The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Red Fife x 4 = Awesomeness!!! Matching my work schedule

Dave Mott's picture
Dave Mott

Red Fife x 4 = Awesomeness!!! Matching my work schedule

Hey everybody,

Just baked my first batch of 4. Turned out pretty good. Happy with results.

So check this out. I'm in Canadian Tire a couple of weeks ago, and like any baking/cooking geek I always stop by the kitchen section. Well luck would have it they were having a major sale on all kinds of stuff. That could be good...or it could be bad for the bank account. So I stop by the dutch oven oven section and low and behold, there is a 70% off sale. So I picked up a Cuisinart 3qt enamel on cast iron dutch oven for $49.99. Regular $169.99. What a steal! So then I decided not only do I need 1, but I think I need 8 of them!! So the deal was done. I can fit 8 of them in my home oven. Four on top and 4 on the bottom. Time to get serious!

So I just baked my first experiment of 4 boules. Next step is going to be 8. They turned out great. Only thing is the bottom ones ended up a little darker on the bottom of the loaf. I think to fix that I'm going to lay some tin foil down to deflect the heat from the bottom dutch ovens.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The great thing about this recipe is I've made it to match my work schedule. I've been seeing on the forum lately, people asking for recipe's to match their work schedule. So here is an example of mine and hope this helps out some people.

Recipe:

Organic Bread Flour                                                 1200g         60%

Organic Whole Grain Stone Ground Red Fife           600g          30%

Starter @ 100% hydration (Organic Bread Flour)      400g          20%

Water                                                                        1100g         55%

Salt                                                                             40g            2%

 

Total Flour                                                                 2000g        100%

Total Water                                                               1300g          65%

 

Day one:

1. 6:00am feed starter and keep out at room temp.

2. Go to work!

3. Get home. 4:00pm mix flour and water together. Autolyse for 1 hour.

4. Mix flour, starter and salt. Rest for 10 minutes.

5. Dump out of bowl. Do 1 stretch and fold, cover and rest for 20 minutes.

6. Continue to do 5 more stretch and folds with 20 minute rest periods in between. Basically 1 stretch and fold every 20 minutes. Works out to be 6 stretch and folds within 2 hours.

7. Put in bowl and bulk rise at room temp for 2 hours.

8. Put in fridge and retard until I get home from work next day. About 20-22 hours.

Day 2:

1. Take out of fridge, dump out on counter, cut four equal pieces (I scaled mine at around 800g each), and place in bannetton's. Proof for about 1.5 hours (sometimes a little more, sometimes a little less).

2. Pre-heat dutch ovens for about an hour to 500 degrees.

3. Take out dutch ovens, flip dough out of bannetton's into your hand, place in dutch ovens, score loafs, place dutch ovens with lid on back in oven and bake at 500 degrees for 20 minutes.

4. After 20 minutes take lids off dutch ovens and bake for an additional 15-30 minutes at 375 degrees.

5. When ready take out of dutch ovens and let cool overnight

Day 3:

1. ENJOY!!

 

This recipe allows me to finish prep by 10-10:30pm on day 1, and finish baking around 7-8:00pm on day 2. So far it has always been consistent results.

My next challenge will be to use all 8 dutch ovens at once!! EXCITING!!

I will post my results for y'all when that happens!

Cheers! And happy baking!

dabrownman's picture
dabrownman

very well done and happy baking.

Dave Mott's picture
Dave Mott

Super FUN as always!

Dstrobl's picture
Dstrobl

 

Your bread looks delicious!

Quick question:  do you put anything into the Dutch Oven before placing your dough?  Parchment or semolina?

Thanks,

DS

 

Dave Mott's picture
Dave Mott

No I do not put anything into the dutch oven before placing dough.

How ever I do a light dusting of bread flour on the bottom of the loaves before I put in the dutch ovens.

Cheers

Dave

bread1965's picture
bread1965

Dave - great steal at CT - wish I knew!

Your bread looks absolutely amazing! Congratulations.

