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[Bentley]

I need to ask a question about the loafs in the oven.  A couple of things. I realize I do not have the equipment you have and I realize that prep is very important, especially the kneading I am assuming.  This bread is allowed to rise and is proofed?  If so, what is the loaf proofed in?  And does it have to then be removed and placed on baking stone?  If I do that, buy the time I have it on the stone the loaf is deflated.  The reason I am asking this is I cannot get my proofed loafs to stand up like that.  If I do the Alton Brown no kneed and I try and proof the bread on a baking sheet, it ends up flattened like a giant cookie before baking.  The only way I could come close to the shape of those is to proof & bake in a round bowl.  I am assuming that before cooking these loafs dough is pretty firm?

Lastly would you post the recipe for those loafs here and I will try and make them and see if I can get mine to stay tall like those.

[Free Mr. Tony]

I have learned since I got the new mixer that I didn't know what dough strength was prior to seeing it for myself. I'm sure it's possible to do by hand or even with a Kitchenaid, but the stuff that comes out of the spiral mixer is just plain strong. Smooth as silk as well. I go by dough temperature and not time, but I probably mix most types for about 10-15 minutes.

If your loaves are flattening out they just aren't strong enough. If you are using bread flour then that shouldn't be the issue. It just needs more mixing. If you are doing the no knead recipe, I'm not sure where the dough develops it's strength (time?). I know pro bakers that have made a living with it (Jim Lahey) so it's obviously possible.

Mine are proofed in 10 inch oval bannetons from central milling. Flipped out on either parchment paper or the peel. Slashed, sprayed with water, and launched to the stone. You can be fairly rough with them and they stay firm and sturdy.

You can learn alot about dough in this channels videos. This guy kind of yammers on many times but is a wealth of info for new bakers. They started in a garage a few years ago knowing nothing about baking and now have just recently moved to a brick and mortar after being forced out of their garage. If you go back in their videos it is actually a pretty awesome story. Most of them are long form like an hour or so unlike most fast and furious channels and they are very informative. At the 1:15 mark or so of this video you can see him flipping out the bread. It looks very similar to mine in the way he flips it. The bannetons are the same as well. I don't use liners though.

https://youtu.be/0S2vlh9_Fhc

I will post the recipe in a little bit.
 

[Bentley]

You knead/mix dough to a temperature?

[bregent]

>If you are doing the no knead recipe, I'm not sure where the dough develops it's strength (time?).

Yes, time is correct. Dough with long fermentation times do need need mixing because the gluten develops over time.  I also don't use a mixer for my sourdoughs - I use only 3-4 stretch and folders over the course of about 4 hours. The dough is very strong and will hold its shape for freeform loaves.

[Free Mr. Tony]

You knead/mix dough to a temperature?

With this mixer yes. I start out with cold water and cold flour if possible. The mixer heats up the dough some and if it's gets too hot the gluten network breaks. I mix to 78F on the infrared gun and that is typically perfect.

[Bentley]

I figured that the dough was not firm enough.  I have been using bread flour, but did not notice a lot of difference.  But maybe King Arthur in not a quality bread flour.  Will try and use the temperature tip on the kneading, it is as good a place as any to start.

[Free Mr. Tony]

I figured that the dough was not firm enough.  I have been using bread flour, but did not notice a lot of difference.  But maybe King Arthur in not a quality bread flour.  Will try and use the temperature tip on the kneading, it is as good a place as any to start.

I've made loaves with 100% king arthur bread flour. It is perfectly fine to use and can bring good results. Have you done the window pane test?  Also, if you watch enough videos bread guys will just pick a portion of the dough and give it a solid wiggle. If it stretches along with the back and forth of the wiggle without tearing that is a good sign.

After I mix, I wet my hands and hand scrape the dough from the bowl. I can pick up the entire batch (sometimes up to 7 or 8 pounds) and it will just come out of the bowl in one giant stretchy mass. That is kind of what you are looking for.

[Free Mr. Tony]

This is the basic recipe for 2 loaves at 780-800 grams a piece.

30 g starter
210g water
210g king arthur bread flour

Let sit until double, about 8 to 12 hours.  Add this to:

440 g water
175 g king arthur all purpose
175 g central milling beehive all purpose
175 g king arthur bread flour
175 g central millings bakers craft bread flour
50 g central milling high mountain
24 g kosher salt

Mix.  Autolyse 30 minutes. Add salt. Mix to 78 degrees. Room temp bulk ferment until doubled or stick in fridge for 24 hours or so. If refrigerated let sit out for an hour or so.  Pre-shape to rectangle shape. Wait 15 minutes. Final shape and place in rice floured bannetons. Let rise until doubled and pillowy.

Bake 475 covered or steam for 20 minutes. 15 minutes uncovered.

Note:. It's basically a 50/50 mix of bread and all purpose. I wouldn't sweat too much over the brand. 

[Bentley]

Thanks, will give it one more try and hopefully I can get to a point where my loafs are as tall as the ones I see on here!

[Bar-B-Lew]

FMT. you make it look so easy.

My biggest concern making bread is that I have no experience but yet would want to buy the high end equipment that you have.

I may invest in your equipment after I retire.

Show us a pizza in that oven and I may be hooked.

[Free Mr. Tony]

FMT. you make it look so easy.

My biggest concern making bread is that I have no experience but yet would want to buy the high end equipment that you have.

I may invest in your equipment after I retire.

Show us a pizza in that oven and I may be hooked.

Thank you. Just like BBQ it is daunting until you do it over and over and over. Once it becomes second nature, it starts to seem easy.

I made a very small pizza with a piece of leftover bread dough I had. I was impressed with it. I think it will make a great pizza oven. I will definitely show some pics when I make a normal batch.

I tend to go a bit overboard with equipment, but I've also enjoyed working with almost everything I've purchased so it's worth it to me. The spiral mixer was something I should have purchased 10 years ago. 

[Free Mr. Tony]

My baguette shaping is still hanging out in amateurville, but much happier with the cook in the new oven over anything that I had before. I could probably do 12 at a time comfortably or 15 if I really squeezed everything together.

[Bentley]

They look like they cooked well.  From what I know of the baguette (and this knowledge is based only on the ones I have had in France), you just need to reduce the diameter!

[Free Mr. Tony]

They look like they cooked well.  From what I know of the baguette (and this knowledge is based only on the ones I have had in France), you just need to reduce the diameter!

What are they in France? I saw some info that says 2 inches after I saw your message. These are about 3 inches.

[Bentley]

As I say, the only thing I see that would be different then there is the size of the diameter.  And the last time I was in France was 14 years ago, so my memory may be way off.  I think your crust is better then theirs!