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[Bar-B-Lew]

I'm looking forward to pics of the BLT

[02ebz06]

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.

[Free Mr. Tony]

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.

[02ebz06]

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

[Bar-B-Lew]

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

[Free Mr. Tony]

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.

[Bentley]

I say walk in fridge and freezer..

[Free Mr. Tony]

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.

[Bentley]

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.

[Free Mr. Tony]

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.

[Bentley]

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?

[bregent]

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.

[Bentley]

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!

[bregent]

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:

[BigDave83]

I bought one of these lodge dutch ovens for a good deal someplace, a long time ago. I like it although I have never baked bread in it.

There is an Amazon Basics version that looks pretty much the same, i didn't check the weights of each, but it is only 42 bucks.

https://www.amazon.com/Lodge-Quart-Enameled-Dutch-Enamel/dp/B000N4WN08/ref=sr_1_5?crid=21A06MUGUH0K&dchild=1&keywords=dutch+oven+cast+iron&qid=1627129109&sprefix=dutch+oven%2Caps%2C196&sr=8-5

https://www.amazon.com/AmazonBasics-Enameled-Covered-Dutch-6-Quart/dp/B073Q9WV8S/ref=sr_1_1_sspa?crid=21A06MUGUH0K&dchild=1&keywords=dutch%2Boven%2Bcast%2Biron&qid=1627129311&sprefix=dutch%2Boven%2Caps%2C196&sr=8-1-spons&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzTTMxM1lWWTJBTE4wJmVuY3J5cHRlZElkPUEwMjIyOTc5N1c4U1cyTFYzQUsmZW5jcnlwdGVkQWRJZD1BMDM0NjYxMjM5NUI1WTEwWUZTTlUmd2lkZ2V0TmFtZT1zcF9hdGYmYWN0aW9uPWNsaWNrUmVkaXJlY3QmZG9Ob3RMb2dDbGljaz10cnVl&th=1