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zysmith BBQ Super Pro

Joined: 27 Mar 2009 Posts: 1168 Location: Uxbridge, MA
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Posted: Apr 07 2011 Post subject: |
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How did you get them to the right size and shape, free-form or did you use some kind of a ring mold? _________________ Chris from Uxbridge,MA
Kingsford barrel grill with offset smoker
Weber Silver B gasser |
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Tom C BBQ Super Pro

Joined: 21 Jul 2007 Posts: 1851 Location: N. California
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Posted: Apr 07 2011 Post subject: |
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zysmith wrote: | How did you get them to the right size and shape, free-form or did you use some kind of a ring mold? |
If you mean the muffins, I used a plastic cup. If you mean the bread I used these:
  _________________ Homemade offset smoker 24"x48"
Charbroil CB900 grill |
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patruns BBQ Super Pro

Joined: 03 Mar 2010 Posts: 3193 Location: Long Island, New York
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Posted: Apr 07 2011 Post subject: |
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Tom C wrote: | zysmith wrote: | How did you get them to the right size and shape, free-form or did you use some kind of a ring mold? |
If you mean the muffins, I used a plastic cup. If you mean the bread I used these:
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Tom, I've got the bowl on the left but have not yet used it. Frankly, I'm not sure how. Did you bake in the bowl? Seems to me the ribs might prevent you from removing it after cooking. I'm dying to use it but don't want to screw up the first time. Do you soak it first? _________________ Pat
Char-Griller Outlaw with SFB
Weber Smokey Joe
Weber Q 220
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Tom C BBQ Super Pro

Joined: 21 Jul 2007 Posts: 1851 Location: N. California
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Posted: Apr 07 2011 Post subject: |
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patruns wrote: | Tom C wrote: | zysmith wrote: | How did you get them to the right size and shape, free-form or did you use some kind of a ring mold? |
If you mean the muffins, I used a plastic cup. If you mean the bread I used these:
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Tom, I've got the bowl on the left but have not yet used it. Frankly, I'm not sure how. Did you bake in the bowl? Seems to me the ribs might prevent you from removing it after cooking. I'm dying to use it but don't want to screw up the first time. Do you soak it first? |
patruns,
These are used for the final proofingt or rise of the bread.
This is a great instruction video on shaping and basket use:
http://www.youtube.com/watch?v=45z18TtFijU&feature=player_embedded
This video is the cooking method I use:
http://www.youtube.com/watch?v=-4PHUyRmpPc&feature=player_embedded _________________ Homemade offset smoker 24"x48"
Charbroil CB900 grill |
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patruns BBQ Super Pro

Joined: 03 Mar 2010 Posts: 3193 Location: Long Island, New York
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Posted: Apr 08 2011 Post subject: |
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Thanks Tom! _________________ Pat
Char-Griller Outlaw with SFB
Weber Smokey Joe
Weber Q 220
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Tom C BBQ Super Pro

Joined: 21 Jul 2007 Posts: 1851 Location: N. California
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Posted: May 02 2013 Post subject: |
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Hi guys,
I couldn't help posting an update on my original post. The original post in this thread showed my first ever sourdough loaf.
Like with all things, practice earns experience and better results. Below are some of my latest loaves.
[/img] _________________ Homemade offset smoker 24"x48"
Charbroil CB900 grill |
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patruns BBQ Super Pro

Joined: 03 Mar 2010 Posts: 3193 Location: Long Island, New York
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Posted: May 02 2013 Post subject: |
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Very nice Tom!  _________________ Pat
Char-Griller Outlaw with SFB
Weber Smokey Joe
Weber Q 220
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Tom C BBQ Super Pro

Joined: 21 Jul 2007 Posts: 1851 Location: N. California
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Posted: May 03 2013 Post subject: |
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Thanks patruns! _________________ Homemade offset smoker 24"x48"
Charbroil CB900 grill |
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lantern BBQ Super Pro

Joined: 26 Jul 2007 Posts: 2001 Location: Marion,NC
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Posted: May 03 2013 Post subject: |
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I've been going light on the bread with my current diet/exercise routine........good grief that looks goooood!!! |
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Mikey P's BBQ BBQ Fan

Joined: 15 Sep 2009 Posts: 154 Location: SW Oh-io
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Posted: May 07 2013 Post subject: |
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Any hints on your recipe?? Those loves look delicious! |
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Kurt_W BBQ Fan
Joined: 27 Apr 2011 Posts: 165 Location: SWTx
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Posted: May 16 2013 Post subject: |
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my biggest prob is I'm only home 1 day and gone 2....
tuff for planning. _________________ extra vinegar caint hurt |
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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: May 16 2013 Post subject: |
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Kurt_W wrote: | my biggest prob is I'm only home 1 day and gone 2....
tuff for planning. |
Plan on working your bread the evening / night you get home, cook the day you are home, eat some and take the rest with you, then do it all again!  _________________ Here's a change Robert.
I still work here! |
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Tom C BBQ Super Pro

Joined: 21 Jul 2007 Posts: 1851 Location: N. California
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Posted: Sep 30 2013 Post subject: |
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Mikey P's BBQ,
I'm really sorry that I didn't see your request for a recipe sooner.
I usually weigh all of my recipes but made up this simplified version.
1.5 cups of starter at 166% (166% is a starter that is fed equal parts of water and flour by volume).
1.25 cups of water
5.25-5.5 cups of flour
2 tsp of salt
For this recipe I used KA AP flour instead of KA bread flour and did not autolyese.
I placed the starter in a bowl, added the water and salt and finally added and mixed the flour. I went up to 5.25 cups of flour and the dough was still a little wetter than I’m used to. This may have been because of the AP verses the bread flour but I’m not sure. It could have easily taken another half cup of flour but I went with it as it was.
After mixing I started a stretch and fold process for 2.5 hours folding every half hour.
Then I formed the dough into a ball and let it set uncovered for 30 min. I misted the inside of a Tupperware bowl with water and coated it with rice flour.
At the end of 30 minutes I reformed the loaf into the final Boule shape and placed it in the bowl and covered it for 30 minutes more. I then placed the whole thing in the refrigerator for 12 hours.
I then pulled the dough out to final proof for two hours.
You can bake on a pizza stone or bake in a Dutch oven.
For a dutch oven, heat the oven to 425°F with the Dutch oven inside. Use of the Dutch oven had an advantage in that I didn’t have to preheat my baking stone for an hour.
I used the Dutch oven just like I would my baking stone and roasting lid. I placed the lid on for 18 minutes then finished baking without the lid until the bread was to the color I wanted. _________________ Homemade offset smoker 24"x48"
Charbroil CB900 grill |
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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Sep 30 2013 Post subject: |
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Baking bread in your oven in a Dutch Oven is actually a really simple addition to your cooking / baking techniques, that also adds a number of great possibilities, preheat the DO, don't preheat, add water for steam, don't add water etc.
It doesn't matter if it's a cheap and cheerful piece of no name CI or a Lodge, Wagner or Le Creuset. _________________ Here's a change Robert.
I still work here! |
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Tom C BBQ Super Pro

Joined: 21 Jul 2007 Posts: 1851 Location: N. California
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Posted: Sep 30 2013 Post subject: |
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This was the result the last time I used my dutch oven to bake bread using the recipe above.
Dough just placed in heated dutch oven. Next I placed it in the oven with the lid on for 18 min.
After 18 min I pull the lid and bake uncovered until the desired color is reached or until about 200°F internal.
Just pulled from the oven.
Ready for some butter! _________________ Homemade offset smoker 24"x48"
Charbroil CB900 grill |
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