It is exciting to start posting about bread (I guess). I still have not yet worked out what to post in the bread stream of my (apprenticeship) artisan-ship. Mostly because I will probably start with a recipe I acquired through a book.
If I were to share the recipe here in the blog, it would infringe in the copyrights of the author who wrote the book. And even if I don’t put any reference to it, and the recipes are infinite in the internet, I will still feel bad for doing it.
So how to deal with that? I think that if I follow the recipe to the letter, I won’t post the ingredients. BUT (!!!), if I do make changes to the recipe myself (and switching from eggwash to olive oil wash I would not consider a change), then I feel I’m entitled to post it.
Anyway, enough about the technicalities, the photo below is of the bread I made yesterday. Probably the first bread I’ve made (without a bread machine) since I moved to Australia. Maybe with the exception of pizza dough (which is a bread).
It is a simple bread with a very liquid dough. It has a 2:1 ratio of flour to water. I made changes to the original recipe, which did not have that ratio. Here are the ingredients.
- 1 1/2 cups lukewarm water
- 15g fresh yeast
- 3/4 tsp salt
- 3 cups all-purpose white flour
I used an olive oil wash on top (I have olive oil in a spray pump) and added the seeds at the end. Needless to say, it didn’t work as the seeds fall off immediately when you touch the bread.
I think I may have “over yeasted” the bread, if that’s even a thing. I also found it to be slightly under-salted. But if you spread butter or some other spread, it works well.
In the next lots, I will document things with a bit more detail. Don’t know if that will be helpful.