that these commercial ovens should have their vents opened (to release the damp air) "once the bread has begun to colour, usually after about 15 minutes of baking."

Dan Lepard on page 22 of The Handmade Loaf says "For the first 10 minutes of baking, the loaf needs to expand to its fullest extent ... A moist environment enables this to happen."

That's why I think I have some support for what I do myself:

About 1/3 of the way through the bake, (so after its fully risen and 'set'), I remove the pan, whether or not it has boiled dry. Opening the oven to take it out allows a lot of the moisture to escape -- the crust wants much lower humidity for the last half of the bake, so that's good too.

I actually thought that was pretty mainstream advice from the experts.


"If you wish to make an apple pie from scratch ... you must first invent the universe." - Carl Sagan

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Hmmm...

McGee (2004 edition) says,

"Steam does several useful things during the first few minutes of baking."

He mentions increasing the rate of heat transfer, prevention of a premature crust that would interfere with rising and gelating the starch to form an attractively glossy coat.

"In home ovens, spraying water or throwing ice cubes into the hot chamber can produce enough steam to improve the oven spring and crust gloss."

"Oven spring is usually over after 6-8 minutes of baking."

So I guess even the experts disagree.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Remember the domestic "steam breadmaker" ?

Those folks say

The professional baker will leave the steam in the oven for one quarter to one third of the total baking time. You can do the same. ...

http://www.steambreadmaker.com/bread_makin...read_baking.htm

There is no doubt or dispute about the value of 'steaming', or the reasons why its so beneficial, but I'm now rather mystified as to where Josh has got the idea of removing the steam pan after just 2 minutes...


"If you wish to make an apple pie from scratch ... you must first invent the universe." - Carl Sagan

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Here's what King Arthur has to say on the topic:

The benefits of steam occur only during the first third or so of the baking cycle. If the baker neglects to inject steam at the time of bread loading, hecannot compensate by steaming the oven several minutes later. In order to ensure that the crust remains thin and crisp, it is important to finish the bake in a dry oven. For this reason, the oven should be vented or the doors notched partially open for the last portion of the bake.

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Here's what King Arthur has to say on the topic:

The benefits of steam occur only during the first third or so of the baking cycle. If the baker neglects to inject steam at the time of bread loading, hecannot compensate by steaming the oven several minutes later. In order to ensure that the crust remains thin and crisp, it is important to finish the bake in a dry oven. For this reason, the oven should be vented or the doors notched partially open for the last portion of the bake.

Hi Cookman -

Jeffrey Hamelman is Director of the Bakery and Baking Education Center at King Arthur Flour Company.

He is also the author of the excellent "Bread - A Baker's Book of Techniques and Recipes".*

This explains why the quote you have given matches, word for word, the one I gave up-thread!

:cool:

Incidentally, looking through Reinhart's BBA, I noticed that he speaks of using a (measured) cup of boiling water into a large pan -- but I've not spotted **any** instruction whatsoever to remove the pan during baking!

I'm sure that a pan as large as is illustrated will boil dry during the first half of the bake, but I'm all the more surprised by Saucée's 2 minute removal, citing "Harold McGee and Peter Reinhart".

* Incidentally, I think Hamelman's book, though under-hyped, is rather special, being written primarily for the working professional manual baker, while being carefully kept accessible (and thus very useful) to the serious amateur.


"If you wish to make an apple pie from scratch ... you must first invent the universe." - Carl Sagan

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The loaf only needs steam for its first two minutes in the oven, or so says Harold McGee and Peter Reinhart. ...

Really Josh?

I don't have McGee.

I don't know what he says about steam, but I'd hestitate to accept his contradiction of specialists.

Reinhart on page 92 of BBA, says that steam is valuable "only during the first half of the baking process".

Its possible that you may be confused by commercial oven practice with a steam lever -- giving a blast of steam on demand.

You will see various bits of advice about not using that lever to admit more fresh steam after the first couple of minutes of baking.

