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Found 76 results

  1. Test run on Roasted Potato bread with Roasted Garlic was successful. I forgot to spray plastic wrap with oil and as a result top of loaf stuck to wrap which is why loaf top looks the way it does, and why the loaf is more square. After removing the stuck wrap, the top collapsed about 1 inch so I gave an extra 10 minutes to proof before baking on my Kamado. Taste and texture very good. I think if I were to pair with about 2% rosemary the resulting loaf might be excellent in flavour, very happy with this test run. Garlic flavour very good and not overpowering. Next week my test run will be with Roasted Potato bread with Roasted Onions.
  2. Rosemary roasted potato bread - test run successful. Hydration 61%, fresh rosemary at 1 %, hard red spring whole wheat flour at 15%, Hard white wheat artesian flour at 85%, roasted potatoes at 25%. Taste is very nice, rosemary not overpowering, Might try again at 2% later next year. Still need to improve my shaping so line in bottom not visible. If this was entered in to bread baking contest I would lose some points. Everything else would score decently. This is another success as far as I am concerned for taste, crumb, texture and moisture. Temperature outside was -9C, Made sure final dough temperature after final kneading at 75 F.
  3. Here is my test run on Roasted Potatoe bread, hydration is 61% with Hard white artesian flour 85%, 15% whole wheat flour from hard red spring wheat and 25 % roasted yellow potatoes. I still need to practice fendu shaping, you can see in picture fendu shape not right yet. The dip in middle needs to more like a u shape. Only Pate Fermentee was not in pictures otherwise all other ingredients where. Taste is very nice with roasted potatoes as part of the bread.
  4. Rustic bread test run was successful. I used 2.2 kg scale. Base of recipe was same dough as country bread but this time bread has 20% whole-wheat (10% rye, 10% hard red spring wheat). I have to thank Larry about his YouTube video where to said to shut vents after 10 minutes, the bottom of crust was perfect. Very happy with taste. This bread delicious on own and can be eaten with other dishes.
  5. 1st test run some scored failed and loaf collapsed during brotform turn over, taste was very good but since I considered it a failure no photos from it included, 2nd test run, on Country bread loaf was smashing success. My scoring worked much better on this test. Still need some more practice to have my scores look professional. One change I made was to mist top of loaf well with water before placing on pizza stone in my Kamado grill. It helped make the crust better for the texture I was looking for, the taste, crumb and texture is awesome. Baked at 450F. Tastes so good I am going to have another slice. Enjoy the photo’s.
  6. My very first attempt at bread was from a box. I did want it to be easy and quick as I felt I was dipping my toe into the baking water. So here is the box we used. Very easy to make just add water and let it rise for 45 minutes to an hour. Get the grill up to 400f and on it goes for 25 to 30 minutes Put it on a greased pizza pan on the top rack, I wish I had thrown it on a sheet of parchment. I did get some light sticking to pan when I checked it at the 20 minute mark. This is how it looked pulled after 30 minutes. Second pic you can see where the sticking occurred... Served it up with some homemade Scottish cabbage stew that the misses made last night. If you've never had, it is wonderful and very easy to make also it comes from a local restaurant(we know a lady who used to work there). I can post the recipe if anyone is interested. It's basically cabbage, carrots hot sausage and chicken stock topped up with cheese and served with(you guessed it) a big ole hunk of bread! Here's the dinner pick. My wife also put together a peach cobbler that she asked if it could be grilled as well, to which I replied; I'll give it a shot! Peaches, cinnamon, a dash of nutmeg, butter, brown sugar, and rolled oats. Mix cinnamon and nutmeg with peaches until well coated. Put them into pan. Slice a stick of butter into 1'' pads and put on top of peaches. Sprinkle an even coating of brown sugar to cover all peaches, then oats on top to cover. Put into grill at 400f and take off when browned on top. Pretty sure you could use any fruit in the world and it would turn out amazing. We have also done the same recipe but added bourbon into the fruit, this is awesome as well. On the grill! Finished! Awesome and easy! May try a more challenging bread recipe soon.
