Tri Tip and No Knead Dutch Oven Blonde Bread


 
Rich Dahl

Rich Dahl

R.I.P. 7/21/2024
I really enjoy making bread, but it’s a real pain to do a sea level recipe at 5000+ ft. Failure became my middle name.
So I wanted to make a simple but tasty Artisan style bread that didn’t take two days to a week to make using my natural starter and was pretty much bullet proof.
After a lot of experimenting with different combinations I think I have it nailed.
I’ve made it 6 times so far with my final recipe and it always has come out great.

This bread I think is perfect for someone who wants to make a great bread but doesn’t have the time or equipment to really do the best of the best Artisan breads.

From start to finish in under five hours.

If interested I will post the recipe in a day or two in the recipe section.

The tri tip was grilled on the JJ with indirect and a sear at the end. Smoke was red oak.
Pulled at 125 served with Brussel sprouts in a cream sauce that Barb made and mashed taters.
Sorry no plated pictures, I just forgot.

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Have a great week.
 
Rich, this all looks FANTASTIC!
but i'll tell ya, this ▼ is one GREAT photo! I can almost smell AND taste this!

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Nice looking loaves, Rich. Tri tip too! Got me salivating.

Just noticed the electric knife in the background of that first pic. How are you liking it? I got one delivered yesterday and tried it out for the first time on a boneless rib roast last night. Worked pretty nicely.
 
TT & bread look SUPER!

I bought that book on how to make bread & decided I didn't need another passion in my life.
Gave it to my son-in-law & he's gone crazy with the recipes. He's making some great bread. Pizza (one of his hobbies) is killer these days.

So anyway... I'm kinda inspired by the bread thing & will try Barb's pizza dough next week.
 
As always, that food looks wonderful. I will try making bread soon but as Robert-R said, I don't need another passion in my life right now. Keep those cooks coming Rich.
 
JimK said:
Nice looking loaves, Rich. Tri tip too! Got me salivating.

Just noticed the electric knife in the background of that first pic. How are you liking it? I got one delivered yesterday and tried it out for the first time on a boneless rib roast last night. Worked pretty nicely.
Click to expand...

Jim, I really like it, with the two blades one for bread and the other for meats and things it's really handy. The stand makes it a quick reach away and I use it every day.
 
Cliff Bartlett said:
Great looking meal Rich. Tri Tip and the bread look fantastic. Feel your pain over altitude and bread baking. I know you've probably already researched this but here's a couple of links that offer suggestions you might want to try.

http://www.kingarthurflour.com/learn/high-altitude-baking.html

http://www.tasteofhome.com/cooking-tips/breads---rolls/baking-yeast-breads-at-high-altitudes
Click to expand...

Thanks Cliff, the King Arthur one is the one I've been using on the "Blond no knead bread" for some guidance. I also took some info from the Ken Forkish book. I have a good feeling now that I've got this recipe down to go back to Kens book and retry a few loafs with different mixtures that I learned from this recipe and see how it works out.
 
Rich Dahl said:
Jim, I really like it, with the two blades one for bread and the other for meats and things it's really handy. The stand makes it a quick reach away and I use it every day.
Click to expand...

Thanks Rich. I'm looking forward to using mine again on Thursday.
 
Wow Rich -

That bread looks outsdanding - crunchy crust outside / fluffy inside? (bet it was perfect for sopping-up some meat juice.)

My FIL is of Bohemian / Hungarian descent and describes the "perfect Bo-Hunk" meal as:
-Good crusty bread (check!)
-Nice, thick soup or stew (but Tri-Tip is even better)
-A good beer to wash it down
 
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