Bread - What are you baking today…..
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As long as a put the dough in the proofing basket (though I have started using a bowl and a floured tea towel) seam-side down, I always get a split whether I use a stone or a Dutch oven….
That is the weird thing. Before the baking steel I was the same, and that was baking on a regular oven tray that wasn’t even pre-warmed. I was using foil hats however, to keep the steam in, which is a non-starter with the steel, so maybe that was this difference.
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I see… therefore the steel should be a good option for pizza too... with bread I will stay with my cast iron pot for the moment
I think pizza is the best use for the steels. I’ll be making some tomorrow so I’ll let you know how it goes.
I have the steel because the wife bought it for me. When we move into our new house I am investing in some cast iron pots.
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I see… therefore the steel should be a good option for pizza too... with bread I will stay with my cast iron pot for the moment
I think pizza is the best use for the steels. I’ll be making some tomorrow so I’ll let you know how it goes.
I have the steel because the wife bought it for me. When we move into our new house I am investing in some cast iron pots.
Cool… what dough will you use for pizza tomorrow?
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Sunday bake was interesting. Beautiful airy sourdough (two country blondes, two country browns), but no split with the steel despite a lot of spring. Something about the thermodynamics just means it doesn’t happen. I’m considering going back to the old way…
Very pleased with the pizza I made on the steel. Used a Biga for the base. The heat was such that they cooked in 5 mins and at one point the oven stopped working as I obviously tripped som internal sensor. I had to cool it down a bit before I could bake more pies.
Proscuittio, pine nut kernels and pesto:
Diavola witj mushrooms:
I had major problems getting the pizza to leave the peel. It is stainless steel and I have no issues launching bread with it but despite liberal amounts of flour I need to practically scrape the pizza into the oven.
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Oh that pizzas look great… I am doing a Biga bread right now and pizza tomorrow. The breads look great too, very nice and airy crumb.
I was making seven of them for seven people and was all moving pretty quickly, so I didn’t get snaps of the crust, or even the best pies, but it was indeed airy and delicious.
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@Giles I'd appreciate it if you'd start selling loaves of bread in the store too please
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…man, everything looks fantastic!
...@neph93 why is the split so important when your loaves looks so good? Aesthetics?
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Aesthetics?
That is it, yes. So it really doesn't matter at all. I have seven people living with me so my bread baking is a practical thing, but it is also a hobby and I like to get all nerdy. The split is cool as part of the fun is watching how your dough goes from a sticky mess to a firm mess, to shaped loaves, to finished bread. The oven spring (final rise), is the best part.
The rounded loaves that come from the baking steel are nice. They taste exactly the same as the loaves with a split and have the same height and crust, but the split is very satisfying.
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…it cracks me up sometimes that it's all the guy's here baking and cooking!
Renaissance men! 
...my Dad you to say "if sheep could cook".........wait a minute. ??? :o
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…it cracks me up sometimes that it's all the guy's here baking and cooking!
Renaissance men! Modern women like to say "get you a man who can do both". I cook, I do the laundry, I make bread, I raise the kids, I change tires, I shovel snow, I build shit, I fix shit, I drink, I swear, I fart. I like it that way personally. I don't use skin cream though, just to be clear.