But I couldn't help but wonder if it's over fermented when I look at how many 'holes' developed. It's probably been debated on this site somewhere. But should this bread be "holy" or not? I wonder if you tried this on the weekend when you had more time and only had 12 hours of cold ferment.. I think you'd get a more even (less holy) crumb..

It might be worth trying with one loaf.. let us know.. Again, they look great!

 

Dave Mott's picture
Dave Mott

I think it is over fermented as well. Which in turn causes excessive protease. Which I learned about not long ago. So I've got the bloom, but more holes.

But then I get a more complex flavour with the extended cold fermentation.

In other words...pick one. It's a matter of balance I guess. My work schedule doesn't allow me to shorten my delayed fermentation.

Cheers!

AbeNW11's picture
AbeNW11 (not verified)

I take all my time to do one single loaf. You do 4 at a time and they all come out so good. They look delicious. Nice type out of schedule to explain fitting baking around work. 

Bon Appetite. 

Dave Mott's picture
Dave Mott

I don't know Abe. I've been following your posts and you definitely have some awesome bread happening!!!

4 years later of baking bread has really helped. I don't really go by times anymore. It's all about feel now a days. Once I stopped going by time, things really opened up to me. I got know my bread a lot better.

Cheers!

Floydm's picture
Floydm

Really nice, Dave. Could I feature this on the homepage for a bit?

Dave Mott's picture
Dave Mott

Of course Floyd! Thanks so much!

Cheers!

Floydm's picture
Floydm

Thanks.

I had to make one edit - move one of the images, the first one, to the "Image" field so that the site knew to use that as the thumbnail. I hope you don't mind. 

Dave Mott's picture
Dave Mott

I don't mind at all.

Cheers!

alfanso's picture
alfanso

That pretty much says it all.  Beautiful Boules, Dave.  Your friends and neighbors will be very happy.

alan

Dave Mott's picture
Dave Mott

They are pretty happy. Just love spreading the word of good bread. Trying to get them off that store bought stuff,

Cheers!

Mini Oven's picture
Mini Oven

centerfold.  Great pictures and bread.     

Made the jump from hobby to production too!  :)

Dave Mott's picture
Dave Mott

Thanks so much Mini!! I totally got lucky at Canadian Tire. I've been wanting to make the jump for awhile but the cost would have been just too high when it comes to dutch ovens. I already have neighbors on board and actually sold my first loaves from this batch. Looking to try a micro bakery, or bread share program out of my house. Something like that.

Cheers!

MJ Sourdough's picture
MJ Sourdough

Dave

Wow! They look great. Nic to see more Canadians making red fire loafs. Where do you get your red fife? your consistency is great. Do you ever baken using a baking stone?

thanks again

MJ Sourdough

Dave Mott's picture
Dave Mott

Go Red Fife!! It's my favorite grain to bake with. I get mine at a store called Fiesta Farms in Toronto. Only a few years ago they were selling a 2.5kg for only $8.99. Now they sell it for $14.99. I'm going to call CIPM Farms and see about purchasing from them directly.

Yes I tried using a baking stone and never got the same results as a dutch oven can produce. That's why I down sized my loaves to fit the 3qt dutch ovens I just bought. Fitting 8 of them in my home oven is pretty lucky. Still an 800g loaf is a good size.

Cheers!

TuviahB's picture
TuviahB (not verified)

I've been baking bread for about a year now and have stuck pretty closely to Peter Reinhart's formulas, so i haven't used a dutch oven for baking bread before. It looks like you've used both. 

What would you say is the biggest difference you've noticed between the two methods?

Can recipes that don't call for a dutch oven still be made to use one?

Beautiful rise, by the way! I hope I can get mine to look like that!

Dave Mott's picture
Dave Mott

Yes I have used both a dutch oven and a baking stone.

I guess if I was to say what the biggest difference between them would be, it would be the rise. That fist 20 minutes is so critical in holding the steam in a small enclosed space, which also in turn gives you a far superior crust.

