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Re: Hamelman's Sourdough
Don't forget you can roast some bell peppers when the oven is past the roasts and then when it has cooled down to the 200 degree range you can make some great oven-dried tomatoes, dried fruit and even further dry your own fresh herbs. Use your "noodle" and you will come up with some great stuff with this cooking appliance. We have done our Thanksgiving turkeys and all the trimmings, cakes, brownies all sorts of stuff. Just as you said you just have to know where on that temp curve they fit in. The color on my sourdoughs are generally darker also, I believe it would have something to do with more sugars being present during baking thanks to the different enzymes breaking out the sugars before the yeasts came consume them. I think. I would hope to hear from CanuckJim about that as he knows much more, so I defer the real "sage" advice to him. Too bad now pictures. That market was good, took lots of stuff and coma home with none. There were baguettes, french country batards flavored with a bit of fresh basil and sliced garlic, boules flavored with oven-dried tomato and fresh basil, the Mississippi sourdough, ciabatta, and New York style bagels. Thursday afternoon to Saturday morning was interesting but seeing happy faces made it worth it.
Best to you!
Dutch
P.S. Drake are you allowing time between loads of bread for the oven to restabilze? If so, make sure as the baking time lengthens to also lengthen the rest time in between. As I remember you have a well insulated oven and it should recover quite well in those first few hours. Oh and also you can leave some coals spread out on the floor for a while to soak some extra heat into the floor before you rest and stabilize the oven.
Dutch
Don't forget you can roast some bell peppers when the oven is past the roasts and then when it has cooled down to the 200 degree range you can make some great oven-dried tomatoes, dried fruit and even further dry your own fresh herbs. Use your "noodle" and you will come up with some great stuff with this cooking appliance. We have done our Thanksgiving turkeys and all the trimmings, cakes, brownies all sorts of stuff. Just as you said you just have to know where on that temp curve they fit in. The color on my sourdoughs are generally darker also, I believe it would have something to do with more sugars being present during baking thanks to the different enzymes breaking out the sugars before the yeasts came consume them. I think. I would hope to hear from CanuckJim about that as he knows much more, so I defer the real "sage" advice to him. Too bad now pictures. That market was good, took lots of stuff and coma home with none. There were baguettes, french country batards flavored with a bit of fresh basil and sliced garlic, boules flavored with oven-dried tomato and fresh basil, the Mississippi sourdough, ciabatta, and New York style bagels. Thursday afternoon to Saturday morning was interesting but seeing happy faces made it worth it.
Best to you!
Dutch
P.S. Drake are you allowing time between loads of bread for the oven to restabilze? If so, make sure as the baking time lengthens to also lengthen the rest time in between. As I remember you have a well insulated oven and it should recover quite well in those first few hours. Oh and also you can leave some coals spread out on the floor for a while to soak some extra heat into the floor before you rest and stabilize the oven.
Dutch
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