So I'm a baker now?

GlennM · January 2016

This is in a lodge cast iron Dutch oven. 74% hydration. The way you handle it really changes the outcome

Budgeezer · January 2016

@blasting very nicely done! You have inspired me to go out at lunch and pick up the ingredients to do the same. I'm hoping to see similar results. It looks like you were using your DO is that the case? I was reviewing the recipe and it mentioned using a stone.

Raymont · January 2016

Looks like I'm making bread and butter this weekend.

gdenby · January 2016

My congrats, w. a large tinge of envy. Took me 12 - 15 tries to make a decent sour dough. W. a good crust, even if other aspects aren't so good, it'll be better than most store bought.

blasting · January 2016

GlennM said:

This is in a lodge cast iron Dutch oven. 74% hydration. The way you handle it really changes the outcome

@GlennM looks great. All this hydration talk is beyond me right now, gotta keep reading my book!

Budgeezer said: @blasting very nicely done! You have inspired me to go out at lunch and pick up the ingredients to do the same. I'm hoping to see similar results. It looks like you were using your DO is that the case? I was reviewing the recipe and it mentioned using a stone.

@Budgeezer I'm sure yours will turn out great. I just followed the instructions for the master recipe. I used a 5 quart lodge DO. I was using bread flour since that is what I had on hand for the bread machine. I'll be picking up some all purpose flour (Arthur). From the little bit that I read, it will rise more with the all purpose flour.

FYI The bucket for the fridge that is highest rated on Amazon is $30 for two. The identical buckets at Restaurant Depot for $10 for two.

http://www.amazon.com/gp/product/B002PMV77G?psc=1&redirect=true&ref_=ox_sc_sfl_title_33&smid=A3FPX6BLVYEWX9

Image: https://us.v-cdn.net/5017260/uploads/editor/oh/in28gktglg9t.jpg

SciAggie · January 2016

@GlennM That's a nice loaf brother; it has good oven spring and beautiful color. That's my kind of bread.

@blasting %hydration is how much water as a % of the weight of dough. Over time this is a simpler meathod of measuring ingredients as opposed to using cups and Tbsp, tsp.

For example for a large loaf of bread you might use 500g of flour. 74% hydration would be 500g*.74=370g of water. If you wanted a small loaf you might use 325g of flour. Then 325g*.74=241g of water. measuring this way you can get consistent dough without trying to convert cups and divide by fractions. If you take some notes, you'll find a % hydration that handles the way you like it and makes bread you like. It's worth noting also that the type of flour, different batches of that brand, and humidity changes the dough. Over time you can "guestimate" and tweak the amount of water to compensate for these differences.

GlennM · January 2016

I'm actually on holidays and don't have a scale so I have been using 4 cups flour with 1 3/4 cups water. I think that should be about 75% hydration?

GlennM · February 2016

I didn't do this on the egg but I'm experimenting with making baguettes. This one turned out great!

So I'm a baker now?

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