  7. Cooked a brisket for our Church Brunch (Roasted chicken, brisket, candied sweet potatoes, green beans, mac & cheese). Started it 9pm and wrapped it in butcher paper the last hour to get it off by 9am. Granted this is an extremely horrible brisket pic but, after two long shifts and basically no sleep, I was incapable of properly operating a camera. I did discover that I can basically cook a brisket sleepwalking however. The Macaroni Grill style bread leftovers for today's breakfast.
  8. Here's a really simple loaf that has the added flavor benefit of a poolish.... Overall recipe ingredients: 425g Bread Flour 320g Water 8.5g salt 7g yeast The technique I used here was to make a poolish from 75g of the overall flour and 100g of the overall water. Instead of just a pinch of active dry yeast, I used 15g of my sourdough starter instead. I mixed that up and let it do it's magic overnight for 12 hours. Today, I combined that poolish with the rest of the water at 95 degrees the mixed in the rest of the ingredients and let the dough hook knead it for 10 minutes. I shaped that into a dough ball and let it rise covered in a greased bowl for 90 minutes. I took that out and shaped it into my cast iron loaf pan. I let that rise for another 30 mintues. I put it on the Kamado Joe at 475 degrees for 20 minutes with a foil cover and then uncovered for another 20 minutes...
  9. Hey guys, I posted this over the recipes forum a day or two ago, because it was the first forum on bread I could find using Tapatalk. I then realized it was the wrong place for it, so I'm reposting here. A friend of mine bought Ken Forkish's book "Flour Water Salt Yeast" a little while ago, and after borrowing it for a short span I bought my own copy, and have had a blast baking bread following Ken's instructions. I've tried a lot his recipes and have started making a few of my own creations using the techniques he teaches. However, whether I follow a recipe or go freestyle, something as beautiful as the first image always comes out black on the bottom. I get mixed results in both the KJ and Akorn. I think the best way I've found for baking in the KJ is with th deflector stones in place directly over the coals. Only trouble with that is I have a hard time getting to and maintaining 475 degrees, especially with a ginormous Dutch oven in there. I can get my Akorn to temp REAL fast, and then put the heat difuser in and let things simmer down, but the bottom always comes out scorched. Again, only time I seem to get burning is when I use the Dutch oven. Sad. My Kamado Joe has been tied up with a pork butt this afternoon, so I fired up my Akorn for the first time in months to have a go. I recall having a little more success with bread on my Akorn (but I haven't done as much bread on my KJ yet - not knocking it), but on both this keeps happening, and I end up cutting off a good portion of the bottom crust. This particular loaf is about 80% whole wheat, 80% hydration, and is a hybrid levain (i.e. Sourdough), with 100 grams of my own started as well as 1/4 tsp instant yeast (yes, a relatively large amount, but it rises amazingly, which I love). Baking method: preheat kamado to ~500 with diffuser plate in place and rack above (no water pan), put a pizza steel for extra deflection on the rack, then the Dutch oven on the steel. Let it all warm up 10-20 minutes (maybe not the full amount, but seems to be hot enough), and then drop the loaf in and put the lid back on. Bake for 20 minutes, pull the lid, and then remove after another 5-10 minutes. This yielded the results above. I thought the lower stone and the steel would keep enough direct heat off the bottom of the bread, but doesn't appear too. The only time I've not burned it is when I've got it directly on a stone on the top rack (no Dutch oven), or in a pie pan on the upper rack of my Akorn (also no Dutch oven). I really want to keep the Dutch oven in place because that's supposedly what makes the bread split open on top. Is an Akorn even moist enough to get away without using it? Any thoughts and recommendations (and especially experience) is much appreciated. Thanks!
