i grew about 150 square feet of wheat. I was told that this should make around 60 cups of whole wheat flour. However, around 2/3rds of my crop was lost to some type of beetle and groundhogs. However im still very pleased with the 1/3 of the crop i was able to harvest. I should be able to make a couple loaves. And yes i do mill the wheat berries myself using a manual mill (i use this one, im very fond of it, been working very well since i bought it 2 years ago, it's able to produce very fine flour). It also gives you a great workout lol
Yer gonna need a bigger bowl.
I recommend something like this and spraying it lightly with olive oil using one of these.
I turned my pre-COVID hobby into a business as well. We're a signed-sealed-delivered licensed Cottage Foods business!
I managed a puff!
Recipe from this book.
100g starter (fed and bubbly) 180g warm water 7g honey 15g olive oil 150g AP Flour 120g Whole Wheat Flour 3g salt
Mix dough, rest 30 min, work into a smooth ball.
Bulk rise for 6-8 hours.
Shape into 8 balls, and rest for 1 hour. Preheat oven to 450° with a baking stone on the bottom shelf.
Roll to 1/4" thick. Bake 3-4 mins. Look at that puff.
This used to be a lot cheaper ($35) on Amazon. Still fits your budget, but I'd say try to find it on sale elsewhere. It's not a true Dutch oven, but works beautifully for baking bread, especially because you can use the deep dish as the lid. Makes it a lot easier to put the dough in when it's preheated.
Edit: It's cast iron, so pretty much indestructible...
Happy baking!
I have a lot of bread books, and I will recommend Hamelman's <em>Bread</em> until I die. And then I will be cremated with it.
I've been baking bread professionally for 6 or 7 years and it is, by far, the book I reference the most. Accessible for beginners, but substantial enough for a professional. The levain (sourdough) section is wonderful and informative.
I rarely recommend Tartine for beginners. Chad's high hydration doughs can be really unforgiving for some and will quickly deter the less... determined. That being said, if you find yourself enjoying the pursuit, Chad Robertson is the king of artisan bread in the States, and that book does have a lot to offer. I do love it.
Also, I generally suggest avoiding Peter Reinhart when it comes to learning sourdough.
I built my own proofing box with a normal desk lamp (use a regular light bulb, not a fluorescent), a cardboard box, a power strip, and this cool programmable thermostat (I got it on Amazon for about $35) https://www.amazon.com/gp/product/B000E7NYY8/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1
You program the thermostat to the temperature you want, and plug the lamp into the outlet on the front. When the temperature dips below your target, it provides electricity to the lamp. The bulb heats the air up until it gets to your target, then shuts off the lamp. It maintains the temp this way for as long as you want!
Studies suggest that cultures of different sourdoughs don't necessarily converge, they may remain distinct. However, they also don't remain the same, they will develop a dominant culture that will out-compete the others.
See tables 2, 3 and 4 in this study.
You also might want to invest in a dough scraper. I use this to mix my dough and to scrape the dough off my hands when I'm done mixing.
Edit: typos
I bought these as a replacement for my first smaller pans that I'd foolishly put in the dishwasher per the "dishwasher safe" label. Yeah... just don't. The dishwasher damaged the non-stick coating And caused them to start rusting in the rolled rim due to the detergent/ hot water combo. So they are now garage solvent pans.
I've had the new ones for 3 or 4 months now (at least 2 or 3 bakes a month, cold retard and all) and they are already in better shape than the previous pans at the same age just because they've only been hand washed.
Oh I don’t blame you- those round ufo ones look MUCH easier to use, and I’m sure they’d save my fingers, but I haven’t spring for one yet.
This is the kind I’ve been using, and I’m not a fan:
I would say it’s more about the technique than the recipe. I got the process below from another redditor in another sandwich loaf thread... I’ve been using a country loaf recipe from New World Sourdough and following the general process below with great results! (The rest is pasted from another user)
Here are the pans I use: https://www.amazon.com/dp/B002LSID0I/ref=cm_sw_r_cp_apa_fabc_ukW9FbCSSX89V?_encoding=UTF8&psc=1
Just a shipping container that came pre-lined with styrofoam. You could just buy a sheet from Home Depot and cut to fit. Additional layers of cardboard could act as insulation as well.
