The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

oatmeal instead of cornmeal or bran for NYT method?

beanfromex's picture
beanfromex

oatmeal instead of cornmeal or bran for NYT method?

Good morning everyone.

I have my loaf of NYT method bread in the oven using bran. I have used cornmeal and in a pinch polenta.

I made a double batch of dough and am considering using oatmeal for the next loaf...

Has anyone here used anything else,)

I have pictures to post or pizza from a few nights ago, Floyd's recipe which is my all time favorite. I will try and get that done sometime today.

Be well everyone

beanfromex's picture
beanfromex

Hello Larry,

 and thank you for the response.

I live at sea level, so I cannot helpwith the high altitude conversions, but I will try flour next time, thanks for the tip.

It appears thaperhaps youandI are the only ones still experimenting with this method.

 Welcome and be well. 

 

beanfromex's picture
beanfromex

I actually mix a double batch, and keep it in the fridge overnight ( I live in the tropics). I then pat it down. fold it, cover it with oiled plastic wrap and let it come to room temp.

I then remove it from the oiled bowls using a spatula..no messy cloths to deal with.  I put the cornmeal or bran directly into the scrotching hot enamel pan just before "pouring" the bread dough in. I then sprinkle more cornmeal or bran on the top.

I use a 4 qt enamel pot,if my memory serves me well and I double up the batch. It produces a much higher loaf, better for sandwiches.  After doubling the batch, I will never go back to single batches again.

I will do a flour and oatmeal tester next time and let you know how it works out.

I also LOVE the crust on this bread. That type of crust does not exist here, so I am very happy with the results. 

 Good luck with your future experiments...