The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Wok and Stone

tordoc's picture
tordoc

Wok and Stone

 

 

 

 

I've been out of the bread making loop since Hurricane Sandy which destroyed most of my equipment and caused me to back-burner my baking hobby. At the time I was trying to perfect food processor baguettes. At this point I'm diving back in am looking to make rye, pump, and multigrain loaves. I need to have a very efficient process due to extreme limitations of my free time.  

I had a Cloche which was lost, and decided that I'd like to avoid using steam at this point. So searching the kitchen for things that fit together to improvise a cloche  I found that my good old wok perfectly fits the aluminum grill pan for my fibrament stone! 

First loaves - Master Recipe HB5.  I preheated all to 500, slipped in the loaf on parchment, 20 min covered, 25 min uncovered.  Pretty nice spring!

I was thinking about buying an Emile Henry or breadtopia cloche, but I may try this technique for a while. 

 

phaz's picture
phaz

Lol - that's basically what I did. I found a cheap thin fake metal mixing bowl on some shelf in some cabinet that fit the size of my leaves perfectly. There's no heat retention, but it sure holds steam. I was misting the bowl and loaf initially, but there was too much steam, crust was too tough and was slow to brown. I don't bother with water now. Wss thinking about a cloche. Actually, I was looking at them online when I remembered that bowl. I'm sure this isn't perfect, but it seems to work plenty well enough.

dabrownman's picture
dabrownman

bread!  The results are spectacular too!  

Well done and happy baking