The Bread Topic (2016–)

[nochefschoice]

Hmm... interesting. What's a "long time" for holding heat? The regular 30-35 minute thing is not going to work I'm assuming.

[AlaMoi]

the 'baking vessel' has to heat up and stay hot - generally that means something thick - cast iron & ceramics are recommended.

you can't just put them on high-blast heat - cast iron may warp, ceramics crack.

heat them up slowly, then adjust the flame/heat to keep them hot.

 

there's a reason ovens were invented . . .

[ElsieD]

Why do you want to "bake" bread on top of the stove?  It won't work.

[AlaMoi]

oh,,, it works - within bounds . . .

https://www.wikihow.com/Bake-Bread-on-the-Stovetop

[nochefschoice]

1 hour ago, ElsieD said:

Why do you want to "bake" bread on top of the stove?  It won't work.

 

*smiles. I think I had a lot of flour on hand and so thought why not give it a try. - Or something like that.

[paul o' vendange]

Just a couple of late.  A pretty typical German bauernbrot, and a French Levain (an everyday one for us, recipe and process, the late French master baker, Gerard Rubaud).  The Bauernbrot is high in whole meal rye, but it is soft, moist ("saftig"), very aromatic due to the use of altbrot, just flour made from my leftover and dried dark rye breads.  Really helps the dough take in more hydration without becoming too slack.

[Ann_T]

This is the last of the four doughs made on September 2nd. So in the fridge for 7 days.

Never sure how these long cold fermentation doughs are going to turn out, so I am always pleasantly surprised.

I decided as I was dividing and shaping that I would fold some Kalamata olives and rosemary in one of the three.

 

Baked three longer baguettes.

Moe had slices of the olive baguette with some old cheddar.

[PatrickT]

This was really fun. First time making Old Milwaukee Rye. Original recipe from the Poehlmann Bakery in Milwaukee, WI (first established bakery in 1853), published in the Milwaukee Journal Sentinel in the 1960’s. Process includes a 3-day sour. Absolutely delicious - will definitely make this again. There is a “sister” recipe for Bavarian Rye using 100% rye and Brotgewürz that I’m going to attempt next. Give this one a try!

Edited September 14 by PatrickT
Added final bake and crumb pics (log)

[Ann_T]

Taking inspiration from @Tropicalsenior I made some meat pies using Tourtiere filling.

 

Back in April I made Moe mini Tourtieres and had some leftover filling that I froze.

I took a dough (500g batch) out of the fridge last night that had been in since the 26th.

 

Decided to make him a couple of "turnovers" using bread dough.

 

Also baked a batard and a mini baguette/bun.

The top of the batard got a little browner because I bake it from start to finish in the Cuisinart Steam oven on the bread setting

and it was too close to the burners.

Normally I start in the steam oven and finish in the conventional oven for that reason.

He had the turnover for breakfast with a gravy made with the remaining filling and his favourite chile sauce.

He is on his last jar so I'll have to get another batch made before Christmas.

Edited September 29 by Ann_T (log)

[Ann_T]

Baked six sandwich size baguettes this morning from a dough that had been in the fridge since Thursday night.

Sliced one for breakfast and made Moe

a ham sandwich. 

[Ann_T]

I made two doughs on Thursday, each with 500g of flour with 370g of water, 8g salt, and 1g of yeast, and also 220g of a biga.

Went directly in the fridge after the last stretch and folds.

 

Yesterday morning I baked four smaller size batards

 

with one of the doughs and

Matt baked a large 17" cheese pizza

 

from the other dough and there was dough left from that batch

for another slightly larger batard. (not pictured)