First Loaf

renoman · May 04, 2014, 06:16:00 AM

Made my first loaf of bread with my new cloche baker. Best texture of bread I have ever made. It is a small bagette of whole grain and bread flour.

manfromplaid · May 04, 2014, 06:24:08 AM

looks good, i know i'am loving mine

Saber 4 · May 04, 2014, 07:22:38 PM

Nice job, you'll love coming up with different flavor combo's. I did a rye loaf today that turned out good.

renoman · May 05, 2014, 05:52:50 AM

Made some jalapeno/cheddar on Sunday and it was great. I am not using the wet dough method though. I am using one that I found on the "Bread in 5" website. You make up a large batch of dough and put it in the fridge for at least 1 day and up to 14. Then break off a piece about the size of a grapefruit and shape it the way you want it. I then put it in the "cold" cloche base and let rise for 1-2 hrs. Then put the lid in the oven and warm it up to 450. Then put the base in with the hot lid and bake for 15-17 minutes. Remove the lid and bake for another 5. Turns out great every time. If you want to put "stuff" in your loaf just roll it out in a large square, sprinkle on your stuff and roll it into a long thin loaf. Been using a mix of 4-1/2 cups of bread flour and 2 cups of multigrain bread flour.

http://www.artisanbreadinfive.com/authors-and-photographer

Smoker John · May 05, 2014, 06:15:19 AM

Nice looking loaf

Saber 4 · May 05, 2014, 06:58:07 AM

I've got their book but haven't had time to give it a try yet.

WoodlawnSmoker · May 11, 2014, 11:01:51 AM

Nice looking loaf for sure, these cloches are great aren't they. We've been on a bit of a sourdough bread kick lately, love the stuff. Just about to enjoy a toasted sourdough sandwich with some smoked chicken.

Saber 4 · May 11, 2014, 12:47:40 PM

Quote from: WoodlawnSmoker on May 11, 2014, 11:01:51 AM
Nice looking loaf for sure, these cloches are great aren't they. We've been on a bit of a sourdough bread kick lately, love the stuff. Just about to enjoy a toasted sourdough sandwich with some smoked chicken.

I love mine, I have a loaf of plain and a loaf of raisin bread in the oven right now.

Smokin Soon · May 16, 2014, 05:30:58 PM

I'm still on the ledge on these things. What are the methods you folks are using for "Cover on" and "Cover off" times?

manfromplaid · May 16, 2014, 06:18:48 PM

i have been going 30 covered and 12 to 15 uncovered you will have to try a couple different times to find what you like
jeff

Saber 4 · May 16, 2014, 07:58:06 PM

Quote from: manfromplaid on May 16, 2014, 06:18:48 PM
i have been going 30 covered and 12 to 15 uncovered you will have to try a couple different times to find what you like
jeff

I also usually go about 12 minutes uncovered, although I will go as low as 8 minutes if I want a softer crust for a particular loaf, especially if I want to make cold sandwiches or French toast.

tailfeathers · May 16, 2014, 08:59:48 PM

30 on, 8-10 off here.

iceman · October 29, 2014, 01:08:03 PM

I just did this loaf loaded with jalapeño peppers and sharp cheddar cheese diced. The cloche baker went in cold to a 450 oven covered.
Times were 20 minutes covered and 15 minutes uncovered. Turned out just right for us. Good crust and moist inside. The little pockets of cheese put it over the top ;D :)

pensrock · October 29, 2014, 01:16:39 PM

Man those breads look great. Either one would make a great hoagie loaded with meats, cheese and veggies. Dam I'm hungry. :)