The heater uses very little power and in an insulated box, maintains the temp very well. The temp controller takes the work out of constantly opening the lid to maintain a set temp. If left closed, it could cook your starter.
Pretty simple, just need the heater and controller.
Amazon Links:
Keep it up!
I was tired of calculating hydration every time I made bread, so I made an app to do the math - might come in handy for you too!
iPhone: https://apps.apple.com/us/app/sourdough-hydration-calc/id1536202410
Android: https://play.google.com/store/apps/details?id=com.winogradapps.sourdough
This is an adorable request and has been asked on another forum I sometimes use.
As for other gift ideas, a wonderful lame made a huge difference in my breadmaking. There is a walnut one for sale on Amazon I recommend. Other good ideas- linen tea towels, a dutch oven, a heavy duty set of custom oven mitts, a custom made apron, specialty flours, different shapes of bannetons, etc.
I recently purchased a Mercer bread knife on Amazon, and I love it! It works really well with crusty bread and large boules. Here's a link: https://www.amazon.com/dp/B000PS1HS6/ref=cm_sw_r_cp_apa_i_4pW2BbNPACA2E
I wouldn't bother with the banneton, specifically, they can be really expensive. I use these faux wicker baskets and they're great. And much cheaper than bannetons. Any form that allows for air flow will work as long as it contains your dough. I've used colanders in the past as well, lined with a kitchen towel.
​
Your loaf looks pretty good- what is it that you don't like about it? How do you want to improve it?
You could try lowering the hydration a couple points the next time you bake, and making sure you use your levain when it's at the right stage and fed enough times.
You know its funny, some words/item names totally get lost in translation here. I'm wondering what you guys might call them.... this type of thing, I just picked a totally random one!
Hmmm I wonder is it "cooler" 🤔
I'm using a razor on a stick too like this: https://www.amazon.com/dp/B08WRCCZ8B/ref=cm_sw_r_cp_apa_glt_fabc_6E34CD6GSA1GP3DFFREW?_encoding=UTF8&psc=1 I score up to the middle of the razor blade to show the depth and use a 45 degree angle approximately.
I d try to cold retard or put in freeze so your dough is stronger and easier to score.
Inkbird makes really reliable temperature controllers like such https://www.amazon.com/dp/B01HXM5UAC/
Any seedling mat/reptile enclosure heater/carboy heater should work fine.
I got far too tired of failed bread, so trying this and a new recipe.
I should mention the heater I have is a 40W heater. I don't think a smaller one would have any issues just probably be on more often.
So cheap to get mat with thermostat now, don't bother with DIY version. Been using for a while for levain building & proofing at 78ºƒ. Works great & very consistent results. I use a plastic tote container with a couple of old bath towels for insulation.
Buy cheap reptile terrarium heater and temp control in any convenient container with lid or even foam or food cooler.
Discovered this Samuel Groves casserole dish which has good reviews and is a good price. Arriving Wednesday, will report back.
a lot of times they include extra stuff with bannatons online. the first Amazon listing i found includes an oval banneton, a lame, and a plastic scraper for just short of $13.
I buy the seeds from Amazon, link here
I add only about 8% (of total flour weight). I’d soak them in water before using it though. About 2tbsp of water for 25g of seeds.
