I was watching an excellent video on making poolish baguettes by King Arthur Baking Ambassador, Martin Philip. Though I feel I’ve really gotten the hang of baguettes, there’s always something to learn, plus I wanted to get affirmation on the techniques I’ve learned and employed to this point. While not much was new to me, it was great to get some insights into when the dough was ready for final shaping and also learn a new way to shape!
But about three and a half minutes into the video, he said something so compelling that I had to write about it. Basically, he drew an analogy between music and baking. It was one of the aptest insights about bread making I’ve ever heard. Here’s the video (I’ve queued it to where he makes it):
I love the analogy he drew between a recipe and a sheet of music, especially when he said that “a recipe is like musical notation in that it’s notes on the page and the notes on the page will get you close to the song, but they’re not the song. It takes time. It takes practice before you can interpret things before you can become a good musician… or a good baker.”
Dammit! I’m going to be using this for all sorts of lessons, not just baking bread!
I just love the analogy! The recipe’s ingredients are the notes and the directions are the notation of the notes on the page. With a piece of music, you have to learn it and play it several times before it sounds like a song. At first, because you’re unfamiliar with it, you’ll flail and stop and start, or play sections over. But as you get used to the flow of the music, it starts sounding like a song.
Such is the case with a recipe; especially if it’s brand-new. I remember the first time I tried making baguettes. I was proficient with dough development and knew what to look for and I wasn’t at all intimidated by the 75% hydration. And I’ve since learned that dough development is the easy part! But when it came to shaping the dough into loaves – eek!
I had prepared by reading and watching videos about the technique. But having no experience with shaping baguettes, let’s just say it was a helluva lot harder than all the books, articles, and videos may have indicated. Oh, I was able to elongate the loaves all right, but they were a little… misshapen to say the least. It took me about 10 bakes to start getting comfortable with shaping and probably another 40 to 50 bakes and breaking my oven before I gained a level of proficiency and consistency.
And taken holistically, it took me all that time to understand the dough development and processing as well. Though I mentioned above that dough development is the easy part, dough behaves differently in different environmental conditions. For instance, in warmer weather, I tend to stick to the base hydration of 75%. But in colder weather where the dough can be a little stiffer, I’ll add a couple to a few percentage points of water so that the dough feels like I think it should.
Repetition breeds familiarity.