50% Whole Wheat Bread

This week, another of those bizarre, extra-long-rising sorts of breads. To start things off: about 28 hours before you want to start eating freshly baked bread, we'll need to prepare two initial bowls of dough-like substances.

First, in a bowl combine 1 3/4 of a cup of whole wheat flour with 1/2 of a teaspoon of salt and 4/3 of a cup of milk. Stir this together until it has the consistency of a very moist dough, then cover and set on the counter. In a different bowl proof 2 teaspoons of yeast in 1/2 a cup of warm water. After a few minutes add in 1 3/4 cups of bread flour, and again stir into a shaggy sort of dough. Cover and set in the fridge for the

Chilly pre-rise (24 hours)
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So, I've been on and off mentioning the Qual for the last little while, and now that it's over I suppose it's best to have done with it. It was just about seven hours of pure joy (counting the absurd amount of time the professor spent giving us really elementary instructions on the first day of the exam), but in retrospect it really wasn't all that bad. Of course, just as with any test, when you've studied the material so much you almost inevitably feel overprepared for things once you actually sit down, get over the last-second panic, and just start taking the thing.

Anyway, I passed the thing, and now I just don't have to worry about it anymore. So, hooray! On the one hand, it's fairly traditional to say that, at the moment you take the Qual, you know more physics than you will at any point in your life. Of course, you'll know more in some intensely specialized field, but since the Qual essentially brings back to mind all of the physics you've learned up to that point, the argument is that at that moment you have the broadest and most general grasp of the subject you ever will. That, needless to say, is nonsense. Assuming there's some slow (but maybe exponential) amount of time for the memory of all the qual material to die away, and assuming that I learn anything in classes this year (perhaps some linear increase in physics knowledge), surely there is some point, probably at some not-well-defined time this semester or, possibly, the next when I will know more physics.
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After 24 hours, take the second bowl out of the fridge and allow to come to room temperature. This might take about two hours or so; a perfect window of time to do some laundry, perhaps, or a problem or two on a homework set. Anyway, once the dough is warm and easy to work with, divide both bowls of dough into 12 pieces each. Put the 24 pieces in a larger bowl, and add in 2 1/4 teaspoons of yeast proofed in 2 tablespoons of warm water, 1 tablespoon of melted butter, 1/2 a teaspoon of salt, and 3 tablespoons of brown sugar. Stir this all together vigorously, and the let it rest for a few minutes. Then, start to knead (it will be the most exceptionally slimy dough to date, but add in only enough flour to keep the dough workable). After all of the ingredients are well integrated and the dough feels smooth and elastic (but again, still quite moist) put in a greased bowl, cover, and let sit for the

First Rising (40 minutes)
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To be honest it feels a little strange now that the exam is over... after spending, as a rough estimate let's say at least 8 hours a day, every day, for a month preparing for the test, I think one of my friends captured the feeling best when he said, "It's like I don't know how to not study for the Qual." A bizarre statement, but very true, I think. The fact that the last exterior obstacle to the degree is simply gone is rather unnerving in a way. Of course, the dissertation and defense will be both much more work and much, much more difficult...but those difficulties feel different, able to be overcome by shear perseverance if necessary, whereas the Qual is something that you could, quite legitimately, work very hard at, try your best, and still not pass.

Anyway, even if I say it feels strange that it's over, don't believe me. It just feels good.
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Punch the dough down, and shape it into a loaf suitable for a 9x5 bread pan. A second rising is not really needed...just let the dough sit for a few minutes, and then wait for the oven to preheat to 400 degrees. Once the oven is to temperature, put in the bread and pour a cup or so of water
into that new steam pan. Turn the temperature down to 350 degrees, and bake for 35 minutes.

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Tasting verdict: Pretty good. Actually, I think this loaf perfectly captures both what I like and dislike most about whole wheat breads. The flavor of the bread is great: hearty, just a touch of sweetness, and generally perfect for sandwiches. The texture is somewhere between okay and good, but then the crust is just immensely flimsy and disappointing. Still, on the whole worthwhile.

Currently reading: "Whole Grain Breads," by Peter Reinhart. This book, regardless of any of its other merits, has gained a place in my Valhalla of Literature by being the first time I have seen the word "Baboom!!" in print.