Here's my process:
Mix dough (82% hydration, 2/3 bf 1/3 ww)
Ferment at room temp for 4 hours with stretch and folds every 30 minutes for the first 2.5 hours
Cold ferment at 40F at least 12 hours (and up to 96)
Remove from fridge, shape loaf, and place in pan lined with parchment paper and sealed in large plastic bag
Prove for 5 hours at about 85F (not exact, my proving drawer is my oven with the light on)
One hour before baking preheat with dutch oven inside to 500F
Score and place loaf pan in dutch over, then cover and reduce heat to 450, then bake for 25 minutes
Reduce heat to 425 and uncover, bake an additional 10-15 minutes until internal temp registers 205F
Here are the pans I use: https://www.amazon.com/dp/B002LSID0I/ref=cm_sw_r_cp_apa_fabc_ukW9FbCSSX89V?_encoding=UTF8&psc=1
I had to look up quarts 🤔 I'm uk too.
I have 5litre this
Smaller dutch ovens have the bonus of forcing oven spring as the bread has no room to spread outwards . This is huge so I learnt the hard way haha. I can do batards or boules which is good
So I don’t know if you found anything helpful yet. I wanted to say I bought a Kombucha warmer for my starter. I use two mason jars with a very old starter and I use a starter I caught a few months ago. My warmer is a thin strip that is designed to be strapped to a gallon jug of kombucha but I wrap it around my two jars and it fits perfectly. It’s held in place with a Velcro strap.
The warmer has 3 settings. The lowest heated my starter to 74° but the medium setting heated it to 83° which works perfectly for me.
I was making a batch of baguettes and they wouldn’t raise so I strapped the warmer onto the bowl and turned it to high and I had no trouble after that.
I’ll leave a link to the one I got here
Have you considered Everything Bagel seasoning???
I bought the Victorinox that is similar style and love it. The serrations are great and I use it all the time.
Victorinox Swiss Army 10-1/4" Serrated Bread Knife with Fibrox Handle https://www.amazon.com/dp/B00093090Y/ref=cm_sw_r_cp_api_glc_fabc_eoO1FbXXMGWJ9?_encoding=UTF8&psc=1
Yes. This Knife is the one I have and was identified as the best bread knife by America's Test Kitchen, and is under $20!
It’s a combo cooker, like this one. It works just like a Dutch oven for creating and trapping steam during the initial part of the bake. I invert mine so I slide my dough into the shallow side and then cover with the deeper side as a lid vs burning myself while trying to get dough down into a ripping hot Dutch oven without dropping it and popping all the air pockets.
Can confirm. I use 3% as well. It adds a bit of flavor, but most importantly it makes the interior super soft while maintaining the crispy exterior. I use this one off amazon.
Making me hungry over here!
I was tired of calculating hydration every time I made bread, so I made an app to do the math - might come in handy for you too!
iPhone: https://apps.apple.com/us/app/sourdough-hydration-calc/id1536202410
Android: https://play.google.com/store/apps/details?id=com.winogradapps.sourdough
Beautiful!!!
I was tired of calculating hydration every time I made bread, so I made an app to do the math - might come in handy for you too!
iPhone: https://apps.apple.com/us/app/sourdough-hydration-calc/id1536202410
Android: https://play.google.com/store/apps/details?id=com.winogradapps.sourdough
Beautiful!!!
I was tired of calculating hydration every time I made bread, so I made an app to do the math - might come in handy for you too!
iPhone: https://apps.apple.com/us/app/sourdough-hydration-calc/id1536202410
Android: https://play.google.com/store/apps/details?id=com.winogradapps.sourdough
You're bread sounds awesome. I'm going to look online for malt. I have a stout that needs to be bread.
Edit: Found this on Amazon. will this work? https://www.amazon.com/EDEN-FOODS-Organic-Barley-Syrup/dp/B00NIO5YZ6
With digital kitchen scales being so inexpensive, I'd recommend just picking one up and doing everything by weight. I grabbed the "best buy" recommendation from Cook's Illustrated for less than $10 on Amazon: https://www.amazon.com/Ozeri-Digital-Multifunction-Kitchen-Elegant/dp/B004164SRA
Amazon has a round 8.5” banner on basket for $10 Forsun 1pcs 8.5" Round Banneton Brotform Bread Dough Proofing Rising Rattan Basket & Liner,Banneton Proofing Basket Set - for Home Bakers (Sourdough Recipe) & Bread Making https://www.amazon.com/dp/B01CNV40D6/ref=cm_sw_r_cp_api_656zBb6B50674
This may be the one I have I think and it works great! Not too bad of a buy even if you don’t bake all the time.
