37.8°C oder wie ich das Topfbrotfieber bekam – how I got infected with the pot bread fever
Bread baked in the "dutch oven" (?)
A while ago all the food bloggers suddenly started to bake bread in a roasting pot. The baking result was being compared with the bread that is being baked in the Manz oven (semi-professional bread baking oven for the ambitious amateur with humidity function). The bread made in the pot received very good reviews on all sides, but I was sure of myself and my advanced baking skills so I told myself that I am resistant against this phenomena, my crust and my crumb are near to perfection, I don’t need all of this. But that was yesterday.
Tonight I slept badly and most likley some tse-tse fly must have slipped under my moskito net. She must have happily devoured my blood as a great thank you she left me with an infection. When I woke up this morning to pop my retarded bread in the pot, little did I know that about 50 minutes later I will be having the pot bread fever. Even if the bread got a little burnt on the outside (I will put some work on finding the right timing and the temperatures). But anyhow, it already is decided that I will abuse my roaster more often in the future to bake bread in it.
So I am happy and I want to thank Zorra from the kochtopf.me blog and Sandra from Snuggs kitchen, who are organizing the bread baking day and who had the great idea to ask for bread that is made in a roaster. Without them I would have not been infected; an infection that I would not miss for anything in the world. Now I am curious who else got infected with the same infection after this BBD.
Here now the recipe of my specially created bread for this bbd. I decided to go with a rye bread mixed with some whole wheat flour, featuring walnuts and some grated Pran Padano cheese, which I left in the fridge overnight for some retarded fermentation in order to intensify the flavors.
|Finished bread in the breadbasket|
- Rye Flour 153.33 g
- Water 153.33 g
- Sourdough starter 15.33 g
- Walnuts 50 g
- Rum 50 g
- Sourdough 322.00 g
- Nut piece 100.00 g
- grated gran padano cheese 50.00 g
- Rye Flour 357.78 g
- Whole wheat flour 127.78 g
- Water 307.78 g
- Salt 12.78 g
- Dried yeast 2.46 g
- Mixing bread ingredients (not the salt and the sourdough) 0:30 h
- Mix ingredients + salt + sourdough. First rise (stretch and fold every 40 minutes). 2:00 h – 2:30 h
- Pre shaping the bread and resting 0:30 h
- Final shaping the bread + proofing (rise to a double) 1:00 h
- Pop everything in the fermentation basket and pop it in the fridge for overnight retarding 12:00 h
- Pre heat the oven and the roasting pot inside at 260 degrees Celsius
- Pop the bread in the preheated roast, close the lid
- Lower the temperature every 15 minutes for 10 degrees Celsius
- After 30 minutes, open the lid of the pot
- After 20 more minutes of baking, take the bread out and let it cool down
|Bread slices cut open with crumb view|