The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cast Iron Dutch Oven

Netvet007's picture

Boule with Poolish PreFerment from Flour Water Salt Yeast

January 24, 2013 - 12:07pm -- Netvet007

I have started making bread from the book Flour Water Salt Yeast and am loving how they turn out.  Really delicious breads.  Highly recommend the book.  Bought an extra Dutch oven so I could make two loaves at once.   I've never had loaves turn out so nice.

jamesjr54's picture
jamesjr54

Made this today in my new Cajun dutch oven

120 g 100% hydration starter (fed night before)

202 g KAP202 semolina (fine)25 g rye25 g oat bran10 g salt300 warm waterMix all but SaltAutolyse 30 minKnead 10 min w/saltProof 2 hours room temp with stretch and folds at 30 and 60 minutesPre-shape, shape, and proof in refrigerator 2 hoursPreheat oven to 500f with Dutch oven insideTake loaf out during preheatBake 475F for 20 covered, 25 uncoveredNotes: this was very wet, 72% or so. Starter is so active it's proofing like IDY. Temp today is >85F. Had to put it in fridge to slow it down. Could have baked right out of fridge. It's delicious!
dmsnyder's picture
dmsnyder

Today I baked in the Lodge Combo Cookers for the first time. I debated what bread to bake and decided on the San Joaquin Sourdough. The results pleased me.

The boules weighed 510 g each before baking. The oven was pre-heated to 500ºF. When proofed the loaves were transferred to the shallow half of the combo cookers which were not pre-heated, scored, covered and baked at 480ºF for 20 minutes covered, then another 15 minutes uncovered.

Boules proofed

Ready to bake

Uncovered after 20 minutes at 480ºF

Out of the oven after another 15 minutes baking uncovered

Crumb

I'm happy to find that the Combo Cookers work well with smaller loaves that do not cover the base. I did shape these with a very tight gluten sheath, so, even though this is a pretty high hydration bread, the loaves did not spread when transferred to the Cooker bases.

David

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