  10. Naan Bread on the Blackstone Oven Got the hankering today for some naan bread on the Blackstone. Used a yogurt based naan recipe off the web and included minced garlic and chopped cilantro as some toppings rolled into the flattened rounds. Cooked on the Blackstone Patio Oven at between 650 and 700 degrees for about 1 ½ minutes. The wood pizza peel worked well to load the naan rounds in sequence with up to three at a time on the rotating stone. I may have left a few in a bit too long and got them crisper than they should have been learning the cooking times. But they were still good eats. Next time out I might raise the temperature to over 800 – we shall see how that works. Not a bad result at all for first time baking naan on the Blackstone. The bread was brushed with salted melted butter after baking. The bread formed the base for a meal of left over New York strip steak that had been previously grilled on the Kamado as dinner earlier in the week along with sautéed red and green bell pepper, onion and seasonings. Enjoy! Blackstone Naan Naan Dough Proofed and Ready Garlic and Cilantro Topping Portioning Heating the Blackstone Rolling the Rounds - My son took over this part. after he saw my first couple of the rounds... LoL Let’s Bake Baking Underway Hot Off the Stone A Tray of Naan Bread Dinner Is Served - Steak on Naan
  11. Hi guys,its been a long while since i posted on this website.I have kinda forgot about my vision grill over recent years and have been using my pellet and gas grill more often because of laziness, but this season i have decided to get as much use out of my kamado as possible. I recently went back home to Ireland and was reacquainted with one of my favorite post pub foods...the Chicken shish kebab from a persian place called zaytoon. The chicken shish is chicken marninaded in spices and yogurt and cooked over charcoal,served with salad,garlic sauce,chili sauce on what seems and tastes like a large naan bread.The naans are cooked in a large stone like oven and i thought the kamado would be a perfect substitute if i got the right recipe.Thanks in advance. ps here is a video of the recipe for the chicken marinade,this guy has got a lot of great videos for various middle eastern kebab recipes.
  12. I'm reposting my October Bread Challenge entry here as an artisan bread recipe. I also just posted how to make the yeast starter in this same forum (http://www.kamadoguru.com/topic/15812-sourdough-yeast-starter/). Ingredients: 15 oz (wt) Bread Flour About a cup of Bread Yeast Starter (<-- link to video) 1 bulb Roasted Garlic (wrapped in oil & foil @ 400 deg F for 30 minutes) 2 large fresh Rosemarey Sprigs (minced) 1/2 Tbsp Salt 1 tsp Olive Oil 1 tsp Molasses About 2-3 oz (wt) Water or more depending on thickness of Starter This is the slideshow version: This is the picture by picture version: 1) The day before, pull your yeast starter from the fridge, feed it, and let it warm/build up. 2) The night before, make a sponge starter. Add 5 oz (wt) Bread Flour, 1 cup yeast starter, and about 2-3 oz water to bowl and mix well. The sponge should have wet medium consistency. Add water/four as necessary. 3) Next morning, the sponge should be ready. 4) Roast the garlic, let it cool and squeeze out the soft aromatic cloves into the bowl with the rest of the ingredients. 5) Mix and knead on stand mixer with dough hook for 10 minutes. Add flour or water as necessary to achive a dough ball that doesn't stick to the bowl. 6) Form into round ball and place in oiled bowl. Cover. 7) Let rise all day. Punch down a couple times if necessary. 8) Form into desired shape (a baguette loaf this time). 9) Let rise until doublish in size. In the meantime, fire up the kamado indirectly to about 450 deg F. Cut diagonal breaks in the top of the loaf and spritz with water spray bottle. 10) Place loaf on kamado. Cook for 25-30 minutes or until done. Remove and let cool. 11) Slice it up and serve with sauce of olive oil, parmesan, oregano, and black pepper.
  13. This is probably my first successful attempt at the Josey Baker Bread sourdough recipe and technique. This loaf will accompany the Thanksgiving meal tomorrow!
