Waldkorn bread on MiniMax

DutchMiniMax

My first bread! Came out good, just bit black at bottom. Any thoughts for that? setup was platesetter leggs down, woo, rvs grid, pizzastone.

DutchMiniMax

DutchMiniMax

Some pictures as well

mrs_story

I want to inhale and smell the bread!  This is my next project . . . bread on the egg.  I'm curious to see what feedback/advice you get. 

It looks good to me!  How does it taste?

DutchMiniMax

The taste is very good nice structure and not dry, for sure will do this again

GrateEggspectations

@DutchMiniMax: Looks awesome. Did you use a DO or cook directly on the stone? Would greatly appreciate if you could pls share the recipe, as I was hoping to do bread tomorrow and it looks like I'll be doing so on the MM. Thanks!

yljkt

Legs up, spacers for stone. Looks great tho...I haven't tried bread yet. 

YEMTrey

Looks good from where I'm sitting.  @NPHuskerFL has been knocking out some good looking breads and messing around with sourdough lately.  I'm sure he could help you out.

NPHuskerFL

Thanks @YEMTrey I'm by no means an expert. Each type of bread is different. That said, I always make an air gap between the PS & stone just like I do on Zas. In addition a small CI pan preheated with the PS & stone. Then, just as you put the turn the dough onto the stone, add water to your pan. The added steam will help with oven spring. Good looking loaf. 

DutchMiniMax

I will see to try with the water next time, I already created extra space by using the Woo

DutchMiniMax

For the receipt, I used a ready to go package meaning only adding water and yes I put it directly on the stone, not sure what you mean with "DO"

CTMike

DutchMiniMax said:

For the receipt, I used a ready to go package meaning only adding water and yes I put it directly on the stone, not sure what you mean with "DO"

DO typically means Dutch Oven. 

DutchMiniMax

Ah yes, that reminds me, thnx!

EggNorth

The problem I have, and looks like the same problem here with the burnt bottom, is the MiniMax gets too hot on the bottom for bread, maybe starting on a cold pizza stone would help or a shallow water pan.  I moved my bread making to the Large because of this problem.

Maybe the MiniMax pizza makers can help with how to cool the bottom a little.

DutchMiniMax

I think I will lower the temperature a bit next time and use shallow water pan, the point is there is not much space to raise it further into the dome so that is not an option.

Stormbringer

@DutchMiniMax - your bread looks as though it needs some water spraying on the dough before it gets loads into the MM. Also what temp are you cooking at? What was your dough hydration (ratio of water to dry ingredients)?

This does intrigue me. I've been cooking bread in our LBGE for some time, mostly after cooking pizza on the warm pizza stone as the BGE cools down to make use of the heat energy and also to maximise oven spring (important). Setup is PS legs up, grid and pizza stone raised into the dome on fire bricks. Never had a problem with burnt bases or needed a water pan, although I do generously spray the dough before putting it into the BGE to allow for oven spring. Dough is proved on baking parchment and then loaded onto the pizza stone, with the parchment removed after 10 mins. Pictures below are doing it in an oven but you get the idea.





I'll try it on the MM using the same method this weekend and see what happens, we due to make a pizza in the MM anyway. This includes ensuring that the temp gauge is pushed out with the cork method so it doesn't skewer the bread as it rises.

This is a picture of a 500g I cooked in a large