|
Post by geiyserq on May 3, 2007 8:37:16 GMT 12.75
Anyone had much experience baking yeast bread in their DOs?
I've been foolin with yeast breads in the regular oven lately and the thought has crossed my mind to attempt it out side.
|
|
|
Post by Toby Benoit on May 3, 2007 10:59:05 GMT 12.75
This any help? We have some pictures on here somewhere of a loaf that Faith (Buck&Beans) made and it looked really good.
Dutch Oven Pumpernickel Bread
Adapted from a recipe by Rose Levy Beranbaum's Bread Bible. She calls for a La Cloche Bread Baker, however I used a 6-qt DO instead. A 4-qt would have been big enough. This recipe made one finished loaf measuring 7 1/2" x 3 1/2".
Starter (sponge): In a large bowl combine: 1/2 cup bread flour 1/2 cup rye meal (pumpernickel flour) 3/4 tsp. quick-rise yeast 3/4 TBS caraway seeds 1 1/4 cup water @ room temp 1 TBS cider vinegar 1 TBS honey or malt powder 1 TBS molasses
Whisk together until very smooth. Set aside, covered with plastic wrap or tight lid, while you make the flour mixture.
Flour mixture: 1 cup bread flour 1 cup rye meal 1/2 tsp. quick-rise yeast 2 TBS vital gluten (I forgot this last night) 2 TBS black cocoa (black cocoa gives a real nice color to the bread) 1 TBS honey 2 tsp instant coffee crystals 1/2 TBS vegetable oil 2 tsp salt
Combine all and sprinkle over sponge that's in first bowl. Cover tightly and allow to work for 2 to 4 hours. Sponge will bubble through the flour mixture; this is fine.
Stir until all the flour is moistened. Knead in bowl until it all comes together, then knead on lightly floured counter for 5 minutes. Let dough rest for 20 minutes, then knead for 5 minutes more. DO NOT KNEAD IN MORE THAN 1/4 C. FLOUR.
Place dough in lightly oiled 2-qt bowl. Push dough down and lightly oil top. Cover and allow dough to rise until doubled in size, or for about 1 1/2 hours (Ideally at 80-degrees F. I set my bowl in a soup kettle of very warm water that was on the wood burner.)
Scrape dough out onto counter, press down gently to form a rectangle. Round corners and set it back in bowl. Allow it to rise another 1 1/2 hours.
While dough is rising, start getting the DO heated.
Turn dough out onto counter and shape into a 5" x 3" ball. Glaze ball with a little cornstarch dissolved in water. Sprinkle cornmeal in bottom of DO and place dough ball in DO. Cover with warm lid and allow to rise for 1 hour. (DO should be warm enough that you can just sit it on a counter for now and let it do it's thing.)
FINALLY! We're baking.....Set DO over coals and place hot coals on lid. Bake at about 375F for about 1 hour or until a skewer inserted in loaf comes out clean. This time may be much shorter for someone who knows what he's doing when it comes to keeping a DO properly heated!
|
|
|
Post by Toby Benoit on May 3, 2007 11:04:39 GMT 12.75
Here's another that Paws added to the recipe box. Dinner Rolls in a Dutch Oven by DaGriz Enough to make about sixty rolls Dry ingredients, 6 cups of flour 3 tablespoons of sugar 1 tablespoon of baking powder 1 teaspoon of baking soda 1 teaspoon of salt Wet ingredients, 1 teaspoon of yeast in 1/2 cup of warm water (with a pinch of sugar) 1 cup of sourdough starter 2 cups of buttermilk To dry ingredients cut in 1 cup of shortening, when well mixed and liquid ingredients and mix well. Cut or roll into balls and place in 14" Dutch Oven. (This will make a couple of pans.) Dutch Oven. should be preheated to 350. Depending on the weather and conditions cover the lid with coals but just 5 on the bottom. The idea is not to burn the bottom. After about 30 minutes the top should be browning. Remove bottom coals and put on top to finish off. Serve with butter and honey and enjoy.
|
|
|
Post by Paws on May 4, 2007 1:30:09 GMT 12.75
Been watching old Pam and Larry on Campfire Cafe use a technique that their predecessor, Johnny Nix, was developing. You preheat your oven before adding your bread then you set it over a fire to allow it to bake about half way. Move it off the fire and put the coals on the lid to finish it. Seems to work pretty well but I have not tried it yet. Just make sure that you get your bottom fire out of there as soon as you see the edges beginning to brown else it's too late! That means you have got to check it every so often. When you do don't forget to rotate both the oven and the lid. That really does help to get it cooked evenly. By the way, when you see the sides of the bread, assuming you are using a loaf that completely fills the oven, pull away from the sides of the oven it is done. If you use a smaller loaf you kind of have to judge by the top crust and the "kathunk". Flick the top with your finger and look for a kind of hollow sound. As the bread bakes the "kathunk" will get higher in pitch. Remember the bread will continue to cook as it cools and dries so crank that into your plan a bit as well. Probably the hardest part to baking yeast breads out of doors is finding a good spot to let it rise. Avoid drafts/breeze, direct sunlight, cover it with a damp towel to keep the skin from drying out, and so forth. If possible use a trivet with a pan that fits in the oven or a baking stone on top of a trivet with a free formed loaf in an oven larger than the loaf. It's safer, more reliable and I firmly believe totally historically accurate as well.
