So I make the heck out if that easy crusty bread and have distributed to the point that people wanna buy it. Anyways, wanted to share a little tip. I picked up a couple of those plastic shower caps for a buck or so a piece and they work great for keeping the dough moist as it sits for the night. I've got 4 garbage bowls that I use as I usually make 4 a day when I get into it. They fit great and help keep the air out. So there it is, have a good night. Oh and throw a habanero in there with the jalapeño makes a nice little hot bread.
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That's a great tip Snoopster, I always have a problem getting a wide enough piece of plastic wrap to cover the bowl.
Another tip I've picked up is I have changed the order I do the oven heat up time. Instead of pre-heating the oven as I prep the dough I now prep the dough and cover with wrap then I turn on the oven to pre-heat and by the time the oven has heated up and I've heated up the long cloche the dough has gotten a really good rise and I get a much taller fuller loaf.
Hopefully I'll be getting another cloche for Christmas so I can start doing 2 loaves at a time. Do you reheat yours for 30 minutes between loaves or have you just been reloading and throwing it back in the oven?
just ordered my second one as well.
When I'm rolling 4 at a time I throw the cloche in as the oven warms up, then pull the bread out and get it ready. at the 30 minute mark I pull the lid off and set it on the rack next to it to keep it hot. in that 15 minutes of no cover I prep the next loaf, pull, drop on to a rack and load the next one and right back in. I've got it down to where the cloche is only out of the oven for about 3 min max, haven't had an issue yet.
That sounds like it's pretty efficient, may have to see if I can handle it that way.
yeah, I'm loving this stuff, tried some rosemary garlic and smoked Monterey yesterday. evidently it turned out good, I don't like rosemary so didn't like it, but everyone else said amazing.
I did one with chives and chopped garlic that was real good and it made the best garlic toast.
Nice. I've been trolling the herbs at the store just looking for ideas. Something else I like to do is sprinkle some cheese on top, usually shredded parm but this last time I picked up a 3 blend of asiago parm and Romano.
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Cool, I've got to take my cloche down to San Antonio to bake some loaves for Christmas with the family, I know I'm doing at least one rye, one plain and I'm not sure what else I'm going to do yet.
awesome, i'm about to get a sourdough started from the BBQ place in town here, can't wait to try that out.
Hey guys I'm putting a stoneware cloche on my Christmas list, this bread looks awesome. I might have a question (or ten) when I get ready to make my first loaf. Do you have to season the cloche before use or use pam with it?
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Quote from: tailfeathers on December 17, 2013, 07:56:33 PM
Hey guys I'm putting a stoneware cloche on my Christmas list, this bread looks awesome. I might have a question (or ten) when I get ready to make my first loaf. Do you have to season the cloche before use or use pam with it?
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It comes with simple seasoning instructions and then you use a sprinkling of flour or corn meal, I bet you have fun with it when you get it and ask away on the questions, someone will have an answer for you.
Thanks! My wife is a bread addict, she's already wondering about a green olive loaf.
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i honestly haven't thrown any thing in the bottom when i bake and they pop right out everytime.
Quote from: Snoopy on December 17, 2013, 08:16:15 PM
i honestly haven't thrown any thing in the bottom when i bake and they pop right out everytime.
I forgot to once in the beginning and had to get a butter knife to pop it out so I went back to a light dusting but I may give it a try without now that it's more seasoned.
I'm going to try measuring and mixing all the dry ingredients and bagging them in individual loaf amounts to take it to San Antonio instead of taking all the bags of stuff, then I just have to sift and add water, I'll let you know how it works after Christmas
Well Mrs tailfeathers did some checking and it seems that none of the local kitchen stores have a cloche like this, so I ordered one from Amazon. Free shipping right now. Can't wait to try it. If I get it on time I might have crusty bread with my Christmas prime rib instead of making the Yorkshire puddings. Or not, 'cause I love Yorkshire puddings and I don't roast a prime rib all that often.
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Quote from: Saber 4 on December 18, 2013, 08:53:10 AM
Quote from: Snoopy on December 17, 2013, 08:16:15 PM
i honestly haven't thrown any thing in the bottom when i bake and they pop right out everytime.
I forgot to once in the beginning and had to get a butter knife to pop it out so I went back to a light dusting but I may give it a try without now that it's more seasoned.
I'm going to try measuring and mixing all the dry ingredients and bagging them in individual loaf amounts to take it to San Antonio instead of taking all the bags of stuff, then I just have to sift and add water, I'll let you know how it works after Christmas
Saber, be careful if the recipe calls for baking soda or baking powder. These react with other ingredients (and each other) to make the dough rise. So, I think you'd want to keep these ingredients separate from the others until it's time to mix. But nothing stops you from putting a small bag of baking soda (maybe double bagged) into the bag that contains the other ingredients, so they are all in one place when you want them.
