What Baking Bread Teaches a Pitmaster about Smoking Meat

[Coach JoeQB]

Ok so a couple of things:

I sprinkle cornmeal on the bottom of the Dutch Oven to prevent the bottom from over baking.

Next after the first 18 minutes I remove the loaf from the Dutch Oven.

Chad Robertson in his book "Tartine" talks about how finishing bread in an oven with a falling temperature mimics a wood or coal fired oven. The bread only needs the high heat in the beginning for good oven spring. He suggests finishing the loaf by turning the oven off.

You need that high heat only in the beginning. I suggest for a lighter and softer crust add a small amount of sugar to the dough and shorten the first bake time. Mine is 18 minutes after trial and error, perhaps try 15 minutes then lower the oven to 450 for the next 15 minutes and finally end with the oven off.

Joe

 

[Brokenhandle]

So I'm just curious as to who taught Coach JoeQB to be such an enabler so quickly?

This showed up today...

Look forward to using it! And I'm far from a good bread maker but do enjoy it!

Ryan

 

[Coach JoeQB]

Ryan

I coached football for 45 years. I am retired now. Long ago I learned that the only to learn new things is to not be afraid to share what you know.

The other thing is I never had these ideas I appropriated them, so it's best to share.

Joe

 

[Brokenhandle]

I appreciate learning from others more experienced than me. I've learned a fair amount here about bread making but a lot to learn and remember! One thing for sure... can't beat the smell of fresh baked bread!

Ryan

 

[Coach JoeQB]

One of my favorite smells. It took a long time to get sourdough right. Then when I did I started making the loaf I favor most now. It uses a poolish and just comes out great. I no longer worry about the starter.

I also love a no knead Focaccia, it's very high hydration and the toppings are as many as you can think of.

Brioche is great for hamburger buns and French toast.

Ciabatta with a biga is also high on the list.

Joe

 

[clifish]

One of my favorite smells. It took a long time to get sourdough right. Then when I did I started making the loaf I favor most now. It uses a poolish and just comes out great. I no longer worry about the starter.

I also love a no knead Focaccia, it's very high hydration and the toppings are as many as you can think of.

Brioche is great for hamburger buns and French toast.

Ciabatta with a biga is also high on the list.

Joe

As a type 2 diabetic this thread is killing me...lol I will take a good bread over any sweets out there!

 

[Coach JoeQB]

Lol, I am a type 1 Diabetic. The biggest thing I have learned is moderation, and home baked bread is much better for a diabetic then store bought.

The other is growing up in Brooklyn, I learned to appreciate good bread.

 

[clifish]

Lol, I am a type 1 Diabetic. The biggest thing I have learned is moderation, and home baked bread is much better for a diabetic then store bought.

The other is growing up in Brooklyn, I learned to appreciate good bread.

I am on Long Island know what you mean. Did you coach around here?

 

[Coach JoeQB]

I coached in Brooklyn and then Queens until 1998, then Florida, North Carolina, and back to Florida.

Last couple of years in NY I lived in Huntington.

Joe

 

[clifish]

I coached in Brooklyn and then Queens until 1998, then Florida, North Carolina, and back to Florida.

Last couple of years in NY I lived in Huntington.

Joe

Nice, HS, college level or private coaching?

We are not that far from Huntington in Smithtown-St. James. Where in NC are you now? Our daughter is at ECU in Greenville, NC now.

 

[Coach JoeQB]

HS coaching.

Now I live in Cuming Georgia, about 50 miles east of Atlanta.

 

[SmokyMose]

Ok so a couple of things:

I sprinkle cornmeal on the bottom of the Dutch Oven to prevent the bottom from over baking.

Next after the first 18 minutes I remove the loaf from the Dutch Oven.

Chad Robertson in his book "Tartine" talks about how finishing bread in an oven with a falling temperature mimics a wood or coal fired oven. The bread only needs the high heat in the beginning for good oven spring. He suggests finishing the loaf by turning the oven off.

You need that high heat only in the beginning. I suggest for a lighter and softer crust add a small amount of sugar to the dough and shorten the first bake time. Mine is 18 minutes after trial and error, perhaps try 15 minutes then lower the oven to 450 for the next 15 minutes and finally end with the oven off.

Joe

Thanks! My new starter should be ready in 2 or 3 days and I'm going to try this method.

Fingers crossed,
Dan

 

[masterofmymeat]

I am a fan. This is so well written...Good to meet you.

 

[Coach JoeQB]

MMM

Athens, nice I want to take a ride there soon.

Joe