Fall 2018
Min Lim
Annotation Field Notes
Experiments to conduct
Shrinkage
Loaf | Days baked - Days cast | Slice #1 (OG) (d x h, mm) | Slice #1 (Cast) (d x h, mm) | Slice #2 (OG) (d x h, mm) | Slice #2 (Cast) (d x h, mm) | Slice #3 (OG) (d x h, mm) | Slice #3 (Cast) (d x h, mm) | Slice #4 (OG) (d x h, mm) | Slice #4 (Cast) (d x h, mm) | Slice #5 (OG) (d x h, mm) | Slice #5 (Cast) (d x h, mm) | Slice #6 (OG) (d x h, mm) | Slice #6 (Cast) (d x h, mm) | Slice #7 (OG) (d x h, mm) | Slice #7 (Cast) (d x h, mm) |
100% ap | 10 | ||||||||||||||
100% ap (wk1) | 4 | ||||||||||||||
100% ww | 9 | ||||||||||||||
100% ww (wk1) | 3 | ||||||||||||||
50% ap, 50% rye | 10 | ||||||||||||||
50% ww, 50% rye | 8 | ||||||||||||||
100% rye | 7 |
Loaf | Days baked - Days cast | slice #1 |
100% ap | 10 | |
100% ap (wk1) | 4 | |
100% ww | 9 | |
100% ww (wk1) | 3 | |
50% ap, 50% rye | 10 | |
50% ww, 50% rye | 8 |
Ingredient Quantities
Experiment No. | Flour | Water | Starter | Salt | Butter | Cheese-curds | Eggs | Brooch | Linseed Oil | Beeswax | Aloe | Sulfur |
1 | 340g AP | 260g | 40g | 6g | NA | NA | NA | 7 | TBD | TBD | TBD | TBD |
2 | 340g WW | 40g | 6g | NA | NA | NA | 7 | TBD | TBD | TBD | TBD | |
3 | 340g Rye | 40g | 6g | NA | NA | NA | 7 | TBD | TBD | TBD | TBD | |
4 | 340g Barley | 40g | 6g | NA | NA | NA | 7 | TBD | TBD | TBD | TBD | |
5 | 170g AP, 170 Rye | 260g | 40g | 6g | NA | NA | NA | 7 | TBD | TBD | TBD | TBD |
6 | 170g AP, 170g Barley | 40g | 6g | NA | NA | NA | 7 | TBD | TBD | TBD | TBD | |
7 | 170g WW, 170g Rye | 40g | 6g | NA | NA | NA | 7 | TBD | TBD | TBD | TBD | |
8 | 170g WW, 170g Barley | 40g | 6g | NA | NA | NA | 7 | TBD | TBD | TBD | TBD | |
9 | 340g AP | 40g | 6g | 25g | 1/15 | 1 | 7 | TBD | TBD | TBD | TBD | |
10 | 170g AP, 170g WW | 40g | 6g | 25g | 1/15 | 1 | 7 | TBD | TBD | TBD | TBD |
To conduct
flour ratios | enriching dough (+butter, cheese curds, eggs) | starter | fermentation (hrs) | proofing (hrs) | baking (hrs), oven temp | date | slice #1 | slice #2 | slice #3 | slice #4 | slice #5 | slice #6 | slice #7 | notes |
100% ap | N | sourdough | 18 | 1 | preheat 525F, baked 475F, 50 mins | 11/27 | untouched | reheated | widened | widened, reheated | pith-only (lebrun's technique) | pith-only, reheated | pith-only, reheated, widened | |
100% ww | N | sourdough | 18 | 1 | preheat 525F, baked 475F, 50 mins | 11/28 | untouched | reheated | widened | widened, reheated | pith-only (lebrun's technique) | pith-only, reheated | pith-only, reheated, widened | |
100% rye | N | sourdough | TBD | TBD | TBD | untouched | reheated | widened | widened, reheated | pith-only (lebrun's technique) | pith-only, reheated | pith-only, reheated, widened | ||
100% oat | N | sourdough | TBD | TBD | TBD | untouched | reheated | widened | widened, reheated | pith-only (lebrun's technique) | pith-only, reheated | pith-only, reheated, widened | ||
50% ap, 50% rye | N | sourdough | 18 | 1 | preheat 525F, baked 475F, 50 mins | 11/27 | untouched | reheated | widened | widened, reheated | pith-only (lebrun's technique) | pith-only, reheated | pith-only, reheated, widened | |
50% ap, 50% oat | N | sourdough | TBD | TBD | TBD | untouched | reheated | widened | widened, reheated | pith-only (lebrun's technique) | pith-only, reheated | pith-only, reheated, widened | ||
50% ww, 50% oat | N | sourdough | TBD | TBD | TBD | untouched | reheated | widened | widened, reheated | pith-only (lebrun's technique) | pith-only, reheated | pith-only, reheated, widened | ||
50% ww, 50% rye | N | sourdough | 20 | 2 | preheat 525F, baked 475F, 50 mins | 11/30 | untouched | reheated | widened | widened, reheated | pith-only (lebrun's technique) | pith-only, reheated | pith-only, reheated, widened | |
100% ap | Y | sourdough | TBD | TBD | TBD | untouched | reheated | widened | widened, reheated | pith-only (lebrun's technique) | pith-only, reheated | pith-only, reheated, widened | ||
50% ap, 50% ww | Y | sourdough | TBD | TBD | TBD | untouched | reheated | widened | widened, reheated | pith-only (lebrun's technique) | pith-only, reheated | pith-only, reheated, widened | ||
100% ap (wk2) | N | sourdough | 20 | 1 | preheat 525F, baked 475F, 50 mins | 12/4 | untouched | reheated | widened | widened, reheated | pith-only (lebrun's technique) | pith-only, reheated | pith-only, reheated, widened | |
100% ww (wk2) | N | sourdough | 20 | 1 | preheat 525F, baked 475F, 50 mins | 12/5 | untouched | reheated | widened | widened, reheated | pith-only (lebrun's technique) | pith-only, reheated | pith-only, reheated, widened | brittle, not dry when casted |
Procedure
Procedure | ||
BREAD BAKING | Bread will be baked first based on method from Bread molding assignment field notes attempts | |
BREAD BAKING | Flour ratios will be varied according to outcome, size, shape of the loaf and crumb structure | |
IMPRESSION MAKING | For each of the loaf, the pith of half of the bread will be taken out, sectioned, and kneaded before making the impression (slices #5, #6, #7) | |
IMPRESSION MAKING | with the remaining half, they will be sliced into 3-4 slices, baked once (slices #1, #3) or twice (slices #2, #4) | |
IMPRESSION MAKING | and elongated in several ways depending on recipe (slices #3, #4) | |
SULFUR CASTING | the imprints will then be cast with sulfur | |
SULFUR CASTING | the quality of impression and how well it shrinks / changes shape will be compared across the different loaves produced | |
SULFUR CASTING | the ones with successful shrinkages/changes in shapes will then be reproduced and cast with beeswax to test properties of sulfur | if there is time |