A little Sunday Baking

[Saber 4]

Made a couple of crusty bread loaves on Sunday afternoon, one plain and one with 1 1/2 cups of golden raisins, I forgot to add the cinnamon when I kneaded the dough but it turned out to be one of the best breads I've made. Recently I switched to using a flour from our local Mennonite bakery called "Occidental Unbleached A/P" it seems to be a finer grind and they said it was good for cakes as well. I don't know if the Occidental is the brand name or flour type because they buy in bulk and bag it in 5 lb batches. I also made sure my water was in the 120-130 degree temp range which I've never done before this gave me the best rising loaves I've had to date.

[tailfeathers]

Good looking bread, Saber! Think I'll try the warm water next time to see if maybe it activates the yeast more for a better rise.
Thanks!

[Saber 4]

I forgot to mention that I'm also covering the bowl with a clear shower cap and a dish towel, then I put the bowls in a cold oven to sit for it's 12-18 hours.

[manfromplaid]

i use warmer water also and then cover with a heated damp cloth  in the oven with the light on.  and btw  those are nice looking loafs

[renoman]

I've been letting my dough rise right in the cloche with a small piece of parchment paper on the bottom. When it is time to bake I preheat the oven with only the cloche lid in it. I found that handling the dough while putting it in the hot cloche was letting too much air escape from the loaf and I would get a heavier bread. Last few loaves have turned out excellent.

[manfromplaid]

going to try that renoman  thanks

[Saber 4]

I've been letting my dough rise right in the cloche with a small piece of parchment paper on the bottom. When it is time to bake I preheat the oven with only the cloche lid in it. I found that handling the dough while putting it in the hot cloche was letting too much air escape from the loaf and I would get a heavier bread. Last few loaves have turned out excellent.

I'll have to give it a try, I shape my loaf to the length of the cloche so that when it is pre-heated I just have to dust my hands and pick it up and drop it straight in, then I use a paring knife to cut a seam down the top, so I really haven't had a problem with over handling at that point so far.

[renoman]

Saber, your loaves look way "puffier" than mine were coming out. That is why I went to putting it in the cloche bottom.

[Saber 4]

Saber, your loaves look way "puffier" than mine were coming out. That is why I went to putting it in the cloche bottom.

You got to do what works best for you, I was getting a better loaf from the Pillsbury flour by kneading it only about 4 times and forming the loaf without much handling and one time I forgot to preheat the oven while I was working the dough so it got to rise longer sitting on the oven as it preheated and I noticed that I had a better second rise that way so I do that every time now plus the better flour and warmer water seem to be giving me a better loaf. You might give it a try and see if it helps you to.

[SiFumar]

Excellent looking bread!  I like just plain raisins in the bread no cinnamon.  Dried cherries/cranberries are most tasty with turkey/ chicken sandwiches.  :).  Around Easter, Christmas the dried fruit put in in fruit cakes/Easter breads plus a bit of cardamon and almonds reminds me of the German holiday breads my mom used to make.

[Saber 4]

Excellent looking bread!  I like just plain raisins in the bread no cinnamon.  Dried cherries/cranberries are most tasty with turkey/ chicken sandwiches.  :).  Around Easter, Christmas the dried fruit put in in fruit cakes/Easter breads plus a bit of cardamon and almonds reminds me of the German holiday breads my mom used to make.

That sounds good, glad to see you pack posting Sandy