Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (http://www.fornobravo.com/forum/)
-   What You Cooked Last Night (http://www.fornobravo.com/forum/f25/)
-   -   Damon's (BT) first bread attempt etc. (http://www.fornobravo.com/forum/f25/damons-bt-first-bread-attempt-etc-2193.html)

Bacterium 07-02-2007 05:23 AM

Damon's (BT) first bread attempt etc.
 
4 Attachment(s)
It so great to get to the point where you first fire up your oven and roll out the first few pizzas. I've fired my oven about 10 times now, mainly for pizza but I've also cooked meatballs, calzone, roasted almonds, toasted marshmallows (for the kids) and a couple other concoctions.

The more I make pizza the more I want to cook other stuff after it to utilise the heat in the oven. So with a few mates coming over for pizza on Sat. I set out doing the bread dough on Friday night (as I was doing the pizza dough anyway). I used the "No Knead" bread recipe from the FB bread book. The plan was to put one loaf in an open bread tin (rectangular one) and the other in my dutch oven(round one with lid). So with the dough in a warm spot overnight it was up the next morning to put together a fairly simple door to help hold some heat in. I then stuck the door in a bucket of water for a few hours thinking this will help it to stop burning.

So oven was fired, guests arrived and then it all happened.... and after about 9 pizzas we all headed inside for some coffee.

I stuck the dutch oven in to preheat it for about 30mins. Then I loaded the dough into the tin and dutch oven (lid on and lined with baking paper). I had forgot one minor detail - I haven't built my ash rake and the shovel was a bit tricky to get the coals out. Well the coals were barely embers and my door has a few "natural" holes in it so I just left the coals there and put the bread to the back and put the door on (coals were mainly off to the side).

Inside I went for a chat.....then about 25mins later I realised the bread was still in there. I tested both with a skewer and it came out clean. The rectangular one was quite browned but the dutch oven one (round one) was so close to golden I didn't bother putting it back in.

We cut them both up to check and all seemed good. My mates jumped in as I cut and buttered slices of fresh warm bread, they reckoned it was pretty good first effort. The next day it all got eaten with the pumpkin soup my wife made for lunch (its winter here).

So there you go.....its given me the confidence to have another shot.....I'd be intersted in your feedback on the bread.....sure its not ground breaking but I can't wait until the next shot. :)

Dutchoven 07-02-2007 04:00 PM

Re: Damon's (BT) first bread attempt etc.
 
Damon
You did great for the first time. Bread baking is lots of fun becuase you can experiment with it in so many different ways. You will learn so much as you go and I hope that I will be one to help in your future efforts. I am self taught, as I am sure many others on the forum are, and have probably gone through some of the hang ups that you will eventually go through.
All the best!
Dutch

Bacterium 07-04-2007 05:31 PM

Re: Damon's (BT) first bread attempt etc.
 
Thanks Dutch

the No-Knead seems to be a good spot to start. I will be doing a double-firing of my oven this weekend (Sat. and Sun. night) so maybe I'll try the Ciabatta recipe also. Does anyone have any tips, over and above whats in the recipe...pls?

One of our guests is a real inspiration for me as she can cook a very large range of wonderful things. So you can imagine parties at here house are a gastronomic delight. I was hoping to send here home with some fresh oven baked bread :)

Dutchoven 07-04-2007 07:50 PM

Re: Damon's (BT) first bread attempt etc.
 
2 Attachment(s)
Damon
I have read Jim's recipe and his advice is hard to alter and I believe harder yet to improve upon. He has great experience! I wish to tell you that Ciabatta dough is very touchy...have to be very careful so as not to deflate it in the least once it has proofed. My wife and I baked it once and we proofed them in rectangular baskets lined with linen that we generously dusted with flour. When it was time to bake them I simply reached into the hot oven(very quickly) with the basket and all and gently turned it over and "dumped" the bread onto the hearth floor. I have to say the loaves were wonderful. That might be my only suggestion as an alternative loading process. I have attatched a couple of photos, one of them baking along with other bread, and the results(they are the ones at the bottom of the pic)
Good luck and have fun!
Dutch
Quote:

Originally Posted by Bacterium (Post 12287)
Thanks Dutch

the No-Knead seems to be a good spot to start. I will be doing a double-firing of my oven this weekend (Sat. and Sun. night) so maybe I'll try the Ciabatta recipe also. Does anyone have any tips, over and above whats in the recipe...pls?