I use this walnut lame from Amazon, except I use a thicker razor blade from home Depot (like typical box cutter thickness). The blades that it came with were too thin. I used to use just a regular razor blade, so I just attached it to this lame.
Black Walnut Bread Lame - Made in the USA! https://www.amazon.com/dp/B00B3L8P70/ref=cm_sw_r_cp_apa_i_dazYCbA6AJV55
It was pretty basic but worked well with a good, recently purchased fresh bread machine yeast. It was a sunbeam from Amazon. They still sell them.
Aight I’m coming at ya with the left field classy nice but cheap sleeper knife that has stayed razor sharp and has been lasting my whole culinary career. It’s a mundial. Basically it’s the exact same steel that wusthof imports from brazil to make their knives, but just made in Brazil by a dif company. I’ve only ever used it on bread in it’s 10 years of kitchen use and it cuts so fucking nice.
I have it in red and people often ask me to borrow my “big red caddy” to cut bread cause they know that shit is Gucci. You basically get the $60 wushtof knife for $45. This thing is a hefty work horse and gets the job done so well.
https://www.amazon.co.uk/dp/B07W92P8CC/ref=cm_sw_r_cp_apa_fab_BU3HFbJNC10Q4
They're quite new but I think next time I'll do it that the bread is perpindicular (sp?) to the sheet. They scrub up well too
Tbh I think all of them are pretty much the same. Enameled ones are nice because their easier to take care of and you can cook just about anything in it. I got a Le Creuset Dutch Oven as a gift and it’s honestly my favorite thing but if your on a budget this one has really good reviews
https://www.amazon.com/Lodge-Quart-Enameled-Dutch-Enamel/dp/B000N4WN08
Good luck!
Try using the blade from a safety razor! They’re super cheap on amazon, you can DIY a lamé by bending the blade gently and slipping a chopstick through the ends so it’s curved. Just be careful cause they’re SUPER sharp!
I've been using this $13 scale and have been happy with it, and a scale is a game changer for all sorts of baking. The first thing I did was test out how accurate my volume measuring was and it was all over the place.
Bonnie Ohara, Bread Baking for Beginners
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Link: https://www.amazon.com/Bread-Baking-Beginners-Essential-No-Knead/dp/1641521198
Congrat, great crumb!
Amazon, of course. The Amazon Choice one is great, and so is the price. 9 Inch Banneton Proofing Basket,WERTIOO Bread Proofing Basket + Lame + Linen Liner Cloth for Professional & Home Bakers (9 Inch) https://www.amazon.com/dp/B07FKC9T3Y/ref=cm_sw_r_cp_tai_OOYHCbE86B5ZN
If your loaves are 900=1100g at bake, I’d get the 9” size.
They have bastard shape baskets as well.
I have done it without the lamination but I find it helps create a consistent crumb. I have 2-4 hours after feeding the starter (you want to make sure you wait long enough for it to get really bubbly). Here's the knife, it's cheap but sharp
Sounded a bit like what I remember of Ruhlman's Ratio app that sadly has been abandoned for 8 years.
https://play.google.com/store/apps/details?id=com.ruhlman.droid.Ratio&hl=en
So I went through the store and there are a few sourdough ratio apps out there. Good luck with yours.
https://play.google.com/store/search?q=sourdough+ratios&c=apps
All shapes and sizes of Dutch ovens in small to large sizes -use the one to match your final proofed dough. For standard boutard I use this one https://www.amazon.com/Creuset-Enameled-Cast-Iron-4-Quart-Saucier/dp/B0008IT6YAA crepe de la creme
Bread looks fine. I preheat with 5qt Dutch oven to 500 degrees, lower to to 425, add 3,ice cubes to the pot, cover it and bake for 30 minutes, uncover for 13-15 min the cook for 3-4 hours. Leave it in the pot uncovered on the counter for a half hour to be sure it’s baked all the way through. It continues to bake till fully cool.
