Any Home Bakers Here?

[BigBlueHen53]

I made two pizza crusts this morning, parbaked them and put them in the freezer. Was worried they were a little too sticky, almost threw them out, but they turned out okay. Then this afternoon I started my next batch of bread. @ronott, I mix the dough in the evening and put it in the fridge to hydrolyze overnight. Tomorrow morning I will stretch and fold between about 8 and 10 am, let it rise till about 2 pm, shape and put it in the banneton and then bake it (I think) around 4 pm. May slice it about 6 pm or wait until the following morning. I've been preheating my Challenger to 500F then reducing to 475 when I put the bread in, but it's charring the bottom crust and I don't like that, it's too tough and I don't like the taste. Will turn it out on parchment paper this time, too, have not been doing that.

 

[MotherofOrpies]

I made two pizza crusts this morning, parbaked them and put them in the freezer. Was worried they were a little too sticky, almost threw them out, but they turned out okay. Then this afternoon I started my next batch of bread. @ronott, I mix the dough in the evening and put it in the fridge to hydrolyze overnight. Tomorrow morning I will stretch and fold between about 8 and 10 am, let it rise till about 2 pm, shape and put it in the banneton and then bake it (I think) around 4 pm. May slice it about 6 pm or wait until the following morning. I've been preheating my Challenger to 500F then reducing to 475 when I put the bread in, but it's charring the bottom crust and I don't like that, it's too tough and I don't like the taste. Will turn it out on parchment paper this time, too, have not been doing that.

I am not a fan of parchment paper… I heat an iron cast pot for 30 minutes to 240c, then put the bread in, lid on, after 10 minutes reduce to 200 c and bake for another 35 minutes, remove the lid and bake another 10 minutes, done, nice crust, no black bottom

 

[BigBlueHen53]

I am not a fan of parchment paper… I heat an iron cast pot for 30 minutes to 240c, then put the bread in, lid on, after 10 minutes reduce to 200 c and bake for another 35 minutes, remove the lid and bake another 10 minutes, done, nice crust, no black bottom

Thank you. I'll have to convert those temps to American numbers tomorrow!

 

[MotherofOrpies]

Thank you. I'll have to convert those temps to American numbers tomorrow!

What is very important so the dough doesn’t stick to the pot is a dusting of rice flour on the part which touches the pot! I got a mill, so I just mill some white rice.. some say rye flour also works, but I found out rice is the best!
And careful, the pot ( an lid) are VERY HOT!

 

[Sally PB]

I bought some special gloves (Ove Glove, I think they're called) for using with my Dutch oven. They're rated for 450 F, so I feel safe picking up the pan when it's in the oven.

I store them in the DO so I can find them when I use it. They were $20 for the pair.

My neighbor (Betsy, of Betsy Bread fame) told me, "You'll find the thin spots in your hot mitts when you use a Dutch oven!"

 

[MotherofOrpies]

I bought some special gloves (Ove Glove, I think they're called) for using with my Dutch oven. They're rated for 450 F, so I feel safe picking up the pan when it's in the oven.

I store them in the DO so I can find them when I use it. They were $20 for the pair.

My neighbor (Betsy, of Betsy Bread fame) told me, "You'll find the thin spots in your hot mitts when you use a Dutch oven!"

Let’s just say, I found out the hot way

 

[ronott1]

I made two pizza crusts this morning, parbaked them and put them in the freezer. Was worried they were a little too sticky, almost threw them out, but they turned out okay. Then this afternoon I started my next batch of bread. @ronott, I mix the dough in the evening and put it in the fridge to hydrolyze overnight. Tomorrow morning I will stretch and fold between about 8 and 10 am, let it rise till about 2 pm, shape and put it in the banneton and then bake it (I think) around 4 pm. May slice it about 6 pm or wait until the following morning. I've been preheating my Challenger to 500F then reducing to 475 when I put the bread in, but it's charring the bottom crust and I don't like that, it's too tough and I don't like the taste. Will turn it out on parchment paper this time, too, have not been doing that.

For parchment paper, 475F is an upper limit unless you use high temp parchment paper.

I use a porcelain Dutch oven that has been warmed up for 45 minutes at 450F. I put the dough onto parchment paper and score-- then into the Dutch oven, cover with the lid and bake for 20 minutes then take it out of the Dutch Oven and put it onto a cold cookie sheet. Put the bread on the sheet back into the oven at 450F, no parchment paper-- for 6 to 10 minutes to crisp up.

Doing this keeps the crust on the bottom from burning.

 

[jnicholes]

I need prayers sent my way. It doesn’t look like it’s going to spread to where I live, but it’s still concerning.

 

[Ladies-Eight]

Bakers good evening one and all!

The baked goods look so good.

Had an appointment in Jacksonville and had to suffer all the thunderstorms.

Went to Fresh Market to stock up on meat.

Temperature is in the 70s.

Have a great day!

 

[bruceha2000]

I hope you didn't get any fires Jared!