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Gingersnap
01-15-2011, 11:00 AM
I can't be the only bread baker on CU. Who else bakes? What are your favorite breads, techniques, or tips?

I'm staying home today (well, I'm not skiing) so I'm waiting for my bread to rise right now. It's a carefully cultivated frontier sourdough. I'm toying with the idea of baking it in my dutch oven.

megimoo
01-15-2011, 11:46 AM
I can't be the only bread baker on CU. Who else bakes? What are your favorite breads, techniques, or tips?

I'm staying home today (well, I'm not skiing) so I'm waiting for my bread to rise right now. It's a carefully cultivated frontier sourdough. I'm toying with the idea of baking it in my dutch oven.Cast iron ?

Gingersnap
01-15-2011, 12:01 PM
Cast iron ?

Enamel over cast iron. See the method here (http://www.thefreshloaf.com/node/20715/baking-bread-cast-iron-no-preheat-method).

Okay, I prepped the dutch oven and my bread is doing it's final proof inside the DO.

Phillygirl
01-15-2011, 12:47 PM
What do you normally use to bake it in?

Gingersnap
01-15-2011, 01:06 PM
What do you normally use to bake it in?

Depends on what I'm after. I often use this kind of pan:

http://i55.tinypic.com/acaq6a.jpg

Sometimes I use conventional bread pans or a stone. For black bread I sometimes use a pullman pan:

http://i51.tinypic.com/29yio10.jpg

The point of the DO method is to create a perfect boule with a very thin, shattering crust and a good crumb. The idea is that the DO retains humidity and allows a slower but much more even heat transfer.

Or it could just be big fad like no-knead bread was a few years ago. We'll see. ;)

megimoo
01-15-2011, 01:18 PM
Enamel over cast iron. See the method here (http://www.thefreshloaf.com/node/20715/baking-bread-cast-iron-no-preheat-method).

Okay, I prepped the dutch oven and my bread is doing it's final proof inside the DO.I baked a southern style cornbread in my dutch oven .A cross between Tex Mex and Poorboy style .I started with two pounds of bacon on two sheets in the oven and saved some of the bacon grease for the batter and poured some into the bottom of the dutch oven when it was hot.

Add to the bread batter some green chopped jalapeno,a few chili ahumado (aka chipotles) and a bunch of crumbled bacon and some cream corn .After the pot was up to about 500 F remove it from the oven and pour in the batter over the hot bacon grease. After a few minutes put on the lid and back in the oven for a few hours.

Handling that pot as heavy and hot as it was requires a new pair of heavily insulated oven gloves and if you have a ceramic stove top best not park the heavy, hot pot on top of it.The loaf turned out to be crispy at the edges and most flavorful but it gave some people here a massive case of heartburn.Bacon grease generates a lot of stomach acid .

Gingersnap
01-15-2011, 04:19 PM
It's proofed now and looks good. I decided to actually use an over thermometer for this project so I'll put it in at 450. Stay tuned.

megimoo
01-15-2011, 05:31 PM
It's proofed now and looks good. I decided to actually use an over thermometer for this project so I'll put it in at 450. Stay tuned.Spritz the loaf before the cover goes on !

Rockntractor
01-15-2011, 05:38 PM
Amateurs, store bought flour.:rolleyes:

Gingersnap
01-15-2011, 05:45 PM
Spritz the loaf before the cover goes on !

I did! It came out very nice although it over-proofed a little. I made the mistake of going out to lunch while it was rising that second time. It's still good-looking and tasty, though. :)

megimoo
01-15-2011, 05:50 PM
Amateurs, store bought flour.:rolleyes:Little House On The Prairie ?

Articulate_Ape
01-15-2011, 05:53 PM
Depends on what I'm after. I often use this kind of pan:

http://i55.tinypic.com/acaq6a.jpg

Sometimes I use conventional bread pans or a stone. For black bread I sometimes use a pullman pan:

http://i51.tinypic.com/29yio10.jpg

The point of the DO method is to create a perfect boule with a very thin, shattering crust and a good crumb. The idea is that the DO retains humidity and allows a slower but much more even heat transfer.