Sharpen your serrated knife with this. Only way to sharpen it https://www.amazon.com/Kai-AP0163ENG-Serrated-Knife-Sharpener/dp/B0756TL2R2
Definitely invest in a quality bread knife. Doesn’t have to be expensive, like this one I recently purchased totally changed my bread game, as like yourself was having a hard time making nice slices. I also started baking an extra 3 minutes to get a firmer product.
I have a 20w light bulb on an old socket similar to this, that I plug into Inkbird ITC-308 Digital Temperature Controller Outlet Thermostat Plug, 2-Stage Outlet Heating and Cooling Mode 1100w, w/Sensor Greenhouse Incubator Brewing Fermentation Reptile which turns the light on and off. When I made the setup, I think the whole thing cost me less than 50$ canadian.
I've usedthis one for the last 4 years. It's secure and your hands are far enough from the blade that I haven't cut myself - also good storage and easy to change blade!
I've got a bread lame that is this style, and I do like that it keeps my hand further away from the blade. Installing the blade requires that you grab it by the dull edges and bend it slightly to slip it over the shaft, no tightening anything required.
I only use the scraper with the roller. In the video I see they do use the scraper, I have never found it necessary. I use a rubber spatula it I want to clean the sides a bit (this one). I may try the scraper next time and see how it goes. Just the dough hook and some time always seems to clean the bowl perfectly.
my spouse bought me this bread Lame and every time I change the blade I think I am going to slice my hand open. I prefer a single edge razor blade, I can get a firm grip and control my scoring far better. I like the Red devil with dispenser box for storage and disposal
Anyone else use this?
That's lame... I really like those lame. it looks cool, feels nice and isn't crazy expensive.
Maybe a coffee scale would work for you. This one has a 3KG capacity and has a .1g resolution. It is $27 from amazon. It has a timer for doing pour over coffee but that's not a big deal and it is fairly water proof.
Try these. Auto-burping, no flys. I love mine. No papertowels over and over.
IF the starter does escape it can through the tiny holes in the top.
Makes a ~750g loaf when done
Ingredients
Starting at noon the day before
The next morning.
and
help.
Advantages? Not really. I hate the coiled bannetons, find the flour lines they make on the loaves unappealing and they're more of a pain to clean on a bakery scale.
These baskets are 12 for about the price of one trad banneton. I line them with something like this or undyed linen from the fabric store, give it a dusting of brown rice flour or wheat bran depending on the loaf.
I use this one to make loafs of 500g flour and it’s worked well for me. Just give it a nice dusting of rice flour to ensure your dough won’t stick.
Oval Bread Banneton Proofing... https://www.amazon.com/dp/B07F6SBW7C?ref=ppx_pop_mob_ap_share
This is the answer. ATK also rated this a top choice against a lot of other more expensive options. I love mine for sourdough and I'd recommend it to anyone.
Get the Tojiro bread slicer. It's lethal out of the box, so be careful, but if you are careful, it'll slice all of your bread with extreme ease.
That’s a… whole lotta referral linking.
For future reference, the key part of that link is the unique code right after the “dp.” Everything after that (especially after the question mark) is so Amazon can track it back to you every time someone else clicks on that link.
Does that bother you? Only you can decide that.
In other words, unless you’re trying to give Amazon more tracking info about yourself, consider shortening links that you post as just:
https://www.amazon.com/dp/B087CD8LKX/
(Beyond that, I do wholeheartedly agree with the knife recommendation…)
I'm sure that is does contain more than 12ppm. The study they chose was 'their favorite' which should be assumed to be cherry picked. When I read the article I assumed they were trying to show just how a drastic a result could be achieved, and not what one could expect at home. Thank you for bringing this up and clarifying it. It is an important distinction that neither the original authors or I made.
