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[Mambopoa]

It seems to be two things that effect the crust
First one we know is steam or water etc.
The second is how you prove. I normally just have a cloth over and a proving basket.
This gives a harder skin on the dough that we know gives a better crust.

So this was try 1.
1, using clingfilm on all the dough stages, noticeable that the skin seems softer.
2, The cover on the tin, both seems to stop drying out of the lid and keep its form.
3, No water in the oven.

Both the loaf and roll had a crust like normal sliced white, little bit of a bite but nothing much.
Dad seemed to cope much better with it too.

This it to be repeated to make sure it was not a one off.
But having this nice soft crust on both the roll and bread was good.
Having a slice that is uniform is good too for the toaster.

[Joric]

Bread from the kettle. Made with rye- and wheat-sourdough. I used wheat, spelt and emmer, 70% hydration.

I am quite happy with the outcome.

[Mambopoa]

Nice, shows that the grill holds temperature well.

Have you tried flat breads cooked on the grill?

[Joric]

Have you tried flat breads cooked on the grill?

Are we talking about accidents or pizza? Or wait - pita would be good for a BBQ, too. To answer your question: I did the accidents and the pizza so far.

Pizza is getting better. I went with a tad higher hydration and proofed at room temperature the whole time. Whole grain flour helped to prevent sticking. Made 4 pizzas yesterday and had one with a problem. Dough was very thin in the middle and I applied too much sauce there. So it's all my fault.

The kettle is huge and needs a lot charcoal for pizza. Also the pizza stone drains quite some energy. Still changing setup and learning new stuff every time I cook or bake. But it's fun and there is food in the end - so I am happy.

[Joric]

Goin' all out

[Joric]

Baking time! 30mins... 5mins less than usual. A colleague complained about the dark crust. Will see, how people like this version.

I more or less followed this article --> https://tartinebakery.com/stories/country-bread

[Mambopoa]

Have to say, it looks a good colour.
I assume it tasted good too, looks like it should.

I have done chapati style breads, worked well at a party.
Saved buying some rubber flat breads from the shop.

Pitta etc only done in pizza oven, not tried in the grill.

[Joric]

Good morning!
Taste was ok. You know- there is always room for improvement

I want better oven spring and a more uniform looking, small-to-medium open crumb. I'll do some experiments with different proofing times and I also used 2 different sourdough starters. I made one with spelt flour and it looks and behaves differently compared to the wheat starter.

I also made 2 new starters - one with rye and one with rice flour. My rye starter looked strange and even though I couldn't confirm mold infection I discarded everything. That was a very sad moment

The rye starter is for gluten free bread - I want to bake something for my wife.

Have a nice day!

[Mambopoa]

To return the post.

I made some sough dough the other week.
As I keep starter in fridge, I took some and through the week fed it and allowed it to become more active.



Hmm, image not working for some reason. oh well, added as attachment.

[Joric]

Hey, that looks very good. Crust is a bit on the heavy side for "white" (wheat) bread I think, though. Crumb looks great. And a sourdough bread is definitely something else than a yeast bread, right?