bread video

[maver]

Jim, I baked my loaves in the brick oven at 500 degrees - one on the hearth and one in the enameled cast iron dutch oven. They took longer than I expected, I didn't time it precisely but right about 40 minutes to internal temp of 205. I could have started them at a higher temp. I think I might try again with all purpose or bread flour without the whole wheat, especially with Christo's crust description.

[james]

I like this technique a lot. It's minimal mess, and minimal time, and the bread is consistently good. For a one-shot loaf and day-to-day bread, this is a keeper.

In my third attempt, I went for long fermentation. First, cold water and mixing, then left over night in the fridge. Then a multiple hour room temperture fermentation to let it rise, then back in the refrigertor overnight. About 40 hours. But, I mixed it and proofed it in the same stainless mixing bowl, so it was easy. I did the folding on a chopping board.

I also cut back the hydration to 70% (from 80%), and the loaf sprang very nicely in the oven. This one is 3/4 GP flour and 1/4 bread flour. I am still using the 3 qt enamel cast iron pot, and the bread never sticks. I preheat the pot for at least 30 minutes (it gets hot) and bake at 450F for 30 minutes covered and 15 more uncovered.

Thanks David for the find.

I hope my picture captures that the loaf is taller and better shaped.
James

[arevalo53anos]

The following pictures are not of bread, focaccia indeed.

However, even this focaccia was heavily topped with tomato sauce, buffalo mozzarela, chopped onions, sliced tomatoes, lots of EVOO and oregano, the dough was almost not mixed and folded two or three times.
It is easy to see what the dough looks.
I could post the recipe if required.

Sorry, not to good shots at all!

[arevalo53anos]

More pictures

[maver]

Originally Posted by james

I also cut back the hydration to 70% (from 80%), and the loaf sprang very nicely in the oven. This one is 3/4 GP flour and 1/4 bread flour. I am still using the 3 qt enamel cast iron pot, and the bread never sticks. I preheat the pot for at least 30 minutes (it gets hot) and bake at 450F for 30 minutes covered and 15 more uncovered.

Thanks David for the find.

I hope my picture captures that the loaf is taller and better shaped.
James

That looks more like what I am interested in James, much better shape. I repeated the recipe last night for my second bake, again two loaves, this time only all purpose flour, same flour/water ratio but used cold water initially and 1/2 the yeast (1/8tsp) per loaf and let it rise 24hours combined (22 hours "bulk rise" and 2 hours as a formed loaf). 30 minutes covered and about 20min uncovered to an internal temp over 205F. Had much better taste without the whole wheat, fantastic crust and crumb, lots of eyes in the crumb. Still pretty flat loaf though. I'm going to drop the water content for my next attempt. It was 360 grams flour and 350mL water per loaf.

[CanuckJim]

James,

Think you've got it. That looks very fine indeed: good spring, shape. How was the crumb?

Jim

[james]

Jim,

Here she is. The crumb was moist, and more dense than a ciabatta. It was nice and chewy, with pretty good texture.

What does your baker's eye think? I would really like to hear.

James

[DrakeRemoray]

I just have to say that this entire thread is a little disconcerting. It implies that I did not need that big old stone oven I built to get excellent bread...I already own some dutch ovens I could have used!

Just, please, don't figure out a way to make a great pizza in a dutch oven!!

Drake

[CanuckJim]

James,

My baker's eye says that one was a triumph. The hole structure is random, excellent and consistent. The crumb looks light and fairly moist, which it should be. You've achieved superior spring, which is a result of oven management, hydration and moisture. I'm trying the recipe tomorrow, but I do NOT expect such superb results on the first go.

I'm going with half hard bread and half AP flour, because I'm looking for a lighter crust, something like French bread dough yields. There will be no pictures unless they won't be too embarrassing. You've set the bar quite high.

Congrats,
Jim

Drake,

Problem is, you can't make other types of excellent bread without that oven.

Jim

[james]

Drake,

I am having a vision of this huge, red dutch oven cooking loaves of bread and pizza in your backyard. Too strange; never mind.

I've been messing around with recipes for a single loaf a bread for a mid-week meal for years and years. My wife got tired of me taking brick bricks to other people's house to experiment with different electric ovens. Not even I will fire an oven for just one loaf to go with my risotto and Tuscan white beans for dinner. One of the interesting things about this technqiue if how the dough works. I am doing everything in a mixing bowl -- all of which translates over to the brick oven.

The ice-water fermention over night, hydration, no kneading, gentle dough handling, careful folding, et al seem to work as a basic dough technique for larger volumes in your brick oven. If nothing else, it's always fun learning new things.
James