I never said anything about celiacs being able to eat it. I also never mentioned Crohns, though they are in the same boat as the Gluten Intolerant. Sourdough made the traditional way, not as in the paper, can be tolerated by many people with Gluten Sensitivities(Intolerant). https://www.bing.com/search?q=sourdough+gluten+intolerance&qs=NM&pq=sourdough+and+gluten+intolera&sk=HS1&sc=3-29&cvid=59002AD6DF7F4B4CA12757A3B6F73608&FORM=QBRE&sp=2
You are right that the paper uses a different method than traditional sourdough, and I do wholeheartedly agree that traditional sourdough is not suitable for Celiacs.
edit: Way to many times due to migraine. Wish I could be clearer.
I'm going to try this in my next bake. I definitely agree that temperature and amount of rise during proofing have a much greater impact on loaf quality/consistency than how many folds you do. Your cred as a lifelong baker carries a lot of weight here.
Also, for temperature control, I use multiple probes; one in the dough itself, and one in a small glass of water (4oz) in the same environment, usually my oven with the light on. The glass of water responds more quickly to temperature changes and enables me to see the trend of the environment more accurately than waiting for the entire loaf to change temp.
A decent scale is the best thing I ever bought for my kitchen. You simply can't bake well without one!
I've had a few, they have a habit of getting knocked off the counter and breaking lol. This is my current one and it's my favorite so far. https://www.amazon.com/gp/product/B08BPB9T1N/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I hope this sub doesn't eat the link and kill my reply, I'm not making money off the damned thing. "
I have this one (it's now 55€, I got it for 44€ last year).
https://www.amazon.de/gp/product/B07X21BKN9
It works perfectly. I put the dough in the lid and score, the pot itself works as a lid.
considering that the price is only 20% of the price of this shiny crew set I would say it's a no brainer to get overmont! Also it looks very rustic and authentic.
Looks great but it's a shame they put the handle on the top rather than at the side, then you can use it either way up for things other than baking too.
Like this one that I bought https://www.amazon.co.uk/dp/B077WZVJV9/ref=pe_3187911_189395841_TE_dp_1
Don't bother with serrated bread knives on anything crusty. The serrations don't bite into the crust causing you to either saw madly back and forth just to start the cut or use more pressure, both of which has a super high chance of the blade slipping.
After a couple of years of my knife cutting me (I'm slow) I bought an inexpensive Victorinox Fibrox scalloped bread knife (BTW $30 for it it a pretty good price as I'm pretty sure I paid about that nearly 20 years ago) and have never had control, skipping, or sliding issues. It cuts easily and can be maintained with a narrow ceramic steel. I've had it for nearly 2 decades now and it's a well used tool in the knife block.
I’m not sure what mine is made of. It’s pretty light. I actually even have a 13” one I use in my toaster oven. They’re the ones with the spotted/splattered pattern.
Edit: i also have this one. https://www.amazon.com/Granite-Ware-0508-2-15-Inch-Covered/dp/B0161V9TS0/ref=sr_1_2?crid=ADYHLMN4D6CU&keywords=Enamel+roaster&qid=1667520798&qu=eyJxc2MiOiI1LjEzIiwicXNhIjoiNC40MyIsInFzcCI6IjQuMDMifQ%3D%3D&sprefix=enamel+roaste%2Cap...
I used these and I also bought metal grates that fot in the bottom of my DO. Probably either would work but I use both.
If you just put the seeds in raw (or even after being toasted), it’s possible that the seeds absorbed a lot of the water, leaving less to be absorbed by the flour. 70% isn’t the highest hydration to start with, so the seeds may have further reduced the actually hydration of the dough.
What I’ve done before based on the recommendation in Josey Baker Bread is create a “seed soaker”, where before you make the dough, you soak the seeds overnight, then drain them before adding them into your dough. The seeds absorb all the water during that soak so that they don’t “steal” any of the water from the dough. I’ve also done the soak even for just a few hours (opposed to overnight) with success.
