Breadboi returns
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I had to stop making bread because it upset my roommates and I would eat it all. But now, with the limitations imposed by quarantine, I’ve discovered that nothing matters anymore and I should eat as much bread as I want and not let anyone tell me what to do!
Here’s the most recent attempt:
First things first: assemble your ingredients. Water should be between 95-115°F (not sure if this is actually needed but adds excitement). Flour ratios are flexible and mostly based on availability in These Trying Times.
Mix everything BUT the water/salt situation (I usually start with water + levain, but does it matter? Nothing matters anymore). Rest 30 minutes and then add water/salt and mix. Rest 30 minutes.
Stretch and Fold, repeat every 30 minutes…5, maybe 6 times? I usually lose count at 2 and wing it. Let sit for an hour.
Shape and put into a proofing basket seam side up, cover with a towel (sometimes I pretend I’m tucking the lil’ guy into bed) and rise at room temperature for 4 hours, or in the fridge overnight.
Preheat the oven, with dutch oven and lid inside, to 500°F. Remove bread from basket, seam side down. Attempt (and fail) to make a cool design with a bread lame, knife, or razor blade.
Not Pictured: Bake in the preheated dutch oven w/ lid at 500°F for 30m, remove the lid and lower temperature to 450°F and bake until the bread brings you joy.
…and you have a Bread!
I recommend slicing and serving with your preferred choice of salty brown goo (pictured below)
