I have been baking bread for a few years now, nothing that looked as good as that though, great job (really missing the bread on my keto diet)We've got a smoked meat thread, plenty of drink threads, even a ketogenic thread.
I like to bake breads and occasionally cookies so I thought I'd make a bread baking thread. Surely I can't be the only baker around here.
A few photos to start things off.
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Nice crumb, and good spring on that one.We've got a smoked meat thread, plenty of drink threads, even a ketogenic thread.
I like to bake breads and occasionally cookies so I thought I'd make a bread baking thread. Surely I can't be the only baker around here.
A few photos to start things off.
View attachment 129419 View attachment 129420
That looks fantastic.
We've got a smoked meat thread, plenty of drink threads, even a ketogenic thread.
I like to bake breads and occasionally cookies so I thought I'd make a bread baking thread. Surely I can't be the only baker around here.
A few photos to start things off.
View attachment 129419 View attachment 129420
Those loaves look amazing...recipes please!Meetings delayed a day so I wanted to get my gluten fix.
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And yes, I'm going to keep this thread going by myself.
You take me golfing next time I'm in dfw, I'll send you all the bread you want.Those loaves look amazing...recipes please!
How big of a dutch oven do I need? With the dough that comes out of the fridge, does it need to come up to room temp before it goes in the oven?You take me golfing next time I'm in dfw, I'll send you all the bread you want.
Recipe
White bread with poolish.
500g AP flour
500g H2O
.25g active dry yeast (just a smidge. Don't be afraid to use to little. The flavor comes from a long ferment.)
Mix together in bowl until no dry clumps. Cover with plastic bag. Ferment at room temp (60-70f) 12-14 hrs. (overnight)
Next day add following to bowl.
250g H2O
500g AP flour
22g salt
3g active dry yeast
Mix in bowl until thoroughly combined. It will still look like shit.
Ferment 2-3 hrs at room temp.
Fold dough with wet hand in bowl 3 times during first hr. Google how to fold dough.
Scrape out of bowl. Divide into 2 blobs. Form 2 balls gently. We don't want to lose all those CO2 bubbles.
Place balls in floured container. I use kitchen bowls lined with flour covered tea towels. Ferment 1.5 hrs.
Preheat oven (450-475f) at 45 min mark with Dutch oven. Put one container of dough in fridge at this point if your oven is only big enough for one Dutch oven.
Place one ball of dough in Dutch oven and bake covered for 30 min. Remove lid and bake for 15 more min.
Remove from pot.
Pour a glass of bourbon and enjoy the crackle of the crust as it cools.
Rest 20 min (if you have the willpower) on grate allowing airflow under loaf.
Pour another glass.
Enjoy all the yummy evil gluten.
EDIT. I'll add pictures of each step next time I make.
I've allowed the dough to come to room temp and put cold dough in the oven and can't tell a difference. I use my wife's fancy enamel Dutch oven most of the time and I think it's 6-8 quart but I've also used my smaller 4 quart camping lodge cast iron with the same success. If you don't have a vessel big enough, just make 3 smaller loaves and bake for slightly less time.How big of a dutch oven do I need? With the dough that comes out of the fridge, does it need to come up to room temp before it goes in the oven?