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.