New flour and Jays oven technique.

[brickie in oz]

Another go at bread, this time I didnt get the oven near hot enough, it started at 250c when I closed it up.
I put a SS bowl over the bread and it was like a steamed pudding, took that off and here is the result after 45 minutes.

All I have to do is aim half way and Ill be right.....

The loaf is very flat at around 75mm, 3"

[heliman]

[QUOTE=brickie in oz;124534]New flour and Jays oven technique.

I got some new flour the other day that is available from Coles and Woolies supermarkets, it was recommended on another forum.
Laukes Wallaby Bakers Flour.

Bakers | Laucke Flour Mills

/QUOTE]

Good recipes on the website...

What protein content has the Wallaby flour got?

[cobblerdave]

Gudday Brickie
250C ....wow thats much to hot for baking bread or baking anything for that matter. Thats Max temps of most home ovens... checks mums out.
I do a 2 1/2 hr burn then a pizza cook say on the sat night close down the oven with an insulated door.
I'm not expecting to bake or cook in that oven till next day at lunch when the temps 200c max better 150c to 180c and I can cook roasts veg and bread rolls for tea. I still have 100c in the oven mon morning and put in a cassorole (covered dish) which is not taken out till mon night. Low and slow with the temps when it comes to baking.
If you want a moist oven for baking bread a small cake tin put in the corner and some nuts and bolts and water will give you a moist oven. Gives a chewy crust rather than a dry hard one.

Regards Dave

[david s]

What do the nuts and bolts do? Impart a unique flavour?

[texassourdough]

Hi Al!

How long did you leave the bowl on? 15 to 20 minutes is enough to give you a really well gelatinized crust... Looks pretty. Did you check the internal temp?

Put it in an oven at 460 F for about ten minutes and it will darken up some!

Interesting!
Jay

[brickie in oz]

Originally Posted by david s

What do the nuts and bolts do? Impart a unique flavour?

Thats how you make a nut loaf.

[brickie in oz]

Originally Posted by texassourdough

Hi Al!

How long did you leave the bowl on? 15 to 20 minutes is enough to give you a really well gelatinized crust... Looks pretty. Did you check the internal temp?

Put it in an oven at 460 F for about ten minutes and it will darken up some!

Interesting!
Jay

The lid was on for 15 minutes, I didnt check the internal temp.

The bread tasted good still.

[brickie in oz]

Originally Posted by heliman

what protein content has the wallaby flour got?

12%.........................

[cobblerdave]

brickie
just adds mass.....

regards dave

[texassourdough]

Hi Brickie!

You almost certainly could have left the bread in longer. I commonly bake my artisanal loaves to 210 to 211 F internal temp. Your bread was almost certainly at a lower temp.

When people do multiple bakes they mainly just let the bread bake longer for each batch will be at a lower temp. I bake certain breads (like Tartine) until they are almost black. (That is a fxn of both oven temp and time - I am still shooting for 210 or so interior temp.)

Hang in there!
Jay