Bread

[scottz]

Re: Bread

I have cooked Bread two different ways in my WFO. I did a Ciabatta with an overnight Biga starter, must say it was very very wet and hard to handle (I put this down to a lack of experence on my 1st attempt) but turned out ok. The 2nd I made some dough in my bread maker (yes, lazy I know!) and did a couple of French Sticks and they turned out very good! There is nothing better than hot bread with melted butter all over it The only problem is you tend to eat it all in one go!!!

[kebwi]

Re: Bread

Thanks. Can't wait to start really making bread in this thing.

[egalecki]

Re: Bread

It's less of a temperature thing with the two day process and much more of a flavor thing. A long, slow rise or a sponge fermented overnight and then added to the rest of the dough adds a much more developed flavor to the bread. (at least I think so)

That said, I frequently make much faster doughs and cook them in the wfo- Hamelman's pecan and raisin and the hazelnut and fig are two I can think of right off. They do fine in the wfo. I'm in the habit of checking my loaves after 10 minutes and moving them around if I have to, and I do find that the temps make the breads go faster. As long as it hits 205 or so in the center, it's all good.

I rarely bake at 600. Much more like 500 for what I do. But, I also leave my oven to even out and heat load it longer than some do. I want it to stay hot longer, and not get it all drained right out as soon as I load it.

The thing is to experiment!

[sjmeff]

Re: Bread

Keith - two day breads are done to develop flavor and in some cases crust, not because of anything WFO specific (to my knowledge).

There are plenty of good, same-day recipes on the King Arthur Flour website that are intended for standard ovens but that will work great in your WFO. One loaf that always seems to turn out flawlessly is this pecan wheat bread (I used chopped pecans, not pecan meal). It's really yummy, especially for toast (which brings out the wheat flavor).

James Beard's book Beard on Bread has a lot of same-day recipes as well and the instructions are well suited for the beginner (it's the first bread book I got).

In terms of temperature in the WFO, I've found that lower temps (or more likely, longer bake time) gives better crust for "artisan" bread like french loaves.

My current favorite book is Hammelman's "Bread". but few of the recipes are same-day. But to relate it back to your question, I've baked several of the recipes in the book at WFO temps (~600) but found that I liked them better when cooked at the temp. the recipe called for (~480), mostly because I got better crust and color.

Hope that helps.

S

[Tscarborough]

Re: Bread

500. I DID make it a lot wetter, though.

[kebwi]

Re: Bread

And to reiterate, did you cook it at WFO bread temps (500ish) or kitchen oven temps (300ish)?

[Tscarborough]

Re: Bread

I did my bread the same way as oven bread, 4 hours total prep. I think it is all a matter of preference and trying to achieve a reliable, predictable, recipe. Me, I seldom do the same thing twice, or do the same thing the same way.

[kebwi]

So, almost all of the breads in the FB bread book take two days to prep and are cooked at rather high temperatures...as opposed to "general" bread recipes, which are intended for conventional ovens and therefore are intended to be cooked at much lower temperatures and frequently don't take two days to prep.

Multiple questions:

Is there a direct relationship between two-day breads and WFO-temperature breads? In other words, is there such a thing as a one-day bread that is cooked at WFO-temperatures (around 500)? If so, where can I find some recipes like that? I'm just not interested in spending several days prepping dough yet. When I get better, then I'll be interested, but for now, I'm looking for faster ways to experiment.

What makes a recipe a high or low temp recipe? Why do cheapo normal recipes cook properly in a normal oven at 300-350 while official WFO breads cook properly at 500? I mean, what's the difference? Do they have different amount of flour, yeast, salt, something like that? Something must be different between them.

I'm confused.

Thanks.