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Old 11-29-2008, 07:41 PM   #21
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Looks awesome my friend!!!


Well my bread was an epic fail....Including the fact that I haven't used my cast iron dutch oven in at least a year, and in preheating it...the oil seasoning set off the smoke alarm...

The bread never totally rose.

My timer never went off and it baked for 45 minutes, totally burning the bottom....I was so focussed with making the corona thread I didn't realize the time had by.

SO I guess I try again tomorrow....

After I have a beer in mourning I will make up another batch. Then I'm gooing to head over to Orfy's curry thread, to drool some more..me loves the foodporn.

One question..He used "quick rise" yeast...I only have Bread machine yeast...could it be that I need more yeast with that type?

I'm going to go with the amount for my bread machine which is iirc 1.25 teaspoons...

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Old 11-29-2008, 09:01 PM   #22
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Orfy, your food pictures never cease to amaze. Have any recipes to share, mate?

Next time I'm on the other side of the pond, we'll have to meet up!
I don't have a recipe I follow. I just do it.
I'll start a thread next time I do it. It's lamb, potato, turnip, stock and ingredient X and a couple of other bits.
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Old 11-30-2008, 12:57 AM   #23
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Originally Posted by Revvy View Post

The bread never totally rose.
...

One question..He used "quick rise" yeast...I only have Bread machine yeast...could it be that I need more yeast with that type?

I'm going to go with the amount for my bread machine which is iirc 1.25 teaspoons...
I used 1/4 teaspoon of Hodgson Mill Active Dry Yeast. It's available at most supermarkets in my area. I prefer it to Fleischmann's or Red Star.

It's not the amount you pitch in this case, but the time you let it do it's thing apparently. I was a bit surprised that I made that loaf above using King Arthur AP flour, not bread flour, and .25 tsp of dry yeast, no proof or rehydration.

I started another batch of this dough this afternoon. Me and my 3 year old mixed it up around 3:30 PM EST, and I'll probably not be baking it until after noon tomorrow, so it'll get over 20 hours at room temp on top of the fridge in a SS bowl with saran wrap cover. If you don't see a bunch of BB or larger bubbles in the dough it's not ready to come out of the bowl.

(listen to me, givin' Revvy a preachin' about patience with yeast!)

Oh yeah, I let the Dutch Oven preheat for a full 30 minutes, lid and all. There was some smoke from the oven, and when I finished using it I lightly oiled it again, so I'll be getting some smoke again tomorrow from it, but I figure that's just that much more seasoning.
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Old 11-30-2008, 01:14 AM   #24
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I used 1/4 teaspoon of Hodgson Mill Active Dry Yeast. It's available at most supermarkets in my area. I prefer it to Fleischmann's or Red Star.

It's not the amount you pitch in this case, but the time you let it do it's thing apparently. I was a bit surprised that I made that loaf above using King Arthur AP flour, not bread flour, and .25 tsp of dry yeast, no proof or rehydration.

I started another batch of this dough this afternoon. Me and my 3 year old mixed it up around 3:30 PM EST, and I'll probably not be baking it until after noon tomorrow, so it'll get over 20 hours at room temp on top of the fridge in a SS bowl with saran wrap cover. If you don't see a bunch of BB or larger bubbles in the dough it's not ready to come out of the bowl.

(listen to me, givin' Revvy a preachin' about patience with yeast!)

Oh yeah, I let the Dutch Oven preheat for a full 30 minutes, lid and all. There was some smoke from the oven, and when I finished using it I lightly oiled it again, so I'll be getting some smoke again tomorrow from it, but I figure that's just that much more seasoning.
We'll see with my new batch tomorrow....I didn't up the yeast...but I stuck the dough in the oven where it is a little warmer...it says in the original post that it should be in a 70 degree space while it's doing it's thing.
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Old 11-30-2008, 11:45 AM   #25
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The whole house here is on Amoxycyllin at the moment, because the youngest decided to contract Strep throat and share it with the rest of us! Anyways, between kids alternating fever/chills, and WAC (Wife Always Cold), I've got the thermostat set at 72ºF (~22ºC). While my wallet going to be hurting at the end of the month because of the power bill, the bread dough and my conditioning beer are loving the temp.

While I had planned on waiting until much later this afternoon to make more of this bread, I find myself working on it now, as the kids are busy building tracks for their Thomas set, and watching Bob the Builder on PBS. They got up around 4 AM and have been going strong since. Thank God for coffee!
ETA:
This looks darker in the cell phone pic than it is, but the lighting isn't really ideal...

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Last edited by FatDuc; 11-30-2008 at 02:23 PM. Reason: add another pic
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Old 12-06-2008, 09:32 PM   #26
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Sorry to beat a dead horse here, but I just pulled my third loaf of this out of the oven:



I now declare this bread foolproof, if you use good yeast and let it rise at least 16 hours. I hate to say it, but not only is the the easiest bread I've ever made, it's also the best, and the Dutch Oven for under $50 from the camping department is well under a third of the cost of a nice bread machine. I'm yet to even bother making this recipe with actual bread flour.

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Old 12-06-2008, 11:01 PM   #27
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Well it hasn' tbeen foolproof for me yet, BUT I figured out that;

A) My oven runs 50 degrees hotter that the dial sets itself for...Which explains why not only did 2 loaves of the bread char, BUT all of the seasoning on my pan turned to char believe it or not. So I backed the oven off to 425, which put the damn thing closer to 500 according to my in oven thermometer.

b)Evidently Bread machine yeast is slightly different from instant rise yeast? I picked up some instant rise, and this loaf seems to be doing okay.

I'm also watching it like a hawk, or like a n00b brewer and his first batch...Hopefully I will head off any charring.

We'll see.

I will say that the uncharred bit of loaf 2 tasted awesome..so I have high hopes for this loaf.

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Old 12-06-2008, 11:26 PM   #28
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You know Revvy, I'm watching mine like a hawk too, and this last loaf only went about 8 minutes after the lid removal before I pulled it out. It was done. That's only 38 minutes total baking time.

I'm getting familiar enough with this bread now that I might have to start playing with the recipe a bit. Some simple herb additions are probably up first, but I'm tempted to try some nice olive oil and other things to see where that takes this as well. I should really see how it turns out with a bread flour too. Finally, I think I need (no pun intended) to try it as a pizza dough. I have to get a good stone first though.

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Old 12-07-2008, 12:02 AM   #29
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Oh....My....Word!!!

Is this what it's supposed to look and taste like????

WOW, it is Awesome!!!



Yay I did it!!!

Definitely will be making this more, maybe even weekly, and will keep back on the temp...There's still a bit too much of a mailard reaction...Inside it is soooooo soft and tasty, but the outside is still a bit too carmalized. Methinks like you 8 minutes with the lid off will prolly be enough.

Wow!

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Old 12-07-2008, 12:54 AM   #30
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This is autolyse, an artisan bread baking technique, where, as he said, the gluten is formed over time rather than by kneading. The real trick here is the use of the pot. Typical home ovens typically vent away steam, unlike specialty artisan ovens.

Definitely looks like a good recipe and the results are stunning. A little off topic, but here is the last loaf of bread I made. It was much more work than the style shown here, but worth it. For reference it is about 2 feet long.




I will probably try this autolyse style out within the week. It just looks amazing.

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