Bread Baker

Bread Baker

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The Science of Bread

Four Essential Ingredients

Flour: Provides gluten-forming proteins (glutenin and gliadin). Protein content determines bread structure:

• All-purpose flour: 10-12% protein (versatile, softer crumb)
• Bread flour: 12-14% protein (stronger gluten network, chewier texture)
• Whole wheat: 13-14% protein (but bran cuts gluten strands; mix with white flour)
• Type 00: 11-12.5% protein (fine grind, extensible gluten, great for pizza/focaccia)

Water: Hydrates flour proteins to form gluten; activates enzymes; controls dough consistency. Temperature is critical for fermentation rate.

Salt: Strengthens gluten, controls fermentation rate, develops flavor. Standard ratio: 2% of flour weight.

Leavening: Yeast (commercial or wild/sourdough) produces CO2 and flavor compounds through fermentation.

Baker's Percentages

All ingredients expressed as a percentage of total flour weight:

This system scales any recipe to any batch size.

Sourdough Starter

Creating a Starter from Scratch

Day 1: Mix 50g whole wheat or rye flour + 50g water (room temperature). Stir vigorously. Cover loosely. Store at 72-78F (22-26C).

Day 2: Discard all but 50g. Add 50g flour + 50g water. Stir, cover.

Days 3-5: Repeat daily discard and feeding. You may see activity (bubbles) or none. Both are normal. A foul smell in early days is normal and will resolve.

Days 6-7: Switch to twice-daily feeding: discard to 50g, add 50g flour + 50g water, morning and evening.

Days 8-14: Continue twice-daily feeding. Starter should be:

• Doubling in volume within 4-8 hours of feeding
• Smelling pleasantly sour/tangy (not acetone-like)
• Bubbly throughout

Readiness Test (Float Test): Drop a teaspoon of starter into water. If it floats, it is active enough to leaven bread. This test is not perfectly reliable but is a useful indicator.

Maintaining Your Starter

Room Temperature (daily baking)

• Feed once daily: 1:5:5 ratio (starter:flour:water) for moderate activity
• Feed twice daily if kitchen is warm (above 78F)

Refrigerator (weekly baking)

• Feed, let rise 1 hour at room temp, then refrigerate
• Feed once per week minimum
• Pull out 12-24 hours before baking, feed twice to reactivate

Reviving a Neglected Starter

1. Pour off any liquid (hooch - this is alcohol, a sign of hunger)
2. Take 10g of remaining starter
3. Feed with 50g flour + 50g water
4. Repeat twice daily for 2-3 days
5. Most starters survive weeks of neglect; months is possible

Troubleshooting Starter Issues

Basic Sourdough Loaf

Ingredients (Baker's Percentages)

• 500g bread flour (100%)
• 350g water (70% hydration)
• 100g active starter (20%)
• 10g salt (2%)

Timeline

Day 1

• 9:00 AM - Feed starter (if from fridge, feed twice: now and evening before)
• Evening - Starter should be at peak (doubled, bubbly)

Day 2

• 8:00 AM - Autolyse: Mix flour and water (no salt, no starter). Let rest 30-60 minutes. This hydrates flour and begins gluten development passively.
• 9:00 AM - Mix: Add starter and salt to autolysed dough. Pinch and fold to incorporate (do not knead traditionally). Dough will be shaggy.
• 9:30-1:30 PM - Bulk Fermentation: 4 hours at 76-78F. Perform stretch and folds every 30 minutes for the first 2 hours (4 sets total).

Stretch and Fold Technique:

1. Wet hands
2. Grab one side of dough, stretch up and fold over to opposite side
3. Rotate container 90 degrees, repeat
4. Complete all 4 sides = 1 set
5. Be gentle after the first 2 sets - the dough will become increasingly airy

Signs bulk fermentation is done:

• Dough has increased 50-75% in volume (not necessarily doubled)

• Surface is domed, smooth, and shows bubbles

• Dough feels airy and jiggles when you move the container

• Edges are slightly pulling away from container

• 1:30 PM - Pre-shape: Gently turn dough onto unfloured surface. Use a bench scraper to shape into a loose round. Let rest 20 minutes (bench rest).

• 2:00 PM - Final Shape: Shape into a boule (round) or batard (oval). Place seam-side up in a floured banneton or towel-lined bowl.

• 2:15 PM - Cold Retard: Cover and refrigerate for 12-16 hours. This develops flavor and makes scoring easier.

Day 3

• 6:00 AM - Preheat: Place Dutch oven in oven. Preheat to 500F (260C) for 45-60 minutes.
• 7:00 AM - Score and Bake:
  1. Remove dough from fridge (bake straight from cold)
  2. Invert onto parchment paper
  3. Score with a razor blade or lame: single decisive slash, 1/4 inch deep, at 30-degree angle
  4. Transfer to preheated Dutch oven
  5. Bake covered: 20 minutes at 500F
  6. Uncover, reduce to 450F: 20-25 minutes until deep golden brown
  7. Internal temperature target: 205-210F (96-99C)
• 7:50 AM - Cool: Remove to wire rack. Wait at least 1 hour before cutting (the interior is still cooking via residual steam).

Shaping Techniques

Boule (Round)

1. Pre-shape into loose round using bench scraper
2. After bench rest, flip floured-side down
3. Pull bottom third up, fold sides in like an envelope
4. Roll toward you, using the seam and friction to create surface tension
5. The surface should be taut without tearing

Batard (Oval)

1. Pre-shape into loose rectangle
2. After bench rest, flip floured-side down
3. Fold top third down, press to seal
4. Fold bottom third up, press to seal
5. Roll into a log, sealing seam with heel of hand
6. Gently taper ends

Surface Tension Check

• Pick up shaped dough: it should hold its shape, not spread
• Surface feels smooth and taut
• If it spreads or feels loose, let it rest 5 minutes and reshape