Posted on March 7, 2023
Yesterday around 13:00 I started my usual ”I’m being lazy” bread recipe:

• 400 g flour
• 250 g water
• 6 g salt

worked for 8 minutes (by machine), left to rise until about 18:00.

For the record, it was a strong flour (310 W), type 1, so white, but somewhat coarsely ground.

And then, when it was time to cook bread for dinner I realized that something was missing. Something critical. See if you can spot it in the list above.

The yeast.

Some bread was taken out of the freezer and defrosted in the oven, but I didn’t want to throw away the flour, so I mixed 2-3 g dried yeast, 10 g flour and 10 g water, and left it to rise until after dinner.

Then I added it to the dought, added some more water (I know. I should have measured it. I didn’t expect having to repeat the thing. It was probably about 20 g), mixed for 5 minutes, covered it to rise.

This afternoon, around 15:30, I took the dought, folded it 5-6 times, formed a round loaf on the lined baking tray and left it in the cold oven until 17:45. Then I removed it from the oven, turned it on at 240°C, scored the top of the loaf and sprinkled it with water.

When the oven was hot I baked the loaf for 10 minutes at 240°C, then turned it down to 160°C for 20 additional minutes.

And then I realized I need to repeat this.

No, there are no pictures (there is some left, but it’s too dark to take pictures).

blog.trueelena.org/blog/2023/0…