Monday, 5 August 2019

Thank you Alan

Ordered x2 cast iron 'Dutch' oven Bread Tins from Germany, had an E-mail every step of the way - left the factory, in transit with DPD courier, at the docks, picked up, in transit, at main sorting depot, at Preston depot, out for delivery the drivers name is Alan, between 12:00 and 13:00, it arrived at 12:11 it took x3 days from Germany ! Bloody Hell that's faster than Royal Mail First Class !
measured them and bought some plained pine and made x2 rising boxes
then made a template to make a partchmen paper liner without creases or wrinkles

dough out of fridge, from last night
let rise an hour
oven's been on to 450*F, with bread tins in
lift dough with partchment paper out of rising boxes drop into hot cast iron bread tins, back into oven 1/2 hour out, lid off back in 1/4 hour
 All I needed was a can of Stella ' Breakfast of Champions'

Thursday, 25 July 2019

Another Loaf

X3 cups flour
x1/4 teaspoon yeast
x1 teaspoon salt
1-1/2 cups water (not tap chlorine kills yeast)
30 second mix - cling film into fridge over night
line bowl with partchment paper, shape dough 30 seconds, into bowl
let rise to top, today 3 hour, oven on full (450*F) casserole dish and lid
in oven after temp reached drop dough in parchment paper into casserole dish 1/2 hour lid on
1/4 hour lid off - jobs a gud un

Sunday, 21 July 2019

No-knead bread

No-knead bread is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture. It is characterized by a low yeast content and a very wet dough. Some recipes improve the quality of the crust by baking the bread in a Dutch oven or other covered vessel.

I used x3 cups of flour, 1 each wholemeal, canadian white and spelt
1/4 teaspoon yeast, 1 teaspoon himalayan salt, stired to blend
then added 1- 1/2 cups (warm) water
gave it a stir, till all blended, about 30 seconds
covered with cling film, and poked a small hole to allow the yeast oxygen
then placed in the fridge overnight (12 - 18 hours)
next day floured the work surface and poured it out, it's very wet
sprinkled a little flour on top and shaped it into a rough ball with a dough scraper
no kneading, folding or stretching took about 30 seconds again,
lined a glass bowl, about the size as the cast iron pot to bake in, with partchment baking paper scooped the dough up and dropped it in
covered with cling film, again with a small hole, and put in a warm (85*F) place I used my old black and white developing tray warmer
when it was about 2" from the top I put the cast iron pot and lid in the (gas) oven set at 450*F
after 1/2 hour took the pot out and lifted the dough into it using the partchment paper
put the lid back on and back into the oven for 30 minutes then removed the lid and back in for another 15 minutes, then tipped it out onto a cooling rack
removed the patchment paper and allowed it to cool for a couple of hours
Just thought I'd share ‹(•¿•)›