January 26, 2013 - 6:57pm
Hello from Central PA
Hi, I am so glad I have found this site. I am was born and raised in Germany and miss the "German" bread so much that I started baking it myself. When I lived there I went with my family to our community baking house. We are thinking about construction an outdoor brick oven, so we can do more than 4 loaves at a time. We have six children ages 19-9 so 4 loaves dissappear pretty fast.
Are there any other bakers near me in PA that have constructed a scott style brick oven? - maybe it would be possible to see other ovens how it works :)
Alexandra, my bread from today, baked on a pizza stone, regular oven
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Welcome to TFL!
Wow, nice loaves, what recipe do you use? And those are some huge dough blowouts!
thank you. I use a very simple recipy, 5 lbs King Arthur bread flour, about 6 oz spelt, 4 pack of dry yeast, 7 cups of water. This time around I added sunflower seeds and pecans. I cut the loaves on top to have controlled dough blowouts, I guess that is what you meant?
Alexandra
Thanks for sharing the recipe Alexandra.
I only commented on the blowouts because from the angle of the photo, it looks like the dough expanded sideways out of most of the loaves (instead of through the top), and I didn't know if it was intentional or not. Looks like your recipe gave you a tremendous amount of oven spring.
Hello! I am also from central PA, more south central. Do you mind if I ask where you lcoated?
near Adamstown PA. how about you cmkrause?
Alexandra
Southern Lebanon County...a beautiful place to grow up and return to after 15 years. Who says you can't go home again. Your bread is beautiful. Do you use a specific brand of bread flour? I have been buying Trump from a local Amish store, and really like the results when baking sourdough breads.
Willkomen hier in Forum!
Schöne Grüsse aus Canada!
Mirko