I wasn't sure about whether to post in Breads or Cast Iron Cooking so I tossed a coin and Breads it is.
I wanted to try a variation of the sourdough recipe I've been using and also wanted to try a loaf on the C.I. baking pan.
I've been using an 80/20 mix of bread flour and white whole wheat for the dough and wanted to try using straight bread flour.
I also wanted to try a starter using straight AP flour.
I've been making bread without any salt at all but after the last bread I made the Mrs told me she really missed the salt, so I thought I'd try using a little, but not as much as the recipe called for.
Here's the mix:
200g active sourdough starter (I used Gold Medal AP)
600g lukewarm water (I use bottled) about 80 degrees
1000g King Arthur bread flour
1 tsp sea salt
2 tsp "NoSalt"
2tsp sugar
50g lukewarm water
Mix everything but the salt and the 50g water till it's a bit shaggy and let rest for 30 minutes.
Then add the salts and the 50g of water and mix well and let it rest another 30 minutes. Then you fold fold 4 times, cover and let rise 45 minutes. Do this 2 more times.
Divide into 2, shape into rounds, cover and let rest another 30 minutes, then put into floured, covered proofing baskets and into the fridge for the night. You're ready for a break by then anyway.
Next day let them warm to room temp for a couple of hours and if they pass the poke test you're ready to bake in a 475 degree oven.
I did the first one with the traditional Dutch Oven method. 20 minutes with the lid and about 15-20 minutes lidless.
The second one went on the C.I. baking pan. Foil on top for 20 minutes. Same bake time.
Final result; the one in the DO had a harder crust and a more done bottom.
They both taste the same.
Bottom line is that I'll be using the baking pan from now on. We like the lighter crust and it actually rose a little more while baking.
If you had the patience to get through this whole post, thanks for looking
Have a wonderful day and don't be afraid to experiment, folks!
Dan
I wanted to try a variation of the sourdough recipe I've been using and also wanted to try a loaf on the C.I. baking pan.
I've been using an 80/20 mix of bread flour and white whole wheat for the dough and wanted to try using straight bread flour.
I also wanted to try a starter using straight AP flour.
I've been making bread without any salt at all but after the last bread I made the Mrs told me she really missed the salt, so I thought I'd try using a little, but not as much as the recipe called for.
Here's the mix:
200g active sourdough starter (I used Gold Medal AP)
600g lukewarm water (I use bottled) about 80 degrees
1000g King Arthur bread flour
1 tsp sea salt
2 tsp "NoSalt"
2tsp sugar
50g lukewarm water
Mix everything but the salt and the 50g water till it's a bit shaggy and let rest for 30 minutes.
Then add the salts and the 50g of water and mix well and let it rest another 30 minutes. Then you fold fold 4 times, cover and let rise 45 minutes. Do this 2 more times.
Divide into 2, shape into rounds, cover and let rest another 30 minutes, then put into floured, covered proofing baskets and into the fridge for the night. You're ready for a break by then anyway.
Next day let them warm to room temp for a couple of hours and if they pass the poke test you're ready to bake in a 475 degree oven.
I did the first one with the traditional Dutch Oven method. 20 minutes with the lid and about 15-20 minutes lidless.
The second one went on the C.I. baking pan. Foil on top for 20 minutes. Same bake time.
Final result; the one in the DO had a harder crust and a more done bottom.
They both taste the same.
Bottom line is that I'll be using the baking pan from now on. We like the lighter crust and it actually rose a little more while baking.
If you had the patience to get through this whole post, thanks for looking
Have a wonderful day and don't be afraid to experiment, folks!
Dan
