CaP 1 White Bread
http://chausiubao.deviantart.com/art/CaP-1-127362078
A good white bread was made yesterday. This was my attempt to bring together all the techniques I've been learning about from books and this site.
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Formula:
100% Bread Flour
70% Water
1.33% Salt
0.8% Instant Yeast
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Method:
Day 1-preferment
9.0000 oz Bread Flour
9.5000 oz Water
0.0275 oz Instant Yeast
All the water was combined with an equal weight of the flour and a quarter of the yeast to be used here. This mixture was fermented for one hour, then retarded overnight in a refrigerator.
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Day 2-primary dough
4.50000 oz Bread Flour
0.18000 oz Salt
0.08250 oz Yeast
18.5275 oz Preferment
The preferment was warmed up at room temperature for 90 minutes. The flour, salt, and yeast were then added and kneaded in.
Autolysed for 20 minutes.
Fermented for two hours, the fermenting dough was folded half way through.
Shaped into a round boule, and proofed for 60 minutes.
Baked at 450 F with steam until it reached 200 F within, and was golden brown on top (probably around 25 minutes).
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Thoughts:
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Strategy-
Here I combined the preferment, autolyse, secondary fermentation, folds, and final proof to maximize gluten formation and flavor. The autolyse and folds should have enhanced the gluten development, while the preferment and secondary fermentation should have enhanced flavor. The final proof was 60 minutes long to achieve maximum volume.
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Next Time-
*I can probably still push the maximum flavor by scalding the flour in addition to retarding a preferment overnight.
*I can also increase the openness of the crumb by increasing hydration.
Oddities- scoring loaves is essential to maximum opening of the crumb, yet its difficult with high hydration doughs.
