I give up trying to post pics and comments. I just want to say that the preheated oven 475 degrees and a room temp cast iron pot for 40 min lid on and 5 min lid off is perfect in my oven . Thank you Peter for exploring this topic and answering my questions. This was a 733 g unbleached 266 g Kamut and 266 g Whole Wheat loaf with 66 g yogurt, 66 g maple syrup and 25 g salt with approx 750 g water and 400 g mixed grain levain. It was mixed and shaped and retarded over night. Amazing oven spring. I shape with the intent of having a natural break and get great ears this way. I am very very pleased with these loaves. Thanks again to Peter /pul.c
They look great. How did your crumb turn out? I love adding some maple syrup to adding a little touch of sweetness.
Happy New Year!
just got them out of the oven . If fragrance and appearance are any gauge then they will be spectacular . I love maple syrup and Danni’s addition of yogurt makes a very tender loaf. I had a triple levain of rye, durum and whole wheat. I have been exploring the different flavor profiles using multiple levains.
Not sure I’ll try any more pics. With my computer it is almost impossible... sigh. Thanks for looking. c
I might try this method too - I didn’t think you could get such an oven spring from a cold oven!
the first bake was cold oven and cold pot. I wasn’t nearly as happy with that loaf as the ones with preheated oven and cold pot. Optimal temp was preheat at 475 , with my oven that is less than 10 min. Then load cold loaf direct from fridge to cold pot into preheated oven. Amazing oven spring. I love the way loaves “ blossom” with no scoring so I have done that for a while. Please post if you try this Leslie. Thank you!
David. Happy New Year to you. c
q: When you put the dough on the cold pan, did you grease the pan first? Was wondering about sticking. This is a great method as far as safety, too (as well as energy efficiency that you noted in an earlier post).
thank you! I turn my loaves out of the banneton onto parchment and lower it into the pot. I find this works well whether pot is hot or cold as you can remove again with the sling if the paper holds up under the extended high heat. Depends on the quality of your parchment paper. It is an energy saver since you aren’t doing the extended preheat of pots plus the baking time. I can fit two pots in this oven socan get it all done pretty quickly. Good luck and please post your results.
I'm going to try this method tomorrow!
Post back. Make sure and use the preheated oven and the room temp pot. 40 min lid on and about 5 lid off. It browns right up very quickly. I posted a crumb shot of the most inferior loaf and it is wonderful . Thank you ! c
Failure! I just tried this technique, using my reliable recipe, in the same oven, same dutch oven. The loaf took more than 50% longer to get to 200º and then the loaf is stuck so badly that I cannot remove it from the Dutch Oven. I have no idea why this happened. I preheated my oven for the usual time and the dutch oven was at room temperature according to my non-contact thermometer.
something doesn't sound right.
the funny thing is that I checked the temperature with my good oven-thermometer three times during baking, and I used my non-contact thermometer two times (on the side of the dutch oven) as well. Its juts a mystery I guess! LOL This is a new gas oven that I am still get used to.
Of course that would prevent sticking and burning but not the other problems. If you have had good success with the recipe then it is indeed a mystery ! Sorry it happened. Will await Danni's outcomes . c
I got one to come out. The crust is AMAZING and shatteringly crisp and the flavor is only slightly sour. Crumb very tender and cool. I can really tell the difference when I add the yogurt to the formula.The acid would be responsible for breaking down the phytates which would increase the digestibility of the wheat products. I don't really taste the maple syrup. This is the crumb of the very first loaf so it will be interesting to see what the crumb looks like on loaf #3 , my "perfect" loaf LOL! Will keep you posted. Please anyone that tries the preheated oven with cold pan let us all know how it goes for you. c
Impressive results you got there, and I am glad that you found the oven/pot heat combination that best works for you. Experimenting is quite fun!
Your loaf looks so pretty. It really sprung nicely and the ears are superb. I like the natural scores because they look so rustic. I will start adding some yogurt as well (home made of course). I have seen some good comments from Danni and others on that matter.
P.S.: I like the point made here about safety when starting baking with a cold pot.
I am so grateful to YOU for posting such an amazing trial of baking. Without your persistence I doubt I would have tried. I have baked all my own bread for 45 years and love to learn new things. You and your baking ingenuity will always be at the forefront of my baking . Thank you and enjoy the further experimenting !! c
Well thanks, I am glad that it added something to your long experience baking bread. It is flattering!
I started baking because my mom has done it since I was born, and that inspired me to do the same.
My mother always made pies and baked cakes. I taught her to bake bread , which she had never ever done. She loved being able to buy flour and knead and make loaves. My oldest son became a chef and married a chef !! My other two children are wonderful inventive cooks. I hope you get to pass along your love to a family member or friend. Thank you again and we can continue to exchange ideas here on TFL with other bakers . c
So visually appealing in every way. Congratulations on one fine bake - and many more...
coming from you , your bakes are works of art, I am honored ! I go for the rustic because as you wrote today, scoring is an art and I just don't seem to have the patience to learn that aspect of baking. The learning of new things on TFL is such an enriching experience and it is a great community. Thank you again for your generous compliment. c
I'm just another goofball who gets it right much of the time these days. Gets it wrong at times too! No need to feel honored. I have the same love and appreciation of most everyone's work here, regardless of experience or skill.
I certainly agree with you on the enriching experience. I accidentally discovered TFL about 4 years ago, as most of us probably do. Sheer luck while in search of answers and clues as to how to do this dang thang. And it is a most rewarding website. I'd guess that just about anyone who visits here often enough and pays attention will come away a better and more knowledgeable baker.
I haven't tried the hot oven/cold pot method yet. I know I wasn't happy with the cold oven/cold pot method. I will be trying this later this weekend. Thanks for the incentive and for the details on how you did it.
I just knew this was right up your alley !! You will love the results !! I can't thank you enough for turning me on to the yogurt in each batch of bread I make . It is surprising how little makes such a huge difference. i can hardly wait till you post back about your results with the hot oven/cold pot method. I used my mud room to retard the shaped loaves and not the fridge. it was SO cold that I was scared they would freeze...but as you can see the results and the crumb are great. Thank you and look forward to your posts. c
It all started with me having some leftover buttermilk and I liked what it did. Then I bought some local organic yogurt and had some of that leftover as well so I thought why not? The local dairy that makes the yogurt also makes kefir and that works just as well.
the acid in the yogurt breaks down the phytates so that the bread is at its optimal digestibility. I like that about it as well as the nice crumb. Win-win. Will look forward to more of your bakes. Wish I could use the seeds as much as you do but I can't eat seeds or nuts....at least I shouldn't. Can't digest them and always am sorry the day after ! Oh well...it is a great temptation.
he says it was a spectacular failure. I am sorry he had such a problem. Since yours was almost a success I doubt you will have the same difficulty. We both have baked a lot of hot pot breads . Hope you post back with a good result. c