  14. Here's a super easy recipe for a delicious cinnamon raisin bread that you can cook on your kamado grill! Cinnamon Raisin Bread Ingredients for two loaves (cut in half for a single loaf / all else remains the same) 6g (2 tsp) active try yeast 720g lukewarm water (about 3 cups) 210g (about 1 1/2 cups) whole wheat flour 750g (about 5 cups) all purpose flour 24g (about 4 tsp) sea salt 4 tsp (to taste) ground cinnamon 1 cup raisins (soaked in dark rum or warm water for 1 to 2 hours in advance) Combine the yeast and the water and let the yeast dissolve for 10-15 minutes. Drain the liquid from the raisins and combine the remaining ingredients in a mixing bowl. Add the yeast/water to the dry ingredients and mix completely by hand until there are no dry lumps left in the flour. Let rise for 1 to 2 hours or until doubled in size. Remove dough to floured surface, spread out, and fold over itself once in each direction. Repeat that process 3 or 4 times and return to the mixing bowl. Let rise for another hour or until doubled in size. Remove the dough to a floured surface again and divide into two equal parts if making two loaves. Shape into loaves and place in greased loaf pans. Cover and let rise again until your grill or oven is ready to go (at least an another 30 minutes). Preheat your grill or oven to 425. Place the loaf pans in the grill or oven and loosely cover with aluminum foil for the first 20 minutes. Remove the foil and cook for another 20-25 minutes until the bread is done. Enjoy!
  15. I actually think discussion on sourdough could be a forum area all its own! While I believe many of us are becoming more aware of sourdough, and its healthy properties, I suspect there is still a lot of folks who think of sourdough as just a change in taste. I am nowhere near an expert in sourdough, as I have only been back into it for about 6 months or so, however I have done a bit of internet research and I am quite impressed with the results. Recent studies are shedding new light on this, the earliest method of rising flours. In fact in one recent study, there was a strong indication that people with coeliacs syndrome "MAY" well tolerate sourdough breads, because of the long fermentation process and its ability to break down the gluten. I think it important to say that by adding regular yeast, even to sourdough starter, you may speed up the fermentation process to point of reducing or even eliminating those health benefits. Personally, I never add yeast to my sourdough breads. I love my white breads, and am loaf, uh I mean loathe to give them up. However, I am also interested in experimenting with sourdough and grains to give them that moist texture that I can only get from sourdough. Being somewhat of a bonehead, I was always curious why bakery breads always had such a great shelf life. Well, of course it's all of those additives and preservatives. Wonder Bread has 29 ingredients, my sourdough bread has five - sourdough starter, water, salt, and olive oil. I was also curious why mine, and pretty much every other really good homemade active dry yeast bread, without any preservative dried out so quickly. They taste fine when they are fresh out of the oven, but even a day later they are getting dry. Sitting on the counter in a plastic bag, my sourdough breads will be moist and flavorful for days. Last week I made a sweetbread apple streuselkuchen and modified the recipe to use sourdough starter. It came out fantastic. Gave my sourdough starter to my daughter-in-law how loves to make pizza, and says it makes the most awesome pizza crust she has had. I have made one pizza with my sourdough and my wife said she will never go back. So, let's talk about sourdough. I challenge all of you to fire up that sourdough starter, experiment with it - I mean really step out of the box, and share your trials, failures as well as successes. https://www.theguardian.com/lifeandstyle/2014/aug/12/rise-sourdough-bread-slow-fermented-health-benefits There are zillions of other sites on the web that will give you recipes and instructions on using sourdough starter but The Clever Carrot has what I consider an excellent primer on sourdough bread and Breadtopia has some great recipes and videos. http://www.theclevercarrot.com/2014/01/sourdough-bread-a-beginners-guide/ http://breadtopia.com/sourdough-rye-bread/ Cheers from Alaska And thanks for joining in, Bob
  16. This post is (primarily) for Ben Of course, everything is natural (sourdough) leaven! These loaves are ~33% Rye with cooked wheat berries added -- enriched with a bit of sugar & oil Over-proofed waiting for fry-pan loaf to cook. Still good & tasty. This artesan style loaf is ~45% Spelt, non-enriched dough. Covered with foil 1st 1/2 of bake. This Breakfast, cinnamon apple loaf was the other half of the spelt dough. I stretched the dough out similar to making a rectangular pizza, sprinkled with about 1-1/2 Tbl. brown sugar, fairly heavy dusting of cinnamon, then spread a med. sized finely diced Gala apple on it -- rolled it up & placed in pan for final proof/rise. Delicious, like a very light version of a cinnamon roll, the Spelt giving it a bit of a nutty taste!
