MBMorgan My Saturday bread baking effort: the sandwich loaves are pilgrim bread. The boule is a regular 70% hydration dough. Many thanks to Mr Morgan for the idea of baking in the upside down Dutch oven! I love it! The batard is the weirdest thing ever. I think I got more moisture at the one end, and it made more steam. Looks kind of cool though.
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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
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Nothing remarkable to show this time. I just realized that, because Spring seems to have sprung early this year (and with it the chores that I've been avoiding), I've neglected both BBQ and baking. Since my Poolish recently went to the Big Container In The Sky, I decided to (again!) bake a Forkish 75% hydration White Bread with Poolish.
Sitting comfortably in the lid of my inverted 5-qt combo DO:
Cooling on the rack:
Sliced and ready to accompany a bit of hard salami, Jarlsberg cheese, and a Zinfandel good enough for an afternoon snack:
I'm happy ...
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That's a beautiful loaf of bread that you can't buy anywhere. Only an Artisan bread maker can produce that loaf of bread. Ain't it great recreating an old almost forgotten craft. 100 years ago every household could make that bread... then they invented dryed commercial yeast.😡
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Wow awesome looking bread.. Jarlsberg is one my favorites.
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Founding Member
- Jul 2014
- 3247
- 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
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Nice... the crumb is great. Final shaping on a 75% hydration dough is a challenge. Personally I'm more aggressive with that step than Ken Forkish is. I really concentrate on the final tension tugs to get them very tight. The poke test is important to know when to bake it too.
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The crumb looks amazing. I've made high hydration foccacia and love the crumb. I really need to do this...
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I just made my first loaf. I did most of the work last night and put it in the fridge. I took it out this morning and let it warm up. I forgot to score the top before putting it in the oven, so I did it about ten minutes into it. It was already crusting, so my cuts were not too smooth. I was worried about it, but I am pretty happy with the taste.
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Thank you Ptrbve I appreciate your nice comment. However even though I started this thread about 20 months ago it has morphed into an open bread thread with many highly informed bread makers contributing important info and many studying the craft. Nothing could be better than that!
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Founding Member
- Jul 2014
- 3247
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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
My second try at a 75% hydration boule. Just a simple formula, nothing fancy. I was much happier with this one. I gave it a few extra folds during bulk fermentation. I got it in the D.O. base just at the right time. And I added an extra step: I took a wet silicone spatula, and did an extra tucking under all the way around the boule just before I put it in the oven. This tightened up the top, and helped with the oven spring. I left the lid on longer as well, to get as much spring as possible. Breadhead, you were right about the extra moist crumb. I couldn't believe the difference between 70 and 75% hydration! And ken Forkish has made it soooo easy to do high hydration dough.
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Thunder77 ... you can do 80% hydration sourdough bread using the Forkish folds or you can do it using a Stand mixer. You start the mixing process with the paddle. When the dough climbs the paddle you switch to the dough hook. When the dough climbs the dough hook you're done mixing.
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Thunder77 ... the cool part of Ciabatta bread is there's no final shaping required. Ciabatta translates to slipper. Traditionally the loaf is long and thin but not as thin as focaccia bread because you don't deflate it with your finger tips.
You just cut the dough with your bench scrapper and place it on your couche to let it final proof for 30 to 40 minutes. You need to buy a couche and a transfer board if you're going to make Ciabatta bread. You don't absolutely need a couche but it is easier if you have one. Your dough will rise instead of flattening out. Your loaves will rise very quickly in the oven. Ciabatta makes excellent sandwich bread.😜
Other uses for the couche and transfer board... https://m.youtube.com/watch?v=OI-WstoakmQLast edited by Breadhead; April 3, 2017, 12:19 PM.
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Founding Member
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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
Last edited by Thunder77; April 8, 2017, 09:36 PM.
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I just received a 5qt split dutch oven (like you all have recommended)... skillet and pot... I did my first loaf, and it deflated a little during baking (not as great oven spring). I feel like it could have been the semi-rough transfer process from my banneton to the skillet.
How are you all transferring from your banneton to the mega-hot dutch oven (obviously, the skillet-side is down which makes it easier than plopping it down into the bigger pot)? Do you plop it into the skillet? Or do you lower it using parchment paper? Or what?
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Club Member
- Sep 2015
- 8056
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Originally posted by scottranda View PostI just received a 5qt split dutch oven (like you all have recommended)... skillet and pot... I did my first loaf, and it deflated a little during baking (not as great oven spring). I feel like it could have been the semi-rough transfer process from my banneton to the skillet.
