#11  
Old 11-09-2006, 07:56 PM
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Thumbs up How much does dmun want for his Hoosier Cabinet

(M) CanuckJim wrote, in part:

"It looks just too, too simple. No reason it couldn't be done in a brick oven.

Jim"

(M) Jim, my usual attached quote of Albert Einstein works too well here:

"Everything should be made as simple as possible, ..... but no simpler!"

==========================

(M) David,

Do you want to sell that old junky Hoosier Cabinet?

Ciao,

Marcel
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  #12  
Old 11-09-2006, 08:43 PM
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David,

Excellent documentation. I watched the video today and printed the text. The pic of your hand does look a bit gross but the end product looks great. I'm sure we will all give it a shot. Is there any reason one couldn't toss in a little garlic, bazil, etc, to give it a different flavor? I'm new at this baking thing - my wife does it all

Les...
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  #13  
Old 11-09-2006, 09:58 PM
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Default I've started

I haven't decided yet whether I'll bake it in the pizza oven or not, but I'll bake a loaf tomorrow night. I'm considering placing the loaf in the pizza oven but placing an inverted pot over it to retain steam. For a solitary loaf in the pizza oven (after making pizza for my son's birthday party) this may be easier than spraying a mist in the oven and sealing with a wet towel. I really should make 2 loaves side by side and compare - maybe I'll bang together another batch tonight.

Did you flour the pastry cloth you used, Dmum? It looks like an important step, although clearly the loaf was no worse for the wear.
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  #14  
Old 11-10-2006, 02:24 AM
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Default Bread Saga

Dmun,

Well done. Sure, there's a learning curve with this, and making pizza and firing an oven and making sourdough, and, and, and. This is your first go. Just think what your fifth will look like. I'll be trying this shortly, too, and we'll see how it goes.

Jim
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  #15  
Old 11-10-2006, 04:27 AM
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Quote:
Originally Posted by maver
Did you flour the pastry cloth you used, Dmum? It looks like an important step, although clearly the loaf was no worse for the wear.
Yes, the pastry cloth was covered with bench flour. I think that contributed to the adhesion. The pizza guys keep their dough in lightly oiled plastic bowls. That might be the thing for the second rise. You could just dump it in the hot pot when it's ready. Clearly if the mess I threw in the oven turned into a good looking loaf, it's not really important what it looks like.

Quote:
Originally Posted by marcel
Do you want to sell that old junky Hoosier Cabinet?
This old thing? You don't want it. The original spherical glass sugar container is missing.
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  #16  
Old 11-10-2006, 09:16 AM
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The original spherical glass sugar container is missing.

Try a chem lab or a pharmaceutical supply shop they may have something that is close.
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  #17  
Old 11-10-2006, 10:14 AM
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Default Wet hands

David,

A small idea. Wet hands work well with super hydrated dough. It won't stick. I'm giving the technique a try this weekend, right after we get back from Ikea.
James
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  #18  
Old 11-10-2006, 10:24 AM
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Default Colder and longer

Jim,

My mind is wandering a little. What do you think about combining the Pain al'anciene recipe with the three fold, long ferment, and bake in a cast iron pan method.

What if you were to follow the recipe, and still use a small amount of yeast, but use ice water, and leave the dough in the fridge overnight. Bring it out to take off the chill, and then let it go through the long fermentation?
James
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  #19  
Old 11-10-2006, 02:55 PM
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Default bread test

Here is my brother in law Greggorio's first try at the bread. Took 2 hrs on the second rise. I told him about it last night and he beat me to it!!

Greggorio thinks the cotton cloth may be unessesary and the temp could be reduced to 450....

Made with 100% bread flour. Need some advice on how to enhance the flavor. Apparently this bread did not taste as good as Daves!

Christo
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bread video-bread-0.jpg   bread video-bread-1.jpg  
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My oven progress -

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Last edited by christo; 11-10-2006 at 03:18 PM. Reason: no images
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  #20  
Old 11-10-2006, 06:26 PM
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Default IKEA Pans

I went to IKEA today, but did not get their casserole pan. The small one is only 3qt, and large one is oval shape (I did not notice that on the picture) and probably still too small at 5 qt. The recipe calls for 6-8 qt size.

I will give it a try in my large 13qt cast iron pan, but will use double measure (6 cups of flour) so that it does not turn into naan bread
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