Not-So-White Sandwich Bread

[hollyking]

Here are my notes from the bread I made last weekend. It had been a long time since I’ve baked bread so I wanted to start with something simple and small. Why not King Arthur Flour’s White Sandwich Bread? The recipe looked simple and it only makes one loaf so there would be less waste if it didn’t turn out.

As I don’t have a stand mixer or food processor I did a bit of research on manual ways of mixing and kneading bread. some_other_word pointed me to the Fountain Method and it sounds very promising. I didn’t use it this time as the quantity of dough fit nicely in my work bowl with plenty of room to mix things around. When I make more than one loaf I’ll use the Fountain Method because I will have a very full work bowl.

I have, and highly recommend, Alton Brown’s book “I’m Just Here for More Food: Food x Mixing + Heat = Baking”. One of the things I love about Alton is he explains the reason behind his directions. Knowing why I’m stirring the dough only 10 times and then walking away was a big help when I made muffins. So I read his chapter on bread the night before which gave tips like using filtered or bottled water to keep chlorine out of the dough. Alton also recommends letting the dough rest for 30 minutes between mixing and kneading. This phase, known as autolyse, allows the flour to absorb the liquid and the gluten time to develop. I used to think I would have problem with the dough rising because of the cooler temperatures. I read in Alton’s book, and other places, about a slow cool rise giving the dough more chances to develop flavor.

After reading my books and some baking websites it was off to buy the ingredients. I didn’t know it at the time but that was when I made my major “mistake” for this whole adventure. I was supposed to buy Unbleached All Purpose Flour and instead I picked up White Whole Wheat Flour. Also, the store didn’t have the instant yeast I wanted but “active dry” yeast just needs a bit of blooming before use so it wasn’t a problem.

To start I weighed out the flour and measured the other dry ingredients into my work bowl. Yes, I weighed the flour. Alton Brown has convinced me that flour should always be weighed. Depending on how packed it is the quantity of flour in one cup can vary greatly. Weighing is the only way to be accurate. Next I bloomed the yeast and when it was ready mixed it all together. Covering the bowl with a towel I let it sit for 30 minutes.

The next step was the kneading and the one I had the least confidence about. Using the guidelines in AB’s book I kneaded until the dough was smooth and sprang back from a light poke. I’d still like to take a bread baking class to get some more experience and skill with knowing how much kneading is needed. I kneaded it enough based on the end result.

The first rise was supposed to take one to two hours. Although both AB and the King Arthur recipe say the important thing is to wait until the dough doubles in size. So I actually gave the dough three hours and it was nice and puffy. Instead of “punching” the dough I followed Alton’s directions and gently flattened it and folded it on itself three times. Then I molded the dough into a loaf shape and placed it in the pan.

Time to wait again. This rise was supposed to take an hour but after two the bread was cresting the top of the pan. I just couldn’t wait any longer and so sent it off to the oven to bake. It was supposed to bake for 35 minutes and that was my second mistake of the night. You see when I placed the pan in the oven I burned my hand on the side of it. (Note to self, move the racks in the oven.) In the hopping around and looking for something cool to put on my hand I forgot to start the timer. So the bread probably baked longer than it needed too.

After the bread cooled on the rack I sliced a few pieces for hollyqueen and I to try. At this point I discovered my first mistake. The bread was darker than I expected. Half-way between white and whole wheat. Very tasty though. Oh very tasty. In the pictures the loaf looks heavy and dense, but it really isn’t. It has more body than white but it’s light and tasty. Takes butter with ease and has been a good bit of my breakfast the past few days.

Next time I’ll keep these things in mind. First, start earlier in the day. “Room temperature” here is cooler than most places so it will take longer for the dough to rise. Buy the right kind of flour for your recipe. This is a happy accident I’ll make again, but this isn’t white bread. Use a timer and watch the sides of the oven so I don’t burn the bread or my hand. Bribe someone with fresh bread to take pictures and document the process. I took a few pictures with my mobile phone, but I wish I had more pictures with better quality.

I consider this baking adventure a great success. As I was once told “Any landing you can walk away from is a good landing,” I think that any baking that results in a fresh loaf of tasty bread is a good baking.

