Blog posts

 My twist on this was to use Rosie, my yeast water culture, for approximately 50% of the liquid.  Saturday morning refreshed some of my starter and left it to do its thing all day.  Saturday evening I fed it again and left it overnight. At the same time I mixed up 50 g flour and 50 g yeast water and left overnight. Late the next morning I added the rest of the liquid to the YW preferrment and the flour and autolysed for 45 minutes. Added levain and salt. I only managed 3 sets of slap and fold / stretch and folds before it had doubled.

Bread Making Blog

To make sure the bread making process is a success, cellular respiration needs to occur. Cellular respiration is important because it creates CO2 for the bread to rise. This process occurs within the mitochondria.

The first time we tried our bread recipe we added the ½ teaspoon of sugar to the basic recipe we were given, because we found the yeast needs sugar to work. The yeast uses the sugar to perform alcoholic fermentation, a form of anaerobic respiration. From this process, the yeast releases carbon dioxide which makes bubbles of air, and causes the bread to rise. This is important for fluffy bread. We added this in the first step when we combined the dry ingredients which were ¼ cup of flour, ½ teaspoon of sugar, ¼ teaspoon of yeast and a pinch of salt.

 This is a KAF formula. All weights are in grams and this build nets a single 810 g. loaf:

My friends finally convinced me to sell them my bread so this is my first batch of loaves for this endeavour. I am charging them just enough to cover my costs to supply them and the soup kitchen with bread. Of course, do I stick to the tried and true! Nope! I had to change a few things and was rewarded with overproofed loaves. Serves me right!

The Bread Blog- NCOG Bread

Due to heavy involvement in one project I am recently not very active in writing at TFL because I really have no time. However, this dos not mean that I am not baking.