Quote from: tskeeter on December 18, 2013, 02:48:37 PM
Quote from: Saber 4 on December 18, 2013, 08:53:10 AM
Quote from: Snoopy on December 17, 2013, 08:16:15 PM
i honestly haven't thrown any thing in the bottom when i bake and they pop right out everytime.
I forgot to once in the beginning and had to get a butter knife to pop it out so I went back to a light dusting but I may give it a try without now that it's more seasoned.
I'm going to try measuring and mixing all the dry ingredients and bagging them in individual loaf amounts to take it to San Antonio instead of taking all the bags of stuff, then I just have to sift and add water, I'll let you know how it works after Christmas
Saber, be careful if the recipe calls for baking soda or baking powder. These react with other ingredients (and each other) to make the dough rise. So, I think you'd want to keep these ingredients separate from the others until it's time to mix. But nothing stops you from putting a small bag of baking soda (maybe double bagged) into the bag that contains the other ingredients, so they are all in one place when you want them.
Thanks, the ingredients are just flour, salt, rapid yeast and water, so it's the yeast I'm most concerned about, may have to measure it out as needed.
Quote from: Saber 4 on December 18, 2013, 03:56:47 PM
Quote from: tskeeter on December 18, 2013, 02:48:37 PM
Quote from: Saber 4 on December 18, 2013, 08:53:10 AM
Quote from: Snoopy on December 17, 2013, 08:16:15 PM
i honestly haven't thrown any thing in the bottom when i bake and they pop right out everytime.
I forgot to once in the beginning and had to get a butter knife to pop it out so I went back to a light dusting but I may give it a try without now that it's more seasoned.
I'm going to try measuring and mixing all the dry ingredients and bagging them in individual loaf amounts to take it to San Antonio instead of taking all the bags of stuff, then I just have to sift and add water, I'll let you know how it works after Christmas
Saber, be careful if the recipe calls for baking soda or baking powder. These react with other ingredients (and each other) to make the dough rise. So, I think you'd want to keep these ingredients separate from the others until it's time to mix. But nothing stops you from putting a small bag of baking soda (maybe double bagged) into the bag that contains the other ingredients, so they are all in one place when you want them.
Thanks, the ingredients are just flour, salt, rapid yeast and water, so it's the yeast I'm most concerned about, may have to measure it out as needed.
Yeah, I don't know what chemistry might take place with yeast in contact with salt. But, I can't see any reason not to put the flour and salt together to transport them.
Got my cloche today and I'm gonna mix up a loaf to bake tomorrow but I have a question. Recipe specifies unbleached all purpose flour. What happens if I use bleached a.p. flour?
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Quote from: tailfeathers on December 26, 2013, 01:10:39 PM
Got my cloche today and I'm gonna mix up a loaf to bake tomorrow but I have a question. Recipe specifies unbleached all purpose flour. What happens if I use bleached a.p. flour?
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I don't know I haven't tried it before. I did replace one cup of flour with rye flour and added fennel seeds and got a great rye bread. I got a second cloche for Christmas so I can start doing 2 loaves at one time and I tried Snoopy's trick of putting the lid beside the bottom in the oven as it finishes so I can keep the top hot and swap finished loaf for the next batch of dough and keep the bread rolling.
I'm at the store now getting unbleached flour. Think I'll get rye as well. Thanks!!
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Quote from: tailfeathers on December 26, 2013, 02:09:31 PM
I'm at the store now getting unbleached flour. Think I'll get rye as well. Thanks!!
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You won't be sorry and don't forget the fennel/caraway seeds that makes the rye :)
Got them already. Thanks!
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Well my first try was pretty successful. I had some tomatoes in the pantry that I had dehydrated this summer with salt, pepper, basil and oregano. Diced some of them and shredded most of a cup of smoked tillamook medium cheddar. Delicious!(http://img.tapatalk.com/d/13/12/29/na2u3u5a.jpg)(http://img.tapatalk.com/d/13/12/29/ju5e5eze.jpg)(http://img.tapatalk.com/d/13/12/29/a6e8eby6.jpg)
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Looks good and tasty :)
just got my second one the other day, double duty now and love it. smoked some garlic the other day and made two loaves loaded with garlic. amazing according to the person i made it for, have to get a loaf going for the house now.
Wow! That looks great tailfeathers.
Tasted better than it looks! Got a tad carried away with the flour when I turned out the dough to form the loaf.