Or it could just be big fad like no-knead bread was a few years ago. We'll see. ;)

Where do you get those pans, Ginger?

megimoo
01-15-2011, 05:55 PM
Where do you get those pans, Ginger?King Arthur Flour web site !

Articulate_Ape
01-15-2011, 05:59 PM
King Arthur Flour web site !

Thanks, Meg.

Gingersnap
01-15-2011, 06:19 PM
Where do you get those pans, Ginger?

Which one? I had to order the pullman pan but I picked the french bread pan up at a local kitchen store.

Articulate_Ape
01-15-2011, 06:31 PM
Which one? I had to order the pullman pan but I picked the french bread pan up at a local kitchen store.

Both. I have baked my own bread for years the way my mother taught us, but I honestly have never seen pans like those before. I have always just used the "traditional" steel ones.

Rockntractor
01-15-2011, 09:50 PM
Little House On The Prairie ?

Mine has a wood cabinet built around it and is called a merry mill, this is as close as you will find. People don't turn loose of the merry mills.
http://cgi.ebay.com/Retsel-Mil-Rite-Wheat-Corn-Grain-Grinder-Flour-Mill-/170588983667?pt=Small_Kitchen_Appliances_US&hash=item27b7e55173

megimoo
01-15-2011, 10:12 PM
Mine has a wood cabinet built around it and is called a merry mill, this is as close as you will find. People don't turn loose of the merry mills.
http://cgi.ebay.com/Retsel-Mil-Rite-Wheat-Corn-Grain-Grinder-Flour-Mill-/170588983667?pt=Small_Kitchen_Appliances_US&hash=item27b7e55173Steel plate or burr grinder.Do you wear ear plugs to keep out the screech when grinding dry corn ?

Rockntractor
01-15-2011, 10:16 PM
Steel plate or burr grinder.Do you wear ear plugs to keep out the screech when grinding dry corn ?

Stone ground, just the quiet hum of the motor.

Hawkgirl
01-16-2011, 12:09 AM
I made a loaf of banana nut bread today, does that count?

I've also made thin pizza and foccacia in the past.

linda22003
01-17-2011, 01:40 PM
Which one? I had to order the pullman pan but I picked the french bread pan up at a local kitchen store.

Mine is from Dehillerin, the mecca of kitchen stores. :) It's amazing how much I can get into my luggage for the trip home. If I had to ship it, the price would be insane.


http://www.e-dehillerin.fr/index.php

Gingersnap
01-17-2011, 03:21 PM
Both. I have baked my own bread for years the way my mother taught us, but I honestly have never seen pans like those before. I have always just used the "traditional" steel ones.

Let down your hair and try something new. The french bread pan is excellent anytime you want a long loaf. The perforations let your steam (you will need a pan of water) crisp up the loaves. The pullman pan is excellent anytime you want a perfectly square loaf (for Scandi open-faced sandwiches, for instance) but I usually use it for homemade black breads. They are richly flavorful and so need to be sliced thinly. This is easy with this shape (use an electric slicer - the home Hobart type).

NJCardFan
01-18-2011, 12:12 AM
I tried baking bread once and it didn't come out too great. Best thing close to bread that I've baked was a homemade focaccia.

Rockntractor
01-18-2011, 12:14 AM
I tried baking bread once and it didn't come out too great. Best thing close to bread that I've baked was a homemade focaccia.

When you are learning try a high gluten flour if you have been unsuccessful in the past.

Calypso Jones
01-18-2011, 09:03 AM
I have my favorite yeast bread recipes, bread puddings. And long ago a try at puebo bread that i swear would rival bricks as building material. The family still talks about that one.

Lately experimenting with daughter grinding our own wheat and then bread baking in the oven. Can't find a suitable or desirable bread maker.

I've made biscuits over an open fire and on the stove even. a la lonesome dove.