#11  
Old 11-26-2008, 06:52 AM
Dutchoven's Avatar
Master Builder
 
Join Date: Apr 2007
Location: Mississippi
Posts: 931
Default Re: 32 lbs of bread

Drake
I thought this was the most appropriate place to post photos of our bake yesterday. I will have to do the math and see how much in total weight it was...if I have the energy...it was fun...there was challah with cranberries and walnuts, challah topped with sesame, and plain challah, potato with caraway, potato cheddar and chive, pane italiano, pain d'campagne, and yeast rolls...lots and lots of yeast rolls...oh and one focacccia(not pictured)
Happy Thanksgiving to all those who celebrate and happy day to all those that don't...haha
All the best!
Dutch
Attached Thumbnails
32 lbs of bread-sample-our-holiday-bread.jpg   32 lbs of bread-challah-cranberry-walnut.jpg   32 lbs of bread-plain-sesame-challah.jpg   32 lbs of bread-potato-potato-cheddar-italian-campagne-yeast  
__________________
"Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
"Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch
Reply With Quote
  #12  
Old 11-26-2008, 06:43 PM
DrakeRemoray's Avatar
Il Pizzaiolo
 
Join Date: Mar 2006
Location: Littleton, CO
Posts: 1,211
Default Re: 32 lbs of bread

Beautiful Dutch!

Did you do the Challah in the in the wfo as well? Must have let it cool a lot!

I am planning to fire it up tomorrow for the turkey, sides and rolls. I am planning to let it cool down to about 450 before I put anything in...

Drake
Reply With Quote
  #13  
Old 11-27-2008, 05:08 AM
Dutchoven's Avatar
Master Builder
 
Join Date: Apr 2007
Location: Mississippi
Posts: 931
Default Re: 32 lbs of bread

Quote:
Originally Posted by DrakeRemoray View Post
Beautiful Dutch!

Did you do the Challah in the in the wfo as well? Must have let it cool a lot!

I am planning to fire it up tomorrow for the turkey, sides and rolls. I am planning to let it cool down to about 450 before I put anything in...

Drake
Drake
Yes we did the challah in the WFO after the country french and italian bread were done. It was in the 375 range on the floor when they went in. It all together almost 120 pounds of bread(about 80 loaves at an average of about 1.5 pounds each). If I add in the yeast rolls(not bread in our opinion but they have their place)it makes it about 200 but they were not baked in the WFO...
We are doing our turkeys and sides and stuff in the WFO today as well...you can probably plan on similar cook times to your indoor oven if you use a similar temperature range. You might want to put the turkey in just a bit sooner(may 15 to 20 min)uncovered to get the business started and then cover it, maybe remove the cover in the last 15 to 20 as well. Are you doing one of Dave's Turkey methods?
Happy Thanksgiving!
Dutch
__________________
"Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
"Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch
Reply With Quote
  #14  
Old 11-27-2008, 06:35 AM
DrakeRemoray's Avatar
Il Pizzaiolo
 
Join Date: Mar 2006
Location: Littleton, CO
Posts: 1,211
Default Re: 32 lbs of bread

Dutch,
Again that is an impressive bake! Did the Challah go in on sheet pans or paper or did you bake it on the hearth? I think this thread is a good one for folks trying to decide which oven to build. Do you plan to bake 100lbs or bread (my back hurts thinking about it) or 32 lbs of bread (ok that makes my back hurt too...).

I am cooking two turkeys (14lbs inside - this is the main bird, and a 10 lb one outside - the experiment...). I am not going to stuff it so I bet it will cook in 2 hours out there...If not, that one can wait a bit. The turkey is always ready ahead of time in my experience....it never takes 3 1/2 hours that the cookbook tells me...

I am not using Dave's cooking method particularly. I will drape the bird in buttered cheese cloth, that is my tried and true method. Truth be told, I just eat the dark meat anyway, so let the breast dry out, but get the dark meat perfect.

