Re: Damon's (BT) first bread attempt etc.
Ok...last night was my last baking before I put the render over all the insulated part of my ovendome. Armed with some of the above advice I baked 4 loaves in my oven last night:
1. Round loaf with split top - No-Knead dough recipe, baked in dutch oven, within pizza oven.
2. Rectangular loaf - No-Knead dough, rectangular baking tray - open top
3. Fruit bread, dough was breadshop premix and the dough was made in the bread machine - Cheating I know but this was for the wife so it had to suceed.
4. same dough as 1 and 2 but I cooked it directly on the hearth. Intersting comparison.
All breads were a success (for me) and tasted great. Gave me a big boost of confidence to now get back to the ciabatta's. Oven was a constant 204C/400F probably a bit low but first time I've removed all coals - nearly got it right.
Fire away with you observations as I'm always open to then and your great advice.
Thanks Jim and Dutch
Ok...last night was my last baking before I put the render over all the insulated part of my ovendome. Armed with some of the above advice I baked 4 loaves in my oven last night:
1. Round loaf with split top - No-Knead dough recipe, baked in dutch oven, within pizza oven.
2. Rectangular loaf - No-Knead dough, rectangular baking tray - open top
3. Fruit bread, dough was breadshop premix and the dough was made in the bread machine - Cheating I know but this was for the wife so it had to suceed.
4. same dough as 1 and 2 but I cooked it directly on the hearth. Intersting comparison.
All breads were a success (for me) and tasted great. Gave me a big boost of confidence to now get back to the ciabatta's. Oven was a constant 204C/400F probably a bit low but first time I've removed all coals - nearly got it right.
Fire away with you observations as I'm always open to then and your great advice.
Thanks Jim and Dutch
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