Hamelman says "The benefits of steam occur only during the first third or so of the baking cycle. If the baker neglects to inject steam at the time of bread loading, he or she cannot compensate by steaming the oven several minutes later. In order to ensure that the crust remains thin and crisp, it is important to finish the bake in a dry oven. For this reason, the oven should be vented or the doors notched partially open for the last portion of the bake." - (Page 27).

On page 192, Hamelman makes clear that these commercial ovens should have their vents opened (to release the damp air) "once the bread has begun to colour, usually after about 15 minutes of baking."

Dan Lepard on page 22 of The Handmade Loaf says "For the first 10 minutes of baking, the loaf needs to expand to its fullest extent ... A moist environment enables this to happen."

That's why I think I have some support for what I do myself:

About 1/3 of the way through the bake, (so after its fully risen and 'set'), I remove the pan, whether or not it has boiled dry. Opening the oven to take it out allows a lot of the moisture to escape -- the crust wants much lower humidity for the last half of the bake, so that's good too.

I actually thought that was pretty mainstream advice from the experts.

Dougal,

There is sure to be disagreement among experts as among non-experts. You should follow the method that has worked for you. I was commenting according to my own experience, having tried steaming for different lengths of time.

I would suggest, however, that you would do well to continue to read a bit more of p.92 out of the BBA. Reinhart says

Its [steam's] value is only realized during the first half of the baking process. After that the bread needs a dry environment in which to develop its crisp crust properly. For this reason, all of the steam is generated during the first few seconds of the bake, with its lingering effects fading out as the bread continues to bake. There is no advantage to steaming late in the process, nor even after the first few minutes, once the crust is set.

The method he advocates on pp.93-94 is using a cast iron pan, preheated with the oven, to which hot water is added before the bread goes into the oven. He then sprays the walls of the oven in 30 second intervals for three sprays: "I usually do three sprays at 30-second intervals to replicate as closely as possible the steam of a bakery oven." Note that he also says "there is no advantage to steaming late in the process, nor even after the first few minutes, once the crust is set."

I am not confused about how a bakery oven works nor have I misread the sources that I've used to learn about baking, as your email seems to suggest. If I use a pan with boiling water and spray three times for steam in 2 minutes, I am getting about 5 or more minutes of steam since it is trapped in the oven. According to what I understand about bread baking (I don't claim to be an expert) and my experience, this is enough to produce a crackly crust. Whenever I have steamed longer, the crust has been too soft and chewy. I might point out that none of your quotations give precise directions for how to get maximum ovenspring. Lepard says there ought to be a moist environment to produce maximum spring but I don't see where it follows that he is advocating the heavy use of steam for 10 minutes. That's overkill in my experience. To produce a moist environment, you can steam for a short amount of time, then trap the steam in the oven. This provides just enough steam to provide spring and a good crust while not compromising the loaf's crust to chewiness.

josh


josh

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I must say that my first experience was, well, disappointing. Yesterday morning, I made the master recipe as directed, however, I did not realize until too late that I used "rapid rise" yeast rather than regular yeast. So I made a second batch using regular yeast.

Last night I cooked two loaves from the "rapid rise" batch, thinking that I should use that dough asap. I did add approximately 3/4 cup of boiling water to a pan on the bottom rack of my oven, and I cooked the loaves on a stone (preheated) on the middle rack.

I let the loaves rise for 40 min., as directed, but they did not seem to rise well, so I gave them another 15 minutes and then baked at 450F for 20 minutes (as they were small loaves). Here is the result. The crust was OK, but I did not care for the texture (obviously the rise was insufficient) and it didn't have much flavor, at all.

gallery_51874_4337_1075708.jpg

gallery_51874_4337_354539.jpg

Tonight, I will bake a couple of loaves from the other batch - hopefully the "rapid rise" yeast is to blame for these poor results.

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. . .

I let the loaves rise for 40 min., as directed, but they did not seem to rise well, so I gave them another 15 minutes and then baked at 450F for 20 minutes (as they were small loaves).  Here is the result.  The crust was OK, but I did not care for the texture (obviously the rise was insufficient) and it didn't have much flavor, at all.

. . .