Drake
Reply With Quote
  #15  
Old 11-27-2008, 10:46 AM
Dutchoven's Avatar
Master Builder
 
Join Date: Apr 2007
Location: Mississippi
Posts: 931
Default Re: 32 lbs of bread

Sheet pans for the challah...with the braids they would have to be bench proofed and we just don't have enough space for all of that...filled the shelves of two different baker's racks for the proofing in the hallway. I have to say...imagine what our oven would bake if I had insulated it better...we have our turkeys in the WFO right now...one 12# one 13# stuffed with fruit and veggies...should be done in about 3 hours...went in about 11AM and the festivities will start about 2PM with hors d'oerves and stuff...roasting asparagus in the oven along with baking the spuds and sweet potatoes too
Best
Dutch

Best
Dutch
__________________
"Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
"Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch
Reply With Quote
  #16  
Old 11-27-2008, 03:15 PM
nissanneill's Avatar
Il Pizzaiolo
 
Join Date: Apr 2007
Location: Adelaide, South Australia
Posts: 1,875
Thumbs up Re: 32 lbs of bread

Hi Drake,
can you supply the exact title and or the ISBN of your Hammelman's bread book.
It looks like it might help me get over some of theses hurdles that seem to be in my way to confidently prepare and cook these special breads,

Thanks,

Neill
__________________
Prevention is better than cure, - do it right the first time!

The more I learn, the more I realise how little I know


Neillís Pompeiii #1

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Neillís kitchen underway

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #17  
Old 11-28-2008, 12:36 AM
Frances's Avatar
Il Pizzaiolo
 
Join Date: Aug 2007
Location: Allschwil, Switzerland
Posts: 2,186
Default Re: 32 lbs of bread

I'll jump in here - my copy arrived yesterday!

Asside from the contents, its a very beautiful book, very nicely turned out. I'm impressed.

The ISBN is 0-471-16857-2
__________________
"Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #18  
Old 11-28-2008, 12:50 AM
nissanneill's Avatar
Il Pizzaiolo
 
Join Date: Apr 2007
Location: Adelaide, South Australia
Posts: 1,875
Thumbs up Re: 32 lbs of bread

Thanks Francis,
would you recommend me purchasing it?
I did intended buying it but will confirm an order if you recon it is worth putting on the shelf after reading.

Neill

PS.
I started my sourdough culture today and looking foreward to baking some 'special breads'.

PPS.
Ordered to book and waiting for delivery!
__________________
Prevention is better than cure, - do it right the first time!

The more I learn, the more I realise how little I know


Neillís Pompeiii #1

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Neillís kitchen underway

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Last edited by nissanneill; 11-28-2008 at 02:12 AM.
Reply With Quote
  #19  
Old 11-28-2008, 08:55 AM
Frances's Avatar
Il Pizzaiolo
 
Join Date: Aug 2007
Location: Allschwil, Switzerland
Posts: 2,186
Default Re: 32 lbs of bread

From a first leafing through, I'd say it looks to be the best bread book I've bought so far... I'll only know more once I've had a chance to try a couple of recipes though.
__________________
"Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #20  
Old 11-28-2008, 11:49 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: 32 lbs of bread

Thumbs up on the Hamelman book from me. It changed the way I bake bread and I'm still reading and re-reading sections and learning new things all the time. It is very detailed.

My copy is covered with water stains, little bits of dough, etc. :-)

James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bread Cook-off Sunday! 70chevelle Hearth Bread and Flatbread 3 10-27-2008 01:40 PM
Storing bread james Hearth Bread and Flatbread 13 09-26-2008 07:50 AM
Playing with bread fundamentals maver Hearth Bread and Flatbread 8 02-25-2008 09:42 PM
Damon's (BT) first bread attempt etc. Bacterium What You Cooked Last Night 19 07-12-2007 04:34 PM
But is it really bread??? james Hearth Bread and Flatbread 3 02-08-2006 08:37 PM


All times are GMT -7. The time now is 05:12 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC