Great instructions!
Worth, when working with very wet doughs it helps to use water instead of flour on your hands. I also use a wet dough knife which helps with lifting off the board and cutting. A canvas cloth,well floured,will help with proofing. Weighing is the most important thing. I ignore bread recipes with volume measures. Those are fine for bread cooked in a regular basis where you know what it should feel like but starting with a new bread it will only increase the chances of failure. Sourdough ciabatta is really good. You should make a sourdough starter sometime. |
I feel so ignorant right now. Please can someone explain the sponges thing? I see the photos but I still( I am very thick sometimes) don't understand.
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[QUOTE=mdvpc;570182]A lot of home bakers use a dutch oven to bake in-with the cover on for the first part of the bake, then off for the last part.[/QUOTE]
I do that with the no-knead bread recipe. Never thought to try it with other breads! |
[QUOTE=ginger2778;570186]I feel so ignorant right now. Please can someone explain the sponges thing? I see the photos but I still( I am very thick sometimes) don't understand.[/QUOTE]
It's basically a fresh starter (vs and aged/sourdough starter). |
Craftsy has some great video courses, sometimes 1/2 off. From some very well-known bakers-Hammelman, Reinhart, etc. You can watch them over and over if you want. There is a FB group called Perfect Sourdough that has a lot of good information. The person that started Perfect Sourdough also has video courses, sometimes very inexpensive, may even be a free introductory course-she is a very good baker, and her video classes are very good-her name is Teresa Greenway.
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A bread I baked yesterday.
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We bake most of our breads in covered dutch oven, cast iron and enameled cast iron.
This double boule i thought was a bit burnt but it was moist and tender inside, good crumb. Nice crust. Hard to control heat in our wood fired oven but at #1 home we have more control. The only breads we don't use the covered dutch oven method are rolls, focaccia, baguette ... |
I have a spray bottle filled with kerosene I use.
The resulting flash fire makes the crust extra crispy.:shock: |
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I saw so many and looked at so many ways to do this.
None of them the same I decided to just do what I wanted to do by combining the instructions. Here is the beast rising as we speak. Disaster number one. Worth [ATTACH]62281[/ATTACH] |
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More of disaster number one.
Worth [ATTACH]62283[/ATTACH] [ATTACH]62284[/ATTACH] |
Taste and texture report on the small loaf.
The holes weren't as large but the flavor was the same. It was light and airy and paired well with butter.:yes: The next batch is a wee bit more wet and is in a big container rising as we speak. It will be cut up into smaller loaves and not baked as long then cooled and put in the freezer for later use. Worth |
Looks great!
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[QUOTE=PhilaGardener;570247]Looks great![/QUOTE]
Thanks. Here is the next herd getting ready to go in the oven. The dough was even more wet and I let it rise longer for bigger mayonnaise capturing holes. Worth [ATTACH]62293[/ATTACH] [ATTACH]62294[/ATTACH] |
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Here they are cooling and getting ready to be frozen for later use for sandwichs and hamburgers.
When I bake them again I thaw them out and slather olive oil all over them. It makes them very crispy and crunchy on the outside. Thanks for all the help.:) Worth [ATTACH]62295[/ATTACH] |
Yum, those look great and are making me hungry. I hope they are as good as they look. Couldn't offer any help here, but I am sure learning a bunch.
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