Bread Log: April 2010

10 Stages of Baking

1. Pre-ferment: Otherwise known as a poolish, starter, sponge, biga, pate fermentee, a pre-ferment is a piece of pre-fermented dough that is later added to the main dough to extend fermentation time and therefore improve flavor. Used in the indirect method.
2. Mixing: For my purposes, I am recording time, order, method (by hand or Kitchen Aid mixer), and if gluten development is recorded via temp or windowpane test.
3. Primary Fermentation: Also referred to as bulk fermentation/bulk rise, this is where most of the majority of flavor is developed as the yeast enzymes degrade the grain and release sugars. Some breads call for 2 bulk rises.
4. Punching down: Stage in which the dough is de-gassed to expel excess carbon dioxide, relax the gluten, and trigger a new feeding cycle.
5. Dividing: Usually into 3 pieces, or into rolls or buns
6. Rounding: A preliminary shaping, usually into a boule or batard, to create surface tension. Can be final shaping.
7. Benching: A final rest to relax gluten before shaping. Not always necessary, but can be used whenever dough resists shaping.
8. Shaping and Panning: Dough is given its final shape before baking
9. Proofing/Secondary Fermentation: Only happens after dividing. The final fermentation before baking, where dough is leavened to its baking size. Can be done on a baking sheet, a proof bowl, or a couche.
10. Baking: Temperature, transfer, oven placement, scoring, steaming, and determining doneness will be recorded.

Friday

Focaccia

Followed recipe exactly as written in BBA. Warm day, got a fast rise on counter. Used dried herbes de provence and thyme for herb oil. Recipe indicated 1/4 cup-1/2 cup herb oil, I used 1/3 cup and it was too greasy for me. Also would omit granulated garlic next time, it was too powerful. Best the first day, didn't toast that well. Really good for tomato and fresh mozzarella sandwiches.

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10 Stages of Baking

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Focaccia