Simple Bread

[mnoble485]

Thanks Jon, I kind of figured that’s what it was. I like the idea of easier scoring but wonder about pre-heating.

Mike

[rwsaunders]

The first boule is headed to a friend’s house tonight for her birthday dinner and the second boule is about to be enjoyed with a bowl of Mrs. RW’s tortellini vegetable soup, warm olives and a glass of red...slice photos coming later.

[htwoopup]

Rye Bread. In the cloche. A light sandwich rye.





A little flat as I dropped it onto the preheated cloche due to fear of burning my wrist. Bake and learn.

But, with butter so good. Bringing back memories of visiting my Grandma Pauline.

[rwsaunders]

Jon...I’m tempted to buy a cloche with the KA gift certificate that my Mother gave me for Christmas. Also with the heavy percentage whole wheat mix, do you folks use diastatic malt powder?

https://shop.kingarthurbaking.com/it...ic-malt-powder

[htwoopup]

Bob-On the cloche...I am betwixt and between on it. But then I have only been doing this for about 2 months and you are way advanced on it. To me, it seems like a Dutch Oven that is way easier for me to score the bread beyond just the top. But the breads that I have made so far could have been made in one or the other as far as crust etc go.

BUT, since you understand the engineering/chemistry of this baking thing I could definitely see the cloche being a tool that would absolutely sing with your knowledge base. What makes me say that is the stuff that I have read about how the inside of the bell is just ceramic so the idea is you CAN wet it. I tried that but I did it with a dough that had a high water content so it just made it very very crusty. I think with you understanding the doughs and all, you could figure out the proper way/ amount/ dough to use with the soaking thing if/when it is appropriate before putting the bread in and when not to. I am thinking about the stuff you have posted about when you mist the bread/ oven and the results. Looking at it, I also think it can be used in other forms of heating (stovetop maybe)..it is kinda tangine like except that the inside of the top is raw ceramic not glazed.

In short, I will get to the level where I think I will like it. At this point, it is just a different pot to me. But you are already there with your experience so I could see you making good use of the cloche and finding the benefits of it.

On the malt, I am clearly the last person to comment on it due to limited experience. But I did have one recipe that called for it. They didn’t have it in my supermarket (due to space limitations Manhattan markets aren’t so super). But the recipe said I could use molasses, honey, or (oddly) maple syrup instead. Being married to a Canadian that was an easy call.

[rwsaunders]

The King has a new series on artisan bread baking...another rabbit hole to explore.

https://www.kingarthurbaking.com/blo...t-sunday-pizza

[Too Tall]

I made these simple yeast buns for Stuporbowl BBQ.

bun.jpg