No matter how many different methods I have tried on a baking stone, I could never get the same rise and consistency as a dutch oven. I always had difficulty with the loaf flattening out or spreading out when I transferred it from the bannetton onto the stone, resulting in an inferior rise.

The awesome thing about the dutch ovens I just bought is that they fit my loaves exactly. So the dutch ovens really help to hold the shape when it rises.

But I'm also sure that there are people out there who have awesome results on a stone as well.

Yes recipes that don't call for a dutch oven still can be used with a dutch oven.

Hope this helps out.

Cheers!

Dave

 

MJ Sourdough's picture
MJ Sourdough

hey Dave.

i live near Fiesta Farms and i shop there all the time. I also use CIPM its very good. I few years back i visited the owner on her farm and saw the mill. have you tried baking with flour from K2 Milling just north of Toronto in Beeton. kind nice to meet a freshloaf user close by!

I have never used a dutch oven but based on your results i am starting to consider trying.

keep in touch

MJ Sourdough

Dave Mott's picture
Dave Mott

MJ, sounds like your just down the street from me. I live on Shaw St. We probably have passed each other in Fiesta Farms. Small world!

I haven't tried K2 milling before. Where do you buy from?

Cheers!

MJ Sourdough's picture
MJ Sourdough

I am closer to dupont/davenport!!

As for K2 Milling check out their blog - http://k2milling.blogspot.ca/

You can either go up weekdays between 9 and 3pm (i think) is about 45m to 1hr away by car. Or you can order some and the guy will deliver it. I may be order some soon. Let me know if you are interest and we split/share. 

Let me know

Dave Mott's picture
Dave Mott

How much do you pay for the flour?

I will definitely keep you in mind.

Cheers!

MJ Sourdough's picture
MJ Sourdough

I am closer to dupont/davenport!!

As for K2 Milling check out their blog - http://k2milling.blogspot.ca/

You can either go up weekdays between 9 and 3pm (i think) is about 45m to 1hr away by car. Or you can order some and the guy will deliver it. I may be order some soon. Let me know if you are interest and we split/share. 

Let me know

makebreadnet's picture
makebreadnet

At first I thought you walked out with just one dutch oven.  Good job going for more!  8 loaves at once...that's crazy!  What're you gonna do with them all?  I hope your neighbors aren't gluten free! :D

 

Dave Mott's picture
Dave Mott

I plan on having a microbakery out of my house to sell to friends and neighbors.

Cheers!

MJ Sourdough's picture
MJ Sourdough

Dave

sorry for the late response. I will let you know how much K2 charges next time I place and order or next time I head up. I forgot how much i  last time!

thanks

 

CAphyl's picture
CAphyl

Dave:  Congratulations!  You have got to love that crumb. I bet the bread tasted great.  Good luck on your venture and have fun with the baking.  Best,  Phyllis

Dave Mott's picture
Dave Mott

So far my venture is going really well. Bread share program just started as of tonight! YAAAA!!

Cheers!

Dave

Calista1's picture
Calista1

Hi Dave, what kind of oven do you have that will hold 8 dutch ovens? I don't think I could put 4 pots in my oven, altho I think I'm going to go measure right now! Thanks for the recipe

 

Calista

Dave Mott's picture
Dave Mott

Thanks for commenting Calista!

I have a regular home gas oven. Not too sure of the exact measurements. If you look at my one picture with the dutch ovens sitting on top of the stove, that might give you an idea.

Like I said, I lucked out at Canadian Tire with the sail. I had to downsize my loaves. I used to make larger ones in 6qt dutch ovens. But they are definitely way too big and heavy to fit more than two in my oven.

Cheers!

Dave

5grainsandme's picture
5grainsandme

Thanks for including schedule, sometimes the most challenge is making the "sourdough schedule" to work around getting the bread done, for bringing along to an invite. I am always using a calendar and calculator to figure this out!

