I've been happy with my bread as fast as texture and flavor, but I wanted it to be a bit taller. Since I don't have a narrower suitable cooking vessel, I decided to increase the size of the dough. I increased the flour from 400 g to 500 g and followed the baker's percentage to smaller there other ingredients. Since I am now trying the second rise/proofing in a payment lined bowl, I decided to try not coating it with anything. Finally, decided to try to score the to because I like the look and was not getting any natural split on my boules. My knife wasn't quite sharp enough so I didn't get a clean score the full length of the dough. It just came out of the oven and In pretty happy with it, considering I haven't cut it open yet. I got a little bit of a split on the top, the color is good and it says Hollie on the bottom. The bottom was on the verge of scorching in some places, but seems to be quite acceptable.
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Another No-knead Boule - With Changes
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
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Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
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Founding Member
- Jul 2014
- 3246
- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Looks great to me! How are you getting steam in the oven? Are you using a closed baking vessel? Moisture to create some steam is important for that "oven spring." Oh, and pass the butter, please!
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