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Quote from: Snoopy on December 30, 2013, 09:25:32 AM
just got my second one the other day, double duty now and love it. smoked some garlic the other day and made two loaves loaded with garlic. amazing according to the person i made it for, have to get a loaf going for the house now.
Throw some chives in with the garlic and you won't be sorry.
tail, I've done that too and found the other day that taking an old school basting brush (hair type) will knock most of that excess flour off after you bake.
Quote from: Snoopy on January 01, 2014, 06:47:47 PM
tail, I've done that too and found the other day that taking an old school basting brush (hair type) will knock most of that excess flour off after you bake.
I do that also, sometimes I use the edge of a butter knife to scrape any thick spots of flour off the bottom of the loaf.
Bump
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OK.... I have tried this bread recipe twice this weekend. The pics looked soooooo good. Maybe I was expecting too much but my first try I did with jalapenos and cheese and it turned out very heavy and not really cooked through so I thought maybe my yeast was old (around the expiration date) so I bought a new batch and tried it with just the flour, salt, yeast and water. Well it was somewhat better but still a bit heavy/wettish. Is that what it is supposed to be like or am I missing somthing here?
i had it like that once and it's because i didn't have enough yeast in it, kind of eye balled it and was off, all my other ones come out pretty airy(holes) on the inside. I wouldn't say light by any means but not what your is sounding like. your baking 30 lid on and 15 lid off at 450?
Also if you don't give it at least 12 hours to rise in a not to cold place it won't be able to rise enough. I've changed the way I knead it and how long I let it rise before heating the oven compared to the recipe. I now only flip the dough with the scrapper about 3-4 times and shape it into a log for my long cloche. then I start pre-heating the oven before I put the pan in to heat up for it's 30 minute pre-heat. This seems to give me a larger more airy loaf and I only cook mine uncovered for 8-10 minutes to get the level of crusty that I like. Hope that helps, let us know if we can help anymore.
oh yeah, that would do it too, i was in a rush once and baked mine with less then twelve and they were a little heavier, still good but not as "fluffy" inside.
Quote from: Saber 4 on February 09, 2014, 05:56:48 PM
Also if you don't give it at least 12 hours to rise in a not to cold place it won't be able to rise enough. I've changed the way I knead it and how long I let it rise before heating the oven compared to the recipe. I now only flip the dough with the scrapper about 3-4 times and shape it into a log for my long cloche. then I start pre-heating the oven before I put the pan in to heat up for it's 30 minute pre-heat. This seems to give me a larger more airy loaf and I only cook mine uncovered for 8-10 minutes to get the level of crusty that I like. Hope that helps, let us know if we can help anymore.
Saber, First batch I made willy-nilly second one I followed the recipe to a tee. Let sit for 24 hours and then 30 minutes covered and 15 minutes uncovered. The crust was very good but the dough was still wettish. The dough rose very nicely and I left it in my oven on "bread proof" (100) but when I take it out of the bowl just before putting it in the pre heated pot it just goes flat and doesn't rise at all again. The second batch I let sit on the counter ready for the oven while waiting for the pot to heat up.
Quote from: renoman on February 10, 2014, 06:59:05 AM
Quote from: Saber 4 on February 09, 2014, 05:56:48 PM
Also if you don't give it at least 12 hours to rise in a not to cold place it won't be able to rise enough. I've changed the way I knead it and how long I let it rise before heating the oven compared to the recipe. I now only flip the dough with the scrapper about 3-4 times and shape it into a log for my long cloche. then I start pre-heating the oven before I put the pan in to heat up for it's 30 minute pre-heat. This seems to give me a larger more airy loaf and I only cook mine uncovered for 8-10 minutes to get the level of crusty that I like. Hope that helps, let us know if we can help anymore.
Saber, First batch I made willy-nilly second one I followed the recipe to a tee. Let sit for 24 hours and then 30 minutes covered and 15 minutes uncovered. The crust was very good but the dough was still wettish. The dough rose very nicely and I left it in my oven on "bread proof" (100) but when I take it out of the bowl just before putting it in the pre heated pot it just goes flat and doesn't rise at all again. The second batch I let sit on the counter ready for the oven while waiting for the pot to heat up.
100 might be to much heat especially with temp swings in the oven like an unmodified Bradley. I shoot for a proofing area temp of 65-75 F. I have used the oven compartment with no heat on since I use a plastic mixing bowl with success. Are you using unbleached AP flour or regular AP flour? The bleached AP may not rise as much but I don't know that for a fact, but all the no knead recipes are pretty specific so I assume there's a good reason for it. Here are some pictures I dug up from a previous loaf, I don't have one of the dough after it comes out of the bowl, but I'll try to take some the next time I make a loaf if it will help you compare to yours.