  17. Started off with a couple loaves of our favorite ~33% whole grain bread, dusted with 8 grain cereal Wife wanted to try some sourdough English Muffins. I actually followed a recipe for these & weighed the majority by grams! I did all the mixing & kneading, while the wife took over the cutting out & cooking portion. These turned out really yummy -- approx. 30% Whole Wheat, with an overnight pre-ferment. Picture is one "forked" apart, not sliced. Made an attempt at a French type loaf / baguette on a flat griddle in the oven. These turned out OK, with a nice crispy crust & taste quite good. These will go good as garlic bread with the pot of ham & beans in the crock pot. Lastly made up some sesame buns that are super luscious if you like sesame. They were supposed to be hamburger bun size, but barely turned out big enough for that purpose, but doable.
  18. Here is the recipe asked for from the Cooking Showcase forum: Makes about 42 rolls, so divide/multiple as necessary for your needs: 6-8 oz Sourdough Starter (https://www.youtube.com/watch?v=6LOX-lS-a5w) 2 cups Warm Milk (105-115 deg) 10 Tbsp Melted Butter (about 1 stick will do as well) 6 Tbsp Sugar 2 large eggs 2 tsp Salt 1 head Roasted Garlic (oiled and foiled at 400 deg F for 25-30 minutes) cooled, squeezed, and mushed into paste ~2 Tbsp chopped Fresh Rosemary (amount depends on your taste and strength of herb) ~7 cups Bread Flour (to start) 1 tsp active dry yeast (optional) 0-1 additional cups Bread Flour (to add until moist but not sticky) Mix everything (except for the last cup of flour) and knead. Add the extra flour while kneading until dough is smooth and elastic. I used a stand mixer for about five minutes on the slower dough hook speed. Let rise in oiled bowl until doubled. Punch down and optionally rise again. Form into 2 oz wt rolls on oiled or parchment paper lined baking sheet. Let rise while covered with oiled plastic wrap. Heat oven to 425 deg F. Brush rolls with egg wash (2 eggs whipped). Sprinkle with Sea Salt on top. Bake 18-22 minutes or until golden brown and baked through (int tmp >200 deg) Later, reheat in oven at around 400 deg for several minutes if necessary before serving.
