{"id":1237,"date":"2008-12-07T19:48:47","date_gmt":"2008-12-07T19:48:47","guid":{"rendered":"http:\/\/www.hamzy.net\/blog2\/?p=1237"},"modified":"2008-12-07T19:48:47","modified_gmt":"2008-12-07T19:48:47","slug":"its_been_a_while_since_i_have_made_a_loaf_of_bread","status":"publish","type":"post","link":"https:\/\/www.hamzy.net\/blog2\/?p=1237","title":{"rendered":"It&#8217;s been a while since I have made a loaf of bread"},"content":{"rendered":"<div class=\"photo\">\n<img decoding=\"async\" src=\"http:\/\/pictures.hamzy.info\/blog-photo-2N8I6596.JPG\" alt=\"loaf of bread\"><\/img><\/div>\n<p>\nWow, its been a while since I have made a loaf of bread.  I wanted to make a no-knead bread recipe.  So I looked around for it in my Cook&#8217;s Illustrated magazine.  I found the version 2.0 of the recipe in the January\/February 2008 issue.  But that version uses white vinegar and lager.  Which I did not want to use.  I wanted it to be a pure sourdough and not a simulated version.\n<\/p>\n<p>\nIt did start off by mentioning that the 1.0 version used a hydration level of 85%.  Which means that, for every 10 units of flour, there are 8.5 units of water.  I decided to stop right there with the instructions and see where a pure 85% hydration level would take me.  My starter mixture uses 96 grams of flour and 132 grams of water (a whopping 137.5%).  I pour the usually discarded starter into a bowl and measure it.  It comes out to 207 grams.  I then added 300 grams of flour.  Next, I needed to figure out how much water to add to bring the resultant hydration down to 85%.\n<\/p>\n<blockquote><p>\nif starter=207g,<br \/>\nthen w=207*132\/(132+96), f=207*(1-132\/(132+96))<br \/>\nthen w=120g, f=87g<\/p>\n<p>adding 300g flour, then f=(300+87)=387<br \/>\nwater is 85% hydration, then w=387*0.85=329<\/p>\n<p>solving for x,<br \/>\nthen w=(x+120)=329<br \/>\nx=209<\/p>\n<p>the final weights would turn out to be: w=(209+120)=329, f=(300+87)=387\n<\/p><\/blockquote>\n<p>\nI put the mixture into a bowl and then covered it with saran wrap.  I left the bowl in the oven with the light left on for six hours.  After that amount of time, it certainly looked like the yeast is active and working.  I floured a kitchen table, scraped the dough out on the table, and rolled it out into a ball.  However, the dough was incredibly sticky!  So I went off script again and kneaded some more flour into the dough.  I should have at least recorded how much was used.  Next time, for sure.  I can only note that the mixture was still sticky &#8212; just not incredibly sticky.\n<\/p>\n<p>\nI completely lined my Le Creuset Dutch oven with parchment paper.  A cylinder for the sides and a sheet on the bottom.  I placed the ball of dough into the Dutch oven and let it rise a second time in the oven.  After a couple of hours, I turned the oven on to 450.  And after twenty minutes of cooking time, I dumped the loaf out and removed the paper.  I put it back into the oven for another 40 minutes (after turning the temperature down to 350 after the bread was nice and brown).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Wow, its been a while since I have made a loaf of bread. I wanted to make a no-knead bread recipe. So I looked around for it in my Cook&#8217;s Illustrated magazine. I found the version 2.0 of the recipe in the January\/February 2008 issue. But that version uses white vinegar and lager. Which I [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-1237","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts\/1237","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1237"}],"version-history":[{"count":0,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=\/wp\/v2\/posts\/1237\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1237"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1237"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hamzy.net\/blog2\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1237"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}