Simple Bread

[rwsaunders]

I've used 28, 24, and 20cm. I do think the smaller ones result in a higher rise, but they all work.

I can see the logic in the smaller ovens promoting more oven spring...less volume in the oven to contain the same amount of steam and the smaller oven size keeps the sides of the loaf tight. Circling around to the Cooked series on Netflix, volume 3 is all about bread. After watching, I immediately went and retrieved my starter from the refrigerator and gave it a healthy feeding of rye.

[Too Tall]

One bread in the dutch oven, the other underneath a copper pot (lighter color). I added oats to one and bran to the other. Both are delish.

I'm feeling confident.

bread1.jpg

[dgaddis]

Good work TT.

What I've found with making bread:

Getting something good isn't too hard.

Getting exactly what you want however...much more tricky!

[Too Tall]

Good work TT.

What I've found with making bread:

Getting something good isn't too hard.

Getting exactly what you want however...much more tricky!

I come from peasant stock, my expectations are high when it comes to bread. The rest I let slide.

[glepore]

[IMG][url=https://flic.kr/p/25qubWp]

[IMG][url=https://flic.kr/p/25mNxyf]

Wow. First attempts with the Tartine book and dutch oven. Have a pizza steel in the oven, might try the upside down dutch oven idea. Also have a combo.

Used an existing starter I keep for pizza, but the sweet leven is definitely the trick. Holy cow this is good.

[dgaddis]

[IMG][url=https://flic.kr/p/25qubWp]

[IMG][url=https://flic.kr/p/25mNxyf]

Wow. First attempts with the Tartine book and dutch oven. Have a pizza steel in the oven, might try the upside down dutch oven idea. Also have a combo.

Used an existing starter I keep for pizza, but the sweet leven is definitely the trick. Holy cow this is good.

Don't bother cooking bread on a steel. I tried it, and it nearly caught fire.

The steel transfers heat a lot faster than cast iron or ceramics, so by the time the bread was done the bottom was BLACK AS NIGHT. When I opened the oven it smelled like fire.

[glepore]

Thanks for the tip. Makes sense, its why it works so well to leopard spot a pizza.

[dgaddis]

Thanks for the tip. Makes sense, its why it works so well to leopard spot a pizza.

Exactly. Horse for courses and all that.

[dgaddis]

I'm just gonna leave this here. If anyone ever wants to buy me a gift.....

Modernist Bread

And here's a podcast on it that's pretty interesting.
Web :: BBC Radio 4 - The Food Programme, The Future of Bread
iTunes :: The Food Programme by BBC on Apple Podcasts

[TMB]

I do :

3 cups flour
1 tsp salt
1/2 tsp yeast
1.5 cups WARM water

Let it sit overnight, next morning heat the dutch oven, 30 minutes covered. 15 minutes not covered.

I usually use a mix of bread and whole wheat ( 60% WW) , makes a very good tasty bread.

[Too Tall]

I'm just gonna leave this here. If anyone ever wants to buy me a gift.....

Modernist Bread

And here's a podcast on it that's pretty interesting.
Web :: BBC Radio 4 - The Food Programme, The Future of Bread
iTunes :: The Food Programme by BBC on Apple Podcasts

Watch your front porch. I hope hardback is ok.

mb1.jpg

[glepore]

Good old Nathan. The Modernist Cuisine eventually popped up as a torrent, fyi, not that I'm advocating that.

Second attempt-took hydration to 73%, longer bulk at lower temp, 12 hrs in fridge , increased oven temp to close to 500. Much better spring and crust. This is addicting.

[Too Tall]

Good old Nathan. The Modernist Cuisine eventually popped up as a torrent, fyi, not that I'm advocating that.

Second attempt-took hydration to 73%, longer bulk at lower temp, 12 hrs in fridge , increased oven temp to close to 500. Much better spring and crust. This is addicting.

Neat :) FWIIW I just rec'd my Lodge Dutch Oven and will give that a go.

[dgaddis]

Sometimes you try something new and it works. Other times, it does not.

25% whole wheat, ~10% dark rye, the rest bread flour. 83% hydration.