Dave Mott's picture
Dave Mott

Scheduling is definitely one of the more challenging things, for sure. Especially with delayed fermentation. I'm not one for a quick bake. So bringing along to an invite, or party doesn't happen most of the time.

Cheers!

Dave

Lazy Loafer's picture
Lazy Loafer

Hi Dave. I had to laugh when I read this - I just scored 2 cast iron Dutch ovens from Canadian Tire and was so proud of myself! I love their 70% off sales. Now I'm going to keep my eyes open for another sale and get some more. I'll see if I can fit 8 in my oven without the stones in there too. At the moment I can't bake 8 boules at once. If I want 8 loaves, I have to use the Italian bread pans and make long loaves instead.

I started my little micro bakery a year ago. At first I was selling to a mailing list of customers (I send out an email twice a week, telling people what I'm making on Wednesday or Sunday and asking who wants a loaf. I bake that much and people come and pick it up. A couple of months ago I decided to open a wee shop in my garage. My husband walled off a little room and made some shelves, and I bought a bunch of sea grass baskets (on sale at London Drugs!). Every Saturday from noon to 4 I have shop hours. I sell around 24 loaves of various breads as well as bagels and English muffins, and a bit of gluten free bread. Once I finish my current contract (working 3 days a week), I'll extend the shop hours to 2 or 3 afternoons a week. The neighbours love it, and it's a great community building activity. I'm getting known around the 'hood!

Good luck with your adventures.

Wendy

 

 

Dave Mott's picture
Dave Mott

You gotta love Canadian Tire, eh! They always have amazing sales on Kitchen stuff.

Congrats on your micro bakery Wendy! Sounds amazing, especially when you step it up to a couple of times a week. I'm pretty much doing the same thing. Some people I have are giving me a lump some of cash, and then I just deduct each bake from their remaining total. Kind of like a bread share program. So they are little more invested in it.

And yes it is a great community builder. I love it!! So far I actually deliver to their houses, which they love. I get invited in to hang out for a bit, meet their family. Pretty cool!! They all say that they miss that kind of thing. Which I agree with. I think we are all missing that sense of community and knowing where your food comes.

I'm hoping to take the next step someday and possibly rent out a community kitchen, especially if my numbers keep going up like they are.

Cheers!

Dave

starvingviolist's picture
starvingviolist

Ha. Great to hear I have so many enthusiastic bakers for neighbours (or close enough). I'm at Keele and Dundas. If anyone is still looking for good prices on dutch ovens, I have found that Winners and Homesense almost always have them on for very cheap. I just picked up a 3 qt. Cuisinart for 39.99, and I have purchased other sizes in the past, always for $35-50.

PetraR's picture
PetraR

Very beautiful bread.

I bit to * holy * for me but the crust, oh the crust looks so very inviting and YUMMY.

 

Dave Mott's picture
Dave Mott

Me too petra. I love it sometimes but I'm a sandwich kind of guy and it doesn't make for holding in spreads very well.

I have been working on closing the crumb a lot more. Seems to be working.

Cheers!

Dave

PetraR's picture
PetraR

I remember when I first started to bake bread I was after those huge holes in the bread as if it was the holy Grale.

Once I got it and produced * holy * bread I realised that it was not at all what I want. * g *

So less water and a mixture of wheat flour with rye and I was there, I had Germany on my plate so to speak.

I usually use  250g of 80 % hydration starter with 500g wheat flour, 200g Rye flour , 360g water , 15g Salt and 2tbsp olive oil.

I started baking bread when I moved to the UK and was so upset about the bread over here. It is nice enough but I am German and LONGED for my crusty bread.

For a bit more open crumb I use same amount of starter, water, salt and olive oil but 600g of wheat flour, 100g wholemeal flour and 380g of water.

Happy baking 

Dave Mott's picture
Dave Mott

I know what you mean about being upset about bread. Same thing here in Toronto, Ontario. There are only a couple of good bakeries around. And now they have even gone the way of baking a super soft loaf, sometimes even underbaked and tasteless. Probably to meet customer demands cause no one is used to that beautiful bold bake the we all love here at TFL.