I have the Challenger and positively love it. I can't think of a single thing I would change about it other than the price. I got mine in May and have used it more that 2 times a week since then. I am a huge fan. That said it is quite expensive.
This may be an unpopular opinion but I don't like enameled cast iron for bread because even the expensive ones get really stained really quickly. If there is one droplet of oil on the pan it makes a hard to remove stain after baking in at 450 to 500F for an hour (not counting the pre-heat.) And some can't be pre-heated, per manufacturers instructions.
This pan seems to be a good lower cost alternative. I have not used it but another poster put up a post about it within the last week or so. I will try to find their post an link to it.
Is this the book where the recipe comes from? https://www.amazon.com/Artisan-Sourdough-Made-Simple-Handcrafted/dp/1624144292
8-10 hours may not be accurate anyway. There's a saying in sourdough to watch the dough not the clock. So look for things like the volume increase of the dough.
A clay baking dome such as Superstone a large clouche. Link below from Amazon.uk shows similar. But if you search in your area you'll find one. An absolute necessity as it traps steam during bake allowing a good rise. https://www.amazon.co.uk/KitchenCraft-Bread-Cloche-Round-Stoneware/dp/B00OBB96MW/ref=asc_df_B00OBB96MW/?tag=googshopuk-21&linkCode=df0&hvadid=231942735989&hvpos=&hvnetw=g&hvrand=7002419043800187403&hvpone=&hvptwo=&h...
I don't actually need it because I have plenty of humble tools to get the job done, but I've always been envious of bakers when I see that they have a very fancy/decorative dough lame to score with....so I think that would make a great gift because it's something nicer than just more supplies.
I'm talking about something like this: https://www.amazon.com/Black-Walnut-Bread-Lame-Made/dp/B00B3L8P70/ref=sr_1_3?crid=3OLFJSD7EA779&keywords=decorative+bread+lame&qid=1664842958&qu=eyJxc2MiOiIyLjUyIiwicXNhIjoiMC4wMCIsInFzcCI6IjAuMDAifQ%3D%3D&sprefix=decorative+bread+...
I have a le creuset knockoff from Amazon basics. I baked it at 450*F for 30 min with the lid on and 25 with the lid off (didn’t preheat the Dutch oven). I used to bake it an additional 5 min directly on the rack but it made the crust too hard to eat enjoyably haha
My normal recipe is 325g flours + 253g water + 65g levain (Full Proof Baking's basic recipe), and I put it in this 10" banneton: https://www.amazon.com/gp/product/B07F6SBW7C
My loaf is a little small for the banneton and there's a significant space at each end when initially placed in the banneton, like yours. This leads to the bread being a little low on the ends but very tall in the middle. If I overproof a bit to get more bread volume, it fills the banneton to the ends, and then the loaf is more uniform in height along its length. So I'd say if the ends of your loaves are much lower than the middle, it's not enough dough for the banneton.
I find aliquot hit and miss, sometimes it comes up to room temperature more quickly than the main dough as it’s a much smaller quantity of dough in the jar
I use a straight sided tupperware like this
I bake two loaves at the same time and use a Le Creuset 5.5 and a Lodge Double Dutch Oven - the one with the lid that can double as a pan. I finally am concluding that the Lodge doesn't allow for as much rise or spring. And I'm guessing that it may be because the lid doesn't create as tight a seal.
Anyone else experience this?
:) Sorry, I'll get off my soapbox now.
Lodge has an 8.5 x 4.5 cast iron loaf pan (no lid), but as someone who's never baked loaves in a pan I hesitate to recommend anything.
Seems a lot of people here are recommending raw cast iron, that may be the way to go.
I use an enameled Le Creuset Dutch oven, according to Le Creuset it can handle a max temp of 260 degrees Celsius (500 degrees Fahrenheit), I would imagine Staub is similar.
It goes against the manufacturers instructions to heat it up with nothing inside, but I do that all the time, and I know others who do the same. The most important thing I think is to heat it up slowly, and to not shock it with heat, also not to exceed max temp.