  19. A Breakfast Bread An extreme experiment of the many Raisin Bread recipes you will find. Breakfast bread on the left, 2 loaves on rt. are white sourdough w/oats I had the "additives" on hand that need to be used up & the experimental part was almost adding as much (by volumne) of "stuff" to a bread as one started with flour -- just to find out if I could add this much & still have a bread that would raise correctly, etc. This follows the basic procedure of my post on "Bread -- how I roll" thread. I only post this because it turned out so well -- I keep a journal & the only comment I made was "this is a do-over" & "wife would prefer raisins." Ingredients: **3 cups Unbleached AP flour **1 cup old fashioned rolled oats **3/4 cup chopped walnuts **3/4 cup Craisens (pre-sweetened dried cranberries) **3/4 cup roasted coconut **1/4 cup starter **1 Tbs. Molasses (optional or sugar of some kind) **1 Tbs. OO (optional or other fat/oil) **1-1/2 tsp. salt **2 tsp, Cinnamon (or more to your taste) **Cold tap water ---------------------------------------------------------------- Breakfast bread on left, dough on rt is for the 2 white w/oats sourdough Comments: --Add the flour, the oats, salt, cinnamon, then weigh to get percentage of hydration for the water. I went with 75% knowing that the other additives would cause it to be drier than a normal 75% hydration --Walnuts, I used raw, toasted/roasted would be even better. Substitute pecans or almonds possibly. --Coconut was well toasted and rather large strips. I chopped it up some. 1st time I have used coconut in bread -- it worked out well. --this type bread is good without sugar & fat, but adding it takes it to the very-good/excellent category --this is my 5th variation of what I sarcastically call a "Tutti Fruiti" bread. Usually only 2 or 3 additive ingredients. Any dry fruit will work, though I normally pre-soak them, but the Craisins were very plump & quite moist. I made one loaf with fresh apple, minced, with raisins & nuts-- it was extremely good, even with no added sugar or fat. ----------------------------------------------------------------- Fruit, which contains sugar will burn when on top the loaf or touching the pan. Here is a trick to help that. I grease my pan with Coconut oil, then throw in a handful of oats and roll the pan around, effectively coating the pan with oats. The oats will embed into the dough. After placing the dough in the pan, brush on some oil (or egg wash), & sprinkle more oats on to the top of loaf, & very gently press it into dough a bit. This will make a large loaf, in which case I resort to an ole steamer pan that is ~5x9, yet is taller than a normal bread pan -- giving the dough plenty of room for the final proof/rise.
  20. Making Bread -- the way I roll An adapted or modified no- knead process After playing with a couple yeast no-knead & pre-ferment breads, as well as sourdough versions, and reading through 4 books & many online recipes (as well as my grand-mother's recipes from the early 1900's), I decided to try and come up with a modified no-knead process that fit better into my time schedule. Some basics: Grams vs. Oz. vs. volumes -- I decided to do some mostly volume measures, as my old head just not work with visualizing gms. very well. And..........I work towards pan/sandwich style breads, where I am not interested in precise duplication that, say, a bakery is. --3 cups of flour will generally make a small ~4"x8" loaf, 4 cups of flour will generally make a large ~5"x9" loaf --1-1/2 tsp. salt is usually about right per loaf, you can adjust between 1-2 tsp. per loaf --1/4 cup starter per loaf is what works. I keep my starter freshened weekly, so cold starter will work, but usually let it warm up 1st. Fed a time or two if wanting less sour tang. --Cold tap water by wt. or ounces, as a % of the flour. Why cold water? 2 reasons. 1st-- I use an overnight whole batch (direct) mix and need to slow down the fermenting process so I can leave it on the counter overnight. Refrigerator space is at a minumum in our house. 2nd--this basically knocks the little yeast buggers in the head, basically stopping them from working for an hour or two, which gives you a natural autolyse without an added step. In the summer, I will likely switch to iced/refrigerator water, but I have not needed to as yet. --Sugar. All the old time recipes call for sugar, the theory being the yeast needed it, which we know is not true. However, with the usage of whole grains a little added molasses or honey really brings out or expands the flavor profile of the bread. 