Editing revision 7 of 2020-03-04

I want to have bread tomorrow morning, so while my coffee was brewing this morning I put * ¾ of [[Your Starter's Container|Juliette]] into the bread machine, * added 1c warm water and * 1c white bread flour and set it to “dough” program. It’ll stir the mixture into something the consistency of pancake batter and keep it warm to rise. Technically called a [[Glossary|poolish]] but this is such a dumb word I don’t use it. Rosie had a Q: [[Frequently Asked Questions|Do I need a bread machine?]] Then to refresh Juliette [[Refresh Your Starter| I added ¼c warm water and ¼c Speerville organic whole wheat flour to her dish and mixed it really well with my littlest rubber scraper.]] If I wanted bread again on Friday, I’d leave Juliette out on the counter or on top of the bread machine, but I think I’m going to skip a day so I’ll put her back in the fridge. So I anticipate that by late afternoon the sponge/poolish will be bubbling well, and I'll add in the rest of the ingredients and mix it a bit. I think tomorrow I want something more like an italian loaf so I'll add some milk powder and some kind of oil. AddPhoto : sponge/poolish in the pan So at around 1:00pm, I noticed that the sponge/poolish was risen to twice its size so I decided to go to the next step. Breadmaking is largely, except for salt, very forgiving in quantities. So, just to keep track of quantities: * Refreshing the Juliette starter means adding ¼c water and ¼c whole wheat flour to maybe 2tbl of starter in her dish and mixing well. * I use ¾ of Juliette for each batch of bread. So that’s ¼c each of water and flour that I start with. * I added 1c water and 1c flour to start the sponge/poolish so I now have 1¼c of each in the bowl. * To make bread from 1¼c liquid, I need 3½ c flour. I already have 1¼c flour in the bowl so I add approximately another 2¼c flour * This will make two loaves a little under 1lb each * I add 1 tsp of salt. I’ll give you the rules of thumb for the [[Critical Measurements--Flour|flour to liquid ratio]] tomorrow. Purist baguettes are made from just flour, water, starter and salt, but I feel like making something like Italian bread so I added ¼c of milk powder and 2 tbl of butter, and 1 tbl of Splenda. If I’d known what I was going to make, I could have started with 1c of warm milk instead of the water. If I was mixing this by hand I’d stir it with the handle of a wooden spoon for about five minutes, but instead I just hit the “Dough” program on the bread machine and let it run for 10 minutes and then stop it - we want it stirred, not kneaded. I started the sponge at about 8:30 so we can see that in my kitchen, today, that starter has a rise time of about 4½ hours. By 1:15 the dough was back in the bowl so I can guess that I’m going to work with it again around supper time. I’ll talk about [[Rise Times]] on a future day. AddPhoto: pan + blob of dough As I guessed, the dough rose about halfway in the last 4 hours. So now I'm going to cut it in half, roughly shape it, let it sit for a half hour, do the final shape and put in the pan for its final rise and put it in the fridge to rise overnight. AddPhoto: unrisen dough in pan

Summary:

This change is a minor edit.

Username:

Replace this text with a file