Comments

[regalpewter.livejournal.com]

I keep various old towels around the kitchen when cooking, they make great hot pads, as well as being handy for grabbing spills. I also keep a stack of clean ones within reach for things like plating, etc.
I dislike most commercial hot pads as they smell too much like a uni-tasker, and you know what AB says about those....

YIS,
WRI

[hollyking.livejournal.com]

I burned my hand putting the bread in the oven when I brushed the side of the oven. Teach me not to open the door fully and try and slide something in quickly. ;)

I hear AB about the uni-taskers, but he sure seems to have a lot of them. Measuring cups only measure... Thermometers only read the temperature... Timers only time... ;)

[hollyking.livejournal.com]

Thanks! I was going to check Trader Joe's and Madison Market but I should check out Cash and Carry. Any tips on places that carry King Arthur flours?

[hollyking.livejournal.com]

One day I might ask for 25# bags, but I'm having enough time finding places to store a few 5# bags of flour and gear. ;)

[mokie-sassafras.livejournal.com]

Fred Meyer carries King Arthur flour, if it's not in the regular baking section check the "natural" section. Another good one is Bob's Red Mill, based in Oregon.
I like white whole wheat too, it's not as assertive as regular whole wheat, with the benefits of more fiber & stuff.

And, the dough prob. took longer to rise b/c of the whole wheat - it does generally take a bit longer.

ps: (2 days!)

[hollyking.livejournal.com]

Thanks. I'll give them a look. I bet they have enough of the product line to keep me busy for a while.

Probably. My only concern with the rising time was it was getting late and I wanted to eat bread, not watch gooey stuff puff up. :)

Indeed!

[verminiusrex.livejournal.com]

The best bread baking cookbook is "The Bread Baker's Apprentice" by Peter Reinhart, it explains the whys and hows of bread baking better than any other cookbook. If I didn't recommend it before, www.thefreshloaf.com is an excellent home baker website. And a couple years ago I did a baking blog that might give you a few ideas, www.100loaves.blogspot.com .

Be sure to try making challah bread, it's the most structurally sound and forgiving dough I've ever dealt with. Overproofed some by 2 hours once, and it just kept getting bigger without collapsing.

[hollyking.livejournal.com]

Thanks! That book is on my Amazon.com wishlist and I should pick it up soon. I'll check out The Fresh Loaf and your blog.

I'll have to give give challah a try.

breadchallenge? Sounds like fun!

[verminiusrex.livejournal.com]

I never did get around to doing anything with that breadchallenge community. I set it up when I was at my peak of experimenting a couple years ago, and burned out before setting up the challenges.

[hollyking.livejournal.com]

I like the challenges and shall start earning my merit badges. It's not like I don't have enough already... ;)

[verminiusrex.livejournal.com]

Wow, I hadn't read the challenges in awhile. I need to come up with some merit badges for people to post on their user info page for completing the challenges. I'll probably just pull up old pics of past projects for the merit badges until I have something else.

If you want to check out some of my old bread pr0n, here is where I stashed most of the pics.
http://www.flickr.com/photos/ratmanphotos/sets/72157594368309241/
http://www.flickr.com/photos/ratmanphotos/sets/72157594278887491/

One of my favorites is author Steven Brust with the final loaf in a 20 loaf self-challenge I did maybe 4 years ago (he was at my friend's house and I brought by baked stuff).

[hollyking.livejournal.com]

Nice pics!

Oh my, oh no

[amberryn.livejournal.com]

ok, let me share the horrible thought process you started.

I have always said bread = love
so pics of physical love = porn
pics of bread = pane (Itallian for bread) porn

oh and it doesn't end there

my grandfather in his youth was a baker for a bit, while he was trying to get his bakery up and running he also worked as a photographer's assistant,a side benefit of this was he got ad pics for free, but the photographer was mostly (yes you guessed it) a pornographer so if I could take oh so sexy pics of Brendan's next baking day I would be a 2nd generation pane pornographer.

Oooh can I please, this is better than introducing people to my brother/nephew.

Re: Oh my, oh no

[hollyking.livejournal.com]

I'm not so sure I would qualify as a sexy baker but I'll give it a shot.