More bread...

caliking

Never mind.just saw that you already mentioned the hydration.

SciAggie

caliking said:

This is not good. These last few threads have had me baking a lot more bread than I had been. Which means I'm eating a lot more of it!

I like wheat bread more, so I think I'll try yours @SciAggie . Looks really good. 75% hydration still, or did you have to adjust for the wheat flour?

I stayed at 75% because I wasn't sure what to expect. It was fine - although I think if I had bumped it up some (maybe 77-78%?) it would have been more like what I've been cooking. 

Carolina Q

@SciAggie, have you baked any in CI or just the cloche? I've only done a couple in the cloche, but I think I like it better. Trouble is, it's clay stoneware so you KNOW it's gonna crack one way to the other. CI, highly unlikely. 

caliking said:

This is not good. These last few threads have had me baking a lot more bread than I had been. Which means I'm eating a lot more of it!

@caliking, just think of all the money you're saving! A loaf of plain old bread for sandwiches or breakfast toast costs at least $3 around here. Unless you buy the house brand crap. At least this stuff doesn't have any ingredients you can't pronounce! 

SciAggie

@Carolina Q I've only used the cloche. The plan is to install a wood fired oven in the spring. That's one reason I've been practicing launching with a wood peal on the pizza stone; I want to build the skills to load loaves in the wfo when I have it. I thought about getting CI to play with, but then decided not to mess with it - what I'm doing is working for me. 

Carolina Q

Launching stuff with a peel is easy (contrary to some of the opinions expressed on here. Congrats on the WFO. Jealous here!

Thinking about DO baking vs cloche vs egg only (just a pizza stone). The egg is well known for it's moisture retention and I'm wondering if the bread produced on a pizza stone in the egg (no cloche, no DO) would be better/worse/the same as other methods. 

I think my next attempt will be the same recipe as the one that started this thread, except no cloche, no DO, no oven. Egg, platesetter, legs down, some spacers and a pizza stone. 500° until it "looks right".

Sorta like a pizza. Replace this with a boule.

If it fails, I'm out about 50¢ and some lump. Stay tuned...

Little Steven

I am way to ADD to do bread. My hat's off to you bud.

caliking

@SciAggie you inspired me to try this : 20% rye, 78% hydration, 20 minutes covered in CIDO, 10 minutes uncovered, 485F (because my oven occasionally locks itself at 500F. 



Crumb did not turn out as open as I could have liked, because it was a bit underproofed. was racing to get it baked in the morning before heading out for lunch. I did try the stitching technique you mentioned in another thread and I think it made a difference.

I also need to find my sharp razor blades to make better cuts!

SciAggie

@caliking That looks good my friend. It appears you got good oven spring. I hear ya on under proofing - I rushed my last loaf as well because I had other things to do. I have become convinced that the way we preshape and shape our loaves is important if we're dealing with fairly high hydration levels. I think folding is important as well during bulk fermentation. If we all keep working on our bread and sharing we might get it figured out, lol.

Carolina Q

Looks GREAT!! I need to try something besides just bread flour.

caliking

Yes I finally got better oven spring. Timing was off today otherwise I'm sure I would have had a better result. I wanted to let it bake uncovered for a longer time, but I literally took it out of the oven and ran out the door since I was getting late. 

Thanks for the tips!