Easy crusty bread tip

Snoopy · December 15, 2013, 09:24:54 PM

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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Saber 4 · December 16, 2013, 10:33:05 AM

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?

Snoopy · December 16, 2013, 11:24:44 AM

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.

Saber 4 · December 16, 2013, 12:10:29 PM

That sounds like it's pretty efficient, may have to see if I can handle it that way.

Snoopy · December 16, 2013, 04:12:08 PM

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.

Saber 4 · December 16, 2013, 05:08:39 PM

I did one with chives and chopped garlic that was real good and it made the best garlic toast.

Snoopy · December 16, 2013, 08:56:37 PM

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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Saber 4 · December 17, 2013, 12:22:58 PM

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.

Snoopy · December 17, 2013, 07:23:41 PM

awesome, i'm about to get a sourdough started from the BBQ place in town here, can't wait to try that out.

tailfeathers · 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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Saber 4 · December 17, 2013, 08:01:05 PM

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.

tailfeathers · December 17, 2013, 08:03:05 PM

Thanks! My wife is a bread addict, she's already wondering about a green olive loaf.

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Snoopy · 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.

Saber 4 · 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

tailfeathers · December 18, 2013, 01:35:27 PM

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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