tag:blogger.com,1999:blog-6640298770028582012.post8553170764216224076..comments2024-02-07T09:58:57.969-08:00Comments on exorphin junkie: Yes, Bread MattersCellarguyhttp://www.blogger.com/profile/11650364701367341204noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-6640298770028582012.post-16681941916248569612013-01-27T19:55:53.233-08:002013-01-27T19:55:53.233-08:00Fun indeed, despite the steam-reddened lobster ski...Fun indeed, despite the steam-reddened lobster skin and singed eyebrows.<br />Please be careful, and keep baking.<br /><br />Congrats on the nicer loaf.<br />If you think those are the results you need, consider spending the money for a real 'la cloche' or dutch oven combo cooker.<br /><br />Cellarguyhttps://www.blogger.com/profile/11650364701367341204noreply@blogger.comtag:blogger.com,1999:blog-6640298770028582012.post-33810890148346359892013-01-27T13:21:10.215-08:002013-01-27T13:21:10.215-08:00The last bread I baked I moved the stone nearer to...The last bread I baked I moved the stone nearer to the top of the oven and placed a heavier steam pan on the lowest rack. When the dough slid onto the stone I poured a cup of boiling water into the pan and closed the oven door quickly. (I need to wear a heavy gauntlet next time I pour water in the pan. I didn't get hurt, but it was painful enough.) Vapor blew out of the top oven vents and the loaf turned out much nicer than I've been getting using a lower oven rack to bake on.<br /><br />I still plan to use a roasting pan to cover the dough, but the one I have now just about fills the oven and is difficult to handle right side up let alone upside down.<br /><br />For the moment, I'm trying to get all the dough building techniques solidly in my head. That's requiring a lot of note writing!<br /><br />Fun is what it's about!say what?https://www.blogger.com/profile/03475632508690095259noreply@blogger.comtag:blogger.com,1999:blog-6640298770028582012.post-55713595662405548672013-01-20T03:48:46.989-08:002013-01-20T03:48:46.989-08:00Timing is everything. I don't claim to have i...Timing is everything. I don't claim to have invented the idea, but I'm glad you stumbled upon it. If it wasn't here, it would have been elsewhere. A roasting pan over the stone won't give off the same kind of even, radiant heat as a Dutch oven, but it will keep in much of the steam, for the 10-15 minutes that the bread has its oven spring, keeping the crust moist. <br /><br />Another technique I've successfully used, as long as the oven temp is lower than 450 degrees, is to use the inner ceramic liner of a crockpot. Probably not recommended for longterm use, it gets the job done if you just want to experiment with a few recipes. They are a bit deep for scoring, but they work for Lahey-style loaves.<br /><br />Have fun!<br />Cellarguyhttps://www.blogger.com/profile/11650364701367341204noreply@blogger.comtag:blogger.com,1999:blog-6640298770028582012.post-26870652439116443522013-01-19T03:20:14.986-08:002013-01-19T03:20:14.986-08:00I've been mostly following Peter Reinhart'...I've been mostly following Peter Reinhart's bread building methods, though of late I've begun reading a few other bakers' books. At the moment I'm considering Ken Forkish's "FLOUR WATER YEAST SALT, The Fundamentals of Artisan Bread and Pizza".<br /><br />Forkish requires a heavy Dutch oven if one follows his recipes faithfully. I don't have such an oven and don't want one just to bake a loaf or two from his book. Your use of a roasting pan to create steam is one of those FREAKIN' DUH! revelations that leaves me feeling more than a little stupid.<br /><br />I can still use the baking stone and simply cover the dough with a heated roasting pan!<br /><br />Thank you!say what?https://www.blogger.com/profile/03475632508690095259noreply@blogger.com