Week 3: The Bread Bible

Based on a friend's suggestion (and also Debbie), I checked out The Bread Bible, by Rose Levy Beranbaum from the library this week. I was expecting a small book with a few great suggestions, but this thing is massive and loaded with tips, tricks, and recipes. I think it is bigger than the actual Bible! Needless to say, I did not finish this book in one week, but I am working on it, and will post insights over the next few weeks as I read. 

This week, I learned about the Ten Essential Steps of Making Bread. 

1) Fermenting and Pre-Fermenting: Several yeast tips here similar to the ones I talked about last week. The pre-fermenting section was new, but to be honest, I glossed over it, because I want to get the basics down before I start making fancier breads. It did say that dough that contains a starter (pre-ferment) usually has a more developed flavor, but I am taking baby steps here :)

2) Mixing and Kneading: Wow - there were some really helpful tips in this section. First, you need to make sure to mix in the salt (if your recipe) calls for it, after your flour, water, and yeast are already mixed so that the salt does not come into direct contact with the salt, because the salt can kill the yeast. This may be one of the things I have been doing wrong all along! This book offers a lot of info about the chemistry of baking and why things work the way they do - very interesting and helpful. Another good tip from this section: When you mix together your dough, use a little less flour than the recipe calls for, so that when you are kneading on a floured counter, you are not adding too much flour. It is easier to add extra flour later than it is to add more water. Also, when your dough has been kneaded properly, it will be shiny and elastic (stretchy).

3) Raising (Proofing) and Turning the Dough: You can check see if your dough has raised enough by poking your fingertip in the top. If your fingertip makes an impression that does not fill back up, then it is ready! Temperatures of 75 to 80 degrees are the best for rising. It should take 1-2 hours for the first rising of your dough. 

4) Dividing and Preshaping the Dough: Use a knife or kitchen scissors to cut and divide your dough. If you pull and stretch it will weaken the gluten. This made me think of pie crust. I know that you should handle the pie crust as little as possible with your hands to make it flakier.

5) Shaping the Dough: This section had illustrations to show how different loaves should be shaped. It was very helpful to read and see what the author was talking about. Also - you don't just roll your dough into the shape you want. There is lots of folding and rolling and pinching involved. I think this will really help make a nice looking loaf of bread.

I didn't have time yet to read the rest of the tips, but I plan to next week. They are:

6) Slashing (Scoring) and Stenciling (Sounds like fencing and art to me ....)

7) Glazing

8) Baking (Yes! - Can't wait to read this one!)

9) Cooling

10) Slicing and Storing

Reflections:

In regards to my bread making schema, I accrued a lot more knowledge this week. As I read about experts this week, I know that I will not become an expert bread maker over the next 5 weeks of this learning blog, but I am hoping to at least have gained some tips and helpful practice that will lead me down that path. If it takes 10 years of practice to become an expert, then my grandkids will at least think I have been an expert all along! I have been a little frustrated lately, because I just can't find the time to practice. I am reading, and gaining knowledge, but practice makes perfect, so I need to adjust a little to find the time to try out some of the tips I have been learning.