In fact that's the main thing my customers said to me at first was "I'm not used to the dark hard crust". But now they love it. And say how much more flavorful it is.

I only use 20% starter in all my breads. And downed my hydration to 65% to help close the crumb a bit more.

Cheers!

Dave

PetraR's picture
PetraR

Oh I can not do with the bread over here.

I will NEVER understand why people would eat that bread?

Why there is such a high demand for it.

One day , before I started baking my own, my hubby * who is an English Man * came home and said : look I found lovely brown bread for you.

My god, I was so exited, but it was still a super soft tasteless bread that, when you squish the loaf it would spring back to its original form. 

I like a larger amount of starter because , a family of 6 here, I want to bake a bit faster, which means, I knead the dough in the night, first rise over night or up to 14 hours in the fridge, than 2 -2.5 hours proofing in the banneton, tip on baking paper, slash, off it goes in the Dutch oven, 30 minutes at 250C  with the lid on, 20 minutes at 200C with he lid off.

That is my * fast * sourdough bread.

It works for me so that we always have good bread in the house.

The taste is amazing.

 

Reni's picture
Reni

I love the holes - hate it when it is too dense. I think your bread looks absolutely fantastic! The holes like that are what I will be going for!

EHS's picture
EHS

Amazing bread. Great job.

I just came across your podcast on Stella Cast #016 with Jacob Burton. I enjoyed listening. I learned a great deal from Jacob's bread making podcasts and videos.

I use Red Fife flour on a regular basis. Hello from Woodstock Ontario.

You have a great attitude towards bread making and I appreciate your neighborly ways. More people should have your attitude.

Best of luck.

Dave Mott's picture
Dave Mott

Thanks so much for your kind words! And Hello neighbor!!

Glad you enjoyed Stella Cast #016. It was super fun but I was also really nervous at first. HAHA!!

Ya Jacob's awesome! He is where I started my sourdough journey.

I guess you could say that baking bread gave me my attitude towards it. I feel pretty humbled everytime by the whole process.

Cheers!

Dave

 

Thedivergent's picture
Thedivergent

Wow. Exactly what I've been wondering. Thank you for your time line. the loaves look great. Good luck on all 8. Yes, what a great buy!

 

Dave Mott's picture
Dave Mott

Glad you like the post.

I have finally done 8 at once, and it's going great.

Cheers!

Dave

Sylviambt's picture
Sylviambt

I've come back to your photos and recipes again and again because they are just awesome. What oven spring!

Dave Mott's picture
Dave Mott

Thanks so much for your kind words Sylviambt! Glad you are enjoying the recipes. Can't wait to see some posts from you. Unless I missed some of them already.

Cheers!

Dave

hankjam's picture
hankjam

Hi Dave. seeing your picture make me want to try again... I seemed to have lost my touch/confidence. For some reason if I leave my dough any length of time there is no way I could handle it... it just seems to go very soft and looses all structure. I use a Dutch oven and that really helps constrain it and it does rise.. so will try your method and give it another go. Nice work. Hj

 

Dave Mott's picture
Dave Mott

Stick with it hankjam! As Jeffery Hamelman said, "Make sure patience is part of your ingredient list".

I don't know your full recipe, so not sure what's going on your dough. Something you may want to try is shaping and putting into a bannetton right out of the fridge after your delayed fermentation. I used to take the dough out of the fridge early and let it warm up for about an hour or two. I always had slack dough as well. Now as soon I take it out of the fridge I shape and put into a bannetton right away for final proofing. The cold dough handles really well and keeps its shape nicely when proofing is over.

Dutch ovens are awesome! I've tried without and it's just not the same.

Good luck!

Cheers!

Dave

 

 

hankjam's picture
hankjam

Hi Dave

Thanks for the reply and sorry for the delay in the thanks.

I'll give the cold treatment and a go and might try to scale it back a bit in terms of size... 750 g total instead of 1000g loaf...

Cheers to you

Hj