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Cold Fermented Bread - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Cold Fermented Bread

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  • Cold Fermented Bread

    2 cups warm water
    1 tsp yeast
    2 tsp salt
    bread flour

    Put 2 cups flour, salt, and yeast into a plastic tub. Add water and stir with a wooden spoon. Add flour stiring with a wooden spoon until bread pulls away from tub walls.

    Put lid on tub and weight down with 2 bricks. Ferment at approximatly 40 degrees (outside) overnight.

    Knead/fold dough making at least 10 folds stretching as you go.

    Place dough in long rising basket forming a long loaf.

    Bring bread into house at 68 degrees and let rise until doubled.

    Cook at 425 degrees in a wood fired oven for 30 minutes until bread reaches 200 degrees internal temperature.

    The emphasis on this method of outdoor cooking is because my 12 year old son has an extreme form of celiac disease. Gluten causes him to stop breathing. Even smelling bread cooking or pasta boiling causes an asthma attack. This means all bread is made and baked on the back porch. I am allowed to bring the dough in to rise if the basket is dusted with rice flour instead of wheat flour.
    Last edited by sacwoodpusher; 12-25-2010, 09:34 PM. Reason: correction

  • #2
    Re: Cold Fermented Bread

    Bread looks good

    Kudos to you for finding a way to make this happen regardless of your health situation
    Lee B.
    DFW area, Texas, USA

    If you are thinking about building a brick oven, my advice is Here.
    Our One Meter Pompeii Oven album is here.
    An album showing our Thermal Breaks is Here.

    I try to learn from my mistakes, and from yours when you give me a heads up.

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