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I think it means don't throw the stone in the oven while it's hot, because the change in temperature may cause it to crack. In other words, you need to let the stoneware heat up with the oven, and not throw the cold stoneware in a hot oven. As far as i know there is no way of baking bread in a cool oven.
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Dec 26, 2012 18:03
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| # ¿ Apr 27, 2024 04:29 |
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I baked this today. I like how the crumb turned out but the top split a little edit: image too huge Hell Yeah fucked around with this message at 07:04 on Jan 30, 2014 |
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Jan 30, 2014 07:01
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it's a modified no knead bread i've been tinkering with for a while. i like the regular no knead bread but i wanted it to be a bit easier to work with, so i took out some of the water and increased the fermentation time a little. i make a smaller loaf usually: 350 g KA bread flour 270 g water 1/4 tsp yeast 10 g salt mix it all together and ferment for 15-20 hours. flour your hands and a piece of parchment and the top of the dough and get the dough out of there any way you can onto the parchment. the top (what used to be on the bottom of the bowl) should be unfloured, so start grabbing it from the bottom (floured) and pinch the unfloured part together until the skin on the floured side gets tighter, then shape it into a loaf. make some cuts in the top and immediately put the loaf with the parchment paper into a preheated dutch oven in a 425 F oven for 35 mins. remove the cover and bake another 12 minutes.
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Jan 30, 2014 08:03
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Thumposaurus posted:Wait shaped then straight into the oven no 2nd proofing after it was shaped? proofing this dough is weird. if i let it sit ten minutes on the counter the thing gets floppy and completely loses it's loaf shape. i've actually baked a bunch of loaves of this bread in the same way that didn't have a crack in the top, but the crumb wasn't as nice. Nicol Bolas posted:For the ferment--are you talking a fridge ferment or one on the counter? I assume fridge? on the counter.
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Jan 30, 2014 18:29
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first loaf of the season let's get this bread yall A shot of the bottom, i've had problems with the bottom burning sometimes but have developed new strategies to address this (putting a sheet of foil on the rack underneath the dutch oven):   v happy with how it turned out.
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Nov 10, 2018 18:15
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blixa posted:The sourdough starter I have in my fridge is super happy and it shows. 70% hydration, all white bread flour. And delicious. Looks tiny because I was playing around with portrait mode on the phone but it's a normal sized loaf (total flour weight for two loaves: 775g). nice.
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Nov 12, 2018 15:15
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Pham Nuwen posted:Turn on the oven light and put the dough in. are you using a lot of flour when you shape?
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Nov 19, 2018 06:14
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i have a very good SD starter right now. i made it from just king arthur whole wheat flour and ap flour and spring water. all white:  20% whole wheat:  the whole wheat really surprised me, i often can't even get a result like that with yeast.
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Nov 27, 2018 01:16
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i'm not sure what theirs is but it's probably similar. i just used 100g of the red whole wheat flour and 100g of water, then every day after that i feed it 50/50 cheap AP flour and spring water. my tap water kills starters so i had to use bottled.
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Nov 27, 2018 03:10
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70% with a 1 hr autolyse (no salt or yeast)
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Nov 27, 2018 03:32
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i wouldn't worry about rust but you will probably experience some mineral scaling that can be removed with vinegar. nice crumb
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Nov 27, 2018 20:13
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for 100% rye that looks pretty great. i was expecting a big chunk of cement lol
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Nov 30, 2018 20:56
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pretty much every single picture in this thread since i last posted is amazing. people here are cranking out some seriously outstanding bread
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Dec 25, 2018 19:43
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 95% KA bread flour, 5% KA white whole wheat. 75% hydration, dutch oven method
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Feb 16, 2019 02:38
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i was baking with a starter for a while. honestly i went back to yeast because of what a pain in the rear end it was.
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Mar 1, 2019 21:20
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gluten free bread is not bread.
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Mar 5, 2019 18:51
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probably one of the last ones i'll put out this year since i dont bake much bread in the summer:
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Apr 12, 2019 00:58
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| # ¿ Apr 27, 2024 04:29 |
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Boot and Rally posted:This looks like the stuff I buy from a local baker. How do I make this? it's not too hard but you probably will have to practice at it for a while. the basic recipe is 425g bread flour, 25g white whole wheat, 355g water, 1/4 tsp yeast. mix that together and ferment it over night, you should see some bubbles when you wake up. measure 10g of salt into it and put about a tbsp of water on that and dimple it into the dough, then squish everything together so the salt is thoroughly mixed in. let it sit for 30 mins, and do a turn and fold on it (if you don't know what turn and fold is, google it) do the 30 mins + turn and fold 3 more times. by the end the skin of the dough should be pretty tight, and on the fourth time you should transfer to a banneton or bowl with a floured kitchen towel in it. rest it in the towel for a half hr, then preheat a dutch oven inside your oven at 500 deg for 1 hr. so the dough inside the towel has now been rising for 1.5 hrs total. now take the dutch oven out, take the lid off, and drop the dough into the dutch oven. after replacing the lid and putting it back in the oven, bake for 20 mins. remove lid and bake for another 30-40 mins until it's really dark and brown. remove it from the dutch oven and rest it for at least an hour, preferably two, and you should have some nice bread. the most important advice i can give imo is after you've added the salt you want to be very gentle with the dough so as not to deflate it.
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May 12, 2019 14:11
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