Muddy Forks | Earth Eats


Uploaded by WTIUtheweeklyspecial on 17.01.2013

Transcript:
THIS. >> LET'S TAKE A LOOK.
>> LET'S TAKE A LOOK. ś
ś >> WE'RE AT THE MUDDY FORKS
>> WE'RE AT THE MUDDY FORKS BAKERY, JUST OUTSIDE OF
BAKERY, JUST OUTSIDE OF BLOOMINGTON, INDIANA, ERIC IS
BLOOMINGTON, INDIANA, ERIC IS SHAPING BREAD.
SHAPING BREAD. WHAT ARE YOU SHAPING?
WHAT ARE YOU SHAPING? >> THIS IS OUR WHOLE WHEAT
>> THIS IS OUR WHOLE WHEAT SOURDOUGH.
SOURDOUGH. 100% WHOLE GRAP GRAIN BREAD.
100% WHOLE GRAP GRAIN BREAD. IT'S SUNFLOWER SPEEDS AND IT'S
IT'S SUNFLOWER SPEEDS AND IT'S MADE WITH OUR LOCALLY GROWN,
MADE WITH OUR LOCALLY GROWN, SPECIALTY WHOLE WHEAT FLOUR.
SPECIALTY WHOLE WHEAT FLOUR. THIS IS BRANT BADGER.
THIS IS BRANT BADGER. HE'S AN EMPLOYEE OF OURS.
HE'S AN EMPLOYEE OF OURS. HE WILL GET STARTED WEIGHING OUT
HE WILL GET STARTED WEIGHING OUT INGREDIENTS FOR THE SESAME WHOLE
INGREDIENTS FOR THE SESAME WHOLE WHEAT DOUGH.
WHEAT DOUGH. IT'S VERY IMPORTANT TO WEIGH
IT'S VERY IMPORTANT TO WEIGH YOUR INGREDIENTS BY WEIGHT, BUT
YOUR INGREDIENTS BY WEIGHT, BUT CUP OF FLOUR CAN BE A LOT MORE
CUP OF FLOUR CAN BE A LOT MORE THAN ANOTHER CUP OF FLOUR.
THAN ANOTHER CUP OF FLOUR. SO I WILL MIX TOGETHER THE NOW R
SO I WILL MIX TOGETHER THE NOW R WITH THE YEAST AND THE SALT TO
WITH THE YEAST AND THE SALT TO MAKE SURE IT'S WELL DISTRIBUTED.
MAKE SURE IT'S WELL DISTRIBUTED. >> OUR YEASTED BREADS, MOST OF
>> OUR YEASTED BREADS, MOST OF THEM WE USE A YEASTE YEASTED SP.
THEM WE USE A YEASTE YEASTED SP. SO THIS BUCKET HAS A CULTURE,
SO THIS BUCKET HAS A CULTURE, IT'S FLOUR, WATER AND JUST MAYBE
IT'S FLOUR, WATER AND JUST MAYBE A QUARTER TEASPOON OF COMMERCIAL
A QUARTER TEASPOON OF COMMERCIAL YEAST AND THIS CONTAINS 20% OF
YEAST AND THIS CONTAINS 20% OF THE FLOUR THAT WILL GO INTO THE
THE FLOUR THAT WILL GO INTO THE BREAD.
BREAD. >> SO IN OLD, OLD DAYS, BAKERS
>> SO IN OLD, OLD DAYS, BAKERS WOULD USE WOODEN MIXING TROUGHS
WOULD USE WOODEN MIXING TROUGHS THAT WERE KIND OF BUILT INTO THE
THAT WERE KIND OF BUILT INTO THE TABLES, AND THAT'S KIND OF THE
TABLES, AND THAT'S KIND OF THE EFFECT WE HAVE WITH THE BIN,
EFFECT WE HAVE WITH THE BIN, EXCEPT THE PLASTIC IS WAY EASIER
EXCEPT THE PLASTIC IS WAY EASIER TO CLEAN.
