Bread - What are you baking today…..
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Cool that’s interesting… so it’s all about the steel. A pizza stone won’t work, right? Will we see some patterned loaves soon? You can probably start with an easy wabash and then some crazy checks?
Haha… I’m tempted to have a go at some patterns. But I’m also tempted to go back to baking without the steel if it my sourdough fails to split tomorrow.
The advantage with a steel over a stone is that in standard electric ovens the steel gets much hotter, much quicker.
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Cool that’s interesting… so it’s all about the steel. A pizza stone won’t work, right? Will we see some patterned loaves soon? You can probably start with an easy wabash and then some crazy checks?
Haha… I’m tempted to have a go at some patterns. But I’m also tempted to go back to baking without the steel if it my sourdough fails to split tomorrow.
The advantage with a steel over a stone is that in standard electric ovens the steel gets much hotter, much quicker.
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
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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?
