Peasant Bread

[BrianGSDTexoma]

Looks dang good from here.

Thanks Rick.

 

[mneeley490]

Giving this a try today. It's on its 2nd rise, as I type. I don't have pyrex bowls, so I put it in two loaf pans. I hope it turns out.

 

[mneeley490]

The two loaf pans produced smaller loaves than pictured for me ( guess I should have just poured it all into one.) But I loved the taste and texture. I'll be making this again soon.

 

[BrianGSDTexoma]

The two loaf pans produced smaller loaves than pictured for me ( guess I should have just poured it all into one.) But I loved the taste and texture. I'll be making this again soon.

Yeah that what I do. Glad you tried it.

 

[chopsaw]

Plinking around looking at the recipe . She comments about using a 1qt pan for halve loafs .
Might give this a go today .

 

[BrianGSDTexoma]

Plinking around looking at the recipe . She comments about using a 1qt pan for halve loafs .
Might give this a go today .

Recipe uses about 500 grams flour which is what most SD recipes use.

 

[02ebz06]

The two loaf pans produced smaller loaves than pictured for me ( guess I should have just poured it all into one.) But I loved the taste and texture. I'll be making this again soon.

I have one proofing (1st) now as well.
This is second time. 1st was too small for pan as well.
Increased amounts this time.
Will let you know how it works with the increased amounts.

Once I get it dialed in, I will modify it for a 13x4 Pullman pan.
A nice simple to make bread and tastes great.

Thanks to Brian for posting.

 

[BrianGSDTexoma]

I wasn't able to edit this but wanted to add this. I had forgot to mention several people seemed to have trouble with the second rise. I think they just let first one go to long. I always cut the first short on this.

 

[mneeley490]

Baked another one this morning in a loaf pan. Added 2 cups of shredded sharp cheddar. Tastes great, but now I wish I had added some sliced jalapenos.

 

[chopsaw]

. I had forgot to mention several people seemed to have trouble with the second rise.

Today's the day . Guess I'll be the first to have no 1st rise .
Just transferred to a loaf pan , no split .
I didn't weight it out , just did the physical measures . I don't like adding the salt in with the yeast . That might have got me . It will rise at some point I'm sure .
Stay tuned .

 

[02ebz06]

I don't like adding the salt in with the yeast .

I follow "The Dough Doctor" (Tom Lehman - RIP) basic dough mixing method.
This is for pizza, but assume applies to all breads.

Mix flour(s) and yeast in a bowl. Blend together with any other dry ingredients.
Mix water, salt, sugar in a separate bowl. Stir to dissolve.
Add water mixture to mixer bowl, then add the flour mixture to it and mix.

 

[chopsaw]

I follow "The Dough Doctor"

Yeah , I have my method , but was just following this as written since it's the first run .
This will be fine . It's such a high hydration it really needs some folding in my opinion .
It's heading in the right direction . Getting ready to go into the oven here in a bit .

 

[chopsaw]

Great flavor in this . It was a bit sticky / tacky in the middle . Therm probe didn't come out clean when I took the temp . Had a hard time slicing because it gummed up the knife .
Is that the way it is ? 210 should be plenty , I go more by hollow sound when tapped on the bottom , which it had . It's good . I'll make it again . Maybe change up some stuff .

 

[voyager 663rd]

Great flavor in this . It was a bit sticky / tacky in the middle . Therm probe didn't come out clean when I took the temp . Had a hard time slicing because it gummed up the knife .
Is that the way it is ? 210 should be plenty , I go more by hollow sound when tapped on the bottom , which it had . It's good . I'll make it again . Maybe change up some stuff .
View attachment 724880

I'm finding any high hydration dough needs more time than the probe gives me (at 208 mine was still damp inside when I cooled then cut).

My suggestion is let it go to 215 and probe 3-4x in different locations and even then, let it get a bit darker crust (than the golden yours is).

Love dark crusted bread--tons of flavour. Ears can get black as long as the main body doesn't. Dark brown is fine.

Again: only for high hydration.

 

[chopsaw]

Most of my breads are high hydration , and I do a lot of 100% hydration loaves and focaccia without issue . This didn't want to rise like it should have . I did put it back in for another 15 minutes . It's darker than it looks .
It's better now that it's been sliced . It's good .


Most of mine are on the darker side .

 

[JLeonard]

Love a good home made bread!

Jim

 

[BrianGSDTexoma]

Great flavor in this . It was a bit sticky / tacky in the middle . Therm probe didn't come out clean when I took the temp . Had a hard time slicing because it gummed up the knife .
Is that the way it is ? 210 should be plenty , I go more by hollow sound when tapped on the bottom , which it had . It's good . I'll make it again . Maybe change up some stuff .
View attachment 724880

I never had it happen to me? I just Bake 425 for 15 minutes than 375 for another 15. I am using glass. Usually temp close to 200. If not just go a little longer. You use some wheat in there? I do all white. I about out of that last loaf and getting ready to make another.

 

[chopsaw]

You use some wheat in there?

My Daughter said the same thing . I had a pack of instant yeast that said " Instant sourdough " on it . It had dried rye and wheat sourdough starter in it . Never thought about that small amount having an effect on the color . Must have been it .
It's good . Had some for toast this morning .
I'll do it again and use my regular yeast and some tweaks .

This baked closer to an hour . More spring would have let more steam out .

 

[BrianGSDTexoma]

My Daughter said the same thing . I had a pack of instant yeast that said " Instant sourdough " on it . It had dried rye and wheat sourdough starter in it . Never thought about that small amount having an effect on the color . Must have been it .
It's good . Had some for toast this morning .
I'll do it again and use my regular yeast and some tweaks .

This baked closer to an hour . More spring would have let more steam out .

One of the reasons I was wanting you to try. Things turn out different for different people. I struggle with bread and this one has been great for me.

 

[mneeley490]

I recall leaving mine in for an extra 5-10 minutes or so.