25 King Arthur Flour Baking Contest

2022 Theme - Country Bread

Sunday, July 3rd

Any age may enter. One entry per person.

Amateur bakers only.

Entries must be cooled and delivered in a disposable container. Containers will not be returned. Entries become the property of Houlton Fair.

Section 1 - Adults

Place: 1st - $50.00 cash, $75.00 King Arthur gift card, ribbon

Place: 2nd- $45.00 cash, $50.00 King Arthur gift card, ribbon

Place: 3rd- $40.00 cash, $25.00 King Arthur gift card, ribbon

Section 1 - Youth (17 & under)

Place: 1st - $40.00 cash, $40.00 King Arthur gift card, ribbon

Place: 2nd- $35.00 cash, $25.00 King Arthur gift card, ribbon

Place: 3rd- $30.00 cash, King Arthur tote bag, ribbon

***King Arthur and Houlton Fair is not responsible for replacing lost or stolen ribbons or gift cards.

RECIPE MUST BE FOLLOWED:

For a lighter-colored loaf, cut the white whole wheat down to just a couple of tablespoons (or eliminate it entirely) while increasing the bread flour to 3 cups (360g).

PREP 10 mins | BAKE 20 to 25 mins | TOTAL 2 hrs 45 mins | YIELD 1 large loaf

INGREDIENTS

1 1/8 to 1 1/4 cups (255g to 283g) water, lukewarm*
1 1/2 teaspoons instant yeast 1/2 cup (57g)
King Arthur White Whole Wheat Flour
1 1/2 teaspoons (9g) salt
2 1/2 cups (300g) King Arthur Unbleached Bread Flour
Seeds (sesame, flax, caraway or poppy) or old-fashioned rolled oats or rye
flakes, for topping

*Use the lesser amount of water in the summer or in humid weather; the
greater amount in winter, or when the weather is cold and dry.

INSTRUCTIONS

To make the dough: Pour the water into a mixing bowl. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the yeast and white whole wheat flour and let sit for several minutes until the mixture begins to bubble.
Stir in the salt and 1 cup of the bread flour and mix well. Gradually add the remaining bread flour until the dough begins to pull away from the sides of the bowl. Turn the dough out onto a lightly floured surface and knead it for 4 to 5 minutes. Let the dough rest while you clean out and grease your bowl; then knead the dough a few more minutes. The dough should be on the slack side and a little tacky, but shouldn’t be sticky. When the dough is well-kneaded, place it into the prepared bowl, cover, and let rise until doubled in size, 1 1/2 to 2 hours.
To use a brotform: When your dough has risen, flour your brotform heavily and sprinkle some seeds (sesame, flax, caraway, poppy…) or some rolled oats or rye flakes into the bottom. Gently deflate the dough, shape it into a ball and place it, smooth side down, into the brotform. Drape the dough with lightly greased plastic wrap and set it aside to rise for 45 minutes, or until it’s crowned nicely over the rim of the brotform.
If you’re not using a brotform, simply round the dough into a ball and place it on a lightly greased or parchment-lined baking sheet. Let the dough rise for about 45 minutes, or until it’s noticeably puffy.
For dough shaped in a brotform: Have a lightly greased or parchment-lined baking sheet ready. Very gently, roll the dough from the brotform onto the baking sheet. It should slip out gracefully, without deflating. If it deflates totally (a small settling is OK), simply form it into a smooth ball, put it back in the brotform, and let it rise again (only this time not quite as high).
Towards the end of the rising time, preheat the oven to 425°F

Scoring

Score sheets will remain confidential. Decisions of the judges will be final.

Total Points 100

Entries must be brought to the Exhibit Hall (Civic Center). You may enter through Elm St. Extension (if only dropping off, no fair parking) on Sunday, July 3rd from 10:00am- 12:00pm.

No late entries will be accepted. Judging begins promptly at 5:00pm.

2022 Premium Book

Contents:

Exhibit Hall Sign-Up Form
Department Information
Contest Rules