3 Days Of Loaves

In working towards a higher quality of living and working to implement the good old strictures of european, civilized living in Casa Boingo I decided to finally attack the bread problem after spending far too much time contemplating a rice cooker for my limited countertop space.

Here we have day 1's loaves rising. I adapted a "basic bread (archived)" recipe for greater simplicity of a whole egg, substituting 000 flour for "strong bread flour, and overlooking the sugar. Thusly we have

  • 1 kg 000 flour
  • 2 2/3 cups water
  • ~1 oz. Yeast
  • Splash of Salt
  • 1 whole egg

And now risen.

Spoiler Alert: This waiting appears to be the least important

The resulting loaves are fairly dense. It's exactly what I associated with other people's efforts at "home made bread" back home. Dense, and fine when its warm, but when the Peruana came over the next day she complained a little bit made her incredibly full. Racial factors in gluten tolerance aside, clearly better could be done.

I find it receives mortadella and mustard fine, but as a staple there is room to improve.

And under the Peruana's watch and questioning along the lines of "Why no sugar?" day two bakes. Nearly the same recipe, but 0000 flour is what found its way home from the store with me this time. These loaves give the impression they would be great with sausage gravy. I've discovered batter for southern style biscuits.

We follow with samples from 3 days of baking. The initial loaf, the Peruana inspired biscuit, and the golden boy.


We have day three's loaf, the golden boy, the Day 2's giant biscuit, and the first batch with extreme "home made flavor".

    For day three I stopped trying to use a whole kilogram of flour at one:

    • 250 grams 00 flour ((apparently this is some sort of pasta flour, but 000 wasn't in stock and after the biscuit I needed a correction from the 0000.
    • Two Spoons Full of Sugar
    • One Spoon Of Salt
    • One Whole Egg
    • One Cup of water
    • 10 grams yeast

    It was good. A bit short in the sandwiching direction, but closer to something that could be a staple.

    3 thoughts on “3 Days Of Loaves

    1. Well, what sort of yeast are you using and for how long do you leave it to prove? Basically you can either use "fast acting" yeast that will raise/double volume within half hour for a loss of flavour or the more traditional yeast (leaven, strictly speaking) that would normally require at least 12 hours (24 better) proving time + 2 rounds (at least) of "stretch and fold" (if not proper working the dough).

      The simplest bread recipe I know is 1,2,3 aka 1 part leaven (but home grown), 2 parts water and 3 parts flour. It needs only a bit of salt (2% of the flour used but considering that there is flour in the yeast mixture too), no sugar (sugar is usually added to the recipe as a helper for the commercial yeast really). I made it with over night proving and it worked all right, although for best result I'd rather have it proving during the day so I can keep an eye on it.

      • I am using "Fleischmann Levadura Instant├ínea" which is the only commercial yeast I have found so far. Next round I'll probably go simpler, and eventually when the weather warms up a bit I may try catching some wild yeast. Last night I tried a variation of the third loaf as a pizza crust to very pleasant results. I will probably keep throwing an egg into the pizza crusts but other wise follow all this advice I am hearing to simplify the bread.

    2. Another variable to consider is water temperature/quality as it affects your yeast and their ability to multiply. The water should be moderately "warm" as opposed to tepid–say, about 107 F. Also, if your local water supply is heavily chlorinated or runs cloudy with suspended mineral salts, that will also impact population doubling times. Distilled water warmed slightly will eliminate this concern. Diana's advice above sounds excellent.


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