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Author Topic: The Bread thread.  (Read 71763 times)

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Bar-B-Lew

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Re: The Bread thread.
« Reply #285 on: July 19, 2021, 11:43:22 PM »

I'm looking forward to pics of the BLT
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02ebz06

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Re: The Bread thread.
« Reply #286 on: July 20, 2021, 10:54:21 AM »

I have a dedicated bread oven (nero400) on order that is supposed to be here end of August or beginning of September.

I looked up that oven and it is pretty big and heavy.  Weighs 274 lbs, also requires 240V/20A circuit.
You must be planning on some serious bread making.
Seriously though, it looks like one sweet oven! Has steam capability.

I'd have to have it on a dedicated cart to use it my kitchen, then find someplace to store it when not in use.

When I get to my 2nd round of house upgrades, I'm thinking of replacing my ovens with Miele ovens. They have steam capability.
That's a few years away though.
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Bruce here - These are my cooking toys:
Lone Star Grillz 20x42 Pellet Grill (on order),   CampChef XXL Vertical Pellet Smoker,   Grilla Grills Primate (on order),   Pizza Party Emozione pizza oven

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Re: The Bread thread.
« Reply #287 on: July 20, 2021, 04:09:13 PM »

I have a dedicated bread oven (nero400) on order that is supposed to be here end of August or beginning of September.

I looked up that oven and it is pretty big and heavy.  Weighs 274 lbs, also requires 240V/20A circuit.
You must be planning on some serious bread making.
Seriously though, it looks like one sweet oven! Has steam capability.

I'd have to have it on a dedicated cart to use it my kitchen, then find someplace to store it when not in use.

When I get to my 2nd round of house upgrades, I'm thinking of replacing my ovens with Miele ovens. They have steam capability.
That's a few years away though.

Long story that I will try to make short. We had a workshop in our garage that we had to convert to a finished room because our granddaughter came to live with us for a year.

The room sits directly behind our pantry. I am planning on turning that 11 x 10 room into a butler pantry of sorts.
I've attached the proposed floorplan for reference.

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02ebz06

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Re: The Bread thread.
« Reply #288 on: July 20, 2021, 04:43:42 PM »

Nice!!!
Get a fridge with freezer, your mixer(s), a few bowls & utensils in there, and you will have a self-contained baking room.
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Bruce here - These are my cooking toys:
Lone Star Grillz 20x42 Pellet Grill (on order),   CampChef XXL Vertical Pellet Smoker,   Grilla Grills Primate (on order),   Pizza Party Emozione pizza oven

Bar-B-Lew

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Re: The Bread thread.
« Reply #289 on: July 20, 2021, 04:47:00 PM »

Nice!!!
Get a fridge with freezer, your mixer(s), a few bowls & utensils in there, and you will have a self-contained baking room.

Hot/Cold water and a big sink to clean large items in would be a good idea too.

I'm still trying to figure out how you get into the room.  Looks like you need to walk through the pantry
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Re: The Bread thread.
« Reply #290 on: July 20, 2021, 05:18:20 PM »

Nice!!!
Get a fridge with freezer, your mixer(s), a few bowls & utensils in there, and you will have a self-contained baking room.

Hot/Cold water and a big sink to clean large items in would be a good idea too.

I'm still trying to figure out how you get into the room.  Looks like you need to walk through the pantry

Water is my only real issue. Actually the drain is the issue. I could get water over there from behind the fridge but I don't have a drain. We are on a slab so it would be very costly.

Access is through the pantry. That is what I like about it. Kind of hidden away and no one would know it's there. Also, there are 2 high windows so it doesn't feel like a dungeon.
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Bentley

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Re: The Bread thread.
« Reply #291 on: July 20, 2021, 05:37:15 PM »

I say walk in fridge and freezer..
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Re: The Bread thread.
« Reply #292 on: July 20, 2021, 07:00:39 PM »

I say walk in fridge and freezer..

I've been looking around for under counter fridge options.  I don't really need a freezer. A proofer would be nice as well. I believe there is a proofer/fridge combo popular in bread circles but the name escapes me at the moment.
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Bentley

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Re: The Bread thread.
« Reply #293 on: July 23, 2021, 05:51:41 PM »

When you all are making the loafs of Sourdough, do you recall what the weight of the raw dough is?  Is there a standard?  Also, how can you make the loaf higher? Mine seem to spread out, am I over/under proofing?  I like this Alton no kneading recipe, but I am not sure if I need one of those proofing bowls.
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Re: The Bread thread.
« Reply #294 on: July 23, 2021, 06:30:11 PM »

When you all are making the loafs of Sourdough, do you recall what the weight of the raw dough is?  Is there a standard?  Also, how can you make the loaf higher? Mine seem to spread out, am I over/under proofing?  I like this Alton no kneading recipe, but I am not sure if I need one of those proofing bowls.

The raw weight depends on the size of loaves you are making. With my medium size bannetons I like to make about 700 g loaves.

The spreading could be due to under mixing and/or flour used. The mixing makes the gluten network. The protein content in the flour among other things dictate how much mixing is needed to provide the strength needed for your dough to stand up.

If you are using decent bread flour, I'd try to do a few rounds of stretch and folds by hand in 30 minutes intervals after your initial mix in the mixer and see if that improves your results.
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Bentley

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Re: The Bread thread.
« Reply #295 on: July 23, 2021, 06:37:15 PM »

Seems that no matter ho much weight the raw dough is it spreads out to much.  This is no knead, so I am assuming you get what you get.  I wonder after the 19 hour fermentation, instead of just slapping a few times and making into ball, I could work it with the hook for 10 minutes or so and see if that will make it "firm" up?

Was kind of wondering if the proofing bowls were used to make the loaf go up more then out?
« Last Edit: July 23, 2021, 06:40:13 PM by Bentley »
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bregent

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Re: The Bread thread.
« Reply #296 on: July 23, 2021, 07:35:59 PM »

Seems that no matter ho much weight the raw dough is it spreads out to much.  This is no knead, so I am assuming you get what you get.  I wonder after the 19 hour fermentation, instead of just slapping a few times and making into ball, I could work it with the hook for 10 minutes or so and see if that will make it "firm" up?

Was kind of wondering if the proofing bowls were used to make the loaf go up more then out?

Are you using a Dutch oven to bake in, or baking directly on a stone?
I had great success using the classic Jim Lahey no-knead formula from the NY Times. The long fermentation times should provide plenty of gluten formation, but they don't really give you a strong dough that holds it shape well without a Dutch oven.
I haven't used that method for the past two years and instead use the Tartine method of stretch and folds. I still use a Dutch oven to develop a good crunchy crust, but the dough would hold it's shape well without it. I typically make sourdough, but you can make yeast bread with this method as well.
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Bentley

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Re: The Bread thread.
« Reply #297 on: July 23, 2021, 08:23:02 PM »

Not even a Stone, 1st time on the Lodge griddle and 2nd time on the pizza steel!  I am looking into a cheap 5 qt Lodge from Wal-mart!
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bregent

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Re: The Bread thread.
« Reply #298 on: July 23, 2021, 09:07:16 PM »

Here's the one I use: https://www.amazon.com/gp/product/B000LEXR0K/

I like it because it doesn't have a long handle that could get in the way in the oven or counter and storage. It was only $30 when I got it in 2016 - prices have soared.

Here's a SD loaf just out of the oven that my niece helped with:



« Last Edit: July 23, 2021, 10:52:00 PM by bregent »
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