Rich G
TVWBB Honor Circle
Hey, TVWBB! I haven't been posting much, as I've been stuck in a bit of a rut, so nothing really interesting to share. Yesterday, however, the crazy heat (107F in RWC...previous record for 9/6 was 99F!) drove me outside to bake my weekly bread......I risked needing a divorce attorney if I turned the oven on! 
I had three loaves to bake, so I didn't want to fiddle with the dutch oven for that amount of time, so I figured I would put my Kettle Pizza attachment into service. I used just the KP stone+base, as I didn't think I would need the top heat from the steel. I fired up a chimney of Kingsford, and, when ready, dumped that evenly around the sides and back (pretty much like my pizza setup) on top of about 2/3 of a chimney of unlit coals. Then I let that go to preheat the stone for about 40 minutes. When I was ready to bake, the stone temp was a little higher than my normal bake at 495F, but that was close enough (and it was already 9p, so.......) I scored the bread, slid it onto the stone with my peel (on parchment), then covered it with an inverted roaster (to capture the steam). After 15 minutes, I removed the roaster and parchment, rotated the bread 180 degrees, and let it go another 25 minutes (rotated again about halfway through.) Lo and behold, it worked! I got some decent oven spring and bloom, good color on the loaf, and the bottom, though darker than I'd like, was not torched! All in all, a good success for me with something new on the kettle.....
Bread formula:
1,125g AP flour
300g WW flour
180g Durum flour (semolina)
1,125g water
360g levain
39g salt
The setup (morning after picture.....my flash was off last night):
First loaf out:
The bakery is now closed!:
My breakfast this morning was buttered toast, and I was really happy with they way this bread turned out vis-a-vis my normal process in the oven. The crust was nice and shattery (a word?), the sour flavor was subtly present, and the nuttiness of the durum/semolina really came through.
Thanks for stopping by!
Rich
I had three loaves to bake, so I didn't want to fiddle with the dutch oven for that amount of time, so I figured I would put my Kettle Pizza attachment into service. I used just the KP stone+base, as I didn't think I would need the top heat from the steel. I fired up a chimney of Kingsford, and, when ready, dumped that evenly around the sides and back (pretty much like my pizza setup) on top of about 2/3 of a chimney of unlit coals. Then I let that go to preheat the stone for about 40 minutes. When I was ready to bake, the stone temp was a little higher than my normal bake at 495F, but that was close enough (and it was already 9p, so.......) I scored the bread, slid it onto the stone with my peel (on parchment), then covered it with an inverted roaster (to capture the steam). After 15 minutes, I removed the roaster and parchment, rotated the bread 180 degrees, and let it go another 25 minutes (rotated again about halfway through.) Lo and behold, it worked! I got some decent oven spring and bloom, good color on the loaf, and the bottom, though darker than I'd like, was not torched! All in all, a good success for me with something new on the kettle.....
Bread formula:
1,125g AP flour
300g WW flour
180g Durum flour (semolina)
1,125g water
360g levain
39g salt
The setup (morning after picture.....my flash was off last night):
First loaf out:
The bakery is now closed!:
My breakfast this morning was buttered toast, and I was really happy with they way this bread turned out vis-a-vis my normal process in the oven. The crust was nice and shattery (a word?), the sour flavor was subtly present, and the nuttiness of the durum/semolina really came through.
Thanks for stopping by!
Rich
