{"id":6735,"date":"2013-02-01T11:35:21","date_gmt":"2013-02-01T16:35:21","guid":{"rendered":"http:\/\/debslunch.com\/debslunchblog\/?p=6735"},"modified":"2013-02-03T14:22:56","modified_gmt":"2013-02-03T19:22:56","slug":"thomas-keller-bread-pt-1","status":"publish","type":"post","link":"https:\/\/debslunch.com\/debslunchblog\/thomas-keller-bread-pt-1\/","title":{"rendered":"Thomas Keller Bread, pt. 1"},"content":{"rendered":"

It’s -5\u00b0 outside, and I am working at home, so I thought I could steal the time to start a dough for some good bread from my new Thomas Keller Bouchon Bakery<\/a> book, knowing that it will be a multi-day process, with short bursts of activity.<\/p>\n

The first step was reviving my sourdough starter that’s been lurking at the back of the fridge, untouched. That went well – started off happily using the scale to calculate 1.67 x the weight of the starter in flour and water, per keller’s instructions for precise flour:water:yeast ratios. It came to roughly 15 oz. each of new flour and water, and I only splashed a little down my front on the first mix. The I remembered that Keller said the consistency should be like pancake batter, and I wanted to add a little extra yeast anyways, precision be dammned, so a trip to the basement for yeast, that I dissolved in an extra 1\/4 cup water and added (after plucking the cat out of the sink where she was sniffing around – she likes yeast and dough). Then I remembered that you’re not supposed to mix the starter in a metal bowl, so I got out a plastic container to transfer the mix to. Which meant that in addition to the starter jar, rubber scraper, flat whisk, and scale bowl, I had yet another bowl to wash. While wiping up the dough drips and flour scatters on the counter, I spilled my coffee – so yet more stuff to wash.<\/p>\n

Meanwhile I am going to wreak havoc on Keller’s instructions – more in part 2<\/a>.<\/p>\n

\"Dish

Dish drainer with sourdough beyond – tho I should’ve taken a wider shot, so you could see just how many dishes were involved<\/p><\/div>\n

\"recipe

recipe for Keller’s Pain de Campagne<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

It’s -5\u00b0 outside, and I am working at home, so I thought I could steal the time to start a dough for some good bread from my new Thomas Keller Bouchon Bakery book, knowing that it will be a multi-day process, with short bursts of activity. The first step was reviving my sourdough starter that’s […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[45,254],"class_list":["post-6735","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-bread","tag-working-at-home"],"_links":{"self":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/posts\/6735","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/comments?post=6735"}],"version-history":[{"count":4,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/posts\/6735\/revisions"}],"predecessor-version":[{"id":6762,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/posts\/6735\/revisions\/6762"}],"wp:attachment":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/media?parent=6735"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/categories?post=6735"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/tags?post=6735"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}