February 2, 2013 - 5:27pm
Epi wreath in a Lodge combo cooker
From the thread on dutch oven baking, I thought that I should attempt an epi wreath in my lodge combo cooker. I had a 10% wheat/5% rye sourdough dough retarding in the fridge for a couple of day and simply used this as a test. As a 75% hydration dough, it was a little rough to work with in a tight shape. Nonetheless, the experiment was succesful, and worth further improvements.
Preheat oven for 500 degrees. Bake at 450 for 15 minues with lid on and then 15 minutes with lid off.
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Karin
Beautiful wreath, Carbilicous, but how big? Do you have the 5-quart Lodge combo cooker or another size? And what weight of dough did you use to form the epi ring, please? I could do the trial-and-error myself but would prefer experimenting with snip and shape techniques with the right amount already settled. Grazie in anticipo (thanks in advance)
On a related note—for those interested in sharing DO techniques and formulas—it might be helpful if we specified those particulars as a standard practice (e.g. 5-qt. cast iron DO with lid as base or 6-qt. enameled iron DO with lid as cover) together with weights of dough per loaf to go with weights of flour, water, salt etc.
michael
What a beautiful loaf!
I too am anxious to hear specifics on the combo cooker, wondering if I have one this size or not :)
Appreciate the feedback!
Equipment
Dutch Oven = 3Qt Combo Cooker, 10.25" lid.
Dough
My weekday "no knead" dough (I always have a batch retarding in the fridge) is a 710g of total weight. This dough doesn't have the rise or crumb of other sourdoughs I have made, but it's easy and available. From this dough, I made two wreaths @ 355g each.
Method
Since I wanted to build as much surface tension as possible, I attempted to roll out a baguette shape and then form a loop. The high hydration made the dough difficult to work with, so I'm going to either have to learn to roll out high hydration baguettes or I'm going to go to the standard baguette ratio.