Gave it a few folds in the first couple of hours, then shaped and into a banneton to proof overnight.

Then, the goal was to roll it out of the banneton onto the pre-heated pizza stone and cover with a pre-heated pot. The theory was - let it is rise in the banneton and then straight to baking with zero handling in between, with the goal being a very light and open crumb.

It did not work out.

2nd time using this oval banneton, and apparently it wasn't floured well enough. When I rolled the dough out onto the stone instead of it holding it's shape it stuck to the liner. By the time I pulled the liner free it had basically collapsed into a pancake.

The things (I think) I learned:
-The dough needs to be shaped after it has had time to rise. Mine did the bulk rise in the banneton, and when it came out it just didn't have enough structure to hold its shape. Shaping it after the rise (and contributing to the gluten structure) works better.
-Gotta make sure the liner is properly floured. New ones especially.
-Gonna go back to doing the final proof in the fridge. The cold dough is a lot easier to handle when transferring to the oven.

Something that worked well :: it rose overnight at room temp, but I put the basket into the microwave along with a big measuring cup of hot-as-it-comes-out-of-the-tap water. I didn't wrap or cover the dough because I wasn't sure how much it would rise and didn’t want it sticking to whatever I wrapped it with, but being in the (relatively) air tight microwave along with a glass of hot water it didn't dry out. The glass of water helps keep the inside of the microwave humid.

Shaped


How it looked this morning


&*$%. After 20mins w/the pot covering it.


I was planning to bring it to work to share with co-workers...but I just left it at home. I bet it's still pretty good to eat actually. The wife will find it when she gets up.

[Too Tall]

Thanks for the share. You are right, even the mistakes are good.

[skouri1]

Toots, what time rise are you doing?
Was admiring your breads on instagram.
I have been doing it for years now, so have some habits...
I want bigger holes. so I added more water (360-390 like you mentioned) and am about to test how that goes.
Also about 12 hours at room temperature. For a while now, I have been letting it go like 18-24, but I wonder if there is really an advantage to letting it sit longer?

Curious about Fridge proofing...but sometimes I need my loaf ASAP.

[Too Tall]

Toots, what time rise are you doing?
Was admiring your breads on instagram.
I have been doing it for years now, so have some habits...
I want bigger holes. so I added more water (360-390 like you mentioned) and am about to test how that goes.
Also about 12 hours at room temperature. For a while now, I have been letting it go like 18-24, but I wonder if there is really an advantage to letting it sit longer?

Curious about Fridge proofing...but sometimes I need my loaf ASAP.

I am not the expert here. I'm taking queues from Dustin and some yahoo pro chef who frequents ;)

I'm using my oven set to 100F (bread proof setting) for 6'ish hrs. than I turn the oven off and go to bed. Prior to going to bed I give it a few folds. After I wake up I give it a few more folds. I'm positive that once I start getting "creative" the bread will downgrade ;)

I've been reluctant to use the fridge because I did not want to wait for the dough to warm up.

PS - if anyone has caveman directions for a pumpernickel I'd be grateful.

[dgaddis]

I am not the expert here. I'm taking queues from Dustin and some yahoo pro chef who frequents ;)

I'm using my oven set to 100F (bread proof setting) for 6'ish hrs. than I turn the oven off and go to bed. Prior to going to bed I give it a few folds. After I wake up I give it a few more folds. I'm positive that once I start getting "creative" the bread will downgrade ;)

I've been reluctant to use the fridge because I did not want to wait for the dough to warm up.

PS - if anyone has caveman directions for a pumpernickel I'd be grateful.

I'm no expert...half the time when things go really well I'm not entirely sure why haha.

Re: proofing in the fridge - no need to let it warm up before baking, you can go straight from the fridge to the oven. In Flour Water Salt Yeast that's how Ken says to do it actually.

[dgaddis]

Made a pit stop at the house during lunch and sliced the 'failure' from above. So good!! Nice soft crumb with good even distribution of holes....just the wrong shape haha.

[skouri1]

there is no such thing as the wrong shape. Slice that baby horizontally and you can make yourself (and friends) one hell of a Muffuletta!