32 lbs of bread Hearth Bread and Flatbread Discuss 32 lbs of bread in the Brick Oven Cooking forums; I baked 32 lbs of bread today All from Hammelman's Bread 16 lbs Small loaves and baguettes Vermont Sourdough p153 ...

[DrakeRemoray]

I baked 32 lbs of bread today
All from Hammelman's Bread
16 lbs Small loaves and baguettes Vermont Sourdough p153
8 lbs Mixed Flour Miche (two 4lb loaves) p166
8 lbs Small loaves and baguettes Pate Fermente p103

I made most of the dough Friday night while answering the door to trick or treaters...

Fired 10 AM - 2 PM (made 4 average pizzas from frozen dough...), wanted to make sure I had a good heat soak...

Started baking with the Pate Fermente first at around 4 and was done with all by 7:30

I would have had more room for at least 2 more loaves of the Miche

I have a pork roast and a giant hubbard squash to cook tomorrow....

Drake

PS the blue ruler in the second picture is 6" long.

[krosskraft]

Wow thats a lot of bread. Good job. Do you have someone buying this bread or will you freeze it? I am very full tonight after cooking pizzas and bread last night, sandwiches for lunch and pizza for dinner. I am ready for some fish, vegies and salad for a few days!

[DrakeRemoray]

I will give some away and freeze some. That is why I made so many small loaves, the freeze better and there are more to give away!

Drake

[DrakeRemoray]

Here are some pictures of the hole structure. First the Miche, second is the Sourdough, third is the Pate Fermentee...

[mfiore]

Great bake! That's a lot of bread, and a nice bottle of Rioja to make the process go better! How was the wine? The summer in Rioja was so hot in 2003, making for some very over ripe wines.

[egalecki]

The bread is lovely. I don't have Hamelman's book, maybe I'll ask for it. The Vermont sourdough looks really tasty.

What do you do with the Hubbard squash, both to cook it and after it's cooked? Does it freeze ok? They're so large.

[DrakeRemoray]

egalecki,
The hubbards are huge, but they do freeze well. I generally cut the thing in half and take out the seeds, then roast it cut side down in a pan, then scrape out the cooked squash. It makes a great soup (Pumpkin Soup with Apple Schnitz "croutons" '21' Club Recipe at Epicurious.com) and is also excellent in Risotto. As to the size, large is an understatement...see the picture.

mfiore,
The Rioja was very nice, but the bottle in this picture was better, then again, I am no expert.

Drake

[egalecki]

So, do you use a chain saw to cut it in half???? That sucker is huge. I'll try some though, now that I know it freezes well. I usually use butternut squash or delicata, both of which we really like. It's good to try new things!

[mfiore]

I usually drop the squash on the concrete to split it into manageable chunks. I almost lopped off an appendage trying to cut it with a knife once.

[egalecki]

Ha! I wouldn't have thought of that!