Making Bread - Week 2

I haven't been able to find any good artisanal bread in Bangladesh, so I've decided to make my own. I purchased a book on baking when I visited home for the Christmas holidays, and brought Dough by Richard Bertinet back home to Bangladesh with me.

The first week, I forgot to take any pictures, but since it was the very first time I tried to make bread like this...it was probably a good thing!

Week 1 and Week 2 - I tried the recipe for White Dough

1/3 ounce (10g) Fresh Yeast or envelope of active dry yeast (1-1/2 tsp)
18 ounces White Bread Flour
1/3 ounce (10g) Fine-grain salt (about 2 tsp)
12 1/2 ounces Water

I was only able to pick up a low tech scale at the local stores to weigh my ingredients. And the measurements don't go as low as individual grams. =( My scale had increments of 40 grams...but I'm making do until I can pick up a digital food scale.

First - mix the flour with the yeast and then add the salt and water. Mix in the water using a scraper or spatula.

Once the dough begins to come together - move the mixture out on to the counter. Then you follow Bertinet's "swing and fold" technique (more like "slap and fold") to help the ingredients incorporate into a nice smooth ball of dough.

Liberally dust the bowl where you mixed the ingredients and place the ball in the bowl to rise (or proof).

Since it is still a bit cold in Bangladesh (mid 50's farenheit) - I've had to place the dough in the oven or the microwave with some boiling water to help the dough to rise.

After about an hour or two - gently use the scraper to help the risen dough out of the bowl and on to a flour dusted counter top. Shape the dough into a rectangular shape, stretching the dough out with your fingertips...try not to push any of the air out of the risen dough. Pull one part of the rectangle over a third of itself (keeping the length of the rectangular). Use your finger tips or the heel of your hand to gently push the edge into the dough. Pull the bottom part back over to meet at the same place and push it into the same "line". Then fold the dough in half - in the same direction of the other folds...and you have a little loaf!

I cut half into small rolls, and made the other half into a loaf.

Let the rolls/loaf rise for another hour, while the oven is pre-heating to 475 farenheit (250 celsius). Using a sharp knife - slice a single line across the top of the buns to allow the bread to expand and more surface area to get crusty. Baguettes traditionally have 7 slashes across the top of the loaf.

Bake the bread on a baking stone or on the back of an overturned baking sheet. Sprinkle water in the oven before closing the door - the humidity helps to create a nice chewy crust.

Here are fruits of my labor!!