The Bread Quest(ions) Continue

Loaf #3. Each loaf of bread I bake is a whole new experience for me filled with new [nerdy science] experiments, new questions, and new learning opportunities. I’m having fun documenting each loaf since everything is still so new to me. Every moment is precious. It’s like documenting a baby’s first words, first steps and later, her first day of school.

Think of all the photo albums you have from your baby years. Actually, my brother has about 800 and I have…1. Hmmm. Quality over quantity, right? Kidding.

Anyways, This loaf came before I borrowed all those baking books so I was still limited to the internet for recipes and answers.

I found a recipe for a No-Knead Whole Grain Spelt Flour and Oat Loaf on the Bob’s Red Mill website. It appealed to me because 1) it was a ‘refrigerate overnight’ dough, 2) It used spelt flour and rolled oats and 3) It used molasses to sweeten it up!

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Let the bread questions begin. Answers provided by Google, the dough, the bread, a few special guests and yours truly.

Question #1: Should I make bread dough now, Mom?

My Mom’s Answer: No, it’s 11 PM.

…and your point IS?

Like I said, the dough went into the fridge overnight so all I had to do was make the dough…and wash the dishes.

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The recipe was a “no-knead” recipe and it instructed [me] to “beat” the ingredients.

Question #2: Do I use the beater attachment or the dough hook?

My Answer: I started with the beater and then switched over to the dough hook. I actually ended up kneading the dough for a few minutes, which leads me to….

Question #3: Can I knead the dough if it’s a “no-knead” recipe?

Google’s Answer: Kneading bread dough “encourages the gluten to elasticize” (source), which leads to “springy dough.”

I couldn’t really find an answer to that question. I wasn’t sure if kneading this dough would stretch out the gluten too much (if that’s even possible), but I had to knead it because…

The dough was super sticky.

Question #4: Is my dough supposed to be this sticky? Is sticky dough okay?

My Answer: I have NO clue, but I better add some more flour. But by adding my flour, I have to knead it a little bit.

Google’s Answer: Sticky dough leads to “better bread—larger holes, more open crumb, more intense flavor (source).”

So I guess sticky dough is okay. My dough was sticky (even after adding a lot of flour) but I didn’t have large holes in my bread. Whatever, I was just happy sticky dough was acceptable.

Question #5: Where do I find a new sponge?

We’re still trying to figure that one out.

Question #6: Will Peter flip out when he sees this? (If it were up to him, we would never change sponges…ever)

My Answer: Too late. Won’t happen again, I promise! At least you get bread..?

Question #7: Will the dough actually rise in the refrigerator? It’s so cold in there!

The Dough’s Answer: YES!

[Overnight]

Question #8: Do I get to punch the dough?

The Recipe’s Answer: YES!

Alton Brown’s Answer (which I later learned): NO!! More on that later…

(I feel bad that I punched the dough, now that I learned it shouldn’t be done.)

Question #9: Will the dough rise if I leave it under the warm sunshine?

The Dough’s Answer: Yep! You betcha. Thanks for the opportunity to sunbathe, Allie. It sure was warm and toasty (no pun intended…har har).

Question #10: If I bake it in a loaf pan as instructed, can I use the toaster oven?

(You know how much I like baking in my toaster oven. I also wanted to make it up to Peter for ruining the sponge.)

The Dough’s Answer: Yes, but the crust might brown faster. Cover me a foil umbrella (tent) part way through so I don’t burn, okay?

Question #11: When is the bread done (aka ready to eat)?

Some Recipes’ Answer: When the dough reads between 190-200*F it should be around done.

However, when my loaf read 200*F it was still a bit soft inside. I had to bake it longer than 40-45 min. as outlined in the recipe (this was probably because the temperature of my toaster oven was set lower than 350*F to prevent burning).

Still, I don’t think the temperature of the bread is a guarantee that it’s done…?

Question #12: Will my loaf have larger holes and a bigger crumb since the dough was so sticky?

The Bread’s Answer: Not quite, but I wasn’t supposed to have large holes, I don’t think.

Question #13: How did it turn out?

My Answer: Great!! It’s a soft, doughy loaf, perfect for sandwiches or just snackin’ around.

Question #14: Are you going to make another loaf of bread?

My Answer: Is the sky blue?

Question #15: What’s it gonna be?

My Answer: Don’t know. What should I make?

Your Answer: _______________.

Check out Loaf #1 and Loaf #2 for more bread baking shenanigans!

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Tell Me: The answer to Question #15!