bread
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
Re: bread
Lovely loaf, Sakkarin, do you use the overnight method? I make ours with ¼ tsp of yeast, mix it into the flour etc with a Dutch whisk then leave it on the side to bake in the morning. My recipe says 25 minutes with the lid on and 15 without, which also gets it crispy.
I make one a week and every time I’m surprised and amazed at how well it works!
I make one a week and every time I’m surprised and amazed at how well it works!
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: bread
What temperature do you use when baking in the Dutch oven, and do you heat the casserole before you put the loaf in it?
Re: bread
Sometimes I do, the complete no-knead overnighter. Today's was a Dan Lepardy short knead one. A lot of waiting time in between, but the actual prep time is:
Prepare all ingredients* - 3.5 minutes
3 x 30 second kneads plus set timer - 2 minutes
Final shape and slash - 2 minutes
My aim was to try and match the Lidl sourdough boule in size and crustiness, which I feel I've achieved, although not the sourness! Lidl £1.39, Sakkarin 19p.
* 300g flour, 200g warm water (30 seconds in microwave), 2 tsp fast action yeast, 1 tsp salt
Only 1 tsp yeast/cold water if it's overnight. Also sometimes replace 75g of flour with wholemeal or rye, plus 1 tsp caraway if it's rye.
SUE:
I preheated the casserole for 30 minutes (the recipe said 1 hour), and my oven is dodgy, but is around 200C, maybe sightly hotter. I turned it down a bit halfway through the "lid off" cooking because it had browned quicker than I expected. At the 18 minute stage it looks the colour of one of those "half baked" things you can buy from the supermarket.
Prepare all ingredients* - 3.5 minutes
3 x 30 second kneads plus set timer - 2 minutes
Final shape and slash - 2 minutes
My aim was to try and match the Lidl sourdough boule in size and crustiness, which I feel I've achieved, although not the sourness! Lidl £1.39, Sakkarin 19p.
* 300g flour, 200g warm water (30 seconds in microwave), 2 tsp fast action yeast, 1 tsp salt
Only 1 tsp yeast/cold water if it's overnight. Also sometimes replace 75g of flour with wholemeal or rye, plus 1 tsp caraway if it's rye.
SUE:
I preheated the casserole for 30 minutes (the recipe said 1 hour), and my oven is dodgy, but is around 200C, maybe sightly hotter. I turned it down a bit halfway through the "lid off" cooking because it had browned quicker than I expected. At the 18 minute stage it looks the colour of one of those "half baked" things you can buy from the supermarket.
Re: bread
I keep meaning to try this recipe in a Dutch Oven
https://www.olivemagazine.com/recipes/b ... read-loaf/ …
I’m thinking it might have a bit of ‘sourness’.
https://www.olivemagazine.com/recipes/b ... read-loaf/ …
I’m thinking it might have a bit of ‘sourness’.
Re: bread
I'm quite happy with both "bready" and "sourdoughy" - in fact with a bacon sarnie I think I prefer "bready"! I'm not very good at sourdough.
There's an odd thing I have to note, the quantity of dough I use for this loaf makes 4 rolls for me. For some reason I eat a loaf in 2 "meals" (and heavily slathered with butter) but the rolls last 4, so I tend to make rolls rather than loaves. A loaf is a special splurge treat, maybe once a fortnight. Or week, I haven't kept track...
There's an odd thing I have to note, the quantity of dough I use for this loaf makes 4 rolls for me. For some reason I eat a loaf in 2 "meals" (and heavily slathered with butter) but the rolls last 4, so I tend to make rolls rather than loaves. A loaf is a special splurge treat, maybe once a fortnight. Or week, I haven't kept track...
Re: bread
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That's a good looking loaf there, Sakk.
Never have attempted a dutch oven/casserole bake - does the placing of a formed boule in a heated pot have a tad accident potential to those of us sometimes prone? Is there a jist to it?
Will have a bit of a sour flavour tho the texture and crust will be standard bread version rather than the crispy leathery crust and type of texture you get with sourdough starter - worth going to the trouble of IMO.
That's a good looking loaf there, Sakk.
Never have attempted a dutch oven/casserole bake - does the placing of a formed boule in a heated pot have a tad accident potential to those of us sometimes prone? Is there a jist to it?
Suffs wrote:I keep meaning to try this recipe in a Dutch Oven
https://www.olivemagazine.com/recipes/b ... read-loaf/ …
I’m thinking it might have a bit of ‘sourness’.
Will have a bit of a sour flavour tho the texture and crust will be standard bread version rather than the crispy leathery crust and type of texture you get with sourdough starter - worth going to the trouble of IMO.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: bread
My local convenience store now stocks a pricey but gorgeous sourdough which is very , very sour but has just a tad of malted flour in it to soften it
Just add butter
Just add butter
Re: bread
ZeroCook wrote:...does the placing of a formed boule in a heated pot have a tad accident potential
It is definitely dodgy! I confess I've dug out my oven gloves a few times where I'd normally just use a dishcloth...
Re: bread
My dentist says he’s getting rich on the legacy of Lockdown Sourdough … I lost all of one tooth and half of another to sourdough crusts! A softer crust is good
When baking a loaf in a pot I place the shaped loaf on a piece of baking paper then lift the paper and the loaf and put them in the hot pot with the paper over the sides … then put the lid on.
When the bread is baked you can lift it out with the paper … safer for your fingers putting it in and taking it out.
When baking a loaf in a pot I place the shaped loaf on a piece of baking paper then lift the paper and the loaf and put them in the hot pot with the paper over the sides … then put the lid on.
When the bread is baked you can lift it out with the paper … safer for your fingers putting it in and taking it out.
Re: bread
No-knead casserole version this morning!
