37.8°C oder wie ich das Topfbrotfieber bekam – how I got infected with the pot bread fever
[1] |
Bread baked in the "dutch oven" (?) |
A while ago all the food bloggers suddenly started to bake bread in a roasting pot. The baking result was being compared with the bread that is being baked in the Manz oven (semi-professional bread baking oven for the ambitious amateur with humidity function). The bread made in the pot received very good reviews on all sides, but I was sure of myself and my advanced baking skills so I told myself that I am resistant against this phenomena, my crust and my crumb are near to perfection, I don’t need all of this. But that was yesterday.
Tonight I slept badly and most likley some tse-tse fly must have slipped under my moskito net. She must have happily devoured my blood as a great thank you she left me with an infection. When I woke up this morning to pop my retarded bread in the pot, little did I know that about 50 minutes later I will be having the pot bread fever. Even if the bread got a little burnt on the outside (I will put some work on finding the right timing and the temperatures). But anyhow, it already is decided that I will abuse my roaster more often in the future to bake bread in it.
So I am happy and I want to thank Zorra from the kochtopf.me blog and Sandra from Snuggs kitchen, who are organizing the bread baking day [2] and who had the great idea to ask for bread that is made in a roaster. Without them I would have not been infected; an infection that I would not miss for anything in the world. Now I am curious who else got infected with the same infection after this BBD.
Here now the recipe of my specially created bread for this bbd. I decided to go with a rye bread mixed with some whole wheat flour, featuring walnuts and some grated Pran Padano cheese, which I left in the fridge overnight for some retarded fermentation in order to intensify the flavors.
[3] |
Finished bread in the breadbasket |
- Sourdough
- Rye Flour 153.33 g
- Water 153.33 g
- Sourdough starter 15.33 g
Nut piece
- Walnuts 50 g
- Rum 50 g
Main dough
- Sourdough 322.00 g
- Nut piece 100.00 g
- grated gran padano cheese 50.00 g
- Rye Flour 357.78 g
- Whole wheat flour 127.78 g
- Water 307.78 g
- Salt 12.78 g
- Dried yeast 2.46 g
- Mixing bread ingredients (not the salt and the sourdough) 0:30 h
- Mix ingredients + salt + sourdough. First rise (stretch and fold every 40 minutes). 2:00 h – 2:30 h
- Pre shaping the bread and resting 0:30 h
- Final shaping the bread + proofing (rise to a double) 1:00 h
- Pop everything in the fermentation basket and pop it in the fridge for overnight retarding 12:00 h
- Pre heat the oven and the roasting pot inside at 260 degrees Celsius
- Pop the bread in the preheated roast, close the lid
- Lower the temperature every 15 minutes for 10 degrees Celsius
- After 30 minutes, open the lid of the pot
- After 20 more minutes of baking, take the bread out and let it cool down
[4] |
Bread slices cut open with crumb view |