|
|
|
Post by Two Tales on May 4, 2007 4:27:35 GMT 12.75
When making raised (yeast) breads in the DO I will follow the formula from most any recipe book (normally the only time I do) I let it raise in the DO I bake it in..in cooler weather I try and find a wind break of some sort or build one from materials at hand..then I'll place a few (2-5) coals in the wind break but not up against the DO.. and cover it with foil or a piece of wood, etc. Then after it raises, place it on coals as I normally would...always seems to work for me..but breads outdoors need to be watched, as Paws said...I have not tried the "Nix" method but have heard about it...
|
|
|
Post by Paws on May 4, 2007 4:44:16 GMT 12.75
I probably need to splain "preheated" cause I too raise the bread in the oven to be baked in. I'm not pre-heating to baking temperature FOR MOST BREAD UNLESS CALLED FOR IN THE RECIPE but just up to warm enough to liquify the lard or oil rubbed into the oven before baking. Maybe a few over a nundred degrees and then of course as it cools it lends a bit of heat to the bread helping the rise. TT, what do you grease your oven with for bread?
|
|
|
Post by Two Tales on May 4, 2007 19:36:56 GMT 12.75
Well there ya go again...all depends on what type of bread I'm fixin' ta bake....sweet roll types I use a mix of butter and crisco...savory breads get olive oil and regular stuff gets crisco...I had some bad experiences with the off brand shortings (bad tastes/burning and once a real burning..yep my DO caught on fire from the inside out) so I only use "Crisco" brand now....
|
|
|
Post by geiyserq on May 5, 2007 1:49:29 GMT 12.75
Wow guys, thanks for all the good info!
I may just give this DO bread a shot this Sunday as my nephew is home from college in Daytona and we're gonna have a family outing.
|
|
|
Post by geiyserq on May 5, 2007 2:46:42 GMT 12.75
BTW,
I'm sorry. You folks go to all that trouble to post recipes in the Recipe Box, and I didn't even bother to look there 1st.
Since its been in the process of being revamped its really a nice source of info. Thanks!
|
|
|
Post by Paws on May 5, 2007 3:04:37 GMT 12.75
Thanks TT. I've been wondering about butter. Thought maybe it might mess up the seasoning. Crisco is death for we diabetics because of the trans fats. I switched from Crisco to lard some time ago. Other than lard it's peanut, olive, canola and rerely corn oil. I detest the flavor of corn oil. I do relent to using flavored oils, containing trans fats, for popcorn. GQ, good luck with the loafs man. Hope they turn out well for you.
|
|
|
Post by Two Tales on May 5, 2007 4:51:16 GMT 12.75
Phil,
I understand the trans fat thing and I have often thought about what would work better..lard is fine but it remains that it gives the crust a bit of a greasy texture and flavor....oh I don't mean it 's soaking or anything like that..besides you just enough crisco to just grease the pan..did I say that I normally use a loaf pan of some sort on a rack? this way very little grease is needed...I had planed to use Girly Girl's stone loaf pan the next time out but she dropped it onto the top of her 12" DO and busted it into about 70 pieces...
|
|
|
Post by Paws on May 5, 2007 5:13:22 GMT 12.75
That's a shame. Maybe you can replace it with a flat stone and free form your loaves. I love that crust. I have even started baking loaves on the rack with no pan at all in the kitchen oven. Not as tough as you might think. When I grease my ovens and pans I use a paper towel lightly dragged through the grease and apply to a warmed surface. That cuts down on the grease quite a bit. I have a little thing I am going to do at one of the reenactments. I got some dog food dishes of stainless that I'm going to bake my loaves in then transfer the baked loaves to period correct "mess pans". The size is very close. The mess pans are soldered though and would probably open the seams if used to bake bread. They do OK on top of the fire as long as they are kept full. At thirty bucks a shot; wouldn't want to destroy any of them!
|
|
|
Post by geiyserq on May 9, 2007 3:47:15 GMT 12.75
Well, I didnt do the DO bread.
This weekend was the community garage sale days and I picked up some stone bakeware. I ended up making sausage buns (just hotdog buns large enough for smoked sausages) using the stoneware.
There's always tomorrow for DO bread!
|
|
|
Post by Paws on May 9, 2007 7:08:57 GMT 12.75
Soooooooo GQ, you got nice smooth, brown, firm, nicely shaped buns? ;D
|
|
|
Post by geiyserq on May 9, 2007 9:14:15 GMT 12.75
I'm not sure how to answer that Paws. I think I'll just plead the 5th, and keep my stinky feet outa me mouf!
|
|
|
Post by Paws on May 9, 2007 10:02:35 GMT 12.75
|
|
|
Post by Toby Benoit on Jul 16, 2007 10:04:18 GMT 12.75
Other than cornbread??? Hah! Iron skillets and cornbread go together like Panties and Wayne Newton concerts. I got an idea to build me up a skillet full of cracklin cornbread. Winn Dixie actually had fresh cracklins (fried pork skins) in pound bags, so I bought a bag. I called Granny for the recipe and she walked me through it. The cornbread turned out great! I barely burnt the bottom, but not enough to take away from the tase of the bread. Buttered up real good and ate alongside some canned mustard greens (not my favorite, but canned greens is better than no greens at all), and a couple of burgers cooked on the G. Foreman grill. The kids came over this morning and polished it off, but it was god while it lasted!
|
|