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bread for Les - Forno Bravo Forum: The Wood-Fired Oven Community

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Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

Submit your recipes through the Forno Bravo Community Cookbook “Submit a Recipe” button. The winner will be based on the number of votes the recipe receives. A link to the recipes will be posted on the Forno Bravo Facebook, Google+, Instagram, Twitter, Pinterest pages and the Forum. To be eligible to win, your recipe must include a photo of the dish being cooked in your wood fired oven.
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bread for Les

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  • bread for Les

    This is for Les, I couldn't figure out how to send him a picture in a PM! Sorry to all the rest of you, but if you like to bake, you can follow along...

    Well, I made the bread- I can't figure out the BP on it because of the way she makes the sponge- since you don't use it all, there's an unknown amount of flour and water you don't use. And I'm NOT a math whiz...Anyway:

    I used 24 oz of water and 15 oz of flour to 2 oz of starter- which in weighed amounts is her 3c water, 3 c flour and 1/4c starter. This morning I measured out 2 1/2 c (I just used the measuring cups, since I wasn't sure what it should weigh) of the sponge and added 12.5 oz of flour. I used the mixer and the dough hook- autolyzed it for 30 minutes, added the salt (2 tsp) and mixed it a little more- maybe 2 minutes. It was a really sticky dough, but I think the reason you haven't had good holes is because she tells you to add flour until you get a workable dough- if you stop at 12.5 oz and scrape it into an oiled bowl, you can fold it twice at about 45 minute intervals and get a workable dough then. That's what I did. Then I turned it out onto a floured surface, divided it in two, flattened them a bit and folded them sort of letter-style, placing them on parchment paper to rise. I covered them up so they didn't dry out (I use a big plastic bag), let them rise for another hour and baked them until they hit 205 in the center- it was probably 15-20 minutes.

    I did have to bake inside today, it was raining, but I used my unglazed tiles in the reg. oven with a pan in the bottom for steam, cranked it up to 500, loaded the bread, steamed twice at 1 minute intervals and left it for 10 minutes. After 10 minutes I put in my temperature probe and just let it go until it was 205 inside. I got pretty good color and what I think are pretty good holes. That's Wilson's hand there in the picture...

    If you can't follow me at all, I'm sorry- I'm in sort of a hurry to get to my daughter's first college soccer scrimmage...
    Elizabeth

    http://www.fornobravo.com/forum/f8/e...html#post41545

  • #2
    Re: bread for Les

    Thanks Elizabeth, I will try your way the next time I fire the oven. It's easier to go by weight. BTW, your bread looks great. Mine did not have nearly the holes you are showing.

    Thanks!!

    Les...
    Check out my pictures here:
    http://www.fornobravo.com/forum/f8/les-build-4207.html

    If at first you don't succeed... Skydiving isn't for you.

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