Here it is mixed and ready to rest/rise.
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130907-00535_zps4f258478.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130907-00535_zps4f258478.jpg.html)
Here it is after 18 hours of rising.
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130908-00537_zps3dfdf955.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130908-00537_zps3dfdf955.jpg.html)
And this is the loaf it made
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130908-00540_zpsa161ef45.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130908-00540_zpsa161ef45.jpg.html)
Hope this helps, we'll stick with it till you get it the way that you want it. :)
Quote from: Saber 4 on February 10, 2014, 09:48:57 AM
Quote from: renoman on February 10, 2014, 06:59:05 AM
Quote from: Saber 4 on February 09, 2014, 05:56:48 PM
Also if you don't give it at least 12 hours to rise in a not to cold place it won't be able to rise enough. I've changed the way I knead it and how long I let it rise before heating the oven compared to the recipe. I now only flip the dough with the scrapper about 3-4 times and shape it into a log for my long cloche. then I start pre-heating the oven before I put the pan in to heat up for it's 30 minute pre-heat. This seems to give me a larger more airy loaf and I only cook mine uncovered for 8-10 minutes to get the level of crusty that I like. Hope that helps, let us know if we can help anymore.
Saber, First batch I made willy-nilly second one I followed the recipe to a tee. Let sit for 24 hours and then 30 minutes covered and 15 minutes uncovered. The crust was very good but the dough was still wettish. The dough rose very nicely and I left it in my oven on "bread proof" (100) but when I take it out of the bowl just before putting it in the pre heated pot it just goes flat and doesn't rise at all again. The second batch I let sit on the counter ready for the oven while waiting for the pot to heat up.
100 might be to much heat especially with temp swings in the oven like an unmodified Bradley. I shoot for a proofing area temp of 65-75 F. I have used the oven compartment with no heat on since I use a plastic mixing bowl with success. Are you using unbleached AP flour or regular AP flour? The bleached AP may not rise as much but I don't know that for a fact, but all the no knead recipes are pretty specific so I assume there's a good reason for it. Here are some pictures I dug up from a previous loaf, I don't have one of the dough after it comes out of the bowl, but I'll try to take some the next time I make a loaf if it will help you compare to yours.
Here it is mixed and ready to rest/rise.
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130907-00535_zps4f258478.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130907-00535_zps4f258478.jpg.html)
Here it is after 18 hours of rising.
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130908-00537_zps3dfdf955.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130908-00537_zps3dfdf955.jpg.html)
And this is the loaf it made
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130908-00540_zpsa161ef45.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130908-00540_zpsa161ef45.jpg.html)
Hope this helps, we'll stick with it till you get it the way that you want it. :)
Saber were those photos taken before you got your cloche?
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Yes, they were one of my first loaves if not the first one I did. I don't think I have taken any pictures of the dough since I got my cloche and wanted to give renoman something to compare to as quickly as I could without waiting for a batch to rise. I've been looking for a CL deal on an enameled dutch oven so I have the option of making round loaves as well as the long ones and I don't like the way the flour seems to dry out the seasoning on my cast iron dutch oven.
That stoneware cloche is about the best Christmas present I ever bought myself. Man I love that thing!
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Quote from: tailfeathers on February 10, 2014, 10:22:17 AM
That stoneware cloche is about the best Christmas present I ever bought myself. Man I love that thing!
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I love mine so much that I got a second one for Christmas this year so I can make 2 loaves at one time. And with the trick someone, Snoopy I think it was gave me about putting the lids on the side in the oven while the first 2 loaves are cooking I can do a follow up 2 loaves without a 30 minute rewarm up of the cloche.
For you folks that seem to be baking more than occasionally and have access to a Cash & Carry, they have an excellent bread flour called "Morbread" by Pendleton Mills. I was using the "Better For Bread" brand, but it got a little pricey. The Morbread is just under $10 for a 25 lb bag. A "bread flour" will always give a better rise.
Here is my loaf or what's left of it. It looks similar but it was doughy.
(http://i563.photobucket.com/albums/ss74/renoman69/IMG_2633_zps404eec34.jpg) (http://s563.photobucket.com/user/renoman69/media/IMG_2633_zps404eec34.jpg.html)
(http://i563.photobucket.com/albums/ss74/renoman69/IMG_2632_zps72577bdd.jpg) (http://s563.photobucket.com/user/renoman69/media/IMG_2632_zps72577bdd.jpg.html)
Looks like a good loaf to me reno, it's going to be a little chewier than a French loaf and more like a sourdough loaf.