The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fresh out of the Oven:)

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PetraR's picture
PetraR

Fresh out of the Oven:)

Baked in my Dutch Oven.

 

This was made with 250g Wheat Sourdough Starter, 300g Bread flour and 200g Wholemeal Flour.

10g Salt and 400g Water.

I just mixed it all together.

Since it is a quite Wet dough I did no kneading at all.

I let it Bulk ferment in the fridge for 14 hours, than shaped it, proofed it for 1 ½ hour and baked it in the Dutch Oven for 30 Minutes with the Lid on at 250C and than for 20 Minutes without the Lid on at 200C.

It is cooling now, I can hardly wait to EAT.

Bob Marley's picture
Bob Marley

Looking really GOOOOOOOOOOOOOOOOOOOOD!  8^))))))

PetraR's picture
PetraR

I thank you Bob Marley.

I soooo want to cut in to it, but I better resist and let it cool for a couple of hours. wahhhh

Bob Marley's picture
Bob Marley

I'd wait a few hours and then have on hand some unsalted butter, fleur de sel, olives and coppa!!!!  Don't forget the wine.

PetraR's picture
PetraR

Oh I only eat unsalted Butter, I much prefer it.

Wine is a GREAT Idea, I think I have a bottle of Red.

Sadly no Olives or Fleur de sel on hand, but I will put it on my shopping list.

NOW I crave it. pffft 

lepainSamidien's picture
lepainSamidien

That's just about the best-looking thing I've seen all day. Damn fine work, Petra

PetraR's picture
PetraR

Thank you so much:)

And the taste is soooo good.

Bob Marley's picture
Bob Marley

One of THE best oven springs I've seen on a boule!

PetraR's picture
PetraR

Awww thank you so much.

emkay's picture
emkay

I would love to see a crumb shot. :)

PetraR's picture
PetraR

Lovely , had slices with Butter and Brie. 

Laurentius's picture
Laurentius

Hi Petra,

Thats a beautiful loaf. Did you use 250g of mature starter or a levain made up of a small percentage of starter and a larger percentage of flour and water, then allowed to ferment? Send me a slice( Beam it up, Scottie).

PetraR's picture
PetraR

I have about 200g of Wheat Starter in the fridge, I took out 100g of it, fed it with 100g of water and 100g of bread flour to use the next day.

The rest was fed and gone back to sleep in the fridge after a few hours.

The last few breads I made with my rye starter but I must say, this one has a better taste.

Maybe because the Wheat Starter is over a year old and the rye starter just a few month.

 

dabrownman's picture
dabrownman

Just the way we like it.  Love the no knead and bulk ferment in the fridge too/  Well done and

Happy Baking,

PetraR's picture
PetraR

Thank you so much, I could eat the whole loaf but sadly the kids and the hubby love to eat bread too. pfft

This one was so easy to make, just mixing and bulk fermenting in the fridge.

I usually stretch and fold 6 times within 3 hours.

 

ghazi's picture
ghazi

That is a nice looking loaf of bread. I like the half WW added in always a nice touch.

PetraR's picture
PetraR

Thank you ghazi.

Question, what does WW stand for?

Petra

ghazi's picture
ghazi

WW stands for Whole Wheat.

ElPanadero's picture
ElPanadero

I love "arf 'n' arf" loaves and that looks super.

I'm sure a couple of stretch and folds wouldn't have hurt any though. :-)

PetraR's picture
PetraR

Sure,but it was working wonderful without and my aim was no kneading and no stretching and folding.

DavidEF's picture
DavidEF

Petra,

That is a very beautiful and delicious looking loaf! But, in light of your recent comments about holes in bread, it seems ironic that you made this loaf! Are you changing your mind? Will you make this loaf again?

PetraR's picture
PetraR

You are 100% correct, it is ironic that I made a holey loaf:)

I have Rheumatoid Arthritis which affects the fingers of my right hand and both wrists, it often flares up very badly.

I chose this recipe since there was no kneading at all.

I do not like my Stand Mixer when it comes to make Sourdough bread as , the bit where the dough hook is, heats up a bit.

My yeast based breads have no problem with it, but my Sourdough breads do not  have a good rise after using the Stand Mixer * Kenwood Chef *

I do mix bread dough no longer than 7 minutes and always on a very low speed, with the Kenwood Chef that would be between setting 1 & 2.

The Crumb, also holey, has a lovely texture and mouth feel to it, so yes, I shall bake it again.

I guess that is the curse of the Arthritis, it makes holey loafs. lol 

billgraney's picture
billgraney

Well done - I bake a rye bread in my dutch oven and it's consistently good. 

PetraR's picture
PetraR

I ussed to bake on a Baking Stone with the tray with Water for steam and the Spray Bottle for more steam, but since I use the Dutch Oven I also have consistently good bake.

 

Bob Marley's picture
Bob Marley

This thread is justification for owning a Creuset Poele at 5 or 7 litres.

PetraR's picture
PetraR

Where would I be without my Dutch Oven.

My hubby was not best pleased as he had to buy another one for himself since he does a fair bit of cooking. ooops