Bread

Thanks for sharing, definitely going to try this. Normally bake sourdough and haven't tried no knead yeast based bread yet.

I tend to do that - get to a basic level of competence and then don't really bother to get any better.

I like your bread 👍

Another easy, failsafe 'No Knead' loaf.

Beautiful.
Also thanks for sharing the recipe, never tried that method 🙂

Yes, those are cork tiles on the walls.

I like your tiles 👍

It's a good one, just really easy and means there really isn't an excuse not to make fresh bread.

Does it only prove for as long as the oven takes to get to temp or does it have longer?

Yeah I normally let it prove whilst the pan heats up, I generally leave it for 40 mins or so for the pan to get really hot. However, anything up to 2-3 hrs works as a prove time and then just stick the pan in accordingly.

And to clarify - you're baking it in a cast iron pan with lid, such as this one?

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Yeah I use a cheap one I picked up in Lidl but pretty similar to that. Having the pan hot and the lid on is key.

that's made me want to get some dungarees :-)

Thanks, appreciate the feedback!

🙂

Having the pan hot and the Lidl on is key.

Thanks. Might give it a go

My current approach is no-knead sourdough. I feed my starter in the morning, then mix it in the evening and bake the next morning. This should work just as well with a morning mix and evening bake, I think.

I do a quick fold when I pre heat the oven and shape it right before I put in the pan. Just bake with the lid on for 80 minutes and they turn out more than fine. Not my best loaves but the outcome / effort ratio is through the roof.

280g water
2.5g malted barley (Backmalz in German)
75g starter (will probably scale down as the temperature goes up)
400g flour (mix of spelt and strong white atm)
8g salt

Crumb could be better, I reckon this was still a tad underproofed so I’ve upped the starter a bit.

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No-knead sourdough really is the future. A bit more starter made a big difference, pretty close to perfect for me.

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Been making a 60/40 wholemeal/white loaf on the regs now. Still trying to get the amount of water right, think it's still a bit too wet so spreading out more than up. I take 200g out and keep in a kilner jar in the fridge as a bit of a ferment to add to the next batch then repeat. But it's a nice daily toaster. Or just sliced with salty butter.

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First loaf out our new oven. 250 degrees seems to make a pretty big difference over what was barely 210 towards the end of the old oven’s life.

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Today’s effort -muesli bread

Possibly the dough was a little to high hydration as it didn’t have great skin tension but it was just my usual dough mixture with a porridge of muesli band water added. This makes the oats super soft and glutinous and the fruit tend to not dry out (except the ones that migrate to the surface in cooking which get charred).

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Effort / outcome ratio is off the charts. Fairly neutral taste too, I’ve never been crazy about overly sour sourdough so this is great.

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making more cranberry sourdough loaves at the moment

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Best batch yet

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obligatory crumb shot

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bloodshot crumbshot!

crantastic