How are you all transferring from your banneton to the mega-hot dutch oven (obviously, the skillet-side is down which makes it easier than plopping it down into the bigger pot)? Do you plop it into the skillet? Or do you lower it using parchment paper? Or what?
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Originally posted by Mbmorgan View Post
I remove the inverted lid (skillet) of the Combo DO from the oven and make sure it's no more than a step or two away from my work surface. I then turn the dough out of the banneton onto the work surface and quickly use well-floured hands to pick it up and lower it as gently as possible (without incinerating any knuckles) into the lid. I try to make sure the dough is in my hands for no more than 3-4 seconds because the higher hydration dough likes to start oozing out of shape if I take much longer.
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Club Member
- Sep 2015
- 8056
- Colorado
-
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Originally posted by scottranda View Post
Why not from banneton to hands? Skip step from banneton to surface?
On the other hand (yep, pun intended), I guess you could also try going from banneton directly into the shallow inverted lid ...
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Thunder77 - I wanted a transfer board, but I needed one for french bread that I was making at the time. I took two pieces of cardboard about 6" wide and about 16" long and taped them together slightly offset so the edge would be thinner. I then covered the whole thing with wide, clear shipping tape. It worked so well that I never bought a transfer board. Still using it after several years.
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For those of you that are baking your bread outdoors in your Kamado I like this method too.- Preheat your Kamado cooker with your Daisy Wheel/Top Cap completely removed. Preheat your pizza stone and stainless steel mixing bowl too, to 500°, using your IFR thermometer to determine when you're ready to bake. This should happen a little while before your dough passes the poke test.
- Place your parchment paper or Silicon baking mat on your pizza peel. No flour required.
- Dump your dough out of your banneton onto your silicon mat.
- Score your dough.
- Spray your dough with your misting bottle to increase the steam under your SS mixing bowl for the first half of the baking process. This will give you better ovenspring because the skin of your dough will stay moist longer.
- Open your your dome, remove the SS bowl, slide your silicon mat & dough off of your pizza peel onto your pizza stone.
- Mount your SS bowl over your dough and close your dome. Bake for 20 minutes.
- After 20 minutes... open the dome, remove the SS bowl, close your dome, and turn your heat down to 450°.
- Watch your dough brown through the top vent.
- If your loaf is browning unevenly, open the dome and pinch the silicon mat with your finger tips and rotate it 180°.
- Continue watching your loaf brown through the top vent and when you have the color you want open the dome and remove your loaf by pulling it off onto your pizza peel by pinching your silicon mat by your finger tips. Cook to color not to temperature.👍
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When I Preheat the cooker, pizza stone and SS mixing bowl... I start slowing down it's increase of heat at 450°. I want the temperature to creep up slowly from 450° to 500°. I don't allow the cooking temperature to go past 500/510°. I've done it so many times I never have a problem.
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Just a question:
Couldn't the two techniques be combined?
Upside down DO ( no lid ) preheated on top of pizza stone. Oven knits to move it....
OK instead of asking I will try it.. But have to wait till I get a ceramic.....Soon..
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Founding Member
- Jul 2014
- 3247
- 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
Question for those who have made Forkish's Field Blend #2. What to do with extra levain? His recipe calls for a whole lot to be mixed, but you only use 360 grams in the recipe. What to do with the rest??
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Originally posted by Thunder77 View PostQuestion for those who have made Forkish's Field Blend #2. What to do with extra levain? His recipe calls for a whole lot to be mixed, but you only use 360 grams in the recipe. What to do with the rest??
Ken Forkish on the Field Blend #2 recipe wants you to use 100 grams of your regular starter/levain to develop the levain/starter for this dough. He adjusted the flour content some and the hydration content some, but if you go by the FINAL DOUGH recipe and the bakers percentage, where it says the starter/levain is 20% of the weight of the flour... everything gets easier. If I were going to make that dough I would treat the LEVAIN on page 159 as a pre-ferment. I would reduce everything by 50%.- Mature, active levain 50g
- White flour 200g
- Whole wheat flour 50g
- Water 200g
Keep your FINAL DOUGH recipe and the bakers percentage exactly the same and keep your Levain at 20% of the weight of the flour and all is exactly as Mr Forkish suggested.
I have no idea why he made his pre-ferment/Levain, as he calls it, so huge.
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