Made the dough earlier. Tonight's "proof 'n poof" is taking place by the GCI60. Will bake it up tomorrow evening. Not sure if I have a vessel to bake it in, may go straight on the pizza stone if we don't.
So the dough ended up with another 24 hours of proof time: Baked it up tonight...slightly barrier from the recipie. Let it sit out for an hour instead of two before baking and cooked in a loaf pan vs a cast vessel. Came out good! Needed a bit more time in the oven, the center was still a bit doughy. I think I'll be good with a slightly larger cooking vessel. Gotta pick one up. Over all, great bread. Beyond easy to make. Takes longer to get the ingredients out than it does to combine and mix.
Ooooh, ya' done gooder Skier. You know, I hadn't even thought of doing that bread in a regular loaf pan. Hmmmmm............ Did you follow the recipe, or go rogue? I got my DOs at WallyWorld for about $30 a piece, and I didn't get 'em at the same time. I wasn't sure how the bread would come out, but once I did the first loaf, I went back and got another. Mine are enamel coated. Yep, it's a dirt simple recipe, and I think I'm going to use my sourdough starter for a couple loaves. The nice thing about the Dutch oven is that the loaf gets cooked from all sides, and since most of the oven time is with the lid on, it kind of steams the bread. I find that the crust is fairly hard at first, then softens some after a while. Nice crumb, although a little dense from the look of the pic. Not a slam at all, because I've had loaves come out different every time (I mess with the recipe). GOTTA' make some bread.
Funny you should ask. Skier's pic got me going, and I just mixed up a batch of dough for tomorrow. I got the starter going on 9-10-14 after my wife tossed my original batch in the trash. I had that one for quite a bit longer.
I used that newfangled Himalayan pink salt, and added a little extra. I also doubled everything. Used only 1/4 tsp. of ADY instead of doubling, because I added the SS.......about 1/3 cup. All mixed up....lookin' funky.
Not yet Larry. When I make wheat bread, it's mostly white flour, with about 1/6 whole wheat. I'm finding it difficult to get a good rise with nothing but wheat flour, but I haven't tried in a long time. Maybe andybaker has some insight?
The dough has been in the bowl since about 11 last night, and here's a pic right before I plan to pull it and work on it. I could let it go longer, but I'm getting antsy........ The dough split into two bowls.....
Forgot to take pics of the goop in the pots, but they just came out of the oven................ One of 'em is stuck in the pot....grrr.
Got the other loaf out....here's a pic. They didn't rise much during the 2nd rise, but they taste gooder. Very slight hint of sourdough.
Yes. We add honey o ours. We grind a mixture of soft white and hard wheat berries to make it. The recipe is from 100 days of real food.
1/3 cup butter 2.5 cups warm water 1/3 cup honey 1 tbsp sea salt 2 packets yeast 6-8 cups flour Yeast, salt, honey, and water combine to foamy, add 3 cups of flour. Rise for 30 minutes, then add the rest of the flour to make dough. Knead til smooth, divide to two loaves. Rise until doubled and bake at 375 for about 25 minutes.
Looks pretty good PapaDave. When making a bread like that time brings you a more complex flavor as well as developing the gluten. I'd say anywhere from 10 to 18 hours should be good depending on the temps to age/ferment it. When you take it to the table gently fold it over and over on itself to develop the dough further. Don't tear the dough. Using 70% moisture should give you the large holes many people desire as long as you bake in a very hot oven. I'd say at least 450 to 500F should do it. Bake it until it sounds hollow when you pick it up and tap the bottom, then bake a little longer. Most of all, no matter what anyone says, if what your doing works and you like it, don't fix what aint broke.
Papadave, I went sorta rouge....didn't follow it exactly. The dough was wet, so I wasnt able to fold it. I added too much water. Did another batch tonight and it was a bit wet. I have to dial back the water. I need to try this in a Dutch oven. The flavor was really good for such a simple bread. I may try a loaf or two in a bread form. Love experimenting. I'll take pics!
It came out good with less water; just under 1.5 cups. And cooked it in an enamel pot. That helped! Made another round tonight. Here's a pic of the last batch.