I think the directions are misleading as reprinted many times - the 40 minute rise is for freshly made, unrefrigerated dough. I believe that the correct direction should be to add 60 minutes to the rising time for refrigerated dough.

If anyone has the book and can confirm this, it would be much appreciated!


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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I think the directions are misleading as reprinted many times - the 40 minute rise is for freshly made, unrefrigerated dough.  I believe that the correct direction should be to add 60 minutes to the rising time for refrigerated dough.

If anyone has the book and can confirm this, it would be much appreciated!

Good point, Anna N. I checked out Zoe's website (www.zoebakes.com) and found this (the bold lettering is quoting Zoe's website - I can't figure out how to get the quote function to work for references outside of Egullet):

01/17/08 9:15 am zoe said...

Hi Jerry,

Sorry if that wasn’t clear. This is how it breaks down:

non-refrigerated dough rests for 40 minutes on the peel.

refrigerated dough rests for 1 hour on the peel.

These times are for dough that is using less yeast. If you are following the recipe in the book, then just stick to those instructions.

Does that help?

You need to allow the dough to warm up somewhat before baking or your dough will be too dense and you will also have uneven oven spring.

Thanks, Zoë

So if I'm understanding her correctly, using the standard "master" recipe, the rise time should be 40 minutes even for refrigerated dough. I hope someone with the book chimes in, because now I am really confused. :blink:

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. . .

I let the loaves rise for 40 min., as directed, but they did not seem to rise well, so I gave them another 15 minutes and then baked at 450F for 20 minutes (as they were small loaves).  Here is the result.  The crust was OK, but I did not care for the texture (obviously the rise was insufficient) and it didn't have much flavor, at all.

. . .

I think the directions are misleading as reprinted many times - the 40 minute rise is for freshly made, unrefrigerated dough. I believe that the correct direction should be to add 60 minutes to the rising time for refrigerated dough.

If anyone has the book and can confirm this, it would be much appreciated!

I have the book and I think it is a little confusing there also. They go into detail over the master recipe and say to let it rise for 40 minutes. Later on, they say to refrigerate the remainder. So they never really discuss the rise for the refrigerated dough for the master recipe. However, after I started trying some of the other recipes, I saw that an hour should be added to the rise if the dough was refrigerated first. I then starting letting the basic recipe rise for 1 hr 40 minutes and have had much better results.

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. . .

I have the book and I think it is a little confusing there also.  They go into detail over the master recipe and say to let it rise for 40 minutes.  Later on, they say to refrigerate the remainder.  So they never really discuss the rise for the refrigerated dough for the master recipe.  However, after I started trying some of the other recipes, I saw that an hour should be added to the rise if the dough was refrigerated first.  I then starting letting the basic recipe rise for 1 hr 40 minutes and have had much better results.

Thanks! It was just instinct with me since there is no rise whatever after 40 mins when the dough is at 35F! But I wanted to be sure that I wasn't just extrapolating from the usual way of working with dough. I think, too, that one has to factor into this extra hour the ambient heat of the work area. So it might be longer in a cooler environment or shorter in a warmer one.

I think it also important to realize that they don't advocate any punch down but shape the boule causing as little deflation as possible. This is much more evident in the video than in any reprint of the recipe.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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I also was confused about the time. I thought she meant to add an extra hour when the dough was refrigerated, so I let it rise for 1 hour & 40 minutes. That worked for me.

By the way, I sawed off a handful & made a pizza last night. It was better than anything we can get locally.

Pizza dough on demand... a dream come true.

pat


I would live all my life in nonchalance and insouciance

Were it not for making a living, which is rather a nouciance.

-- Ogden Nash

http://bluestembooks.com/

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I also was confused about the time. I thought she meant to add an extra hour when the dough was refrigerated, so I let it rise for 1 hour & 40 minutes.  That worked for me.

By the way, I sawed off a handful & made a pizza last night.  It was better than anything we can get locally.

Pizza dough on demand...  a dream come true.

pat

That's my favorite thing of all. We haven't gone a week without pizza and stromboli since I first started making the dough. My go to before that for a quick dinner was Boboli pizza crust but I will never need to resort to that again!

