Bread - What are you baking today…..
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mine is 7 qt. Rueben. I bet you'll want bigger to add to the one on the way.
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mine is 7 qt. Rueben…
By the sound of things, I’ll need something bigger for cooking, but for bread then the 4l will be fine.
While you’re there Jeff, I assume when Americans talk about quarts they are talking about US quarts? I notice there is a slight difference between them and imperial quarts…
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@neph93 yes I'm talking US quarts, but I can throw Liters into that too, and probably your imperial quart.
32 oz., 2 pints, 4 cups, 1/4 gallon, 1000 milliliters.
dutch oven, covered wagon, le creuset, on my way…
@chap that pizza looks great. what type of chile, and do you roast it whole on the pizza? Do you have access to Calabrian chile's there? They are a bit hard to find here, but when i do, they go on my pizzas.
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Not all bananas are created equal. ::) ???
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…on my Le Creuset's there is a number on the underside of the lids.
...#26 = 5.5 quart or 5.3 litre
...#30 = 9 quart or 8.4 litre
...these are 'round' dutch ovens.
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Thanks gents @vaquero357 @jordanscollected You’ve helped me get a sense of what is on the way to me. I’ll be needing a bigger one in the future for sure, but I now feel confident that 4 liter will work for my bread baking for now.
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Alright gals and gents, I am thinking of taking up bread making as part of some new hobbies I am incorporating into my life. What are the items I need to get the party started? Looking for a 1 maybe 2 loaves a week production and most interested in making sourdough. Thanks!
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Personally, I would not bother starting with Sourdough. It's all super hipster, but is a commitment and requireds more discipline than I can muster. I stick with Biga and Poolish which are both preferments.
Buy Forkish's book. Flour, Water, Salt, Yeast and do what he says….
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Thanks @neph93! Seems very attainable
I've been lurking on this thread for a bit now and it's really got me wanting to join in the fun. Plus the idea of making something from very little, week in and week out that gives joy and nourishment to the family feels great. I think my kids will get a kick out of it as well. All seems like a fun thing to get started.
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Personally, I would not bother starting with Sourdough. It's all super hipster, but is a commitment and requireds more discipline than I can muster. I stick with Biga and Poolish which are both preferments.
Buy Forkish's book. Flour, Water, Salt, Yeast and do what he says….
I'm open!!
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The kids will love it, it's an amazing thing…..And they can make a mess and not get bollocked.....
Possibly a good place to start is here.
This guy is a bit annoying, but with the same basic building blocks he builds on the complexity of the bake. It's a good learning experience and helps with the understanding of what is going on.... One of my go-to breads these days is the 3rd bread in the vid....
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Personally I am a huge sourdough fan. I totally get @Giles point and see why those doughs will work better for some. I make breads on biga and poolish too and love them, but I find sourdough worth the extra steps.
Once your starter is established I actually find making sourdough bread easier as it fits my schedule better. Most of the work is in the evening after the kids sleep and the morning proof and bake is simpler.
In my experience sourdough is like learning to play acoustic guitar or drive stick, while biga and poolish are the electric guitar and automatic transmission, if you see what I mean.
And definitely get hold of FWSY.
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Thanks Gents!! It's happening. Tracking down a (non digital) copy of FWSY in NZ now and the Youtube rabbit hole is officially open…thanks @Giles
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…I started with this video. Find it on YouTube. New York Times - No-Knead Bread - Jim Lahey.
...owner of Sullivan Street Bakery in Manhattan's Hells Kitchen. Pretty simple/easy way of getting your feet wet.