1 Tbl. per loaf will not turn it into a sweet bread. --Fat. Will aid in the crust and crumb of a sandwich type loaf. It is not necesary & I doubt I'd use any fat if I were making an artisan type bread. I like to add 1 Tbl. per loaf off OO or coconut oil, especially to the breads that have whole grains in them -- just makes a better loaf. All white loaf doesn't make as much difference. --Milk & Eggs. A lot of the old time recipes use them. Well, we had a more agrarian society then, & milk & eggs needed to be used up. They add fat -- their most beneficial quality. I will save them for the sweet breads. --Hydration. You need between 70-80% hydration to have a no-knead type of bread. Anything less & you will get into the more traditional breads that will require different handling. Anything more & you get dough that is very difficult to handle, almost being like a batter-bread. All things being equal, the higher the hydration the more open the crumb. Pan/sandwich breads aim for a tighter crumb 70-75% hydration. ------------------------------------------------------------------ So.............let's create a recipe! Last time I made a 50% whole grain recipe & this time I want to lighten it up a little. Recipe for 2 small loaves of bread. A little spelt flour, a little rye, a bit more WW, but mostly White. 6 cups total flour. **4 cups Unbleached White AP **1-1/2 cups Whole Wheat **1/4 cup Spelt flour **1/4 cup Dk. Rye flour **1 Tbl. salt **2 Tbl. Coconut oil (optional or other oil will work) **2 Tbl. dk. molasses (optional, or other sugar will work) **1/2 cup fresh starter **Cold tap Water for ~75% hydration ------------------------------------------------------------------- I place my large mixing bowl on scale,set it to oz., zero it out, then add the flour & salt. It weighs 34 oz. If I take 75% of that it will give me a hydration level that is within 1% of accuracy (I am not taking into account the hydration of the starter, the added oil & mollasses -- I leave this to the exacting gram-aholics -- I am not interested in exact precise duplication of the recipe). 34 oz. x .75 = 25.5 oz. Either weigh it out or measure for the Cold Water. Stir/mix the starter in, before adding to the flour mix. The coconut oil I put in the MW for 10 secs. so I can drizzle it on the flour, after I have mixed it all up a bit. Drizzle on the molasses likewise. Add the Cold Water/starter and mix it all up by hand -- Danish dough hook works great, although a good stiff silicone spatula works fairly well, also. Let the dough rest for an hour (a whole batch autolyse) (I usually do this between 5-7PM. I add to the no-knead process several stretch & folds 6-8x every hour, giving it about 3-4 sessions. Cover & put to bed for the night at room temperature -- 60-70 F. This step(s) not absolutely essential, but they will give you a nice, tighter crumb, & an overall better tasting bread. Even, once or twice will make a big difference in the final loaf. I usually use a plastic rounded scraper, & do not even get my hands gooey. ) In the morning, 10-12 hrs. later it will have doubled or tripled in size. I have not had it rise to the top & fall (yet). If it ever does, it will be time to change to ice water. Pour on floured counter. Let rest a bit, while getting your pans ready. Then........ Give it a few aggressive stretch & folds (for pan bread -- for an artisan type, no aggression), divide & form into 2 loaves & place in your greased loaf pans for the final proof/rise. It will take approx. 3 hrs. @ 70-80F room temp. I have never had it over-proof in 3 hrs. (yet), even @ 80F. Bake -- I usually bake the loaves at lower temps. than the artisan types, as the extra crispy crust & oven-spring is not necessarily desirable in a pan loaf. 375-425F for 45 minutes is usually about right for these small loaves. A 5x9 loaf will take close to an hr., a miniature loaf will cook in about 1/2 hr. This will be an excellent tasting "whole grain" loaf. I have not made this exact as this, but I have made the same exact recipe with added seeds, with added dried fruits, & with added old-fashioned rolled oats. All delicious. When adding "stuff" you will have to bake in the larger pans, or add a couple loaves in the minature loaf pans (makes great give-away loaves). Adding "stuff" gets more interesting because you are rather guessing at your hydration level(s). ------------------------------------------------- An early example of this process was given in this thread, though it is not nearly as detailed: http://www.kamadoguru.com/topic/27103-white-sourdough-no-knead-pan-loaves/ I will try & give an example of a bread with added "stuff" later on . I have made this basic similar recipe with many variations of flour up to 75% whole grain. We like them best @ 50% whole grain or less. ( E.g. 2 cups of semolina flour & 4 cups white makes a delicious flavorful bread! Add some oats & bit of molasses & even better. ) If I ever try 100% whole grains I would follow a proven recipe that will probably include a longer process of pre-ferment or poolish.