One of our guests is a real inspiration for me as she can cook a very large range of wonderful things. So you can imagine parties at here house are a gastronomic delight. I was hoping to send here home with some fresh oven baked bread :)


Bacterium 07-05-2007 04:46 PM

Re: Damon's (BT) first bread attempt etc.
 
I put the Biga (for Ciabatta) together late last night and on my way out to work this morning it looked ready to go. I've put it in the fridge as I figure I will do 2 batches this weekend.
How long will the Biga last in the fridge? Is it something I can keep 24-48hours?
be interested to here peoples advice on that

CanuckJim 07-06-2007 02:45 AM

Re: Damon's (BT) first bread attempt etc.
 
Damon,

In the fridge, biga should last about three days, but not much longer.

Jim

jengineer 07-06-2007 03:33 PM

Re: Damon's (BT) first bread attempt etc.
 
Dutch

Is the Tony's used on the bread with butter?
http://www.fornobravo.com/forum/atta...pt-etc-wow.jpg

Dutchoven 07-07-2007 11:47 AM

Re: Damon's (BT) first bread attempt etc.
 
4 Attachment(s)
I thought I posted a reply to this but, don't see it here. Tony's on the bread with butter is very good, also cream cheese works well. Next to it is Paul Prudhomme's poultry magic. They must've had something to do with dinner that night. Just returned from a Farmer's market where I sold about 100 of about 110 loaves baked yesterday and early this morning. Check out the photos...had fresh rosemary/black pepper, fresh basil/garlic, oven dried tomato and fresh basil, new york style rye with caraway, russet potato and caraway and some pain ordinaire baguettes and boules.
Quite a successful outing I think!
Best
Dutch

Quote:

Originally Posted by jengineer (Post 12350)
Dutch

Is the Tony's used on the bread with butter?
http://www.fornobravo.com/forum/atta...pt-etc-wow.jpg


Bacterium 07-08-2007 05:01 PM

Re: Damon's (BT) first bread attempt etc.
 
thanks Jim...... 2 days and it was all used up.

My ciabatta's were semi-successful......bit flat. I think I probably made the final size to small :( Not used to the wetter style of dough and handling it.
I also did a multi-grain/white bread loaf and that was much better.....will get some pics once I get over the embarrasment of how flat the Ciabatta's where....the guests tasted and still pleaded to take some home. Thats the one great thing wood/brick oven bread tastes great (haven't had a doughy one yet).


Dutch.....we have a couple good farmers markets also - they are just the best to wander around.
100 loaves you'd have to call that success as a baker.

Dutchoven 07-08-2007 06:43 PM

Re: Damon's (BT) first bread attempt etc.
 
We thought it was successful. Many of the patrons want us to be there anothet day...the market is a Wednesday afternoon and Saturday morning thing. It was a rainy day and the turnout was small according to the more veteran vendors. We'll be there again this coming Saturday. We struggled with the potato/caraway variety and eventually had to create it more in the style of ciabatta because the humidity of the day kept it so wet. I could not risk the addition of as much flour as seemed necessary for fear of a bland bread lacking in salt. Funny, because when the patrons heard "ciabatta" they were much more attentive. It tasted fantastic, as did all the others of course. We'll try to add a couple new flavors this week...maybe;)

In order to support your comments Damon, I have to share this snip with everyone. I have an acquaintance who was a partner in what used to be a very large commercial bakery in New York. He shared stories about when they baked in brick ovens and said simply that a brick oven can make mediocre bread special. People used to line up at the door to by their rolls and bread. The quality of their product changed significantly for the worse, in his opinion, when they began using more modern baking equipment.
All the best!
Dutch
P.S. Don't be embarrassed...first time we did ciabatta it was in the inside oven and I have to say logistically it was easier, when we did it in the brick we had a couple of flat ones too...only difference is that we made 12 loaves that day. Once you get the hang of the brick and mortar beauty and how it bakes and cooks, the breads will all be beauties as well!


All times are GMT -7. The time now is 06:37 AM.

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