Le Creuset even came out with an enameled bread oven not so long ago that's meant to be used to for baking bread, so it should be totally fine to heat it up with nothing inside. People have been doing this for years, and the sourdough baking book I've been learning from also uses an enameled Le Creuset. It was written by a Norwegian dude who works fulltime as a baker, so I trust he knows what's he's doing.
Here's a link to the bread oven I was talking about, this is enameled, exactly the same as Staub or Le Creuset Dutch ovens.
Cast iron is better for baking, no worries about damaging the enamel. For baking a dutch oven with a flat lid is really good - you can use it upside down for baking bread. It's much easier putting the dough in without burning yourself.
I have one of these - didn't cost too much https://www.amazon.co.uk/dp/B077WZVJV9/ref=pe_3187911_189395841_TE_dp_1
OP, CO2 is produced during fermentation as this accumulates you'll start to get anaerobic fermentation which will produce alcohol such as you are seeing and this may be part of your problem.
Try using these:
With respect to the denting from the parchment paper: this can be minimized if you cut the paper with “handles”. Someone posted a picture of this silicone mat: https://www.amazon.com/Pieces-Silicone-Non-stick-Reusable-Resistant/dp/B08X2JW617/ref=sr_1_5?crid=2HKP6YMDXMWJT&keywords=Silicone+bread+mat&qid=1661308960&sprefix=silicone+bread+mat%2Caps%2C93&sr=8-5
It seemed like a great idea, but the mats aren’t supposed to be used with a temperature above 425. So I cut the parchment paper in a similar shape so that I could lift it into the Dutch oven without having a whole lot of excess parchment paper around the loaf.
Wow that Challenger one looks fantastic but the price .. £85 just in taxes to the UK.
I use a Pinnacle Cookware dutch oven , what I really like is that it only has small handles at the side and the lid is flat, so you can use it either way up. I use it upside down to bake bread. https://www.amazon.co.uk/dp/B077WZVJV9/ref=pe_3187911_189395841_TE_dp_1
So, you want to try rye, huh? Check this blog out! He also has the best book on rye baking in the English language. Another great one is Hamelman’s “Bread” although it’s not exclusively about rye.
I get this from Sprouts and it's worked great, I think most unbleached parchment paper will probably be alright, but I've never had problems with this. I actually usually don't even flour the part of my bread in contact with it, just the part in the proofing basket.
You're welcome!
For the thermometer, any food thermometer will do. I use something similar to this, but really, do order what you like as long as it measures temperature. These long probe ones come in handy to get to the middle of the dough even when baking in the oven to check if your bake is finished (I use this for softer bakes like brioche).
Good luck with your baking, keen to see new results!
I'm a big fan of water resistant rechargeable scales that have a flat wipeable surface. I have one very similar to this one
It has been 3 years And it is still going strong for only 20 bucks.
https://www.amazon.com/Uno-Casa-Cast-Iron-Dutch/dp/B07SQ2QJ1P
I use this one, quite cheap for being a proper cast iron dutch oven, that you can also place upside down. It's been working great for me!
So this one is a great piece of kit and works very well. I have one of these and a Challenger. Most of the time if I’m making a boule I use the $60 combo cooker and not the Challenger.
The crumb looks good. Could be just a tad over proofed but not an issue. Are you chasing an open crumb or something like store bought white bread? If white bread check out recipes using tangzhong
I'm simple and don't mix in much to my loaves but love focaccia for stuffing or additions like potatoes, grey salt, cheese, olives, tomatoes, and herbs.
I used to cut and double layer parchment when using a Dutch oven. Had to cut before preheating but maybe check out reusable parchment Could cut a sheet to fit perfectly.
https://smile.amazon.com/gp/product/B07YC4896B/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1
The smaller covers a 6" bowl, the medium a 9" or so.
They are semi-reusable (you should eventually throw them out for safety's sake), but this batch will last a LONG time.