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      I don't know what it is about bread, but it is my favorite thing to make and eat. A freshly baked loaf of bread solves a world of problems. I was lucky enough to get to be one of the main bakers when I worked at the Herbfarm. We baked Epi, Baguettes, Rolls, Pretzels and so much more.
       

      Rye Sourdough Wood Oven Baked Bread
       
      My fondest memory when I worked there was our field trip to the Bread Lab(wait something this cool came out of WSU, of course!) here in Washington. They grow thousands of varieties of wheat and have some pretty cool equipment to test gluten levels, protein, genetics and so on. I nerded out so hard.
       
      What came out of that trip was this bread. Now I can't recall the exact flour we got from them, but using a basic bread and rye will do the trick. We used to get a special flour for our 100 mile menu. This was where we were limited to only serving food from 100 miles away. So finding a wheat farm that made actual hulled wheat in 100 miles was a miracle. The year before...the thing we made, was closer to hard tack.
       
      Now if you don't have a starter, I recommend starting one! It is a great investment!
       
      Rye Sourdough
      1000 g flour (60% Bread Flour, 40% Rye)
      25 g salt
       
      75 g of honey/molasses
      200 g of Rye starter 
      650 g of water, cold
      Equipment
      Baker Scale (or other gram scale)
      Bench Cutter
      Bread Razor (you could also use one of those straight razors)
       
      Start by taking the cold water, yeast and Honey and mix together and let sit for 10-15 minutes
       
      I know, some of you just freaked out, cold water? Won't that kill the yeast.
       
      Nope, the yeast just needs to re hydrate. I prefer using cold water to slow the yeast down. That way the lactobacillus in the starter has  a good amount of time to start making lactic acid, and really get to flavor town!
       
      While that is sitting, I mix the flour and the salt together(How many times I have forgotten to salt the bread).
       
      Now mix the two products with a kneading hook for 3-5 minutes, only until thoroughly mixed but not yet at the window pane stage of kneading.
       
       
      Instead, place into a bowl and set a timer for one hour. Then when that hour is up, push the dough down and fold all the corners in
       
      Repeat this step 2-3 more times, pending on the outside temperature.
       
      If you happen to have those cool bowls to shape round loafs! Awesome, use them. I would break the boules into 3 balls of about 333 grams
       
      If not then just put the dough in the fridge and do the steps below the next day.
       
       
       
       
       
       
       
      Once you have bouled the bread, can put it into the fridge and let it sit over night
       
      Again, this lets the bacteria, really get to work(misconception is the yeast adds the sour flavor, nope, think yogurt!)
       
      Now on the next day, heat up whatever form of oven you plan to use. We used a brick oven but if you just have a normal oven, that is fine. Crank it to 450 degrees Fahrenheit.
       
      If you have not bouled your bread yet, go back and watch the video and break the dough down into three balls of abut 333 grams. Then place the balls on a lightly greased sheet pan. Let sit for about 45 minutes to 1 hour.

      If you have used the fancy bowls then turn the the bread out on a lightly greased sheet pan, without the bowl and let temper for 15-30 minutes.
       
       
      If your oven is steam injected, build up a good blast of steam.
       
      If not, throw in a few ice cubes and close the door or put a bath of hot water inside.
       
      The steam is what creates the sexy crust!
       
      Let it build up for a few minutes!
       
      Right before you put the bread into the oven use a bread razor to slice the top of the bread.
       
      Place the dough balls into the oven and douse with another blast of steam or ice and close the oven.
       
      Let them bake for 13 minutes at 450 degrees. Then turn the loaves and bake for another 10 minutes.
       
      Remove when the crust is as dark as you want and the internal temperature exceeds 190 degrees Fahrenheit.
       
      Now pull out and make sure to let cool off of the sheet pan with room to breath underneath. You don't want your crust steaming!
       
      Now here is the hardest part, wait at least 20 minutes before getting into the bread. Also, cutting into bread to early really seems to come out poorly. I would rip the bread until 1-2 hours has passed.
       
      Now serve it with your favorite butter, goat butter or whipped duck fat!
       
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