Simple Bread

[rwsaunders]

I've made this with good results too, but unfortunately nobody else in the house likes seeds and nuts in their bread but me. Note that they hydrate the additives before folding.

[Too Tall]

The Five Seed video is great.

[dgaddis]

Used my new oval banneton for the first time. Lesson learned - need to make smaller loaves!

Wasn't shaped well, but nice and open crumb. I'll take it. 300g of bread flour, ~250g all purpose, started a mix of all purpose and dark rye.

How I found it this morning...

[Too Tall]

Nice. What temp and convection or not?

[dgaddis]

Nice. What temp and convection or not?

475°F, 30mins covered, ~15 uncovered. Standard oven.

[rwsaunders]

In honor of my Celtic heritage (some of it anyway as we are all immigrant mutts in some shape or form) we made some Irish drop scones to accompany dinner this evening. Pretty simple really...flour, salt, butter, baking soda, sugar, baking powder, raisins, caraway seeds and buttermilk. All topped with a light glaze of buttermilk, confectionary sugar and orange peel.

[Too Tall]

Gah. Those are perfect.

[rwsaunders]

Mrs. RW has given me an assignment and I am looking for a bobka recipe for Easter. I'd like to keep it light on the raisins and nuts, perhaps more to the chocolate and cinnamon range of breads. Much obliged.

[Too Tall]

Mrs. RW has given me an assignment and I am looking for a bobka recipe for Easter. I'd like to keep it light on the raisins and nuts, perhaps more to the chocolate and cinnamon range of breads. Much obliged.

I have not made this however Russ and Daughters makes the best Babka on earth: A Better Chocolate Babka - The New York Times

Second run at making simple bread that does not suk. Same results...delish and a but unsightly. Time to move on and get some seeds or something into the bread so that it works for breakfast as well.

bread1.jpg

[rwsaunders]

TT...that bobka recipe looks like a plan. Pics to follow of course or it didn't happen.

Regarding the look of your bread, perhaps let it sit in the fridge overnight in the banneton to encourage a shape that's pleasing to your eyes. The oval bannetons are fun too. There's a Dario quote regarding non-setback seat posts that reminds me of you writing about your bread..."And last thing, maybe someone understand that I do not like the straight post, my eyes refuse to watch them, maybe I'm too old?"

[SpeedyChix]

Love the simple breads. Still don't get the loaf height I'd like. This is black pepper white cheddar bread.

[Too Tall]

If I wasn't already a Dario fanboy that quote resonates tenfold with me.

Wait Anne for g0dsakes don't risk your health on that malformed bread. Overnight to me, I'll curate the bread to become a greater glory. (in mah belly)

[SpeedyChix]

If I wasn't already a Dario fanboy that quote resonates tenfold with me.

Wait Anne for g0dsakes don't risk your health on that malformed bread. Overnight to me, I'll curate the bread to become a greater glory. (in mah belly)

I should send the bread away. Two of us decimate a loaf in a couple of days. Eating it is making the bumps in the road harder to get over.
We consider it a schedule V food and limit the baking of it.

[Too Tall]

I should send the bread away. Two of us decimate a loaf in a couple of days. Eating it is making the bumps in the road harder to get over.
We consider it a schedule V food and limit the baking of it.

Talk like that and gum-mint will want to regulate it.

[Too Tall]

Who is using what size Dutch Oven for baking bread? I'm working on being able to make at least two loaves at a time in my giant oven. Five quart Dutch Ovens have that right specs. I think.

[rwsaunders]

We have both an 8qt and a 6qt Dutch oven and I use the 6qt for bread. I might be purchasing another as I have been making two smaller loaves recently and it's a pain to use the 8qt unit for a small loaf. Plus Mrs. RW warned me to keep my bread cooking paws off of her 8qt unit or else. She has very sharp kitchen knives and she knows how to use them.

[Too Tall]

We have both an 8qt and a 6qt Dutch oven and I use the 6qt for bread. I might be purchasing another as I have been making two smaller loaves recently and it's a pain to use the 8qt unit for a small loaf. Plus Mrs. RW warned me to keep my bread cooking paws off of her 8qt unit or else. She has very sharp kitchen knives and she knows how to use them.

Understood. Would a 5 or 5 1/2 qt be too small or just right? I'm thinking Lodge or similar cast iron.

[caleb]

I've used 28, 24, and 20cm.

I do think the smaller ones result in a higher rise, but they all work.

[dgaddis]

Hey TT. Hold up bro.

If you could find a Lodge combo cooker, that would be my first choice. You can take the dough straight out of the proofing basket into the pan, score it, then put the lid on top - less handling required. See this vid. With a dutch oven you've got to drop the dough into the pot, and you have to score it first, meaning you've got to move the dough after cutting it (and it doesn't like staying in shape IME).

Also, I've had good success using a thick pizza stone with a stainless steel pot as a lid. I'm actually going to go back to that on the next one because I think it's a bit easier to deal with vs dropping the dough into a dutch oven. I never thought to go straight from the basket onto the stone, score, and then cover. Seems obvious....

[Too Tall]

I think you are onto something.

Hey TT. Hold up bro.

If you could find a Lodge combo cooker, that would be my first choice. You can take the dough straight out of the proofing basket into the pan, score it, then put the lid on top - less handling required. See this vid. With a dutch oven you've got to drop the dough into the pot, and you have to score it first, meaning you've got to move the dough after cutting it (and it doesn't like staying in shape IME).

Also, I've had good success using a thick pizza stone with a stainless steel pot as a lid. I'm actually going to go back to that on the next one because I think it's a bit easier to deal with vs dropping the dough into a dutch oven. I never thought to go straight from the basket onto the stone, score, and then cover. Seems obvious....