Prep a couple of minutes less! Took longer to photograph it...
Slightly different crust and taste, slightly more open texture, chewier crust, and it WAS a tiny bit sourdoughish, I guess because of the long overnight proving. I preferred the crunchier Dan Lepard method crust.
EDIT: Afterthought - it's over 25 years since I baked my first proper loaf, but it still gives me a thrill when I take a freshly-baked loaf out of the oven!
Prep a couple of minutes less! Took longer to photograph it...
Slightly different crust and taste, slightly more open texture, chewier crust, and it WAS a tiny bit sourdoughish, I guess because of the long overnight proving. I preferred the crunchier Dan Lepard method crust.
EDIT: Afterthought - it's over 25 years since I baked my first proper loaf, but it still gives me a thrill when I take a freshly-baked loaf out of the oven!
Re: bread
Sakkarin ... can I clarify ... when you leave your dough overnight, is this using half the flour to make a sponge and then adding the other half in the morning ... or do you make the whole amount of dough and leave it in the fridge overnight then do 3 short kneads and prove? Or have I missed something ...
Re: bread
Just before going to bed, combine all ingredients, mix together with fork then knead very briefly so it all comes together. Leave in bowl covered with clingfilm. NOT FRIDGE!
Morning: carefully remove dough, dust bench and loaf very lightly with flour, form into boule (I did it on a circular piece of non-stick plastic as a test), cover with the upturned bowl.
Heat casserole for 30 minutes in oven with lid on. Remove when ready, slash dough and manoeuvre it into the casserole, replace lid.
Cook 18 minutes, remove lid, then cook till it's how you want it, in my case an additional 25 minutes.
EDIT: THE OTHER LOAF WAS MADE THE DAN LEPARD WAY.
Morning: carefully remove dough, dust bench and loaf very lightly with flour, form into boule (I did it on a circular piece of non-stick plastic as a test), cover with the upturned bowl.
Heat casserole for 30 minutes in oven with lid on. Remove when ready, slash dough and manoeuvre it into the casserole, replace lid.
Cook 18 minutes, remove lid, then cook till it's how you want it, in my case an additional 25 minutes.
EDIT: THE OTHER LOAF WAS MADE THE DAN LEPARD WAY.
Re: bread
What do you use to get that pattern on the loaf, sakkarin?
I do it slightly differently, for much the same result. In the evening I mix the flour, yeast etc together in a bowl using a Danish Whisk, but a wooden spoon also works. You just need a shaggy dough, which you cover and leave on the kitchen side overnight. In the morning put the Dutch oven - mine is aluminium - into the actual oven and turn the heat up to maximum. Then tip the dough onto a board. I shape it with three folds and put it in a Banneton, then, when the oven is up to temperature upturn the Banneton into the Dutch oven, slash the top and and bake for 25minutes with the lid on and 17minutes with the lid off. And, as Sakkarin says, it’s magic every time!
I do it slightly differently, for much the same result. In the evening I mix the flour, yeast etc together in a bowl using a Danish Whisk, but a wooden spoon also works. You just need a shaggy dough, which you cover and leave on the kitchen side overnight. In the morning put the Dutch oven - mine is aluminium - into the actual oven and turn the heat up to maximum. Then tip the dough onto a board. I shape it with three folds and put it in a Banneton, then, when the oven is up to temperature upturn the Banneton into the Dutch oven, slash the top and and bake for 25minutes with the lid on and 17minutes with the lid off. And, as Sakkarin says, it’s magic every time!
Re: bread
I've got absolutely no idea where that pattern came from! I did notice it myself!
I have a theory that once you've mastered breadmaking it's hard to go wrong, it's so forgiving (I had 25 years of making doorstops and bricks out of my bread dough before I sussed it). I do adapt my method in the winter though, forcing the proving by warming the bowl over another bowl with hot water in it. Same if I'm in a hurry, my supercharged method gives me a loaf in 2 hours.
I'm thinking of treating myself to a banneton to get that pretty ridged shape...
It sounds as if your dough is probably more hydrated than mine. I should experiment more with that - at the other extreme I've made a few successful ciabatta with a really wet dough, but can't say I've mastered it as I've not found a foolproof method yet.
I have a theory that once you've mastered breadmaking it's hard to go wrong, it's so forgiving (I had 25 years of making doorstops and bricks out of my bread dough before I sussed it). I do adapt my method in the winter though, forcing the proving by warming the bowl over another bowl with hot water in it. Same if I'm in a hurry, my supercharged method gives me a loaf in 2 hours.
I'm thinking of treating myself to a banneton to get that pretty ridged shape...
It sounds as if your dough is probably more hydrated than mine. I should experiment more with that - at the other extreme I've made a few successful ciabatta with a really wet dough, but can't say I've mastered it as I've not found a foolproof method yet.
Re: bread
It is quite a wet dough, more so that I’d ever used before, it’s 1/4tsp yeast, 500g of any flour you like and 375ml water, and in the morning it looks like a bowl full of wet porridge. When I first made it I couldn’t believe it would work. I almost didn’t and was going to make it the conventional way, but decided to bite the bullet and try it. Really pleased I did!
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: bread
The banetton sounds like a plan for handling the dough
As does the aluminium Dutch oven, I’ve always fancied getting one of those, and I assume aluminium will come up to temperature with the oven, in a way ceramic might not
As does the aluminium Dutch oven, I’ve always fancied getting one of those, and I assume aluminium will come up to temperature with the oven, in a way ceramic might not
Re: bread
When the weather is cold, I put the bowl next to a radiator to prove. A bit of cardboard between the bowl and radiator stops it getting too hot. Sometimes I put the bowl on a window sill above a radiator, but OH complains that, if I forget and the bowl overflows, the curtains get messy!!
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