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[Bentley]

I have started the Alton Brown "Knead Not Sourdough" recipe.  19 hours of covered and in the bowl lends to a recipe that needs to be thought out.  But I am willing to do just about anything for a nice Artisan loaf at this time.  Well, except spend money on a book or books that might help, I mean lets be serious, who are we dealing with here!  A friend also uses it for rolls, both for hot dog, hamburger and sandwich.

The bacon was just pulled from the Memphis Pro and is in the freezer right now preparing for slicing, and the tomato's are almost ready, so I figured two great slices of sourdough for a BLT for late lunch tomorrow would be Sweet!

If I can pull off a loaf anything like the ones I see in this thread tomorrow I will be ecstatic!

[Free Mr. Tony]

I have been using my sourdough for super simple sandwiches and it has been delicious. The other night I used a baguette I had in the freezer to make a fast dinner after working late with just a few options for dinner.

Split the baguette, topped with sliced fresh mozzarella, a handful of basil, a few sliced tomatoes, a bit of olive oil, and fresh ground pepper. Drizzled a bit of balsamic vinegar over the top.

It's amazing how good a sandwich can be with a few simple fresh ingredients.

[Bentley]

This is usually where it all goes wrong, under or over proofed and it turns into a Damper wannaB rather then sourdough.  I guess we will see!  I am not even sure I have ever tried to cook a "loaf" of bread without a pan!







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[Bentley]

For anyone who reads this in the next 3 hours with sourdough baking experience (or you are just real sure of your advice), the Alton recipe calls for a Dutch oven to be preheated, the dough place in it, cooked for X time at Y temp and then the top taken off and cooked till IT is 210-212°.

Obviously I cannot do that, any suggestions on how to cook this? Times, temperatures?

[02ebz06]

Don't have a dutch oven, and never heard of pre-heating one.

I just bake them right on a pizza stone in house oven or on the Memphis.
Should be fine like that.
You can use parchment paper if you like.

I think the benefit of the Dutch Oven is it has walls to keep the dough from flattening out, so it will be taller when it is done.

[Bentley]

For some reason his recipe calls for it to be cooked in the Dutch oven covered for 30, then uncovered till it hits a certain IT.  My guess would be something to do with moisture, but just a guess.  I have this in the oven on middle rack @ 450° with boiling water underneath it.  Will see where we are after 30 minutes and adjust.  I think it maybe over proofed, but that is par for the course.  It says 2-3 hours and you check at 2 and such is life!

[Bentley]

I do not usually get like this, but the 1st bite reminded me of being at a hotel dinner table in Bordeaux in 2007 and having the bread on the table before dinner.  I know that is some weird stuff and I usually do not fall into that type of narrative.  But I though it was ruined when I 1st look at it in the oven when the alarm went off!

[Kristin Meredith]

Best bread he has ever made.  I want to eat the whole loaf!!!

[Bentley]

It is gonna be a heck of a BLT after the meeting tonight and I get lettuce!

[02ebz06]

2-3 hours seems like a long, long time.
Maybe has something to do with the Dutch Oven. Dunno...

The steam helps to make a crispy crust.

I'd check at 20 minutes and then start checking IT for 195ish.
Or, just stick a Maverick or Smoke probe in and have it alert you at 195.

Bread can be done anywhere from 190 up.

EDIT: Looks like my post is a wee bit late. Hahahaha

[Bentley]

And if I can get my loafs to have the finish like some of these I will know I have arrived!  The Lahm I am not good with!  I would also like mine to be larger like thses, so I will have to work on that!

[BigDave83]

It looks awesome, can't wait to see those sammiches.

[02ebz06]

And if I can get my loafs to have the finish like some of these I will know I have arrived!  The Lahm I am not good with!  I would also like mine to be larger like thses, so I will have to work on that!

I've found that you need a fast swipe with the Lame.
Slow just drags in the dough and makes it ragged.
It does take practice.

[Chris__M]

Some good looking bread there!

[Free Mr. Tony]

That looks like pretty good fermentation as far as the correct proofing. It doesn't look to be under or over proofed to me from what I can see.

The preheated dutch oven traps steam and that is how you get the really good oven spring. An electric oven sprayed with water can have the same effect or a hotel pan over a stone.

Because I have a gas oven which is vented my only option for oven spring is the dutch oven or hotel pan. I preheat my two dutch ovens and spray the bread with water after dropping in the dutch oven. I then also spray the hot lid of the dutch oven before enclosing and baking covered at 475 for 20 minutes.

I then uncover and bake for 15 minutes more still in the uncovered dutch oven. I have gotten really good results this way.

I have a dedicated bread oven (nero400) on order that is supposed to be here end of August or beginning of September. Hoping to ditch the dutch oven method when it arrives.