Preston Yancey’s white bread, attempt #7

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What is there to say?  It’s my seventh time making this recipe.  And yet, I keep learning and tweaking.  Here are some highlights:

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Woohoo, I remembered to bloom the yeast in a lidded tupperware so I could give it a good shake before adding it to the dough.

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I used 1050g of all-purpose flour, which is less than last time.  What can I say? I like that high hydration for maximum holes.

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fully bloomed yeast

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decided to mix it up by using Himalayan pink salt

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After about five hours, the dough was looking good.

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Since this recipe makes such large loaves if you only divide it in half, I divided it into one slightly larger loaf (for communion this Sunday) and two slightly smaller loaves.

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Since I was making three loaves, I used my two bannetons and then made a couche out of a pyrex bowl and a floured napkin.

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Since I couldn’t bake these right away, I left them in the refrigerator for about two-four hours.  They were totally fine.

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Dough just after scoring, in the dutch oven.

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Dough immediately after removing the lid of the dutch oven.  Since I wanted slightly soft crust, I bumped the temperature down to 375 degrees F after removing the lid.

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You can tell which doughs were shaped in the bannetons

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I was very happy with this set of breads.  This recipe (with my variations) is becoming my go-to white bread recipe.

My next post will be about tweaks I make for a softer or a crustier crust.  Stay tuned!

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