TO CLEAN. >> I THINK ONE PEOPLE MAY BE
>> I THINK ONE PEOPLE MAY BE SURPRISED ABOUT IS THE AMOUNT OF
SURPRISED ABOUT IS THE AMOUNT OF WATER THAT GOES INTO BREAD
WATER THAT GOES INTO BREAD DOUGHS.
DOUGHS. BAKERS USE WHAT IS CALLED BAKERS
BAKERS USE WHAT IS CALLED BAKERS MASKS AND IT'S BASED ON
MASKS AND IT'S BASED ON PERCENTAGES TO DESCRIBE A BREAD
PERCENTAGES TO DESCRIBE A BREAD RECIPE.
RECIPE. AND SO THE FLOUR COUNTS AS 100%
AND SO THE FLOUR COUNTS AS 100% AND THE AMOUNT OF WATER THAT
AND THE AMOUNT OF WATER THAT GOES IN IS 60% TO 80, PERHAPS
GOES IN IS 60% TO 80, PERHAPS EVEN 85%.
EVEN 85%. AND WHOLE GRAIN FLOUR SOAKS UP
AND WHOLE GRAIN FLOUR SOAKS UP MORE WATER THAN WHITE FLOUR.
MORE WATER THAN WHITE FLOUR. SO THE FLOUR AND WATER IS ALMOST
SO THE FLOUR AND WATER IS ALMOST FULLY INCORPORATED HERE.
FULLY INCORPORATED HERE. YOU CAN SEE IT'S KIND OF A
YOU CAN SEE IT'S KIND OF A SHAGGY, DISORGANIZED PIECE OF
SHAGGY, DISORGANIZED PIECE OF DOUGH.
DOUGH. SO WE'RE GOING TO LET IT SIT FOR
SO WE'RE GOING TO LET IT SIT FOR 30 MINUTES AND THEN FOLD IT AND
30 MINUTES AND THEN FOLD IT AND YOU WILL BE AMAZED HOW MUCH THE
YOU WILL BE AMAZED HOW MUCH THE DOUGH STARTS TO LOOK SMOOTH.
DOUGH STARTS TO LOOK SMOOTH. IT'S 6 FEET DEEP AND 4 FEET
IT'S 6 FEET DEEP AND 4 FEET WIDE, AND IT'S GOT FIRE BRICK
WIDE, AND IT'S GOT FIRE BRICK ALL THE WAY AROUND.
ALL THE WAY AROUND. THE HEARTH IS TWO LAYERS.
THE HEARTH IS TWO LAYERS. THE FIRE BRICK IS TURNED ON EDGE
THE FIRE BRICK IS TURNED ON EDGE AND THEN THERE'S A 6-INCH
AND THEN THERE'S A 6-INCH CONCRETE CLOUD AROUND ALL OF
CONCRETE CLOUD AROUND ALL OF THAT AND THEN OUTSIDE OF THE
THAT AND THEN OUTSIDE OF THE SLAP ISLAB IS INSULATION.
SLAP ISLAB IS INSULATION. SO IT OLDS A LOT OF HEAT FOR A
SO IT OLDS A LOT OF HEAT FOR A LONG TIME.
LONG TIME. I LIT THE FIRE ABOUT 5:30 LAST
I LIT THE FIRE ABOUT 5:30 LAST NIGHT, AND ABOUT 9:00 THIS
NIGHT, AND ABOUT 9:00 THIS MORNING, I RAKED OUT RAKED OUTD
MORNING, I RAKED OUT RAKED OUTD THEN I MOPPED THE OVEN.
THEN I MOPPED THE OVEN. THE BREAD GETS PUT ON THE BRICK,
THE BREAD GETS PUT ON THE BRICK, AND THE EAT I HEAT IS CONDUCTEDO
AND THE EAT I HEAT IS CONDUCTEDO THE LOAF OF BREAD.
THE LOAF OF BREAD. IT GETS RADIATED HEAT.