Daily Learnings: Mon, May 20, 2024
One needs something to believe in, something for which one can have whole-hearted enthusiasm. One needs to feel that one’s life has meaning, that one is needed in this world. — Hannah Szenes
Baking Notes
My wife recently purchased the book For the Love of Sourdough, by Ashley Turner and the Food Nanny. I’m always excited to learn more techniques or approaches to baking with sourdough, especially baking bread. So I’m slowly working through the opening sections of the book, which discusses baking philosophies, and specific techniques, and I’ll be writing some notes on my learnings here.
- Lamination: A process of stretching out your dough to be a flattish rectangle after the bulk fermentation, but before the final shaping
- Over-fermented, or over-proofed dough often is stickier, and it’s a potential sign that your dough is over-prooved
- They recommend a process of storing / feeding your starter separate from the leaven for your bread that includes multiple, separate jars, feedings, etc…
- I can see the primary benefit of using less flour / water to maintain the actual starter vs. the leaven, but it seems really complicated to me
- Maybe I’ll try it out later
- The lower the hydration of your dough, the longer your fermenting / proving process can be without as much worry about over-proving
- The higher the hydration, the shorter time your dough might need for bulk fermentation / proving
Autolyse Differences
This book describes the autolyse process as when you mix the flour, water, and levain, then let sit for 30mins. Then after you mix the salt and move on with the rest of the bake. I’d always seen that the autolyse was just the flour and water, in order to promote gluten development prior to the final mix, then bulk fermentation process.
I think I might experiment with this type of autolyse process in my own baking, as it lends itself a bit better to my personal starter feeding / baking schedule.
Room-temp Bulk-Fermentation & Fridge-based Second Bulk-Fermentation
This is something that I’ve never encountered before. Essentially, the technique involves a shorter, 2-3hr bulk fermentation at room temperature on your counter, during which you do your folds. After this, and to avoid over-fermenting your dough, you then move the dough into the fridge. This allows for the gluten to further develop over time, while mitigating the risk of over-fermentation.
I’m eager to try something like this, as I’ve often done either all my bulk ferment in the fridge, or the second, post-shaping proof in the fridge.
Insurance Learnings
I was researching some more about the insurance industry for a specific SOLVD client and learned some things along the way:
- Producers - are those that are licensed to sell, solicit, or negotiate insurance in a particular state
- Encompasses both agents and brokers
- The licensed professional, either an individual or business, that is legally authorized to market, sell, and service insurance products from insurance companies to consumers and businesses
- Insurance Agents - those that represent an insurance company
- Insurance Brokers - those that represent insurance buyers
- Managing General Agent (MGA) - specialized type of insurance agency or brokerage that is granted underwriting authority from an insurance carrier
- Have expanded authorities such as underwriting tasks, settling claims above a certain limit, and negotiating reinsurance contracts for the insurer
- Typically specialize in specific lines of business or niche markets where they have expertise, such as professional liability, surplus lines, or specialized commercial risks
- Excess & Surplus (E&S) Insurance - Specialized insurance market that provides coverage for risks that are typically too high-risk, unique, or complex to be insured by traditional, or standard insurance carriers
- Examples: coastal properties, environmental exposures, high-value assets, businesses with unique underwriting needs