  21. I finally got some time today to start finishing loaf #3 from the Josey Baker Bread book... This loaf is called the Hearth Loaf and it's the first of the 'rustic' style loaves in this book. This loaf also started out with a pre-ferment. My pre-ferment went for 12 hours and then it spent another 16 hours or so in the fridge before I could get back to it. I then mixed up the rest of the dough and let it bulk rise on the counter for 4 hours. It went back into the fridge for about 48 hours or so if I remember correctly... I got it back out this afternoon and began working with it.... This is what the dough looked like coming out of the fridge... I turned it out onto my pastry mat (thanks to my girlfriend for recommending that I work on a pastry mat. This worked really well. I pulled and folded the dough and formed a round loaf with the seam on the underside... I let this sit for about 10 minutes on the mat... I prepared my proofing basket (brotform). I don't have the right kind of cloth that the author recommends so I just prepared my proofing basket with a heavy coating of flour... I used a bench scraper to pick up my loaf and place it in the basket smooth side down... I covered this with a clean rag and will let it sit on my counter for 4 to 6 hours before we cook it.... This loaf can cook several different ways and I haven't decided which method I will use yet. You can cook it in a dutch oven, on a pizza stone with a metal bowl covering it.... I'll do one or the other but I'll share that method when I make my next post tonight with the results of this bake.... The dough smelled really fantastic when I got it out of the fridge. I can't wait to see the finished results on this one....
  22. Greetings.... After having played with Mewantkj's sourdough starter for a bit (and I'm still working with that one) I decided to pull my girlfriend's "The Bread Baker's Apprentice" book off the shelf to have a look at their interpretation of Sourdough starters and bread.... My girlfriend is an 'expert' level bread baker and I had bought her this book at some point in the past as it was highly recommended. Making the sourdough starter: Day 1: 1 cup (4.25 ounces) of Rye flour (precision is not important) 1/2 cup (4.00 ounces) of unsweetened pineapple juice (precision is not important) Combine the two in a mixing bowl... Form into a dough ball... Place the dough ball into a 1 quart (4 cup) container (I used a mason jar) and press it into the bottom of the container as shown... Mark the dough level with a piece of tape.... Cover with plastic wrap and let sit on counter at room temperature for 24 hours before moving on to the Day 2 procedure... I will post the Day 2 procedure tomorrow evening. You may be asking why pineapple juice instead of water? This is quoted directly from the book: This might be what happened to my yeast starter that I am working with form Mewantkj's recipe. I had no real activity during the first 24 hours, but during second day, it went crazy and then died back down to very little activity. This yeast starter procedure is a little different and it goes in two stages. The first stage (the first 4 days) is called the Seed Culture. The second stage is called the "Barm" or the "Mother Culture". We will go through that process as well and then use it to make a loaf of bread.
  23. I made up these sandwich rolls for the Big Sandwich! Challenge. Super easy and very tasty. Here are the ingredients. (From Artisanbreadwithsteve) 3 cups bread flour 1 1/2 tsp salt 1/4 tsp instant yeast 12 oz cool water Combine and mix the dry ingredients. Then mix in the water until fully incorporated and it starts to stick to the sides. Now cover and set aside overnight until it's at least doubled in size. Next morning the dough ready to be shaped. This dough is very sticky so you’ll need lots of flour on you board to help with the shaping. And ready for proofing a second time. (2 hours) Now wiped with an egg wash and some sesame seeds. Bake at 350 for 20 minutes. And done. Big Sandwich here I come!
  24. Hi fellow gurus, I am really enjoying the joe for low and slows and high heat cooks. I will say the bigjoe, aka poor mans WFO, has been fun and great. It really beats the pants off my gas oven for bread baking. As seen here: http://www.kamadoguru.com/topic/12009-sourdough/ I am sure no one will be surprised what the high heat allows for better oven spring, and the moist environment keeps the crust soft in a way the oven does not. I would like to continue baking bread at 650-750, then cook dinner on the joe. I know we are not going to be going low and slow without several hours of cool down. I am assuming I could add chicken and veggies in a cast iron. Steak? The meal also need to make for good leftovers. Any other suggestions?
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